Reddit mentions: The best gourmet rubs
We found 63 Reddit comments discussing the best gourmet rubs. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 44 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. Plowboys Yardbird Rub 14 oz
- Number of Servings per Package: 392
- Container Size: 14 oz.
- Flavor: BBQ
Features:
Specs:
Height | 6 Inches |
Length | 2.8 Inches |
Number of items | 1 |
Size | 14 Ounce (Pack of 1) |
Weight | 0.9 Pounds |
Width | 2.8 Inches |
2. Lawry's Perfect Blend Chicken Rub And Seasoning, 24.5 oz
Features a blend of natural flavors and seasonings, including garlic and rosemaryPerfectly sized bottle for professional chefs or feeding a crowdGreat for chicken and poultryCan be used for grilling, broiling, roasting and bakingAlso pairs well with ground beef for burgersFeaturing a robust blend of...
Specs:
Color | Multicolor |
Height | 8 Inches |
Length | 2.65 Inches |
Number of items | 1 |
Release date | August 2020 |
Size | 1.53 Pound (Pack of 1) |
Weight | 1.681 Pounds |
Width | 3.75 Inches |
3. Charlie Vergos Rendezvous Famous Memphis Barbecue Dry Rub Seasoning (4.5 oz)
Just before serving barbecued ribs, chicken or sausage, add this finishing touchBaste with a hot vinegar and water base, lightly coat with dry seasoningManufactured for the world-renowned rendezvous restaurant
Specs:
Height | 5.25 Inches |
Length | 9 Inches |
Number of items | 1 |
Size | 4.5 Ounces |
Weight | 0.03 Pounds |
Width | 6.75 Inches |
4. The Salt Lick BBQ Original Dry Rub 12 Oz (Pack of 3)
The Salt Lick ~ Driftwood, Texas since 1967 Original Dry Rub 12 oz each (Pack of 3)Perfect seasoning for meats for your next dinner, barbecue, or other grilling event!Experience the best dry rub around! your meats will be richly delicious and flavorful with this seasoning.Great for BBQ lovers
Specs:
Number of items | 3 |
Size | 12 Ounce (Pack of 3) |
Weight | 2.25 Pounds |
5. Oakridge BBQ Santa Maria Steak Seasoning - 5 oz
Oakridge BBQ Santa Maria Steak Seasoning new Santa Maria Steak Seasoning is a unique take on a California classic BBQ Flavor.Oakridge BBQ has taken the California West Coast style Santa Maria seasoning and taken it to a different level.Oakridge BBQ Santa Maria Steak Seasoning combines the flavors of...
Specs:
Height | 6.5 Inches |
Length | 1.75 Inches |
Number of items | 1 |
Size | 5 Ounce (Pack of 1) |
Weight | 0.3125 Pounds |
Width | 3.94 Inches |
6. Spice Hunter Global Fusion Rub Smoky Turmeric, 2.4 Ounce
Blends Turmeric With Smoked Paprika, Garlic, And Chilies
Specs:
Number of items | 1 |
Release date | October 2016 |
Size | 2.4 Ounce (Pack of 1) |
Weight | 0.15 Pounds |
7. Bone Suckin' Seasoning & Rub 5.8 Ounce (Pack 3)
You will wonder how you ever lived without it! Bone Suckin' Seasoning & Rub is a proprietary blend of brown sugar, paprika, garlic and spices that is perfect for marinating and BBQ – even popcorn and salads.Great on ribs, pork, beef, chicken, seafood, venison, beans, pasta, vegetables, steaks… j...
Specs:
Height | 5.3 Inches |
Length | 2.3 Inches |
Number of items | 3 |
Size | 5.8 Ounce (Pack of 3) |
Width | 2.3 Inches |
8. Stubb's Beef Rub, 5.32 oz, Pack of 1
Made right with real sea salt, paprika, molasses and coffeeLegendary Texas flavor with no artificial flavorsMade with quality gluten free, Non GMO Project verified ingredientsLends Texas Bar B Q flavor to brisket, steaks, burgers, pork or salmonRub generously on meat before cooking and serve with St...
