Leaderboard

I’ve fallen into the trap of buying rubs when following a recipe, and have a pantry full of them, but then I’ll try to recreate the rub on my own. It’s not too hard and by making it myself, I can control the salt, which is one of the challenges of using commercial rubs when brining. Salt is almost always the first ingredient of commercial rubs. If you brine, either wet or dry, you can end up with too much salt after adding a commercial rub. One of the best rub recipes around is Meathead’s Memphis Dust https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ It’s primary use is ribs, but I use it on lots of stuff. It’s a great base to experiment with. I add jalapeño powder to kick the heat up a notch. Takes all of 5 minutes to mix up a batch and price is a fraction of the cost of a commercial rub. And you don’t have garbage like chemical preservatives.

Been impressing friends and family for years with sub standard equipment. Recently stepped up to a Kamado Big Joe. Bought a bunch of Joe specific accesories (I-kamand, Soapstone, Meater probe, Smokeware drip pan, and a pallet of Fogo Super premium lump Charcoal as I have been using wood as my primary in my offset smoker for years. Sure am excited to start this new chapter. At 62 years old eating is just about the last thing I can still do and be good at.

Glad to have you and your new Joe with us. Enjoy your entry into the world of kamado cooking. Along with several other differences, you will quickly notice that a kamado provides a much more humid cooking environment than your stick burner, no water pans needed. I suggest you do a spatchcock chicken as one of the best demonstration of this.

So, when your father-in-law finishes the bottle, fill it up with your own homemade bbq rub? Best of both worlds

Yep.. The marketing gimmick is in the name. I have tried a few of them but I have never forked out the money for them. In my humble opinion, they are not worth the asking price. Those rubs were more expensive than most.

Really impressed with the stuff I ordered from John Davidson - the ribs were super meaty, great quality and cut just right. Chicken wings were good value too.

After @The Chairmaker’s recommendation I put my first order in this week - should be arriving tomorrow ahead of a family bbq at the weekend. I’ve gone for some St. Louis cut ribs, some wings and a couple of their sausages. Will report back!

Big fan of John Davison's - their Spanish BabyBacks are super-meaty!