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Originally posted by MaxQ:
Brisket - mine
Pork Butts - mine
Chicken - mine
Pork Ribs - mine

Big Grin Or did you want another of the "favorite Commercial rub threads"? I'll admit that I've not been buying a lot of commercial rubs, working more on mine than trying something else.

Maybe a "what's your favorite rub you've seen them using on Pitmasters"?

Mine will be out there soon, just waiting on a # of small issues to work out.
For ribs and pork butt, I like Williams Rib Tickler Rub. MaxQue and SmokinMAINEiac have given me great personal concoctions, but they are not strictly commercial.

For brisket, I like Carl's Prime Rib and Roast Seasoning. For poultry, I go with Paul Kirk's Chikki Rub and like SmokinMAINEiac's derivative of same. For tri tip and other roasts, I use a Santa Maria Rub made from recipe.

I like others that I make myself from commercial recipes from the likes of Bob Lilly, Dr. BBQ, Paul Kirk, etc.
I love DennyMike's Pixie Dust and Sublime Swine for pork mixed with turbinado sugar and Lawry's seasoned salt.

I like my own version of Chef Paul Kirk's Chikki Rub for poultry, and McCormick's Garlic Pepper for brisket.

I also like E & L Supermercado Chicken Fajita Seasoning (thanks Bubba), and Cavender's All Purpose Greek Seasoning for poultry.

Just staring to try William's Rib Tickler. Used it on some pork chops on the grill and really liked it. Tried it on some spares and guess I put it on too lightly. Will try it again and use more next time.
Like my team mate Ribdog,Bonesmokers has been with us since cooking with drbbq and Fast Eddy. Sometimes it is difficult to buy except in larger packages-but worth the effort..

CS next door neighbor,Head Country also has an all around rub that may have won as much as anybody on the circuit.

CS Brisket Rub has won more than most folks will ever imagine and I also like it.

Smokin' Guns Hot is another fallback all around rub that many comp cooks have stuck with for years and I like it.

Obie Cue's Sweet and heat is used in many,many flavor layers for comp cooks that I like.Their Garlic Pepper,Wooster powder,Sweet Rub,and TX Spice all have some applications.

Williams rib Tickler is an add on to your main rub that I like.

Not a rub,but as an initial application,Smokin's Brines are used by a great amount of yardbird comp cooks.Most Lemon Peppers,also.

We don't mention flavored salts,but it would be very unusual not to find large bottles of Lawry's seasoned salt in most comp camps

Good granulated garlic,good fresh med. ground pepper,good gran. onion ,kosher salt,or Lawry's mixed.Many cooks say if you can cook correctly,this is hard to beat.

Sugar in the Raw mixed with most of these.

Like being in Smokin's spice room of a 100,or so,I have bought way too many and now try not to.

Hope this does confuse the issue,too much.

Most are parts of flavor layers and tweaking .
I think simple rubs are best. Too many flavors overwhelm the meat. I use this rub for nearly everything:

1 part paprika
1 part sugar (brown or turbinado)
1/2 part kosher salt
1/2 part fresh ground pepper

The flavor from this is amazing considering only four spices are used.

This goes good on everything. If you want other flavors, you can add onion powder, garlic powder, oregano, cumin, rosemary thyme, cayenne, red pepper, green chile; at 1/8 to 1/4 part or less. The more spices you use, the less of each you should use. But starting with the basic rub, you can make a lot of different flavors depending on your taste. You can also vary the basic recipe if you find it too salty or too peppery or too sweet. Or not enough. Just increase or decrease the quantities of what you like or don't like. Cook, taste, modify. Repeat. Repeat. Experience is the best source.

Having said all that, a brisket smoked with just salt and pepper at 50/50 proportions is wonderful. The Texans call it Dalmation.

There are certain flavors associated with certain foods, chicken with parsley, sage, rosemary,and thyme for example, so experiment with these flavors when you smoke those meats.

Flavors go quickly from spices and herbs, and hence rubs, as they age, so this is one advantage of making your own from fresh spices and herbs. Try the Spice House and Penzey's for fresh herbs and spices. If you have leftover rub, store it in the freezer.

The point is to start with something simple, taste and discover what you like about it and don't like about it, modify to reflect your tastes. It sounds daunting, but it isn't. Your taste buds know more about what you like than those who write recipes and frequent this list. Including me. Keep notes. Tell us how it works out.

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