Post your fave mix / recipe for rubs HERE.

[NCAAFBALLROX]

Specify if this is a recipe or a retail available product. Often, I like to find a product & see if I can duplicated it @ home.

For specific kinds of meats: beef & it's subsets (brisket, ribs, steaks, loins, etc.), pork & it's subsets, chicken, turkey, fish...

Dry rubs, marinades... what do you prefer to use on your particular meat item? I.E. some would consider it heresy to do any liquid soak, while often I only use liquid soaks for chicken (but am not 100% adverse to it).

For both beef & pork ribs & brisket, I absolutely LOVE a product tcalled "Char Crust" & wish I had a source for dried molasses / molasses powder. I don't know how brown sugar would coat / break down / work in comparison to molasses (dried)... I don't want the liquid version because this would be as a rub.

Discuss.

 

[BNB]

I've ordered a few 2lb bags of rub from www.texasbbqrub.com/
I really like it. Especially the No. 2 brisket rub. I'm to lazy to make my own.

 

[CelisHorn]

I use a lot of Dizzy Pigs' products and make my rubs from Dr. BBQ's book.

 

[Wesser]

Pork Rib Dry Rub: My recipe uses "parts" - it doesn't matter what measure you use for a part, just so long as it is consistent. (I usually use a cup).

Pork Rib Dry Rub (6 total parts):

4 parts light brown sugar
1 part salt
1/2 part Garlic Powder
1/2 part of the following ingredients used in equal proportions: mustard seed, cumin, paprika, cayenne.

Mix all six parts in a mason jar until throughly blended. Spike holes in lid to use the jar as a shaker and spread rub liberally on both sides of the rack. The rub will keep in a cool, dry place for months after it is resealed.

I've found that it works well.

 

[GakFoo]

i like this one on thick cut bone in pork chops:

3 tablespoons coarsely ground black pepper
3 tablespoons packed dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper

followed by a dip in some bbq sauce to finish, or, for a fancier meal, basted with some of this at the end as a glaze www.jelly.com/products/sauce.htm i like the hot plum chipotle but most of them go well with the big chop and the rub

 

[jimmy neeyg]

Vaseline intensive care with aloe...sorry I couldn't stop myself.

 

[Wesser]

Take that to 3:16!