So, who all uses RecTeq rubs??

[TheRicker]

I am wondering how many of you use any of the RecTeq rubs or sauces. My first bottle of Screamin Pig arrived today and I’m kinda amped to give it try. Thanks in advance for your input.

I currently have the Recteq Ben’s Heffer Dust and Rossarooski’s Honey Rib Rub…and 2-3 other brand rubs. I like the flavor of both the RT rubs. But, like so many of the commercial rubs I’ve tried (which is maybe 10-12), they’re heavy on the pepper. I like them but my bride doesn’t like anything peppery or spicy. So, for several years I’ve made my own…one for chicken/pork and one for beef.

For me personally, I don’t particularly care for anything too garlic forward. I use fresh garlic in so much of my cooking but really don’t want to still taste garlic an hour later. I’m the same way about the smoke in my bbq proteins. I love a good smoke ring. I do want smoke flavor. But I don’t want to burp the smoke 12 hours later. That’s over-smoked for me. I know there are many fine bbq’ers on this forum always looking for ways to add smoke to their cooks. And that’s fine. We all cook to our personal preferences and tastes.

If anyone is interested, here’s my chicken/pork rub recipe.

 

[TheRicker]

I currently have the Recteq Ben’s Heffer Dust and Rossarooski’s Honey Rib Rub…and 2-3 other brand rubs. I like the flavor of both the RT rubs. But, like so many of the commercial rubs I’ve tried (which is maybe 10-12), they’re heavy on the pepper. I like them but my bride doesn’t like anything peppery or spicy. So, for several years I’ve made my own…one for chicken/pork and one for beef.

For me personally, I don’t particularly care for anything too garlic forward. I use fresh garlic in so much of my cooking but really don’t want to still taste garlic an hour later. I’m the same way about the smoke in my bbq proteins. I love a good smoke ring. I do want smoke flavor. But I don’t want to burp the smoke 12 hours later. That’s over-smoked for me. I know there are many fine bbq’ers on this forum always looking for ways to add smoke to their cooks. And that’s fine. We all cook to our personal preferences and tastes.

If anyone is interested, here’s my chicken/pork rub recipe.

View attachment 22987

Both of those RecTeq rubs I mentioned are a bit grainy as well. IMHO these grainy rubs really warrant using some sort of “slather” (e.g., mustard…my fave) to help the rub stick and form that wet sweat that many folks like to see before putting their proteins on to cook.

I have a small blade grinder I used to use to make a finer rub. But it creates too much heat and negatively impacts the flavor. So earlier this year I purchased a very inexpensive manual (hand crank) burr grinder just for use with spices. That has given me a better result.

https://a.co/d/6u5jOis

 

[C. Keeper]

@TheRicker , a grinder for spices?

 

[SmokeOCD]

I currently have the Recteq Ben’s Heffer Dust and Rossarooski’s Honey Rib Rub…and 2-3 other brand rubs. I like the flavor of both the RT rubs. But, like so many of the commercial rubs I’ve tried (which is maybe 10-12), they’re heavy on the pepper. I like them but my bride doesn’t like anything peppery or spicy. So, for several years I’ve made my own…one for chicken/pork and one for beef.

For me personally, I don’t particularly care for anything too garlic forward. I use fresh garlic in so much of my cooking but really don’t want to still taste garlic an hour later. I’m the same way about the smoke in my bbq proteins. I love a good smoke ring. I do want smoke flavor. But I don’t want to burp the smoke 12 hours later. That’s over-smoked for me. I know there are many fine bbq’ers on this forum always looking for ways to add smoke to their cooks. And that’s fine. We all cook to our personal preferences and tastes.

If anyone is interested, here’s my chicken/pork rub recipe.

View attachment 22987

It’s like Inception, planting a chicken seasoning within a chicken seasoning. Whoa!

 

[V3rien]

I've used a few of them since I got them in the Founders bundle with my 1100. Mostly I use Meat Church, but I'll say the Soul Powder has been popular when I use it to make wings. I used the Greek Rub to make the garlic bread recipe on the app as well. It was good, but a bit salty for my taste, which is an easy fix next time. I used Screamin Pig on some wings, then glazed with Hey Grill Hey cranberry glaze. There's a hint of heat, but nothing to write home about. Personally, I'll stick with MC and test some other brands before buying RT.

 

[Jim6820]

Thanks, @TheRicker, for sharing your chicken rub; it is similar to something I have done, but I like your ingredients and proportions better. For the sugar, is it white cane? If so, have you ever tried brown sugar instead?

 

[DesertRat]

I just throw together some spices in a couple recipes and some I like. Don't recall buying any premixed, although at 82 I don't recall if I remembered to take a whiz this morning.

 

[Jim6820]

…although at 82 I don't recall if I remembered to take a whiz this morning.

