YouTube almost had me convinced the key to good BBQ was to overpay for premium BBQ rubs…. BUT I found a way to make rubs that taste better and cost less money at home.
Chapters
00:00 – Why I think overpriced BBQ rubs are a rip off
02:57 – Avoid these common seasoning mistakes
06:17 – Start doing these tips now (seasoning best practices)
09:57 – 3 homemade rub recipes that taste better & cost less
🧂 Pepper Cannon (8-60 mesh 10x more per grind) –
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Rub recipes at the bottom
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Rub ratios
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Umami binder (like truffle)
30% pepper
20% diamond kosher
10% lawrys (or homemade version below)
10% garlic (optional, can bump to 40% your lane)
30% your lane
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Rub #1 – Ultimate SPG dry brine rub
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3 tbsp store bought lawrys or below sub
5 tbsp diamond kosher
7 tbsp fresh cracked black pepper
1 tbsp garlic
Don’t have Lawry’s? Make your own and sub this (3.75 TBSP vs. 3 store bought)
* 2 tablespoons diamond crystal salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
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Rub #2 – Memphis red
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Dry brine overnight with SPG dry brine rub, then add…
1/4c brown sugar (sweet)
1/4c white sugar (sweet)
3 tbsp paprika (sweet)
1 tbsp cayenne pepper (spicy)
1 tbsp garlic (savoury)
1 tbsp onion (savoury)
1 tbsp mixed pepper (earthy, peppery)
1/2 tbsp all spice (earthy, sweet)
1/2 tbsp coriander (earthy, peppery)
1 tbsp rosemary (earthy)
1 tbsp ginger (sweet)
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Rub #3 – Brisket bark builder
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Dry brine overnight with SPG dry brine rub, then add…
3 tbsp course ground pepper corns (mix)
1 tbsp fine ground all spice (earthy sweet)
2 tbsp brown sugar (sweet)
1 tbsp garlic (savoury)
1 tbsp onion (savoury)
1/2 tbsp ground coffee (bitter)
1/2 tbsp black sesame
4 tsp ground mustard seeds
4 tsp ground coriander
2 tsp white sugar
2 tsp paprika
1 tsp ground cloves
#SMOKINGDADBBQ #bbqrub #seasoning
@mannkitchen
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21 Comments
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So Ill add a note about the "Pepper Cannon". Ive owned it for about 2 years now. It is hands down the best pepper grinder you can buy. It is expensive but IMO worth it. Now I dont use mine for anything except pepper. You can grind a Cosco/Sams club sized container of 16 mesh pepper in about 3 minutes. I really produces.
Hello
Regularly watch your videos in England,BUT I’m currently on holiday in Orlando 👍🏻 Is there anything to add to add to my collection in your superstores which is a staple in the US ? Regards Rubs
Thanks Andy
about time someone addressed the absurdity of the prevalence and cost of premixed rubs. well done.
While the presenter here is doing his best to sound smart, there are numerous flaws in reasoning right off the bat:
1. Have you ever bought spices? For people not using different spices all the time, you will spend far more money on all the spices you need to make a rub (but don't use by the time they go bad), than if you just by a pre-mixed rub. You can get one jar of pre-mixed rub for the same amount it costs for one jar of ONE kind of whole spice. Some rubs are made from like 6 spices.
2. It's obviously more convenient to by the pre-mixed rub. Convenience matters to people.
3. We don't eat everything in layers. Have you never had soup? Soup has all kinds of ingredients, and it's not in layers. People also don't put rub on ribs in layers, and they win competitions. Different approaches for different things. And a burger gets processed in your mouth. Do you puke it up before you swallow because it's pureed in your mouth? No. Your analogy is flawed.
4. Some people just want a nice quick rub to put on some meat. They don't want to wake every little peppercorn up in a pan to then hand mill it with a pestle and mortar.
I wish you went into a little more detail on the recipes I'm a little co fused on them and want to learn and make them I got a kamado Joe last year and want to improve.on my cooks. I don't know what an umami binder is for example so it would help with some more in depth explanation. Thank you for your content
Anyone have a cheaper option for the pepper cannon? $200 is a bit expensive for me tbh
I buy rubs if I want to try flavour combos that I think are interesting at the moment, and if they use ingredients I don’t have yet.
