i make my own for a few things i make, like chicken wings, legs, and fish.

for pork, whole chicken and beef, i've always had great success with john henry's rubs, they are priced good, and i've gotten to where i use blends of the different rubs over using a single one straight.

I always make my own. When I started off doing this, I found a master pulled pork recipe on the web by a fella named Elder Ward. I started with his rub recipe as a base, and as time went on it morphed into what I make now. Since there's a Penzey's just down the street from where I work, there's no excuse not to make my own.

I buy them for Steaks and Tri tips.

I make my own for chicken and ribs.

I always make my own Rub. Although it may not be my recipe.

Michael

quote:

Originally posted by ariel b:
I buy them for Steaks and Tri tips.

I make my own for chicken and ribs.

I agree, red meat, I buy the rubs. I make for everything else. That way, I can pronounce everything in the rub!

It should be a law that you have to make your own. So easy and so gratifying. Any herbs/spices that I need I hit up Penzeys ... they are much cheaper and higher quality than anything you can find in the supermarket.

I worry about the salt content in commercial rubs. Some also have MSG in it.

Beef: Make my own
Pork: Hard to beat TexasBBQrub

My wife and I make our own. I make the BRITU with half the salt and minus the MSG. We also make other rubs that we got from the VWB, TV and cookbooks.

I make my own but have not settled on a steady recipe. Toughest one for me is something for Bison. I modify a rub for beef and it is getting better. I, too, cut down on the salt.

18 yr old Genesis
2 yr old Smoke Vault gasser

For years, I made my own, and still do sometimes. But when Weber came out with their Grill Creations rubs and marinades, I have been using them a lot. Last night I marinated a whole chicken in Chipotle Marinade and cooked on the Performer. YUM!

I use a five spice home made Rub for my Pork and Chicken.

Pappy's choice 50% Less Salt for Try Tip

Combo 50% Home made Rub 50% Old Bay for Fish and Chicken.

I bought a few BBQ books and I'm trying new rubs starting with a base rub and adding spices to my taste!

I make my own, but suck at it most of the time unless I "tweek" someone elses or have a taste and 'atempt' to adjust. I just DONT get why the rubs change so much in the smoker... thanks "Texas BBQ rub" cause i stink! -Dan

I buy, then tweek. I don't know enough about spices to trust myself with them. I usually buy one that's sweet, then I heat it up to my liking.

I'd really like to understand how spices go together and make my own.

Ken'
Welcome to the WSM board. Kevin Kruger has posted some really great rubs over the years. Plus he usually has a duscussion around the "what and why" of the various ingredients. You can't go wrong with Kevin!

I've been tweaking rubs from the Weber Books and other books (Stephen Raichen? The grilling guru guy) but my wife just bought me a boatload of rubs from Weber, Famous Dave's and McCormick's for my birthday. They all have been awesome and have made me second guess why I need to make my own. The price seems pretty reasonable too.

With my first couple smokes,I made my own,using recipes from TVWB. Got several complaints about them. Too salty,too peppery,wierd taste. So,I'm back to using the rubs I've used in the past and have had success with.

Amen brother... too many pro's have done this much longer than we have ever imagined. buying is so much more efficient. if you don't like the original taste... add something to enhance the flavor or cut a flavor out. don't kid yourself... making your own rub is a rewarding challenge just like this hobby.

I tend to make much more rub than I buy. But I am a tweaker. I have zero problem with buying a product and using it as a base or addition for my own creations. OR.... if I really like it, I'll try to clone it. I have a spice blend that I cloned back in my old restaurant days that I use constantly. About the only food I haven't put it on is ice cream. I also get requests ad nauseum from family members who want a fresh supply of it.