Best gourmet rubs according to redditors

Chicken (2 breasts, butterflied) - $4.55

• Beat meat to flatten. Season (I used this smokey turmeric stuff that someone recommended in this sub a while ago). Pop into cast iron skillet over medium high heat.
  
  Russet Potato - $0.63
  
  1 tbsp olive oil - $0.09
  
  
• Dice, toss with oil and spices. I used s&p, garlic powder, and a bit of paprika. Roast at 450 for 25 or so minutes.
  
  Broccoli - $1.41
  
  1 tbsp olive oil - $0.09
  
  
• Toss with oil and spices. I only added s&p this time 'round. Roast at 425 for 15-20 minutes.
  
  About $1.69 per meal
  
  Edit: I ain't spell good

Good Morning. Happy Friday! Happy Payday!

I believe I ate too much last night. I was feeling accomplished after all my post work errands and celebratory since I had my first episode of RuPaul's Drag Race UK to watch. Luckily, as people, we can move on. I have done my treadmill and have my food planned.

Today, bf was a whey-Ketologie smoothie. Lunch is the last of the keto easy Asian chicken and cauliflower rice. Snack is a portion of Catalina crunch and a portion of dark chocolate. Dinner is probably scrambled eggs and green salad and some Spanish cheese (from the Costco "Spanish tapas cheese 'plate'").

Low carb tortillas were on sale, and I do have greens from the farm share, so I'm thinking tuna salad makes sense for next week's lunches. I'm probably also going to make another sheet pan chicken and roasted veggies for the week's dinners. I'm thinking barbecue seasoning would be nice.

Off to go get ready to work and pay those bills! I did craft last night: I darned a hole in a sweater and knitted two repeats on my sisters sock.

KCKO and drink your water!

Oh alright I just didn't see one laying there. If you were to hit them with some seasoning they'd be even better. Even something pre packaged like https://www.amazon.com/Killer-Hogs-BBQ-Rub-Ounce/dp/B0097TYQQ4/ref=mp_s_a_1_15?keywords=pork+rib+rub&qid=1568395047&sprefix=pork+rib&sr=8-15 would work, although making it yourself is always best.

1. Get a smoker. They are really cheap, and yes require a lot more work, but it's really the only way to make truly great ribs. Trim excess fat off the ribs and remove membrane if necessary.
   
   
   
2. Make your own rub. Easy on the sugar until you're more experienced... everything else you can experiment with. Garlic Powder, Paprika, Cumin, Mustard Powder, Salt, Pepper, basically whatever you like. Alternatively, you can buy a legit rub. Put on at least an hour before, if not overnight.
   
   
   
3. Smoke @ 240F with cherry/pecan/mesquite/whatever wood for approximately 6 hours using the "3-2-1" method. 3 hours directly on the grill, 2 hours wrapped in aluminum foil, and the final 1 hour unwrapped again. Spray with apple juice + beer mixture every hour or so. Do not put on any sauce until the last hour if at all.
   
   
   
4. Enjoy the best ribs you've ever had (because you made them!). Even your favorite local joint will no longer be able to compare.

this is my go-to pork butt rub and ribs..... have had nothing but huge compliments
Killer Hogs The BBQ Rub 12 Ounce https://www.amazon.com/dp/B0097TYQQ4/ref=cm_sw_r_cp_apa_i_y9MkDbWQJRMRQ

145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.

If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.

Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.

Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.

Lawry's Perfect Blend: https://www.amazon.com/Lawrys-Perfect-Blend-Chicken-Ounce/dp/B000F2RIQC/ref=sr_1_1_a_it?ie=UTF8&qid=1467834013&sr=8-1&keywords=lawry%27s+perfect+blend+chicken+and+poultry+rub

I love corn that is in the husk.

If you wanna try this way you can too bc I find that my guest like it obviously more than when I leave the husk on.

I’ll dehusk the corn.
Rubbing a table spoon of butter onto each corn.
I put a rub on Stubb’s

Foil those suckers. Grill for about 15-20 mins, rotating about every 5min. Around 350F. (Medium high) grill top closed.

I’ll put mayonnaise on the corn, (I know I know)
Pamersan cheese
Then some cayenne, paprika, lime and cilantro.

It sucks bc it takes longer, but when served. People clean the cob and usually request another portion.
It’s a little more, but I wish I knew that back when I was slammin the husked corn.

Still looks good no matter what. But give this recipe a shot if you find yourself wanting to have a different angle of flavors.

Can you tell me what you’re doing with your beans? What seasonings are you throwing in?

Thanks for your time.

