The Food Shack discusses dry rubs with San Antonio's competitive barbecue cooks, then...
An assortment of recommended spices include : Fiesta brand fajita seasoning, Flippin Fins seafood rub, Honey Bacon BBQ rub, Hardcore Carnivore Black rub, and the Meat Church garlic and herb rub.There is no way around it. If you are doing barbecue and not applying a good mix of seasoning on your meats, you are doing it wrong.
“I would say that most barbecue cooks stick to combinations of only four or five seasonings,” said Kevin Knight, a champion San Antonio area competition barbecue cook. “I think you can go down too many rabbit holes when there are so many options out there, and you can save yourself a ton of money by doing them yourself,” Hoel said. “All I can say is that my seasonings are usually based with two parts pepper to one part salt.”
But I also tend to lean to the commercial varieties, because it's a huge time saver and I don't like buying a bottle of spices when I only need a teaspoon for a recipe. Here are my staples that I mostly use to cover the entire meat spectrum:Chuck Blount/StaffAustin pitmaster, meat authority and cookbook author Jess Pryles’ rub is perfect for steak on a hot grill and true to its name, looks like ground up charcoal.
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