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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: What is the preferred type of dry rub you use most of the time?
An original homemade rub 42 35.00%
A commercially sold rub 43 35.83%
A BBQ cookbook rub recipe followed "to the letter" 3 2.50%
A commercially sold rub that I like to "doctor up" 8 6.67%
A BBQ cookbook rub recipe that I like to "doctor up" 24 20.00%
Voters: 120. You may not vote on this poll

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Unread 11-16-2011, 11:54 AM   #31
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Quote:
Originally Posted by Moose View Post
I used to use only homemade rubs, because at the time, I wasn't aware of any commercial rubs that were worth a hoot, and a couple of mine were really good. But I recently tried some of the high quality Brethren rubs, like Rub Company and Simply Marvelous, and they really are great. So now I use both, depending on what I'm cooking.
^^^^^ this
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Unread 11-16-2011, 12:43 PM   #32
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Those that only use commercial rubs may not have the knowledge of how to put together a good flavor profile so they let someone else do it for them.

Get the knowledge it is worth it and more satisfying than using someone else's rub.
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Unread 11-16-2011, 01:02 PM   #33
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I personally dont have time to make my own rubs and I would hate to disappoint my guest with a failed attempt. I stick with what works for me. I've bought a few rubs but hands down Oakridge bbq's beef and pork competition rub is my favorite. I did buy some Yardbird while I was at Bass Pro Shop to try on chicken since so many of you guys recommend it.
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Unread 11-16-2011, 01:31 PM   #34
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I have done both and will continue to do both and as my skillset improves, I hope to develop more of a knack for mixing my own stuff. I don't think one must make their own in order to be a "cook" though. Like it was said earlier, there is a lot more to preparing good food than just rubbing some spices on it. Some of the best food I've cooked have only had salt, pepper and garlic... Some have just had salt and pepper.

Rubs are just ingredients in the total experience. If you don't know how to cook then it don't matter if you get rubs off a shelf that are so good they come in gold clad containers your food will still make you want to chase down a dog so you can lick his arse to get the bad taste out of your mouth.

I do concede however, that quality ingredients definitely make food better, on the other hand, if you don't know how to use said ingredients you won't get good results.
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Unread 11-16-2011, 01:34 PM   #35
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That says it for me. Still, not against trying a Commercial rub.
Also, tend to start out with cookbook recipes and tweak from there.
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Unread 11-16-2011, 02:17 PM   #36
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I 've always made my own, until I pulled the trigger on the HDD. I also ordered the sampler pack, which I haven't used yet, so depending on how it goes, I might be making less of my own in the future.
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Unread 11-16-2011, 02:20 PM   #37
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Just because you make your own rubs does not mean you truly understand how to properly pair spices to create an optimal blend. Sure you can throw some common ingredients together which may taste fine but there is MUCH more to creating a top-notch rub than that. We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen.
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Unread 11-16-2011, 02:56 PM   #38
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Quote:
Originally Posted by Ryan Chester View Post
Just because you make your own rubs does not mean you truly understand how to properly pair spices to create an optimal blend. Sure you can throw some common ingredients together which may taste fine but there is MUCH more to creating a top-notch rub than that. We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen.
Don't want to re-post .... see this thread post #27 for my reply to the above comments.
http://www.bbq-brethren.com/forum/sh...34#post1852634
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Unread 11-16-2011, 02:56 PM   #39
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Quote:
Originally Posted by Ryan Chester View Post
Just because you make your own rubs does not mean you truly understand how to properly pair spices to create an optimal blend. Sure you can throw some common ingredients together which may taste fine but there is MUCH more to creating a top-notch rub than that. We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen.
I have heard great stuff about your products.
That being said.

I am striving to reduce the amount of processed foods I eat.

IE: Raw sugar vs white (processed) sugar

So the terms "chemist" and "food scientist" do nothing to make me want to try a commercial rub.

Neither do any of the additives typically added to rubs to prevent clumping, etc (not suggesting your products have any).

I drink like a fish, eat BBQ and grilled foods regularly, so anything I can do to increase the food intake of foods that haven't seen a processor that better off I am.

Buying whole spices allows me to determine what does and does not go into my runs. While buying commercial or boutique rubs don't.
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Unread 11-16-2011, 03:40 PM   #40
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Quote:
Originally Posted by SirPorkaLot View Post
I have heard great stuff about your products.
That being said.

I am striving to reduce the amount of processed foods I eat.

IE: Raw sugar vs white (processed) sugar

So the terms "chemist" and "food scientist" do nothing to make me want to try a commercial rub.

Neither do any of the additives typically added to rubs to prevent clumping, etc (not suggesting your products have any).

I drink like a fish, eat BBQ and grilled foods regularly, so anything I can do to increase the food intake of foods that haven't seen a processor that better off I am.

Buying whole spices allows me to determine what does and does not go into my runs. While buying commercial or boutique rubs don't.
Nothing wrong with that my man! Just stating some facts. To each his own!
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Unread 11-16-2011, 03:46 PM   #41
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Quote:
Originally Posted by Randbo View Post
I enjoy making my own rub. I also enjoy making my own sauce. One of the books I enjoy is Peace love and BBQ. Mike gives you detail flavor profiles of spices and suggestions on how they could be used. He also has a chart of do use and do not use spices. By making my own dry rub I feel like I am more a part of the process. It is really fun when your friends say where can I get that rub or sauce and I can smile and say you have to make it yourself
I have also enjoyed making rubs and sauces for my friends varying taste. One of my friends likes it sweet and mild so pepper or cayenne is not in his rub or sauce.Then there is the dreaded Low carb verision I make for myself cause I tend to blow up easily!
So here comes the confession FORGIVE ME BROTHERS AND SISTERS FOR I HAVE PURCHASED HABANERO DEATH DUST! actually two packages! I just could not resist trying the fire powder! But i have not opened it yet
There is room for everybody here. If you like buying rub good for you If you make your own I hope you enjoy that as much as I do
Send the death dust to me and all is forgiven.

Next day delivery before 10am please.

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Unread 11-16-2011, 04:13 PM   #42
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Quote:
Originally Posted by tortaboy View Post
Send the death dust to me and all is forgiven.

Next day delivery before 10am please.
Here ya' go... http://www.bbq-brethren.com/forum/sh...d.php?t=120441
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Unread 11-16-2011, 04:42 PM   #43
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I have a 9000 square foot garden, grow my own herbs, save seeds to grow the next year and make my own rubs. Heh, I'm the only real cook here...
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Unread 11-16-2011, 05:28 PM   #44
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just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure
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Unread 11-16-2011, 05:49 PM   #45
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Quote:
Originally Posted by jestridge View Post


just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure
Lawry's? That's the Devil's food! You're probably one of the sweet cornbread eatin' Yankees.

Just joking of course.
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