The Salt Lick is a famous BBQ place in Austin. Mediocre food and sauce (more about the experience) but I love their packaged dry rub because it doesn't have any sugar and it's spicy

https://www.amazon.com/Salt-Lick-BBQ-Original-Pack/dp/B005WDEV0K?th=1

With BBQ seasoning https://www.amazon.com/Dreamland-Bar-B-Que-Seasoning-Shake/dp/B00KC9IPVA/ref=pd_aw_fbt_325_img_3/132-4239210-5598705?_encoding=UTF8&psc=1&refRID=KXDY8Q0RH12B533P136X

And BBQ rub: https://www.amazon.com/Dreamland-Bar-B-Que-Rub/dp/B00KC9LZO4/ref=pd_aw_fbt_325_img_3?_encoding=UTF8&psc=1&refRID=6EH8RZGBYFBTTFH8BJKW

It may not be the real deal, but it’s pretty damn close...

So loving all the recipes here (click, save) but have to say the one I use most often is the classic Hungarian Szeged Rib Rub. I put this on some Iberico chops that I brought to a potluck barbecue, and everyone ate those first and I was stuck with their crappy meat :-(

Killer Hog’s The BBQ Rub

Plowboys Yardbird Rub:
http://www.amazon.com/gp/aw/d/B002TT46DM?pc_redir=1414337082&robot_redir=1

And Mad Max Turkey seasoning for all your holiday needs! 🤣😆

https://www.amazon.com/Dizzy-Pig-BBQ-Mad-Turkey/dp/B0774W7PF8/ref=mp_s_a_1_2?keywords=mad+max+turkey+seasoning&qid=1574995183&sprefix=mad+max+t&sr=8-2

Rubbed with [this] (https://www.amazon.com/dp/B0077S664W/ref=cm_sw_r_cp_apip_RwQdTocTJprTT), cooked for 6 hours at 1330°, then seared on stove top. Followed [this] (https://youtu.be/lxwJpK8n9f4) video for the pan sauce.

Edit. 130°

Is it good dry rub?
http://www.amazon.com/Corkys-Bar-B-Q-Dry-Rub-Seasoning/dp/B000F1Z66W
(Im so sorry)

Since it's going to be just Ms. Shins and myself for T-Day this year we've decided to forgo cooking a whole turkey and are going to do a smallish, cranberry infused duck instead. I've got it brining in the fridge right now and will probably get up around 4AM to get it out of the brine and allow it to stand for several hours before oiling and seasoning it.

For fans of beer can roasted chickens, I highly recommend using this set-up for vertically roasting a perfectly infused bird (chicken, duck or turkey).

Ok I've never used a Traeger; I'll write up what I do on the Weber kettle and then guess at how to adapt it:

1. 12–24 hours ahead of time, trim any silverskin off the roast. Salt it fairly liberally—maybe 1/2 tsp coarse kosher salt per pound, although you'll get a sense of how much you want with repeated trials.
   
   
2. Keep the roast refrigerated, either on a rack or in a plastic bag. During this time the salt will diffuse into the meat and make everything nice and tasty.
   
   
3. An hour or so before the cook, take the roast out and give it a rub with some Santa Maria seasoning. I think I use this stuff, but any salt/pepper/garlic combo will work, including something you throw together yourself. (NOTE: at this point it is possible to oversalt, depending on what's in your rub and how much you used in step 1. Of course if you make your own rub, you can just leave the salt out. I've never had a problem, but I'm not too salt-sensitive.) After applying the rub, apply a liberal amount of coarsely ground black pepper. You want a strong pepper taste on the crust, and it also helps more smoke adhere.
   
   
4. While the roast rests on your countertop, fire up the coals. Get the grill set up for indirect cooking—coals to one side. When the grill is ready, put the roast on the cool side of the grill. (If you have a leave-in thermometer probe, put it in now.) Throw on two large handfuls of wood chips (I use hickory, but probably anything works) and close the lid. Bottom and top vents should be fully open, with the top vents above the meat (away from the coals). The roast will smoke and cook indirectly.
   
   
5. When the internal temperature is 120 F (takes me about 30min), take the lid off and get the coals as hot and as close to the grate as you can. Sear well on all sides directly over the coals, turning every minute or so.
   
   
6. Rest for 10min and then slice thinly across the grain. You should have a beautiful medium-rare roast (well-done at the tips) with a smoky, peppery crust. Serve with Santa Maria salsa or on sandwiches (horseradish sauce, caramelized onions, cheese, and bitter greens).
   
   ***
   
   Ok so a Traeger doesn't do searing, right? And the heat source is wood pellets, which smoke continuously? Ah, apparently I'm wrong. Look here for Traeger's instructions on reverse searing, which is how you'd adapt my technique. FWIW if I were doing this I'd probably want to just have a blazing-hot cast iron skillet at the ready, so that I could take the meat directly off the Traeger after the smoke and then sear the crap out of it right away.