I resemble that comment—more closely than you may think!

 

[SweaT-rex]

I’ve tried pretty much all of the Recteq rubs & agree with what has previously been said with one exception….Heifer Dust is hard to beat on beef, particularly steaks. Had it tonight on a flatiron. I adore Meat Church Holy Voodoo particularly on pork chops & agree that overall you can’t go wrong with Meat Church rubs.

 

[RattleR]

I’ve tried pretty much all of the Recteq rubs & agree with what has previously been said with one exception….Heifer Dust is hard to beat on beef, particularly steaks. Had it tonight on a flatiron. I adore Meat Church Holy Voodoo particularly on pork chops & agree that overall you can’t go wrong with Meat Church rubs.

I will say Holy Voodoo is one we happen to like on wings, alone or with buffalo sauce.

 

[C. Keeper]

I will say Holy Voodoo is one we happen to like on wings, alone or with buffalo sauce.

All good stuff, makes you wanna

 

[TheRicker]

Thanks, @TheRicker, for sharing your chicken rub; it is similar to something I have done, but I like your ingredients and proportions better. For the sugar, is it white cane? If so, have you ever tried brown sugar instead?

I typically use white cane sugar. However, the best guidance I’ve gotten for rubs and all things BBQ came from Paul Kirk’s book “Championship Barbecue”. He recommends using brown cane sugar but “drying” it first. I did that once. It was good. But the rub I had leftover caked up a bit after a couple of weeks due to the high summer humidity here in the CHS. (I admit I should have considered that and taken better care of it.). Those were the early days with the pellet grill.

Short story long (), I have done the white cane sugar since…just for quick and easy. Brown cane sugar would add a nice flavor for sure.

I’ve used the word “cane” sugar repeatedly as that’s what Paul Kirk’s book suggested. He says beet sugar doesn’t work the same. I don’t know that for a fact or personal experience. I’m not even sure we have beet sugar in my area. Maybe a specialty store.

My rub is derived from several of the more generic rubs (for pork & chicken) from Paul’s book.

I know it’s a dated book but I still reference it several times a year although I’ve read it from cover-to-cover several times. It is my BBQ bible. I highly recommend it.

https://www.amazon.com/Paul-Kirks-C...d=96012ee6-0610-4b43-ab54-f2eb28fc4122&nodl=1

 

[C. Keeper]

I typically use white cane sugar. However, the best guidance I’ve gotten for rubs and all things BBQ came from Paul Kirk’s book “Championship Barbecue”. He recommends using brown cane sugar but “drying” it first. I did that once. It was good. But the rub I had leftover caked up a bit after a couple of weeks due to the high summer humidity here in the CHS. (I admit I should have considered that and taken better care of it.). Those were the early days with the pellet grill.

Short story long (), I have done the white cane sugar since…just for quick and easy. Brown cane sugar would add a nice flavor for sure.

I’ve used the word “cane” sugar repeatedly as that’s what Paul Kirk’s book suggested. He says beet sugar doesn’t work the same. I don’t know that for a fact or personal experience. I’m not even sure we have beet sugar in my area. Maybe a specialty store.

My rub is derived from several of the more generic rubs (for pork & chicken) from Paul’s book.

I know it’s a dated book but I still reference it several times a year although I’ve read it from cover-to-cover several times. It is my BBQ bible. I highly recommend it.

https://www.amazon.com/Paul-Kirks-C...d=96012ee6-0610-4b43-ab54-f2eb28fc4122&nodl=1

Try turbinado sugar for a change

 

[Greg Jones]

But the rub I had leftover caked up a bit after a couple of weeks due to the high summer humidity here in the CHS.

The humidity in the Lowcountry is absolutely something I must get used to. My Kosher salt begins to clump in the salt cellar if I haven’t used it in 3-4 days.

Speaking of the Lowcountry, we make our full-time move there this week! One may notice that there are 3 fewer recteqs in my profile. The bullseye is beyond practical repair, I’m giving the RT-340 to a neighbor, and the matador is going to scrap metal dealer. Original plan for it was to bring it for steaming crabs, but I think buying a Loco boil/steam pot will get more use. Already in SC is my PK charcoal grill, and I’m taking the Halo griddle, the Bull, and the Yoder smoker. The Bull is really redundant but it so dependable and has cooked me so many great meals and memories, I couldn’t part with it!

 

[C. Keeper]

The humidity in the Lowcountry is absolutely something I must get used to. My Kosher salt begins to clump in the salt cellar if I haven’t used it in 3-4 days.

Speaking of the Lowcountry, we make our full-time move there this week! One may notice that there are 3 fewer recteqs in my profile. The bullseye is beyond practical repair, I’m giving the RT-340 to a neighbor, and the matador is going to scrap metal dealer. Original plan for it was to bring it for steaming crabs, but I think buying a Loco boil/steam pot will get more use. Already in SC is my PK charcoal grill, and I’m taking the Halo griddle, the Bull, and the Yoder smoker. The Bull is really redundant but it so dependable and has cooked me so many great meals and memories, I couldn’t part with it!

