Your Favorite Rub

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Permalink Reply by Lt. Caleb French on March 23, 2009 at 4:28pm

Dark Brown Sugar
Garlic Powder
Coarse Sea Salt
Cumin
Cayenne Pepper
Shallot Pepper
Black Pepper
Onion Powder

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Permalink Reply by Nicholas Roberts on March 23, 2009 at 11:53pm

We use a rub called Butt Rub that stuff works wonders with boston butts and bbq

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Permalink Reply by Russell McLean on March 25, 2009 at 11:19pm

Dark Brown Sugar, Garlic Powder, Onion Powder, Season All Salt(Lawry's), Lemon Pepper

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Permalink Reply by Lt. Caleb French on March 25, 2009 at 11:20pm

That's what I like to see, S-I-M-P-L-E recipes : )

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Permalink Reply by Robert C. Baker on March 26, 2009 at 5:38pm

Old Bay by J.O.Spice co. Balto. Md., fresh ground black pepper, cyanne pepper, onion pwd., garlic pwd., and 3 tblsp. brown sugar. rub it on and put in a zip tight baggie turn occasionally but let sit and absorb the seasoning at least for 8 hrs. Its best when I let roasts, beef, venison, and pork set and rest in it for 24 hrs, before grilling. So good it will make your tounge slap your eyes out. OH! theres no specific amount of seasonings just a little bit here a little bit there a little more or a little less but 3 tblsp. of brown sugar only, that way the meat wont burn up.

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Permalink Reply by Michael Simpson on March 29, 2009 at 7:10pm

garlic pepper
onion powder
sea salt
cayenne pepper
creole seasoning

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Permalink Reply by Asst. 29 on April 4, 2009 at 12:04pm

2 teaspoon salt
2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celry seed
1/2 teaspoon pepper

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Permalink Reply by anne potter on April 28, 2009 at 7:02am

I myself like a simple back rub with a piece of barbaque chicken in one hand and well a beer in the other...

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Permalink Reply by Eddie Rogers on July 7, 2009 at 1:00pm

I like butt rub and rendevous dry rub. Check out www.saucehogg.com for some fine rubs and sauces.

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Permalink Reply by kenny2243 on August 31, 2009 at 5:06pm

Anyone know any good Dry Rub recipes good to use on Chicken and ribs and has a little kick of heat please let me know?

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Permalink Reply by Rogelio De La Cruz on September 30, 2009 at 11:25pm

I make my own brisket rub and I use it on chicken, ribs and just about everything.

Brown sugar (Start with one cup)
Papprika (5 oz)
Cayene Pepper(3 tbs)
Garlic powder (to taste)
Onion powder (3tbs)
Salt (to taste)
Coarse Black pepper (enough pepper to be seen in the mix)
Dry Mustard (1 tbs)
Flour (2 tbs) this keeps the rub from clumping

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