Newbie with question on rubs,commercial or homemade ?

BBQCZAR

I have a question for any and all.I am new to competitions and I am wondering does most everyone use ONLY homemade rubs for their meat or do some of you use commercial rubs and then add different ingredients to them ? I have a comp coming up and I have some rub here that I bought at BBQ Galore (Henrys) and I use that for backyard BBQ and it is great (at least I think)but I do add some "special " ingredients blend to it. Just wondering what everyone else uses,not looking for anyones "seceret " rub,just info on commercial versus all totally homemade.Thanks everyone for any and all info.
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Alien BBQ · Posted: Oct 18 2006 Post subject:

Good luck on getting a response. Thats like asking do you take Viagra before sex.
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Alien BBQ · Posted: Oct 18 2006 Post subject:

I decided I would at least send you in the right direction. If you really want a good rub, use fresh ingredients (if you can). I use my coffee blender to grind �Special rubs�. The freshly grinded spices release oils that dry out over storage times.

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BBQCZAR · Posted: Oct 18 2006 Post subject:

I apprecitae the respose,I use a combo of commercial and fresh ingredients for my rub and they seem to be very good,but maybe they really are not that good !!! LOL !!
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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

I'm from the thinking of using all my own homemade stuff. Winning with others stuff doesnt hold anything for me...but thats me...there is a lot of teams that use others sauces and rubs...I dont get it, but I dont condemn it...

Good luck

Gordon

Old Dave · Posted: Oct 18 2006 Post subject:

Many of the winning teams are using off the shelf purchased rubs and sauces. Most will doctor them up a little but it sure is easier to win with a proven product.
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Big Mike · Posted: Oct 18 2006 Post subject:

I make my own Rub. I also make my own sauces. One is mustard sauce and one is a tomato/vinegar sauce. I haven't come up with a sweet sauce yet.
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Spice · Posted: Oct 18 2006 Post subject:

We use our own rubs and sauces. They just happen to be commercial.

Spice
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BBQCZAR · Posted: Oct 18 2006 Post subject:

WOW !! I am suprised by the resposes I have gotten so far.I posted this same question on about 5 BBQ forums and I have found that about 85 % of all competitors use commercial rubs for competitions, all they do is "doctor "them up some with personal spice /flavor choices.I really thought most teams totally made their own rubs,I have found that this is not true at all,really suprised me.I guess the way I thought about doing rubs is the way most are doing it.Thanks for the responses !
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allsmokenofire · Posted: Oct 19 2006 Post subject:

Guess I'm a little bit of both. I have my own rubs for brisket, pork, and ribs and use a commercial product for chicken. My sauce is a modified commercial product, but I'll be trying a new, homemade sauce this weekend on some stuff.
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Rub N Smoke · Posted: Oct 20 2006 Post subject:

I use my own spices for my rub, but for my sauce (which I use very little of) I doctor up some store bought. I think if you use your own rub, it may give it a little different flavor the judges may like. It could backfire though so be sure you try it at your house first, use your family and friends as Guinnea Pigs. Good Luck and Happy Q-ing!! Twisted Evil

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SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

I've done well with commercial rubs (and like Alien said, nope, not telling which ones) Very Happy

I also modify them (using them as a base) and I also have a couple that are my own blend.

Key is to build a flavor profile and go with it. If the commercial rubs work for you, then use them.

There are what I think of as two types of commercial rubs. Those sold on grocery shelves to the mass consumer and those the competition teams use.

I order what I use from several teams that market their own rubs. I like 'em and I know that what they're sending me isn't 3 years old (I know them and order direct).

Whichever you use, find one that's consistent so you can repeat your success.

You can also develop your own but that can get REAL expensive with fresh spices around the house and all the experimenting...but that is a LOT of fun trying.

Smokin'

Marc · Posted: Oct 23 2006 Post subject:

I only use my own rubs, sauces, injections, and schmears for home and competition. I have come up with some awesome recipes which people seem to love. As for the competion side, I rather use my own stuff. At the last competion, I took second in pork and ninth in brisket. Still need to work out a good rub for the chicken since it came out way to spicy for the judges, but experimenting is part of the fun. I love smoking the meat and creating the sauces. Just did a honey based injection and sauce for a ham today - most tender I have ever had. Also smoked four prok tenderloins - two with a rub and injection and two with just the injection - turned out good also.

Happy smoking.

3970010 · Posted: Oct 24 2006 Post subject:

I use Texas BBQ Rub.

Big Tom · Posted: Oct 25 2006 Post subject:

For the competitions I prefer to use quality comercial products that I personalize. I keep notes on what I use and any significant results. I like the commercial products because of consistent quality. If I get some conclusive feedback that I can relate to an ingredient then I can make a change and wait for those results.

My team and I have tried for years to create our personal rubs, injections, bastes, and sauces, but have trouble duplicating the products. The one thing that I have learned from the champions that I study and compete against is the process and product have to be consistent.

Now the story that I tell the on-site judges may not be as truthful but I try and keep it believable and point out distinct characteristics in the products to help sell the story.
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

hoping that I get my order for some commerical rub in time for shelby..

we have been having problems finding the right falvor for brisket so I am going to go with a product that I know is being used on briskets in competition and doing better than ours....