Specs:
Height | 4.4 Inches |
Length | 2.33 Inches |
Number of items | 1 |
Release date | September 2019 |
Size | 5.32 Ounce (Pack of 1) |
Weight | 0.411 Pounds |
Width | 2.33 Inches |
9. Rub with Love by Tom Douglas (Roast, 3.5 oz)
Tom Douglas Roast Rub - The Newest Rub By Tom Douglas!If You Love His Salmon Rub, Just Try This One!Highest Quality Ingrediants Available!
Specs:
Size | 3.5 Ounce (Pack of 1) |
Weight | 0.22 Pounds |
10. Walkerswood Jerk Marinade,Glass 17 Ounce
- Perfect marinade for chicken wings; Let soak for minimum half hour, drain and bake in the oven or BBQ for seriously spicy jerk wings
- Item Package Length: 8.0cm
- Item Package Width: 8.0cm
- Item Package Height: 23.0cm
Features:
Specs:
Height | 7.5 Inches |
Length | 3 Inches |
Number of items | 1 |
Release date | October 2013 |
Size | 17 Fl Oz (Pack of 1) |
Weight | 1 Pounds |
Width | 3 Inches |
11. Nantucket Off-Shore Rasta Rub, 2.5 Ounce Tins (Pack of 6)
Case of six 2.5-ounce tins of Rasta Rub Jamaican seasoning blend (total of 15 ounces)Combines allspice, cinnamon, nutmeg, and other spices with super hot Scotch Bonnet peppersAll-natural ingredients; salt- and sugar-freeRub on ribs, pork roasts, chicken, and shrimp; use in any recipe calling for jer...
Specs:
Number of items | 6 |
Release date | October 2008 |
Weight | 15 ounces |
12. Lawry's Chipotle Cinnamon Rub, 27 oz
- Premium Spices: Lawry’s Chipotle Cinnamon Rub blends brown sugar with premium spices like chipotle chili pepper, cinnamon and paprika for a perfect balance of sweet flavor and smooth heat; this blend enhances any rub application, sealing in juices for intense flavor
- Great for Chefs: This chipotle cinnamon rub offers an ideal solution for both professional chefs and home cooks; the bold mix of flavors will help chefs stay on top of menu trends and consumer preferences, while adding sensational flavor across the whole menu
- Natural Ingredients: Lawry's Chipotle Cinnamon Rub is kosher and made with no added MSG, artificial flavors or artificial colors for authentic flavor and ultimate quality; you can feel confident using this rub to cook for your family or your restaurant's guests
- Buy in Bulk: The 27-ounce bottle size is perfect for bulk buying and back-of-house use to dispense the perfect amount of seasoning in any rub application; when you buy this cinnamon chipotle spice in bulk, you can save money and keep your pantry stocked
- Menu Versatility: Lawry’s Chipotle Cinnamon Rub helps chefs seal in juices and flavor when cooking burgers, pork, chicken and veggies to deliver distinctive sweet-heat and unmatched flavor; this rub also creates a signature crust for added visual and textural appeal
Features:
Specs:
Height | 8 Inches |
Length | 2.65 Inches |
Number of items | 1 |
Release date | June 2018 |
Size | 1.68 Pound (Pack of 1) |
Weight | 1.6875 Pounds |
Width | 3.75 Inches |
13. MINERS MIX Wholly Chipotle Handcrafted Gourmet BBQ Rub. A First Place Scovie Winner. Real Chipotle Gives A Bold Spicy Kick To Steaks, Pork, Chicken, Bloody Mary Cocktails, Fruit And Lots More. 5.5oz
- Low Salt
- All Natural
- No MSG, No Flavor Enhancers
- No Preservatives
- Made in California
Features:
Specs:
Number of items | 1 |
Release date | October 2013 |
Size | 6 Ounce (Pack of 1) |
Weight | 0.375 Pounds |
14. Lambert's Sweet Rub O' Mine Barbecue Seasoning - 6.5 Ounce
- 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.
