British BBQ Society Forums

True.

I really like Mr Byrons butt rub, it just tastes good. I do play with the spice rack and use the usual suspects like onion and garlic powder. I use this as a base and add or remove..

1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried chilli powder (hot,mild, chipolte.. up to you)
1 teaspoon paprika
2 tablespoons brown sugar

Do you use that as an all rounder? Or generally for pork??

According to the gospel that is the web, it's a sort of clone of the butt rub. It goes great with ribs and shoulder. Sort of sweet and savoury with a bit of heat on the back end depending what chilli is used. I don't do a lot of brisket so don't know if it's a good fit there. Works ok on chicken but i only lightly dust that. I am a 'less is more' when it comes to rubs and probably do a 10% coverage at most.. Let the meat speak

Im the same mate. I buy goodcmest to taste the meat. Everythin else is slight enhancement

Interesting chaps,
I make my own only because I have not come across large proprietary brands in the supermarkets, yes I use the little Schwarz pots like Jamaican jerk but if I am doing shoulder, as I am today I like a really thick rub.

Recipe is very similar to the above but I add a couple of teaspoons of smoked paprika and absolutely cake the shoulder.

I find this way I get a thick toothsome bark which only softens a little during the foiling process. I don't think it overpowers the pork as the pulled stuff inside is just well seasoned juicy pulled pork, the bark and the bits close too add a dimension you can opt for or not. My youngest lad considers a grind of black pepper in a homemade burger "spicy" so his pp comes from the middle, my eldest lad scuffles with me for the corner bits of the bark.

I guess with all these things no right or wrong answers just personal tastes, and on that note I have a 4kg shoulder rubbed up and am off to hit it with meaquite and apple for a few hours......

Cheers
Tiny

I love smoked paprika. I discovered it about a month ago. Its lovely wih salt, pepper and garlic salts on a burger.. as I discovered though it burns quick so I sprinkle on after doing the first flip now.

On sunday im doing 2 shoulders a leg of lamb and some chicken. Using apple with it all.

Goid luck man, put up some photos.

Ben

Ben old chap,
Made some splendid home made pork burgers on Monday with a tablespoon of smoked paprika and a tablespoon of Thai 7 spice added to a kilo of minced pork. served in pitta with an Asian slaw and a drizzle of sweet chilli sauce .

Photos not possible my old chum, I am blind, so ok with working around most things but photography beyond me!

Cheers Tiny

I've tried a lot of the made BBQ seasoning and i don't rate any of them very highly and would recommend making your own instead of using them, although there has recently been a few people starting to import good rubs from the US, i would recommend checking out www.bbqdryrubandsauce.co.uk as they've got some of the really good rubs like Slabs & Plowboys and even if you're wanting to continue making your own it's always good to taste what else is out there and help you develop your own rubs further.

I use both, I make my own smoked garlic, tomatoes, chillies and onion, I dry them and grind em. Thing is with rubs - bought and made - everyone's view is their own, but it may not be yours. I believe in trying em first, it's part of the fun and theatre.