BBQ Rub

[ffmsb]

Well I am looking to make a good rub for my BBQ. If anyone wants to please post up your rub recipe. Thanks alot. I know this might cause some controversy but its all good.

[Triple Creek Reaper]

What type of meat are you smoking? I use different ones based upon meat selection.

[Iluv2hunt]

99% of the time I do pork, so here is my rub for pork:

(I don't measure, just apply liberally)

Garlic Powder
Onion powder
smoked paprika
Tony Cacherie's creole
Black pepper
Rub all that in really well, then cake on brown sugar. The sugar gives you a nice complement to the other seasonings, and gives you that dark classic bark


Chicken:
I use a wet marinade of Mojo, pat dry then use a store bought lemon~pepper rub


Beef:
Not a huge fan of smoked beef. Pork is my favorite. However, last time I did a brisket...Same ingredients as pork. Left out brown sugar, added small amount of white sugar and dry mustard. Family raved about it

[ffmsb]

It will be for pork and brisket!!!!!!! Thanks guys

[Triple Creek Reaper]

For brisket, I like the texas flavor so I use the following:

4 to 6 lbs cut, I like to make sure the cut has atleast 1/4" to 1/2" layer of fat left on it. Alot of times the store will trim it off when they repackage it for the shelf. I always ask them to pull one out of the cooler and cut it to size for me leaving the fat on it.

1 tbls course salt
1 tbls of chili powder
2 tsp of sugar
1 tsp of fresh ground pepper
1 tsp of ground cumin

rub it down, wrap it up and let it sit overnight.

For pork, I like the carolina flavor. I use a boston butt 5 to 6 lbs with 1/2" to 3/4" of fat still on it

1 tbls paprika
2 tsp brown sugar
1 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp dry mustard
1/2 tsp fresh ground pepper
1/2 tsp onion powder
1/4 tsp salt

rub it down, wrap it up and let it sit overnight.

Anytime the smoker is going I whip up a batch of homemade bar-b-cue sauce. If you like the mustard/vinegar based sauces, you will like this one:

1 1/2 cup of cider vinegar
1 cup of brown mustard
1/2 cup of ketchup
1/3 cup packed brown sugar
2 garlic gloves smashed
1 tsp salt
1/2 tsp fresh ground pepper
**1 tsp cayenne** I have played with this one ingredient the most. For the boys at deer camp this works just fine and can be adjusted upwards. The wife and family can handle 1/4 teaspoon of cayenne or 1/2 tsp of red pepper flakes. I think I like the red pepper flakes better and have put as much as 1 tsp in at times.

Put all of these in a pot, bring it to a simmer and let simmer for aleast 10 minutes stirring constantly making sure the sugar is fully dissolved and doesn't burn to the pot.