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Originally Posted by EALm4
I need some good info on dry rubs... I've never attempted. If anyone has some tips please share.
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I used to make my own rubs but it's not really worth the hassle (not that it's much of a hassle). Just go buy one, almost all of them are made with the same stuff, just with some slight change to the spice mix or maybe some extra stuff thrown in. The more important thing is picking the right kind of rub for the type of meat you are cooking, pork rubs are generally heavily sugar based while beef rubs tend to go lighter on the sugar (or no sugar) and are more salt and spice/herb heavy.