What's your favorite BBQ rub?

[DitmasPork]

Typically I'll make my own bbq rub—but while traveling, I've started buying BBQ rubs, got concerned about depleting my mom's spice supplies.
On my last couple of trips I've had Killer Hogs 'TX Brisket' and 'The BBQ Rub' in my suitcase—happy with KH but considering trying out Meat Church for an upcoming trip, wanting to try something different.

Anyone here tried Meat Church (Honey Hog, Holy Gospel, The Gospel, or Holy Cow)? Are there other brands worth considering?

 

[PappaG]

All solid and high quality depending on your taste. The real gems from meat church for me are "honey hog hot" and Holy Voodoo. Both have a little heat (but really not not that hot all all)

 

[Matt Jacobs]

I love the honey hog.
Also I have been using hardcore carnivore and liking it a lot

 

[Old Fashioned]

The brands mentioned have some good rubs. As do Kosmos, Tuffy Stone, and Heath Riles...to mention a couple more. Within each brand some are sweeter and some are more savory. It really just depends on what protein you're cooking and the flavor profile you're looking for. There is no "best" rub for bbq.

 

[DitmasPork]

Cheers. How's Meat Church's 'Holy Cow'? I'd like to get one for pork and one for beef.

Did look at the Heath Riles 'Cherry Rub.'

 

[DitmasPork]

Off topic, but related. Which wood do y'all like to use? I've been smoking with a combination of hickory and applewood.

 

[HumbleHomeCook]

I make my own as well but my SIL and daughter LOVE the Bearded Butcher products. Especially the Original and Black blends.

https://beardedbutchers.com/collections/seasoning-sauces

 

[boomchakabowwow]

applewood. i grab prunings from my friends orchards.

rubs. dont smoke meats often. i bbq them, and i typically use only salt and pepper. but in the southweast, they have a fajita seasoning that is awesome. my brother bought me a lifetime supply.

 

[Strozzi]

Beef- Salt,pepper, garlic, msg.

Pork- salt, pepper, garlic, onion, paprika, msg.

Add a little cayenne to either of you are feeling dangerous.

 

[DitmasPork]

Beef- Salt,pepper, garlic, msg.

Pork- salt, pepper, garlic, onion, paprika, msg.

Add a little cayenne to either of you are feeling dangerous.

Cheers. Dig the minimalist approach—although I'm very anti-MSG.

 

[Strozzi]

Cheers. Dig the minimalist approach—although I'm very anti-MSG.

Omit the MSG if you must, although it seems to boost the flavor and savoriness of the bark.

 

[DitmasPork]

Omit the MSG if you must, although it seems to boost the flavor and savoriness of the bark.

MSG will certainly boost the umami, but I never buy the stuff, sometimes I'll use condiments that has it, but wished it didn't. 'Lady in the Boat' oyster sauce has MSG, which I buy since it's the best oyster sauce sauce to my taste.

 

[HumbleHomeCook]

MSG = Make Stuff Good.

 

[DitmasPork]

MSG = Make Stuff Good.

Yeah, I know there’re fans of the stuff—nothing against other cooks using it, grew up eating heaps of foods seasoned by its umami giving properties. Just that I was raised/taught that MSG (the powdered stuff) was a shortcut for lazy cooks not willing to invest the time and craft building flavors—not an ingredient I ever considered adding to Asian dishes, or any other cuisine. To my taste, MSG spoils Chinese food (…and Japanese, etc.)—a kitchen vice unnecessary in the home cooked Chinese food I’m accustomed to.

 

[HumbleHomeCook]

Yeah, I know there’re fans of the stuff—nothing against other cooks using it, grew up eating heaps of foods seasoned by its umami giving properties. Just that I was raised/taught that MSG (the powdered stuff) was a shortcut for lazy cooks not willing to invest the time and craft building flavors—not an ingredient I ever considered adding to Asian dishes, or any other cuisine. To my taste, MSG spoils Chinese food—a kitchen vice unnecessary in the home cooked Chinese food I’m accustomed to.

I enjoy how say you have nothing against cooks who use it and then proceed to condescend us as being lazy, needing a crutch and having a vice.

To each their own.

 

[jedy617]

I've heard good things about goldees rubs. Gonna try it on my next brisket. Usually I do equal parts salt and pepper, and eyeball garlic and onion powder, some paprika, and a little oregano. For ribs I sometimes add in a touch of brown sugar

 

[DitmasPork]

I enjoy how say you have nothing against cooks who use it and then proceed to condescend us as being lazy, needing a crutch and having a vice.

To each their own.

Respectfully. I do end up eating foods with msg, but avoid it if I can—simply personal preference. Honestly, I’d cringe if discovering Daniel Boulud used MSG in his stocks. It’s just how I was brought up around food. It’s almost a cliche for cooks to chase the food of their grandmas—I’m the same way with Chinese food, MSG was hardly available when they started cooking, it was a big no-no for them even when it was available—tasty ingredient for sure, but always viewed as a time saver. I get lazy too, I’ll buy pre-mixed bbq rubs for my travel kit.

 

[Nemo]

Salt.

Smoked salt is pretty good: Red Gum Smoked Salt 90g | Olsson's Salt

But I mainly use Murray River Salt: Australia's Only Natural Pink Salt | Best Gourmet And Flake Salt

 

[SwampDonkey]

I was gifted a big pack of John Henry's rubs for Christmas. I like them, usually fairly chunky and taste fresh, not too much sugar like most premades.

Oddly enough I received another variety pack of Spiceology rubs and was super unimpressed; all ground too finely (powdered basically) and tasted old with very little flavor.

I'm not sure you can find it in stores outside of FL/GA but this is hands-down my favorite pork and chicken rub, worth ordering online for sure. Has a nice mix of flavors and a hint of tang that really brings out pork's best flavors. Good on fish too, particularly salmon.

https://www.4rsmokehouse.com/shop/product/all-purpose-rub/

 

[JASinIL2006]

I don’t think I’ve ever bought a bottled rub… almost always have too much salt. I prefer to dry brine first and then use a salt-free rub prior to grilling/smoking. For pork, Ilike Meathead’s Memphis Dust recipe the best.

 

[Justinv]

I agree with above. Add appropriate salt + pepper first then load up on a homemade salt free rub until it stops sticking.

 

[rob]

Tried many that i have liked, keep coming back to this one.

 

[Old Fashioned]

I've heard good things about goldees rubs. Gonna try it on my next brisket. Usually I do equal parts salt and pepper, and eyeball garlic and onion powder, some paprika, and a little oregano. For ribs I sometimes add in a touch of brown sugar

I picked up some and to try on my last brisket because I was curious about it. I liked the results from that one.

 

[jedy617]

I picked up some and to try on my last brisket because I was curious about it. I liked the results from that one.

Good to know!

 

[riba]

I really like plowboys yardbird for pork and birdies

 

[DitmasPork]

I don’t think I’ve ever bought a bottled rub… almost always have too much salt. I prefer to dry brine first and then use a salt-free rub prior to grilling/smoking. For pork, Ilike Meathead’s Memphis Dust recipe the best.

Killer Hogs 'The BBQ Rub' I've been using for ribs didn't have enough salt for my taste—so I typically give it a boost of KH TX Brisket Rub to up the salt and black pepper. I make my own rubs, but like the convenience of bottled rubs for travel. I also like to support and test out the works for the many spiceologists concocting mixes for a living.