Let’s you try out different things and if you really like it you can easily replicate it in bulk using spices. But for a first try it’s cheaper to buy the rub.
I find myself doing that less and less though as my spice collection expands.
Another thing is just ease of use. It’s nice to be able to pick up a rub from the store that’s already perfectly mixed and just shake it onto whatever I’m cooking.
But really I only own one rub right now and I don’t even really need it. Freshly ground pepper is best too.
If you’re truly on a budget skip all the fancy rubs and get the basic paprika, salt, pepper, and garlic powder. All work on all bbq and they work in every other dish youre gonna cook.
This is quality content in both honesty and detail.
If you want to grind/crack black pepper corns in larger quanities, use a SPICE GRINDER which is a small blender for grinding spices actualy!
There is an amazing but economical way to grind peppercorns. First, I like to toast them a dry pan, just until the fragrance is brought out and they start jumping out of the pan. Then, I blitz them in a blender. I do own a vitamix blender, and it can handle even very small amounts; typically I make about half a cup at a time. It takes maybe 20 seconds. You can also use a mortar and pestle. So little effort for a big flavour boost. And I didn't spend $$$ on a cannon. Your welcome.
I gagged….twice
Salt, Fat, Acid, Heat by Samin Nosrat should be in every home cooking enthusiast’s library! 👌🏼
This is just my opinion, and I used to think the same, but in Denmark where I live, if I were to separately buy spices I use for BBQ like black pepper, garlic powder, onion powder, paprika, cayenne powder, cumin powder, all spice, lovage, nutmeg, cinnamon, salt, sugar, they will usually come in the small portions from Santa Marias or similar brands, and would cost me more than just buying the rub blends itself. Buying spices separately makes sense if you want to continuously experiment on mixing them, but economically, at least where I live, its a bad choice. They are not in any way more fresh than the local rubs I can get, and they are far more expensive as I get them at the grocery store, in smaller amounts. Aside from salt and sugar, a lot of these spices are rather pricey. The rub blends I use are usually sold as package deals when buying a large box of ribs or whatever, and the amount of rub you need usually also matches the amount of food you are making. I can see that if you buy a whole lot of different rubs in one go that they might get old, but if you buy on-demand, and only for what you're making next, or in the nearest future, then I think the rub blends are better
I agree 100%. My coworkers and I do a lot of grilling and smoking. I'm frequently asked what rub do I like and I always tell them I make my own. Super fun and you can experiment with your own blend.
A good tip is to grow your spices in the garden, then it Will be almost free.
Well, I'm in both camps. Like others, I recognized many, if not most, of the prepackaged rubs you had on display, in addition to having many bulk spices that I use to blend my own rubs. Some of the prepackaged rubs are so overpoweringly salty that I'm surprised a big name bbq'r even put that out. On the other hand, instead of hundreds of dollars in prepackaged, I have instead hundreds of dollars in bulk spices, and guess what? They sit around and go flat just like the little bottles. I try to circumvent that by buying whole seed spices, especially the ones that go flat so quickly, like mustard seed. Some people say that you can't tell what a rub will taste like until you put it on food and cook with it, but I've tasted some rubs that are so terrible that there's no way I'm putting it on anything. And I've also blended my own from bulk and they've come out so bad that I end up discarding them. How much money did I save then? Some big name bbq guys and gals say that cumin is the secret ingredient, and I find it's flavor so overpowering that I won't use it. Same with celery seed. Just a few grains of that and I'm out. I don't care what it does for the smoke ring. Unlike some, I don't think you were calling out guys for promoting their products; I doubt you bought all that stuff just to make a video. Thank you for including some recipes, I'm going to look at those now.
I appreciate this video the only thing I disagree with is grouping Malcolm Reed in with the guys who say" you must use this rub to be successful" . I get it, he's included because he's one of the bigger personalities but he does a good job of emphasizing you can use whatever rub you wish and isn't pushy on his products.
I believe you are wrong , and out of your depth .
What is "Your Lane" ?? As in your first rub recipe .
I will vouch for this 100% I never used single ingredients for a rub only in pan dishes or whatever but once you make a basic rub it tastes much better than any pre packaged one
Thanks very much a very informative vid and definitely from now on making my own rubs👍