Tee, which of the rubs would be considered All Purpose?
All purpose is a very generous term...
I guess I would ask if you mean all purpose in terms of BBQ flavors? - That would be the Fine Swine and Bovine. But it favors pork and chicken, because it is more of a Kansas City style rub, in that it contains some spices a sugars that give it a mild sweet tone. Because of the sugars, use it over in-direct heat sources to prevent scorching. Mix it with whipped cream cheese - and you have a great dip!
For Chicken, Beef, Pork and Seafood - try the Way Out West Trail Dust. It is composed of dehydrated veggies and herbs and a tiny bit of salt. Almost a health food -
no sugars and can take direct grilling without scorching. Mix with plain yogurt, and apply to lamb, beef, pork, or chicken - and it will tenderize AND flavor. Very savory, garden like flavors and aromas. Mix with oil and apple cider vinegar ( see instructions on bottle) ands to marinade steaks and chops. Rub it on an lightly oiled chicken, and roast over charcoal...( Personal favorite
But - the more specialized rubs like Mo' Rockin' Chicken are interesting too. If you are familiar with the flavors and aromas of Jamaican jerk chicken - what you are smelling and tasting are the heritage of many Jamaican's cultural ancestry - that of their progenitors coming form - or thru - north Africa. Morocco being a large culinary influence in that region, they brought much of that in their forced journey to the New World, including Jamaica. Mo' Rockin Rub is a milder, more broadly enjoyable homage to the flavors of N. Africa.
And...we can't leave out Super Pig - if only for entertainment value
. It is a shelf stable version of a "Pig Candy" shake on for bacon - originally...*BUT*...this rub has been used on pork ribs as a competition rub, and it has won money
Then....we make many private label products, and are constantly experimenting.The one mentioned by Smoke in a post or two above this one is an example. It will be a beef - or heavy red meat specific rub.
The one thing you can count on is that we focus on never using ingredients that are listed as potential allergens with the FDA/USDA.( No corn,soy, wheat - no glutens of any kind, no nuts of any kind, etc..) We strive to use the freshest ingredients from "clean" sources. And I try to formulate everything with a lower salt content than almost any others out there. You can add more salt if you wish, we just try to focus on flavor and aroma. Salt is the cheapest way to bulk up weight on a product - and reduce the manufacturer's cost.