- Sweet Rub O'Mine contains turbinado sugar, which is what we see in a lot of award winning rubs.
- 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
Features:
Specs:
Height | 5.3 Inches |
Length | 2.3 Inches |
Number of items | 1 |
Release date | June 2022 |
Size | 6.5 Ounce (Pack of 1) |
Weight | 184 Grams |
Width | 2.3 Inches |
15. Brine Time - Turkey Brine Mix, 16 ounces, Dry Herb Seasoning for Brining Poultry and Chicken, Usable with Bags or Containers, Overnight 12 to 24 Hour Soak
- All-Natural Ingredients
- American-Made Craftsmanship
- Great for Turkey and Chicken
- Gluten Free and No MSG
- Volume: 16 oz.
Features:
Specs:
Size | 12 Ounce (Pack of 1) |
16. 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
Features:
Specs:
Height | 6 Inches |
Length | 2.75 Inches |
Number of items | 1 |
Size | 12.5 Ounce (Pack of 1) |
Weight | 0.9 Pounds |
Width | 2.75 Inches |
17. Fire & Flavor Coffee Rub, 2.5 oz
Specs:
Color | Brown |
Height | 4.7 Inches |
Length | 1.7 Inches |
Number of items | 1 |
Release date | November 2020 |
Size | 2.5 Ounce (Pack of 1) |
Weight | 0.16 Pounds |
Width | 1 Inches |
18. Dizzy Pig BBQ 'Mad Max' Turkey Rub - 175g (6.2 oz)
- Mild heat level with notes of sage, herbs, and garlic
- Tastes like the holidays — traditional, yet unique
- Perfect seasoning for turkey, stuffing, pork, poultry, potatoes, vegetables of all kinds
- This blend celebrates the magic of the holidays, but is versatile for use all year round
- All natural ingredients and made in the USA!
Features:
Specs:
Height | 5.2362204671 Inches |
Length | 2.1653543285 Inches |
Size | 6.17 Ounce (Pack of 1) |
Weight | 0.4850169764 Pounds |
Width | 2.1653543285 Inches |
19. Lysander's Beef Meat Rub, 3.8-Ounce (Pack of 6)
- 100% all natural with no preservatives, fillers or MSG
- Each packet is enough for at least 16 lbs. of meat.
- Tastes Great
Features:
Specs:
Height | 6.5 Inches |
Length | 12 Inches |
Number of items | 6 |
Weight | 2 Pounds |
Width | 3.75 Inches |
20. 2 Gringo's Chupacabra Original Fine Meat Rub, 25 Ounce
- Used Book in Good Condition
Features:
Specs:
Number of items | 1 |
Size | 25 Ounce (Pack of 1) |
🎓 Reddit experts on gourmet rubs
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where gourmet rubs are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Good Morning. Happy Friday! Happy Payday!
I believe I ate too much last night. I was feeling accomplished after all my post work errands and celebratory since I had my first episode of RuPaul's Drag Race UK to watch. Luckily, as people, we can move on. I have done my treadmill and have my food planned.
Today, bf was a whey-Ketologie smoothie. Lunch is the last of the keto easy Asian chicken and cauliflower rice. Snack is a portion of Catalina crunch and a portion of dark chocolate. Dinner is probably scrambled eggs and green salad and some Spanish cheese (from the Costco "Spanish tapas cheese 'plate'").
Low carb tortillas were on sale, and I do have greens from the farm share, so I'm thinking tuna salad makes sense for next week's lunches. I'm probably also going to make another sheet pan chicken and roasted veggies for the week's dinners. I'm thinking barbecue seasoning would be nice.
Off to go get ready to work and pay those bills! I did craft last night: I darned a hole in a sweater and knitted two repeats on my sisters sock.
KCKO and drink your water!
