smokinoclock 2 Posted January 31 Share Posted January 31 I got some of Penzey’s blends for bbq/grills. I got their smallest bottles on each to try out. Anyone has any other brand&blend suggestions ? Even though you can make any blends yourself, I find blends more convenient. Quote Link to post Share on other sites
TKOBBQ 5,853 Posted February 3 Share Posted February 3 Some to check out: http://owensbbq.com/index.html https://madhunkymeats.com/ https://atlantagrillcompany.com/collections/rubs https://dizzypigbbq.com/seasonings/ https://2gringoschupacabra.com/ Quote Link to post Share on other sites
John Setzler 14,949 Posted February 3 Share Posted February 3 Moving out of the Recipes section..... Quote Link to post Share on other sites
scdaf 71 Posted February 6 Share Posted February 6 Texas BBQ rub is my go-to, inexpensive and a great comp win record. Spicy Dizzy Dust is another winner. Other suggestions above are all legit. Quote Link to post Share on other sites
jtemple 63 Posted February 7 Share Posted February 7 I have some Dizzy Dust, and it's a really good all-around rub. You can use it on damn near anything. Quote Link to post Share on other sites
WI/TN 111 Posted February 7 Share Posted February 7 For some stuff I like some of the Penzey's stuff I have gotten as freebies. Northwoods good on like chicken or whatever. As for actual blends for rubs...I have never actually bought a mix (got some as a gift once...don't even recall what it was). I like to control the amount of salt in my rub...and depending on the cook, not even put any type of sugar in mine. So I find it easier to mix up some the night before a cook each time...keep it fresh without any added preservatives. Quote Link to post Share on other sites
JeffieBoy 918 Posted February 8 Share Posted February 8 Way, way, way back on this site, someone posted a simple pork rub recipe that I have now been using for almost 10 yrs. Cheap to source, easy to blend and a big money saver over store bought. Here you go. 4 t seasoned salt. (Cut in half) 2 t dark brown sugar. 1 1/2 t regular granulated sugar. 2 t paprika. 1 t cayenne papper (adjust to taste). (Replace with Tony Chachere's.) 1/4 t garlic powder. 1/4 t ground black pepper. 1/4 t ground dry mustard. 1/4 ground cumin. 1/4 t ground ginger. pinch of cinnamon. I use teaspoons for a small batch (for a Pork Tenderloin), tablespoons for a larger quantity (single rack of ribs). Sometimes I make triple batches. My variations are in brackets. I put all ingredients in my blender and wizz them together to form a nice fine powder then try to use all immediately. Leftovers can go into a mason jar in the freezer for a few weeks. Quote Link to post Share on other sites
SmallBBQr 826 Posted February 9 Share Posted February 9 Over the years, I have developed my own, typically taking some other posted ones, eliminating things we do not like, adding things we do, and changing proportions etc. That, combined with purchasing larger volume containers has been a huge cost saver, and also reduced salt, sugar (or increased in some cases) etc. I had to really stop my wife for paying $5 - $6 for small spice jars at the supermarket when I could get so much more in bulk.... Example (local Canadian prices): Thyme at Supermarket is around $6 / 15gram bottle ($0.40 a gram) and thyme on Amazon was $11 for 175 grams ($0.06 a gram).....566% increase for little bottle. Quote Link to post Share on other sites
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