Favorite BBQ/Grilling Rubs

Since it has become obvious that we have several BBQ/Grilling subject matter enthusiasts here I thought we could toss out a list some of our favorite rubs. I've tried my fare share but am always looking for something new and often try different rubs based on recommendations. Below is my current list and what I use it for at the moment.

Blues Hog Bold and Beefy - excellent on brisket.
Regular ol SPG and post oak - go to for brisket when I have guest who have never had it. Yes this is a thing I live in California.
BPS cash cow - excellent on burgers.

BPS jalapeño - good on chicken and vegetables.
Plow boys yard bird - amazing on chicken wings or chicken with skin on. I toss wings in sweet baby rays wing sauce afterwards.
Blues hog sweet and savory - close second to plow boys. Doesn't work with sweet baby rays sauce though.
Harry soo slap yo daddy chicken rub - excellent on whole chickens and even turkey.

For turkey I like to use:
Salt
Pepper
Garlic
Oregano
Thyme
Sage
Rosemary

Honestly I have enough spices and rubs to make Emerald look like a fry cook but this is what I have been doing lately.

Interested to hear what you guys like.

I’m lame and cheap lol. I just make my own salt and pepper rub - 4:1 ratio pepper to kosher salt. Or salt, pepper, garlic 4:1:1

Adower said:

I’m lame and cheap lol. I just make my own salt and pepper rub - 4:1 ratio pepper to kosher salt. Or salt, pepper, garlic 4:1:1

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I'm with you on this one. People/restaurants over season the hell out of food.

Killer Hogs The BBQ Rub and The Hot Rub are excellent on pork and chicken. I cut them 50/50 with their The AP Rub which is just their take on SPG. I only run 50/50 coarse salt and pepper on beef

I do my own for pork and chicken.
Brown Sugar
salt & pepper
Onion powder
Garlic powder
Dry mustard
Paprika
Chipotle and or chili powder
and maybe a few other things I can't recall. I never measure just do it by eye.
I usually let it sit for a few hours and use the broke down sugar and spices to glaze the meat.

Beef get a little salt and pepper that's it. Though if it's a super market steak I will sometimes brush a little Sweet Baby Ray's on it before I put it on the grill.

I did smoke some wing with a curry rub once that was really good. Looking forward to reading others recipes.

My go-to's...

Meat Church - Holy Cow, Holy Voodoo, Dia de la Fajita, Holy Gospel, Gospel.

Spiceology - Salt Pepper Garlic, Maple Bourbon, Sea Salt, Jerk, Nashville Hot

I tend to buy bulk spices (which are way cheaper) and make my own, but I also have a selection of Dizzy Dust ribs for when I’m feeling lazy.

Search the Internet for rub recipes and you will find a million of them.

I got a gift pack of stuff from my uncle that had a ton of good stuff in it

My absolute favorite was a pineapple pork rub. Mostly standard stuff: garlic, onion powder, pepper, etc... but the salt was "pineapple infused sea salt." Hole-lee-shit it was delicious. I was putting it on everything, not just pork.

Trying to figure out how to make that stuff on my own. Any ideas how to do the pineapple infused salt part? I imagine get huge sea salt, soak in pineapple juice, cook off the juice at the lowest temp possible?

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Adower said:

I’m lame and cheap lol. I just make my own salt and pepper rub - 4:1 ratio pepper to kosher salt. Or salt, pepper, garlic 4:1:1

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I prefer heavy SPG on pork butts. On brisket its a close second behind killer hogs.

BOOGIE MAN said:

I got a gift pack of stuff from my uncle that had a ton of good stuff in it

My absolute favorite was a pineapple pork rub. Mostly standard stuff: garlic, onion powder, pepper, etc... but the salt was "pineapple infused sea salt." Hole-lee-shit it was delicious. I was putting it on everything, not just pork.

Trying to figure out how to make that stuff on my own. Any ideas how to do the pineapple infused salt part? I imagine get huge sea salt, soak in pineapple juice, cook off the juice at the lowest temp possible?

"Nothing makes me question ALL of my life decisions like SVTP."

Posts and likes are not mine.

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Have you tried getting pineapple juice powder and grinding it with sea salt or kosher salt. Then just play with the ratio until it tastes right.

Machdup1 said:

Have you tried getting pineapple juice powder and grinding it with sea salt or kosher salt. Then just play with the ratio until it tastes right.

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Didn't know pineapple juice powder was a thing. Thanks for idea

"Nothing makes me question ALL of my life decisions like SVTP."

Posts and likes are not mine.

Seasonings, Recipes, Cooking Tips, and More by Dizzy Pig BBQ


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Totally gonna try a few of the suggestions in here just to change things up

Tks boys!

^^^ For store bought this is the shiznits.

Hard to beat a good salt, pepper, garlic all purpose rub. The Blend you can buy at Sam's Club or Costco is pretty good and reasonably priced. I also like the Weber garlic/jalapeno and Hatch green chili rubs especially on poultry and pork. Trader Joe's coffee bbq rub is pretty good also.

For all the people who make their own pork rub for smoking toss in some ground coffee. Takes it up another notch.

Socal Mach said:

For all the people who make their own pork rub for smoking toss in some ground coffee. Takes it up another notch.

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I've tried coffee a few times and never really cared for it. Funny thing is I love the taste of it in rubs I've made but don't like the end result.

I 100% understand how people can love it though.

noco5.0 said:

Hard to beat a good salt, pepper, garlic all purpose rub. The Blend you can buy at Sam's Club or Costco is pretty good and reasonably priced.

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All those SPG rubs never seem to have the right ratio for me. I like equal amounts of salt and pepper with about half garlic especially on pork butts. Ive also noticed the grind on the pepper seems off as well, way to fine for my liking.

Most everything I smoke is done with kosher salt and black pepper. That’s Texas style and it is hard to beat. Less is always more.


However, I can’t get over this rub for the Oklahoma Joe’s Pork Tenderloin.

What a fantastic rub and makes that pork tenderloin just taste so wonderful. I’ve used it on ribs and turkey and chicken and it is MONEY!

Smoked Pork Tenderloin | Oklahoma Joe's®

The glaze is good too but I substitute a red wine in lieu of the white vinegar and it makes it POP!