Rubs...

[Backyardsmoker]

True.

[tommo666]

I really like Mr Byrons butt rub, it just tastes good. I do play with the spice rack and use the usual suspects like onion and garlic powder. I use this as a base and add or remove..

1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried chilli powder (hot,mild, chipolte.. up to you)
1 teaspoon paprika
2 tablespoons brown sugar

[Backyardsmoker]

Do you use that as an all rounder? Or generally for pork??

[tommo666]

According to the gospel that is the web, it's a sort of clone of the butt rub. It goes great with ribs and shoulder. Sort of sweet and savoury with a bit of heat on the back end depending what chilli is used. I don't do a lot of brisket so don't know if it's a good fit there. Works ok on chicken but i only lightly dust that. I am a 'less is more' when it comes to rubs and probably do a 10% coverage at most.. Let the meat speak

[Backyardsmoker]

Im the same mate. I buy goodcmest to taste the meat. Everythin else is slight enhancement

[Tiny]

Interesting chaps,
I make my own only because I have not come across large proprietary brands in the supermarkets, yes I use the little Schwarz pots like Jamaican jerk but if I am doing shoulder, as I am today I like a really thick rub.

Recipe is very similar to the above but I add a couple of teaspoons of smoked paprika and absolutely cake the shoulder.

I find this way I get a thick toothsome bark which only softens a little during the foiling process. I don't think it overpowers the pork as the pulled stuff inside is just well seasoned juicy pulled pork, the bark and the bits close too add a dimension you can opt for or not. My youngest lad considers a grind of black pepper in a homemade burger "spicy" so his pp comes from the middle, my eldest lad scuffles with me for the corner bits of the bark.

I guess with all these things no right or wrong answers just personal tastes, and on that note I have a 4kg shoulder rubbed up and am off to hit it with meaquite and apple for a few hours......

Cheers
Tiny

[Backyardsmoker]

I love smoked paprika. I discovered it about a month ago. Its lovely wih salt, pepper and garlic salts on a burger.. as I discovered though it burns quick so I sprinkle on after doing the first flip now.

On sunday im doing 2 shoulders a leg of lamb and some chicken. Using apple with it all.

Goid luck man, put up some photos.

Ben

[Tiny]

Ben old chap,
Made some splendid home made pork burgers on Monday with a tablespoon of smoked paprika and a tablespoon of Thai 7 spice added to a kilo of minced pork. served in pitta with an Asian slaw and a drizzle of sweet chilli sauce .

Photos not possible my old chum, I am blind, so ok with working around most things but photography beyond me!

Cheers Tiny

[Swindon_Ed]

I've tried a lot of the made BBQ seasoning and i don't rate any of them very highly and would recommend making your own instead of using them, although there has recently been a few people starting to import good rubs from the US, i would recommend checking out www.bbqdryrubandsauce.co.uk as they've got some of the really good rubs like Slabs & Plowboys and even if you're wanting to continue making your own it's always good to taste what else is out there and help you develop your own rubs further.

[Gary Morris]

I use both, I make my own smoked garlic, tomatoes, chillies and onion, I dry them and grind em. Thing is with rubs - bought and made - everyone's view is their own, but it may not be yours. I believe in trying em first, it's part of the fun and theatre.