Ok I've never used a Traeger; I'll write up what I do on the Weber kettle and then guess at how to adapt it:
***
Ok so a Traeger doesn't do searing, right? And the heat source is wood pellets, which smoke continuously? Ah, apparently I'm wrong. Look here for Traeger's instructions on reverse searing, which is how you'd adapt my technique. FWIW if I were doing this I'd probably want to just have a blazing-hot cast iron skillet at the ready, so that I could take the meat directly off the Traeger after the smoke and then sear the crap out of it right away.
It does! Zingermans molasses is made just up the road from me and is wonderful with biscuits. The Loveless Cafe mild chow chow follows a classic Southern recipe and probably her grandmother made something similar, but putting by food for winter isn't done at home so much now. Bacon grease is the life blood of most Southern cooking, though most folks now do not have a mason jar set aside for it; add a [bacon grease container].
(https://www.amazon.com/Cooking-Catcher-Container-Stainless-Strainer/dp/B013U3F6E8) to your basket/stocking/gift. I like odd numbers of items and like my suggestions a lot, but they seem a little light for a Christmas to remember, so I would add a BBQ rub from my hometown: Rendezous; the sauce is also excellent, BTW. Then top it all off with a coupon for dinner out somewhere nice/interesting/well reviewed. The overall message would be "I love your cooking and the fact that you do it for me, but also recognize that it is a lot of work and deserves a break from time to time". HTH
Sure thing! Pretty simple. They're baby back ribs. I dry rubbed them the night before with this rub from Bonesuckin' Sauce. If you don't make your own rubs, I highly suggest this stuff. It's got great flavor without a ton of BS chemical ingredients. Burned hickory mini-logs for four hours. Lacquered the ribs with a pretty simple homemade BBQ sauce in the last hour. I don't have a recipe for the sauce because it's a little different every time. Just your basic ketchup, vinegar, brown sugar, etc. recipe. You can Google one easily.
I love corn that is in the husk.
If you wanna try this way you can too bc I find that my guest like it obviously more than when I leave the husk on.
I’ll dehusk the corn.
Rubbing a table spoon of butter onto each corn.
I put a rub on Stubb’s
Foil those suckers. Grill for about 15-20 mins, rotating about every 5min. Around 350F. (Medium high) grill top closed.
I’ll put mayonnaise on the corn, (I know I know)
Pamersan cheese
Then some cayenne, paprika, lime and cilantro.
It sucks bc it takes longer, but when served. People clean the cob and usually request another portion.
It’s a little more, but I wish I knew that back when I was slammin the husked corn.
Still looks good no matter what. But give this recipe a shot if you find yourself wanting to have a different angle of flavors.
Can you tell me what you’re doing with your beans? What seasonings are you throwing in?
Thanks for your time.
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.
Use this marinade, just rub the chicken down (a little goes a long way), let it sit a bit and roast it up - the marinade is not wet/runny and your chicken will likely turn out perfect. As others have mentioned, using a cooking rack or something to elevate the chicken and let the heat move all around it without sitting in any liquids will help as well - good luck!
Personally, I tend to cook Pork Spare Ribs when I do ribs and use only a dry rub as far as seasoning. The rub is one I bought from a local store, but you can find it on Amazon. It's called Plowboys BBQ Yardbird Rub (http://amzn.com/B002TT46DM). I would also research the 3-2-1 method if you choose to do Spare Ribs.
Regardless of it all, as previously said, do what you enjoy eating. You're the best judge of it.
Chicken tenders. It's about all I use mine for, but it does a fantastic job on them. Seven minutes. Don't touch them. Just close it and come back in seven minutes.
My personal favorite is to rub the tenders down with Rasta Rub, and put them in tortillas with guacamole and Monterrey Jack cheese.
Honestly we stopped in to a store to get paprika (since I was out), and me and the girl saw this and this and we thought it would go great with ribs, so we did a rib-off! It was awesome!