I'm glad I didn't buy the Matador after reading this. Wish I could give you a hand with your move. ie get your old grills

 

[Jim6820]

I know it’s a dated book but I still reference it several times a year although I’ve read it from cover-to-cover several times. It is my BBQ bible. I highly recommend it.

Thanks for the clarification, @TheRicker. The reason I asked was—wait for it—I was just rereading Paul Kirk’s book for the umpteenth time and noticed his reference to brown cane sugar. I’ve had that book for at least 15 years. It is one of my treasured BBQ references. Quite a coincidence.

 

[SmokeOCD]

I typically use white cane sugar. However, the best guidance I’ve gotten for rubs and all things BBQ came from Paul Kirk’s book “Championship Barbecue”. He recommends using brown cane sugar but “drying” it first. I did that once. It was good. But the rub I had leftover caked up a bit after a couple of weeks due to the high summer humidity here in the CHS. (I admit I should have considered that and taken better care of it.). Those were the early days with the pellet grill.

Short story long (), I have done the white cane sugar since…just for quick and easy. Brown cane sugar would add a nice flavor for sure.

I’ve used the word “cane” sugar repeatedly as that’s what Paul Kirk’s book suggested. He says beet sugar doesn’t work the same. I don’t know that for a fact or personal experience. I’m not even sure we have beet sugar in my area. Maybe a specialty store.

My rub is derived from several of the more generic rubs (for pork & chicken) from Paul’s book.

I know it’s a dated book but I still reference it several times a year although I’ve read it from cover-to-cover several times. It is my BBQ bible. I highly recommend it.

https://www.amazon.com/Paul-Kirks-C...d=96012ee6-0610-4b43-ab54-f2eb28fc4122&nodl=1

Unless the bag says CANE Sugar - it's probably beet sugar.

Fun Fact:
Beet sugar is sold in refined form only. In the U.S., it accounts for over 55 percent of the total refined sugar consumed each year, making it the dominant sugar.
https://www.whatsugar.com/post/types-of-sugar

In addition to helping me spend money on things I didn't know I needed, this site also provides a plethora of rabbit holes to go down.

 

[TheRicker]

Try turbinado sugar for a change

I use turbinado sometimes as a finishing touch. I’d probably be inclined to put it through the burr grinder to make it finer. The “Sugar in the Raw” I use is rather coarse and chunky.

And I sometimes use it in my late afternoon cup of coffee.

The humidity in the Lowcountry is absolutely something I must get used to. My Kosher salt begins to clump in the salt cellar if I haven’t used it in 3-4 days.

Speaking of the Lowcountry, we make our full-time move there this week! One may notice that there are 3 fewer recteqs in my profile. The bullseye is beyond practical repair, I’m giving the RT-340 to a neighbor, and the matador is going to scrap metal dealer. Original plan for it was to bring it for steaming crabs, but I think buying a Loco boil/steam pot will get more use. Already in SC is my PK charcoal grill, and I’m taking the Halo griddle, the Bull, and the Yoder smoker. The Bull is really redundant but it so dependable and has cooked me so many great meals and memories, I couldn’t part with it!

(I know you’ve been back and forth for a few months but…) Welcome to the SC Lowcountry! From the pictures you’ve already shared, I think you’ll grow to love it. Being born and raised here, and being up in years, I still struggle with the month of August.

Having an outdoor propane burner and huge pot for steaming crabs & oysters is a must have as well as for doing a Lowcountry Boil (aka Frogmore Stew).

I didn’t understand it growing up but Momma always had some uncooked rice in the salt shakers. I understood after “growing up” (which I’m not 100% sure I’ve done yet). You might consider putting a sachet of uncooked rice in your salt container.

 

[TheRicker]

I mak

Unless the bag says CANE Sugar - it's probably beet sugar.

Fun Fact:
Beet sugar is sold in refined form only. In the U.S., it accounts for over 55 percent of the total refined sugar consumed each year, making it the dominant sugar.
https://www.whatsugar.com/post/types-of-sugar

In addition to helping me spend money on things I didn't know I needed, this site also provides a plethora of rabbit holes to go down.

I make sure I see “pure can sugar” on the label/bag. And we typically use “Dixie Crystals” pure cane sugar. The refinery is down by Savannah GA.

I think it’s even referred to in a couple (or more) country songs.

 

[1250queen]

I am wondering how many of you use any of the RecTeq rubs or sauces. My first bottle of Screamin Pig arrived today and I’m kinda amped to give it try. Thanks in advance for your input.

I like the Greek Seasoning and Honey Rib Rub