sbramm
is one Smokin' Farker
- Joined
- Feb 18, 2009
- Location
- western MA
commercial rub that i modify just a bit works for me. used to make my own but don't bother any more.
either way, enjoy and cook!
either way, enjoy and cook!
I guess I'm the odd man out. I only keep SPOG and a Greek mix I make up on hand. Otherwise, I usually mix just enough for what I'm cooking at the moment. I keep notes on any changes I make, and have ended up with what we like. As for the expense of the ingredients, we use mostly the same herbs and spices, sugar, salt, and pepper whatever we are cooking, inside or out. We run out of something to be replaced just about every shopping trip, so things stay fresh. I can see using commercial rubs if you cook a lot of meat and you like the flavor, but we like the flavor of fresh ingredients enough that any additional cost is not noticed.
Although the dry rub seasoning has been around for many years.........
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Holy moly that was a long post. I don't know the last time I saw a nearly 1900 word post :shock:
So IamMadMan do you or don't you like commercial rubs?:caked:
Seriously though, making rubs is fun sometimes but to get consistently rounded flavors commercial rubs are best. Yes some are salt bombs but those can be easily avoided by using recommendations from this forum.
Keep an open mind and don't be afraid to try something new once in a while. Think of it as treasure hunting, maybe you'll find something good or maybe you won't, but you'll never know unless you try.
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So onto the next issue: which one to buy? If you had to have just ONE rub for most cooks, which one would it be? (I know this is a tough question, but I would love to try one that lots of you use, and there seems to be hundreds of options out there so I have no idea where to start)
Thanks in advance!
Go get the Oakridge Sampler pack. It's nice to try most of their line up to see which you like. I have even given the sampler pack as gifts.