I enjoy variety. I try to steer clear of rubs with sugar listed high up in ingredients. Sucklebusters has a BOGO on a new rub. Hog Waller with (I think) 3 sugars.https://www.sucklebusters.com/bbq-rubs-seasoning/hog-waller-honey-rub/
I’d love to try it- but probably won’t. Two similar rubs with/without msg- Ill pick without. Although I have several rubs and seasoning containing msg. There’re other ingredients that will make me leave it on a shelf. I get people making their own. But I’m just sitting here drinking coffee reading the unfavorable weather forecast for golf starting tomorrow- and like Willie Nelson, my mind wandered.
The Question:
Do any Brethren use only one commercial rub? Good for everything cattle sheep swine related? Like your rub cabinet is bare? Barrenness? Void? Refuse to buy or accept anything other than “the one”.
Growing up we had umbrella salt, powdered black pepper (metal tin) Lawry’s and Chile Powder. Possibly Cumin when Dad made chili.
I don’t remember any bbq seasoning. We grilled /fried/baked/boiled—-not smoke.
I’ve no desire to have only one nor repeat myself consistently, but I bet someone here does. I did order a couple books. Smoke and Spice and new edition of Legends of Texas BBQ. May keep may land as stocking stuffer for son.
Fore
I’d love to try it- but probably won’t. Two similar rubs with/without msg- Ill pick without. Although I have several rubs and seasoning containing msg. There’re other ingredients that will make me leave it on a shelf. I get people making their own. But I’m just sitting here drinking coffee reading the unfavorable weather forecast for golf starting tomorrow- and like Willie Nelson, my mind wandered.
The Question:
Do any Brethren use only one commercial rub? Good for everything cattle sheep swine related? Like your rub cabinet is bare? Barrenness? Void? Refuse to buy or accept anything other than “the one”.
Growing up we had umbrella salt, powdered black pepper (metal tin) Lawry’s and Chile Powder. Possibly Cumin when Dad made chili.
I don’t remember any bbq seasoning. We grilled /fried/baked/boiled—-not smoke.
I’ve no desire to have only one nor repeat myself consistently, but I bet someone here does. I did order a couple books. Smoke and Spice and new edition of Legends of Texas BBQ. May keep may land as stocking stuffer for son.
Fore
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