I go through phases. Right now, I'm in love with this seasoning. Its pretty much good on anything
I got Lamberts Sweet Rub O Mine at Kroger. And yeah, I liked it. :)
145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.
If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.
Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.
Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.
It's this stuff, but I get it at Sprouts where it is much cheaper, if you live by one of those. They often have $1 off coupons hanging off of them and they often go on sale, which is when I stock up. Great on popcorn or eggs too.
It's pretty low sodium too, so I can season heavily without it getting overly salty.
Since it's going to be just Ms. Shins and myself for T-Day this year we've decided to forgo cooking a whole turkey and are going to do a smallish, cranberry infused duck instead. I've got it brining in the fridge right now and will probably get up around 4AM to get it out of the brine and allow it to stand for several hours before oiling and seasoning it.
For fans of beer can roasted chickens, I highly recommend using this set-up for vertically roasting a perfectly infused bird (chicken, duck or turkey).
I just used this Grill Mates Sweet and Smokey I found at Walmart. Today I'm trying ribs and I found this Plowboy's Yardbird rub recommended on the Interne so I picked some up (found it at Ace Hardware of all places). I put it on the ribs about an hour ago and I must say it smells a lot better than the Grill Mates, if you can find that I recommend it (just by smell haven't gotten to taste it yet).
Lawry's Perfect Blend Chicken Rub.
Taste great with steak and other meats too.
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!
The Salt Lick is a famous BBQ place in Austin. Mediocre food and sauce (more about the experience) but I love their packaged dry rub because it doesn't have any sugar and it's spicy
https://www.amazon.com/Salt-Lick-BBQ-Original-Pack/dp/B005WDEV0K?th=1
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.
And Mad Max Turkey seasoning for all your holiday needs! 🤣😆
https://www.amazon.com/Dizzy-Pig-BBQ-Mad-Turkey/dp/B0774W7PF8/ref=mp_s_a_1_2?keywords=mad+max+turkey+seasoning&qid=1574995183&sprefix=mad+max+t&sr=8-2
Ok, thanks. We've been using Lysander's Beef Rub. Have you tried that?
Here's amazon reviews (not an affil link)
Actually someone recommended it to me on this subreddit months ago (can't find the comment). I got it off amazon
I'm a huge fan.
Lawry's Perfect Blend: https://www.amazon.com/Lawrys-Perfect-Blend-Chicken-Ounce/dp/B000F2RIQC/ref=sr_1_1_a_it?ie=UTF8&qid=1467834013&sr=8-1&keywords=lawry%27s+perfect+blend+chicken+and+poultry+rub
I think it may have added a bit of spicy sweetness. We only put a thin layer of BBQ sauce on it (mixed with the apple cider vinegar to thin it out) so there was quite a bit of spice on these.
The biggest heat we got though was from the cayenne peppers in the rub we used. http://www.amazon.com/Salt-Lick-BBQ-Original-Pack/dp/B005WDEV0K
The issue is lack of time otherwise I'd use my own spices (if I have any, I think there might be some Thyme in my cupboard that remembers the Monica Lewinsky scandal). I'd like something that isn't horrible so I can rub the chicken and chuck it in the oven and have something edible at the end.
I was looking at this but not sure if the 4.5 stars rating is real or the product of fake reviews.
PS: Definitely agree on the tarragon.
Rubbed with [this] (https://www.amazon.com/dp/B0077S664W/ref=cm_sw_r_cp_apip_RwQdTocTJprTT), cooked for 6 hours at 1330°, then seared on stove top. Followed [this] (https://youtu.be/lxwJpK8n9f4) video for the pan sauce.
Edit. 130°
Plowboys Yardbird Rub:
http://www.amazon.com/gp/aw/d/B002TT46DM?pc_redir=1414337082&robot_redir=1
These are my staples. I will never not have any of these things in these places.
Fridge:
Pantry:
Freezer:
It looks like you've been getting enough folks commenting on the cooking technique, so I'll skip that and say this: Try Charlie Vargas' Rendezvous Rub. I put that shit on everything: