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I've been making my own dry rubs and BBQ sauces for years . A lot of the commercial dry rubs will have you paying too much for what is mostly a blend of salt, pepper, garlic powder and paprika.
Look to the Middle East for some ideas on how to add flavor to your meats and veggies (Ras el Hanout).
When I was a young pup, i tried to BBq some meat with all kinds of spices and lacqured on some sauce and my grand pa told me...the next time I BBQed to please salt and pepper his meat. that he wanted to taste the meat.
that was like a shot to the heart. But I learned.
I learned to make his favorite beef short ribs. Nothing like a fat meaty falling of the bone crusty on the outside tender on the inside short rib.
...the next time I BBQed to please salt and pepper his meat. that he wanted to taste the meat...
That doesn't work for me - my rubs enhance the flavor of the meat. Now, sauces are a different story - many folks don't put sauce on my BBQ because they like the flavor of dry-rubbed, slow-cooked meat. The juices in the meat work with the dry rub and pull the flavors into the meat while creating a tasty "bark."
I don't use a rub. I just season the meat with salt, cayenne pepper, and garlic powder. After it's cooked slowly for a couple of hours, I add the barbecue sauce and cook a bit longer until the meat's nicely lacquered.
My favorite barbecue sauce is KC Masterpiece. I like the Original and Hot 'N Spicy the best.
I think sausages are the best use of BBQ sauce. I'm sort of on the fence with sauces. Rubbed brisket for instance I'd never put bbq sauce while cooking. I usually have some to pour on or dip if some like (once plated) . Chicken can be great with or without. Ribs great with or without. Sauces aren't always a compliment to meats. Some are good enough on their own to at least have available for those that prefer them.
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. A lot of the commercial dry rubs will have you paying too much for what is mostly a blend of salt, pepper, garlic powder and paprika.
