I've noticed a number of entrepreneurs who are selling custom rubs and salts. Do you make your own?Do you have a favorite recipe for one you'd like to share?

Newbie BBQ_Rubs here, interested in the various rub options. Been using the standards sold in Markets, tried one from AllRecipes but looking for others too.Thanks for asking, standing by..

At first I tried making my own, since the store bought ones are awfully expensive for what boils down to sugar, salt and a few spices.I've had great success with Alton Brown's 8:3:1:1 recipe for rub. 8 parts brown sugar, 3 parts kosher salt, 1 part chili powder, 1 part spice. The parts can be whatever size you want. I used quarter cups, the last quarter being cumin, garlic, black pepper and paprika.But making your own means hauling around a bunch of spices, and that just wasn't working in my small RV.

Most commercial rubs rely on a lot of sugar. I like the Cajun style that can be made at home. Salt, black pepper, white pepper, cayenne pepper, garlic salt, cumin, oregano, and whatever else you like. Go easy on the sugar and cayenne.

For pork butts, I like Southern Succor rub. The recipe is all over the internet. I originally came across it in the book "Smoke & Spice"For ribs, the folks I cook for like something sweet and there are lots of sweet recipes out there. I've never settled on just one.For brisket and turkey, the red-head girl likes just salt & pepper with maybe a little garlic and onion, so that's what I go with.

One of the tastiest racks of baby backs I've cooked recently was just rubbed with salt and pepper. Simple is better sometimes?

Rubs and Seasonings | Good Sam Community

EgorKC
Explorer
Jan 28, 2018
My base seasoning is always the same. 2 TBSP coarse salt, 1TBSP ground black pepper, 1TBSP onion powder and ! TBSP garlic powder. Works well on beef, pork, chicken or lamb.
To the above I add a tsp or 2 of whatever BBQ rub I have on hand and anything other blend I have that sounds good at the time. For instance, I bought some Tia Rita's Green Chili salt blend when in New Mexico and add some of that. Basically any commercially available blend (1 tsp) or so adds a different hint. my shaker lasts about 4-6 weeks so my mix gets a different taste often. DW is very picky on spices and has not complained about this method yet (been doing for about 12 years).

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