Different rubs, different meats

ritebike · Joined: 11 Feb 2008 Posts: 9

I have a question. I have found, what works best for me, my rub recipe, that I have only used on pork ribs. My question is this, should I use a different style rub on beef, such as ribs and brisket? Also, could I use my rib rub on pork butt/ shoulder, or is this something, that I should work on having a different rub as well. My rub does contain dark brown sugar, with about a 40% mix, to my spices. Basically, I am wondering if I should have 3 or 4 different rubs, to cover all of the types of meat that I am planning to cook, or just one for pork, and one for beef.

Thanks,
Dean

Canadian Bacon · Posted: Feb 18 2008 Post subject:

I have one basic rub that i like alot and use on everything.
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pafisher · BBQ Pro Joined: 08 Jan 2008 Posts: 535 Location: Pa.

i pretty much use the same rub all the time too . if you like it ,why change?

Doc1680 · Posted: Feb 18 2008 Post subject:

I think you should have two rubs. Beef is great without alot of seasoning so my beef rub is simple. Pork however needs more help (IMO) so I add a little more stuff to my pork rub. I have tried adding sugar to my beef rub and it's not bad, but I'll stick with salt, pepper, some onion and garlic.
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I have one for pork (any kind of pork) I use this same rub for my beef tri-tips, I have one for beef briskets. Then I have one for chicken.

So 3 different ones.. That being said, I ONLY use rubs, I don't mop or sauce anywhere during or after the cooking process.
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BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

I have one that I use on everything, but lately I've been wanting to try new things. I have tried several different rubs just to see what else can be done.. That's the best part of cooking, you never have to do the same thing twice if you don't want to. Keep changing it up and you will never get bored.
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BRONCOSTU · Posted: Feb 19 2008 Post subject:

I use a different rub on everything. My brisket rub has salt, pepper, sugar, chilli powder, cumin, garlic powder, and something else. I tried a Stubb's rub 1 time and was so dissapointed. My ribs get a sugar salt paprika rub. I just tried making a new rub so I'm not spending $5 for 4 oz of rub. I put it on some rib tips sunday which I still haven't tried yet. I use McCormick's Rotiserrie spice on chickens. Finally I use Byron's Butt rub on butts. I think I use all different rubs because I got so used to the flavors, sometimes it tastes weird or dissapointing not using them.
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big_jake · Posted: Feb 19 2008 Post subject:

i have a few different ones as well.mainly becuase its fun to create new rubs.(to me anyways)
i have:
big jake's:
dang ol' rub:this is pretty much my "go to" for low and slow.
texas style:works well on grilled steaks.especially rib eye's.
chuck wagon:just like the texas style but with ground coffee added.
tri-tip:the name says it all.although i also use it on bone in chicken breasts sometimes.
new york:again the name says it all.
fish rub:yeah you guessed it
brikset:although i have not made this one in a long time.

BUT:
i can pretty much use the dang ol' rub on anything.
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