10 Best Rubs For Bbq
Updated on: November 2023
Best Rubs For Bbq in 2023
Killer Hogs The BBQ Rub 16 Oz by Volume
Killer Hogs Hot BBQ Rub 16 Ounces
- Color with a kick!
- We’re packing heat. This Hot BBQ Rub is a savory, sweet and spicy punch of power-packed flavor. And you can’t beat the pretty, mahogany color it gives to pork, beef, seafood, or poultry.
- When you want to add a little kick to your BBQ, reach for Killer Hog’s Hot BBQ Rub.
Killer Hogs The A. P. Rub All Purpose Seasoning (1)
- Balanced seasoning versatile enough to be used on everything.
- Excellent on pork, beef, chicken and veggies.
- Contains MSG
Stubb's BBQ Rub, 4.62 Ounce, Pack of 6
- Made right with real sea salt, spices and hickory smoke flavor
- Rub generously on meat before cooking and serve with Stubb’s Bar-B-Q Sauce
- Legendary Texas flavor with no artificial flavors
- Made with quality gluten-free, Non GMO Project verified ingredients
- Lends Texas Bar-B-Q flavor to brisket, steak, pork, chicken or veggies
Stubb's BBQ Rub, 4.62 oz, Pack of 1
- Made right with real sea salt, spices and hickory smoke flavor
- Legendary Texas flavor with no artificial flavors
- Made with quality gluten-free, Non GMO Project verified ingredients
- Lends Texas Bar-B-Q flavor to brisket, steak, pork, chicken or veggies
- Rub generously on meat before cooking and serve with Stubb’s Bar-B-Q Sauce
Lambert's Sweet Rub O' Mine (12.5 Ozs)
- World Championship Class BBQ Dry Rub, perfected by Mark Lambert, Three Time World Champion BBQ Pitmaster, taking Memphis in May in Pork Shoulder
- Sweet Rub O'Mine is his go to Dry Rub and it was designed for more than just pork.
- It contains the perfect balance of flavors that bring the results in your back ground or at your next competition.
- The rub that won the 2013 Memphis in May Grand Championship BBQ Team
- 12.5 Oz
Plowboys Yardbird Rub 14 oz
- Number of Servings per Package: 392
- Container Size: 14 oz.
- Flavor: BBQ
Traeger Grills SPC174 Seasoning and BBQ Rub
- Great Tasting Cooking Seasoning: Features garlic and chili pepper flavors
- Compatible Meat/Proteins: the perfect bbq rub to complement your beef, pork, or chicken
- Kosher and Gluten & GMO Free
- Easy Storage: rub comes in a stackable aluminum tin container
- Made in USA
Pork Barrel BBQ All American Seasoning Mix, Dry Rub Perfect for Chicken, Beef, Pork, Fish and More, Gluten Free, Preservative Free and MSG Free, 22 Ounce
- Give your food a gourmet smoky flavor by using the delectable Pork Barrel BBQ All American Seasoning & Rub (22 oz.)
- With this delicious BBQ dry rub, you can easily impart slow-cooked flavors in your meats and more, without actually having to cook them for hours.
- Tastes great on chicken, pork, beef, fish fillets, scallops, shrimp, veggies, chili and more!
- The Pork Barrel BBQ All American Seasoning is gluten, preservative and MSG-free.
- A delicious seasoning blend inspired by the great flavors of classic American barbecue and crafted by enthusiastic barbecue pit masters.
Rudy's Texas Bar-B-Q Dry Rub
- One 12 Ounce Bottle of Rudy's BBQ Rub
- Great seasoning for meat and vegetables
- Proudly made in the USA!
- Original BBQ Rub from Rudy's Texas Bar-B-Q Restaurant and Store
How Not to BBQ
Having a barbecue is a lot of fun, but it can have some disastrous outcomes. If you’re lucky, the problem is just burnt food. If you’re unlucky, it could wind up with you in the hospital.
Have you ever had charcoal that just wouldn't light? Is catching food on fire a problem? Here are some common barbecue mistakes.
Lighter Fluid: The theory is that if the coals won't light, it must need more fluid. That theory can get you severely burned if you decide to just squeeze more out of the bottle onto partially lit coals. Yes, I've seen it done without bad outcomes, but it's not a good plan.
Also, lighter fluid is not a good condiment. If you want the outcome of what you're grilling to taste like food, make sure to let all of the fluid burn off before starting to cook. Believe me, I've done this one.
Suntan Lotion: Some suntan products are very flammable. If you're wearing any, keep away from the grill until the lotion is dry. Also, check your products. At least one company has issued a recall for this very problem.
Catching skewers on fire: I've actually done this, too. The skewers burned through between the sections of food. If you are using wooden skewers, soak them for at least a half hour before putting the food on them and the lot onto the grill. This lessens the likelihood of burnt skewers. There are also metal skewers out there, and that can rid you of the problem permanently.
Catching food on fire: Foods that are high in fat are likely to catch on fire if the flames are too high. This isn't as much of a problem for charcoal grills as it is for propane grills. There are several ways to deal with this. Removing the food from the grill is one, but it is dangerous. If you choose this option, make sure to use a very long set of tongs. A squirt gun with water is another, safer option. The best method is to keep a watchful eye on the food and move it should it look likely to flame up.
Unsoaked planks or wood chips: When planking food or using chips to add a smoky flavor, be sure to soak them in water first. For the chips, a half hour is usually fine. For the planks, depending on size, one to two hours will greatly extend the time before it catches on fire.
Barbecues are a fun way to entertain, but some caution needs to be applied. Besides looking for interesting recipes, it might be wise to look up grilling techniques for the food to be grilled. The information could make your next barbecue your best.
