(Part 2) Best gourmet rubs according to redditors

Eh, they are occasionally handy shortcuts, even for advanced food snobs like me. For instance, I'm never going to make my own garam masala or Cajun spice blend.

One super commercial one I can't do without is Emeril Lagasse's steak rub - that stuff is great! And woe betide the person who steals my Old Bay come crab season.

I use this
https://www.amazon.com/Tom-Douglas-Rub-Love-Steak/dp/B00DH2I2GC

Very good on rib-eyes.

I don’t have a recipe, I was just wingin it..
But this is what I used:

2 chicken thighs - BBQ’d jerk style- then cubed
6 large shrimp
1/4 cup black beans
1/4 cup chopped white onion
Solid tablespoon Walkerswood Jerk Sauce
2 T olive oil
1 cup cooked basmati rice
Dizzy Pig Jerk seasoning
1 lime
Salt to taste

Heat oil in pan, sauté onions, once transparent, add a few shakes of Jerk seasoning.
Add chopped BBQ’d Jerk chicken, toss
Make space for shrimp on pan, fry shrimp quick then add 1 T of jerk sauce with a couple tablespoons of water to incorporate and add black beans.
Toss on high heat to set the sauce and coat everything.

Throw this on top of a bowl of rice and add a squeeze of lime!

I make my own BBQ sauce that's pretty tasty. I don't have measurements, other than about two servings of whatever the ketchup and worcestershire sauce bottles say. That's where the majority of carbs come in.

• Reduced Sugar ketchup
  
• Yellow mustard
  
• worcestershire sauce
  
• Stubb's BBQ spice rub
  
• Onion powder
  
• Garlic powder
  
• Drop or 2 of liquid smoke

Some places use Roberson's Chicken Spice.

A few more pics

Started with a couple of ~4.5 lb Boston butts. Rubbed them both with "Lambert's Sweet Rub o' Mine" and let them sit in the fridge overnight. Smoked them for 11.5 hours (stalled at 165 for 5 hours!) on my WSM over charcoal and hickory wood. Pulled them once the internal temp hit 201. Let them rest in foil for 1.5 hours before shredding. I made a simple Eastern NC vinegar based sauce (my preference) of one the butts and used a sugary, thicker sauce for the other. Came out great!

J&D's Bacon Rub

Oh, got it. It added a subtle sweetness. The honey was only in the brine and wasn't as noticeable, but the rub was in the butter, so it sauteed within and it was also spread all around the exterior of the skin. The rub did have a very thick sugar consistency, so it helped caramelize the skin a bit. This is the rub here...http://www.amazon.com/John-Henrys-Sugar-Maple-Rub/dp/B005OOJLLG

I've found this grill from Cuisinart holds up better than the George Foreman: http://www.amazon.com/Cuisinart-GR-4N-5-in-1-Griddler/dp/B002YD99Y4

I've really like using rubs for meat, this one is my favorite, though you could just as easily make up a mix yourself. http://www.amazon.com/Rub-Love-Roast-3-5-jar/dp/B007456L2K/ref=sr_1_16?s=grocery&ie=UTF8&qid=1405136500&sr=1-16

You might consider chia seeds for fiber, 1 ounce of chia seeds is about 11 grams of fiber. Soak for a bit in a glass of water, juice of a lemon or lime, some honey/maple syrup/sweetener of your choice and you have Chia Fresca, a super hydrating high fiber drink.

Experimented with Fire & Flavor Coffee Rub on a ribeye. Like you said magical, enjoyed it. Nice to get a recipe to cut down on the coffee rub expense.

This

You'll thank me.

These are my staples. I will never not have any of these things in these places.

Fridge:

• Beer
  
• Hot sauces that require refrigeration
  
• Cheese
  
• Eggs
  
  
  Pantry:
  
  
• Beer
  
• Hot sauces that don't require refrigeration
  
• Garlic
  
• Onions
  
• Various dry rubs, currently including Stubbs BBQ, Mad Hunky General Purpose, and Plowboys Yardbird
  
• Olive oil
  
• Coarse sea salt
  
• Whole black pepper
  
• Grits
  
• Hormel Turkey Chili
  
  
  Freezer:
  
  
• Chicken breasts
  
• Bread
  
• Cheese
  
• Vegetable mix
  
• Corn

This was an awkward title on my front page before I saw what group it was in.

I'm a big fan of kinda that sweet spicy taste. I use this stuff on any meat I want that flavor on.

https://www.amazon.com/John-Henrys-Jalapeno-Rub-11-5/dp/B007MEW5N2

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Thanks! It was garlic powder, salt, pepper, brown sugar, cayenne, a little bit of this https://www.amazon.com/John-Henrys-Apple-Chipotle-Rub/dp/B006FFC82M?th=1, and a pinch of this and that.

The Salt Lick BBQ Garlic Dry Rub 12 Oz https://www.amazon.com/dp/B005WDA992/ref=cm_sw_r_cp_api_i_8ERKDbT7ZAV7N

Last night I salted one side of the patties, put them on the grill with that side down, then added this to the unseasoned side.

Try adding this stuff to a dish

Umami paste: http://www.amazon.com/Taste-Umami-Paste-Laura-Santini/dp/B003XKKCO8

Mix some of this into the meat - https://www.amazon.com/Lysanders-BBQ-Hickory-3-8-Ounce-Pack/dp/B001SATTV2or some other seasonings. Don't over work the patties. Don't over cook the patties. Use a good fat/lean ratio.

Ok, thanks. We've been using Lysander's Beef Rub. Have you tried that?
Here's amazon reviews (not an affil link)

Little of the rub linked and bake it at 350 on a baking tray for 30-35 minutes for a 275 gram piece.


https://www.amazon.com/gp/product/B0014JT9VW/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1