Rubs- homemade or store bought?

[Smokin Papa Steve]

I have used rubs made by others such as PBC and Costco and find mine to be more enjoyable.  For beef, basically equal parts salt and pepper and maybe a pinch of dried mustard and Chinese 5 Spice. 

For pork I combine:
Salt
Pepper
brown sugar + turbanado
paprika
garlic powder
onion powder
dry mustard
celery seeds

I am curious what others use for their cooks

[Savannahsmoker]

Great idea.  Looking for additions to my rub.

Savannah Smoker's Mohunken Butt RUB
brown sugar
white sugar
paprika
garlic powder
kosher salt
chili powder
cayenne pepper
black pepper
dried oregano  Or Italian seasoning
cumin
mustard powder

[tlg4942]

 People tend to give me rubs for various occasions so I have a cabinet full most of the time.  My daughter in law made some sea salt based rubs I've really enjoyed this year.
I think making your own is very satisfying.   Even when I use a store bought rub I tend to kick it up a little.
 I do have a rib rub that tends to be used most often. Its modified store bought and typically gets good reviews.   

[Pam Gould]

I think every rub I have used has S&P & gahhlick in it..I start there and keep adding. .☆´¯`•.¸¸. ི♥ྀ.

[TMB]

For butts in the SRG's I go with Bad Byron's Butt rub,  for ribs I use a rub I make that's a blend of a standard rub + a few things and if I want hot I add jalapeno powder or habanero powder

For steaks I use Gun Powder

I sent tomcrete1 both my hot and mild versions last week to tryout + I sent gun powder for him to try

[Ericd3043]

I usually use Sweet Swine O Mine in most of my cooks - I traditionally add to it - usually S&P as well as additional garlic.

I need to branch out - but the family seems to like this mix...

[Savannahsmoker]

"Rubs- homemade or store bought?"

I do hope to see many homemade.

[rhltechie]

I've often wondered the same thing...I use my dry rub on ribs and pulled pork and it consists of:

brown sugar
white sugar
kosher salt
paprika
garlic powder
cumin
dry mustard

Lately I have started to feel maybe I should have a spicy component in my rub, so its interesting to see some using cayenne powder.

[Kona]

I'm in love with meatheads memphis dust recipe and since learning about dry brining meat with plain kosher salt ahead of time, I like the recipe as it contains no added salt.

[smokeasaurus]

Sweet Lou's Roast Rub

Fine Swine and Bovine

Gary's Original

Instant Gourmet Original

Fagundes

These all seem to be around my pits

When doing steak, I refer back to what my Pop's would use:    Salt, Pepper and Garlic.........just can't beat that on a steak 

[IR2dum]

For the last four or five years, I have been using Southside Market's Original BBQ Seasoning exclusively for anything I smoke in the pellet pooper or offset. It is great on brisket, pork butt, pork ribs, beef ribs, and chicken. I just finished smoking 10 lbs of chicken leg quarters with this rub and they turned out very tasty. Just like I remember when I was a little kid in Central Texas.

Now for steaks and hamburgers on the gas grill with grill grates, I use Southside Market's Smoked Steak rub exclusively. I think they use smoked salt in it because it gives steak a really smoky taste, like it was grilled over an open fire.

These are the rubs that Southside Market in Elgin, TX uses everyday on every meat they sell (and they sell a lot....over 2500 customers a day on average). OK, not every meat because their sausauge is in a class by itself using only salt, pepper, and a tiny amount of cayenne.

 

[Savannahsmoker]

I think every rub I have used has S&P & gahhlick in it..I start there and keep adding. .☆´¯`•.¸¸. ི♥ྀ.

Not to be a smarty but I am thinkin "S&P & gahhlick" is the start of any kind of cooking.

[LostArrow]

In the old days I made my own BBQ rub, I cooked more often & in larger amounts. I would buy large containers of ingredients from Sam's
The days of Lost Arrow cooks for 12-15 hungry teenage boys & 30-40 y/o men has turned into cooks for six 60-70 y/o diehards 
In the old days rubs in grocery were expensive, there was no internet & mail order was a killer with expensive shipping.
Now it's cheaper to buy in large containers than to make my own!
Hopefully I won't get kicked off forum but now I mix Fine, Swine & Bovine 50/ 50 with Pork Barrel seasoning & rub.
I still make my own Seafood seasoning, I grill seafood 2-3 times a week & my citrus salt based seasoning is wonderful on grilled veggies. I also give my seafood seasoning in 4 oz mason jars with shaker lids for Christmas & birthday presents.

[muebe]

I really love John Henry's. Especially their Pecan rub.

Big Poppa's Smokers Jalapeno rub and others are great too.

Dizzy Pig makes some great ones.

And of course Savor Spices!

There are numerous others but I just like trying new rubs all the time.

[Savannahsmoker]

Chinese 5 Spice. 

Thanks I am going to give that a try.