Rubs

Discussion in 'Sauces, Rubs & Marinades' started by ryantassin, Dec 2, 2011.

  1. I have a recipe I found online for a pork rub, which I then tweaked a little bit, but I'm wondering do most of you smokin vets use a different rub for different meats?  The rub I use for my pork is Brown sugar, kosher salt, garlic powder, onion powder, paprika, cayenne, black pepper, regular sugar, and a little white pepper.  I've found it to produce a pretty good pork butt, but does get a little spicy, or sweet depending on how i make it.  Any help with balancing it out or even a new rub would be greatly appreciated.  
     
  2. flash

    flash Smoking Guru OTBS Member

    Most rubs you can probably pass around, but it really will depend on your taste. I have some I prefer on Pork Butts, some for Ribs and some for Beef. Kinda the same for BBQ Sauce. Practice and find your favorites.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I go Sweet on Pork with basically what you have although, I refer Turbinado, Sugar in the Raw, to white and brown. For Chix I add Poultry Seasoning to that Rub.  For Beef I back off on Sugar and add Corriander, Allspice and a little Fennel...JJ
     
  4. raymo76

    raymo76 Smoking Fanatic

    My next beef rub I'm going to try is out of a Paul Kirk book, equal parts; salt, paprika, pepper. I made it yesterday, tastes like it has a lil spice to it.
     

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