I got Lamberts Sweet Rub O Mine at Kroger. And yeah, I liked it. :)

It's this stuff, but I get it at Sprouts where it is much cheaper, if you live by one of those. They often have $1 off coupons hanging off of them and they often go on sale, which is when I stock up. Great on popcorn or eggs too.

It's pretty low sodium too, so I can season heavily without it getting overly salty.

Killer Hogs Hot BBQ Rub 12.8 Ounce https://www.amazon.com/dp/B01LM795TG/ref=cm_sw_r_cp_api_ral2Ab4RX24KT

I go through phases. Right now, I'm in love with this seasoning. Its pretty much good on anything

Honestly we stopped in to a store to get paprika (since I was out), and me and the girl saw this and this and we thought it would go great with ribs, so we did a rib-off! It was awesome!

Oakridge BBQ Signature Edition Habanero Death Dust - 6 oz https://www.amazon.com/dp/B00LAOPXKC/ref=cm_sw_r_cp_api_k1-ZzbJH3EHPV

It looks like you've been getting enough folks commenting on the cooking technique, so I'll skip that and say this: Try Charlie Vargas' Rendezvous Rub. I put that shit on everything:

• Omelettes
  
  
• Pan-fried chicken
  
  
• Mashed cauli
  
  
• Chili
  
  
• Sauteed Brussels sprouts

I think it may have added a bit of spicy sweetness. We only put a thin layer of BBQ sauce on it (mixed with the apple cider vinegar to thin it out) so there was quite a bit of spice on these.

The biggest heat we got though was from the cayenne peppers in the rub we used. http://www.amazon.com/Salt-Lick-BBQ-Original-Pack/dp/B005WDEV0K

Personally, I tend to cook Pork Spare Ribs when I do ribs and use only a dry rub as far as seasoning. The rub is one I bought from a local store, but you can find it on Amazon. It's called Plowboys BBQ Yardbird Rub (http://amzn.com/B002TT46DM). I would also research the 3-2-1 method if you choose to do Spare Ribs.


Regardless of it all, as previously said, do what you enjoy eating. You're the best judge of it.

These are my staples. I will never not have any of these things in these places.

Fridge:

• Beer
  
• Hot sauces that require refrigeration
  
• Cheese
  
• Eggs
  
  
  Pantry:
  
  
• Beer
  
• Hot sauces that don't require refrigeration
  
• Garlic
  
• Onions
  
• Various dry rubs, currently including Stubbs BBQ, Mad Hunky General Purpose, and Plowboys Yardbird
  
• Olive oil
  
• Coarse sea salt
  
• Whole black pepper
  
• Grits
  
• Hormel Turkey Chili
  
  
  Freezer:
  
  
• Chicken breasts
  
• Bread
  
• Cheese
  
• Vegetable mix
  
• Corn

I just used this Grill Mates Sweet and Smokey I found at Walmart. Today I'm trying ribs and I found this Plowboy's Yardbird rub recommended on the Interne so I picked some up (found it at Ace Hardware of all places). I put it on the ribs about an hour ago and I must say it smells a lot better than the Grill Mates, if you can find that I recommend it (just by smell haven't gotten to taste it yet).

I used Szeged rib rub for 3 and the other 3 I used Weber Chicago steak seasoning. Rib rub is far superior in flavor and the fact that if you rub it in about a half hour before grillin it sticks on very nicely.

Edit: rib rub on the far left. Weber seasoning on the middle and right

The issue is lack of time otherwise I'd use my own spices (if I have any, I think there might be some Thyme in my cupboard that remembers the Monica Lewinsky scandal). I'd like something that isn't horrible so I can rub the chicken and chuck it in the oven and have something edible at the end.

I was looking at this but not sure if the 4.5 stars rating is real or the product of fake reviews.


PS: Definitely agree on the tarragon.

Lawry's Perfect Blend Chicken Rub.

Taste great with steak and other meats too.

This rub?

It does! Zingermans molasses is made just up the road from me and is wonderful with biscuits. The Loveless Cafe mild chow chow follows a classic Southern recipe and probably her grandmother made something similar, but putting by food for winter isn't done at home so much now. Bacon grease is the life blood of most Southern cooking, though most folks now do not have a mason jar set aside for it; add a [bacon grease container].
(https://www.amazon.com/Cooking-Catcher-Container-Stainless-Strainer/dp/B013U3F6E8) to your basket/stocking/gift. I like odd numbers of items and like my suggestions a lot, but they seem a little light for a Christmas to remember, so I would add a BBQ rub from my hometown: Rendezous; the sauce is also excellent, BTW. Then top it all off with a coupon for dinner out somewhere nice/interesting/well reviewed. The overall message would be "I love your cooking and the fact that you do it for me, but also recognize that it is a lot of work and deserves a break from time to time". HTH

See two different brands on amazon.. Nandos and piri piri which is better?