How many people use the same rub for everything?
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Welcome to the CS Forums Mayor Dave. I've used Head Country rub on pork, beef, and fowl, with excellent results. Its a very good all purpose rub. But I have heard from a reliable source, that the CS Brisket rub can be used the same way. Its very similar to the HC rub, but with no MSG. Ive used it on beef with my smoker and my charcoal grill with very good results. Another rub "family" to look at is HomeBBQ. Kevin and his wife produce some excellent award winning rubs. We love the Rib Rub on BB's and the Garlic Lovers Steak Rub is much better than the pepper heavy Montreal Steak Seasonings. All IMHO of course... 
bob
bob
You CAN use one on everything, but why would you?
Half the fun for me is finding a blend of smoke flavor, rub and sauce that work for what I'm smoking. I can use an all - purpose rub on everything, but I think it's more fun to search/find/pursue the right flavors.
Beef needs certain things to really taste right, salt / pepper / garlic work from a steak to a brisket
Pork needs needs a different profile, what works for beef just doesn't taste right on pork
Poultry for me, I've never found a rub that works on beef that does well on poultry also.
Then once you talk about rubs, what about one sauce for everything?
It's a good question, I do think you can start with one rub, but you'll quickly tire of everything tasting the same.
Half the fun for me is finding a blend of smoke flavor, rub and sauce that work for what I'm smoking. I can use an all - purpose rub on everything, but I think it's more fun to search/find/pursue the right flavors.
Beef needs certain things to really taste right, salt / pepper / garlic work from a steak to a brisket
Pork needs needs a different profile, what works for beef just doesn't taste right on pork
Poultry for me, I've never found a rub that works on beef that does well on poultry also.
Then once you talk about rubs, what about one sauce for everything?
It's a good question, I do think you can start with one rub, but you'll quickly tire of everything tasting the same.
To tag onto what Smokin' says,some folks use a basic rub,or a basic sauce and tweak it to their tastes/needs.
Even the folks that sell their own general rub/sauce,may tweak it for each product.
Like smokin said,think about what spice you might use on each of the meals you have at home.
You can taste a rub in your hand,and decide what it needs to suit you.
Which is not to say that some of us might not have countless opened bottles in our spice collection.
Even the folks that sell their own general rub/sauce,may tweak it for each product.
Like smokin said,think about what spice you might use on each of the meals you have at home.
You can taste a rub in your hand,and decide what it needs to suit you.
Which is not to say that some of us might not have countless opened bottles in our spice collection.
quote:Originally posted by SmokinOkie:
You CAN use one on everything, but why would you?
Half the fun for me is finding a blend of smoke flavor, rub and sauce that work for what I'm smoking. I can use an all - purpose rub on everything, but I think it's more fun to search/find/pursue the right flavors.
Beef needs certain things to really taste right, salt / pepper / garlic work from a steak to a brisket
Pork needs needs a different profile, what works for beef just doesn't taste right on pork
Poultry for me, I've never found a rub that works on beef that does well on poultry also.
Then once you talk about rubs, what about one sauce for everything?
It's a good question, I do think you can start with one rub, but you'll quickly tire of everything tasting the same.
This is what I call "the stuffing principal".
Most everybody has ate ate a place or from a store that has GREAT "stuffed something". Well you get it again and it great again, but next time you get something else stuffed....same taste. Then the next thing....same taste and so on and so on. It gets boring and you lose the desire to eat there again.
This can also be referred to as the Lone John Silvers principal.
Adkins make a great rub, you can use it on most everything and tweak it to your taste!! I use it all the time and add for my individual taste! It contains no MSG.
Hey Dave,
The right rub is a matter of personal taste. I've had people come up to me telling me to try the newest greatest rub they found. And in my opionion it wasn't very good.
I like CS brisket rub on brisket. It has a good salty taste on beef. But I think it is too much for the pork.
On my chicken, I like a little less salt and some sugar, and I add the sauce and it comes out pretty nice.
Right now I'm doing four different rubs for comps.
RandyE
The right rub is a matter of personal taste. I've had people come up to me telling me to try the newest greatest rub they found. And in my opionion it wasn't very good.
I like CS brisket rub on brisket. It has a good salty taste on beef. But I think it is too much for the pork.
On my chicken, I like a little less salt and some sugar, and I add the sauce and it comes out pretty nice.
Right now I'm doing four different rubs for comps.
RandyE
I am pretty much a rookie compared to some of you folks & may be going about it all wrong..but here is what I do:
I have a basic rub that does go on everything...however it contains no salt and no sugar. Depending on the meat being cooked I will add those ingredients separately and apply with the rub. Most things get at least some kosher salt, but seldom use sugar on anything but chicken. I have also been known to have a pretty generous hand with the garlic at times
Mayor...you wouldn't happen to frequent the Moonlite in Owensboro would you?
I have a basic rub that does go on everything...however it contains no salt and no sugar. Depending on the meat being cooked I will add those ingredients separately and apply with the rub. Most things get at least some kosher salt, but seldom use sugar on anything but chicken. I have also been known to have a pretty generous hand with the garlic at times
Mayor...you wouldn't happen to frequent the Moonlite in Owensboro would you?