What makes the rub?

[HogSmoker]

Question for all who makes their own rubs. If the base for rubs is sugar with black pepper and salt what makes it kick? Obviously there are many different spices / powders that you can add. My confusion comes when you look at Red Cayenne and Ground Paprika, Red Pepper, White Pepper ect. Can someone give unless ole family secret ideals how to sort these peppers out which is good for what and so on?
I'd appreciate any thumbs or rules generally speaking on making a basic rub. I have experimented but yet to get what I'm really looking for. Thanks HS

 

[So Cal Smoker]

LOL, the journey is a long one my friend. Think about what flavors you want to taste when you bite into that succulent rib. That's your starting point. Good luck and good mixing.

 

[Jables]

I like the salt lick clone and use molasses as the glue. Injected the butt with mr yoshida and used a yoshida/ jack Daniels mop sauce. Turned out good.

 

[ITFD#15]

Lots of things in a good rub, creativity is part of the fun.
Things like cumin, cinnamon, sage and thyme for poultry are all good.
One of the things I really like is home made garlic power in some of my rubs
Have fun and be creative

 

[firehouse_bbq]

We make our own rubs, and for heat (spice), I personally do not like cayenne. I prefer to use a ground chipotle and chili powder. I think it makes for a much more balanced heat and not the In your Face heat you can get from Cayenne.

Hope that helps.

Pete

 

[HogSmoker]

Hey Thanks for all the inputs I have noted them all.

 

[SisInLaw]

Speaking of Chris Lilly's book, he has a nice section on how to put together different kinds of yummy ribs.