Just got my first smoker

[*Wyche'sWarrior*]

(04-20-2021, 02:54 PM)MileHighGrowler Wrote: I should add I don't think there's anything wrong with using more complex rubs, whether bought or made at home.  I'm always intrigued when I hear about someone smoking a pork belly with a coffee rub, for example.  I guess I just don't smoke enough that I need to have that kind of variety.  I like to taste the meat and the smoke, and enhance it with a few flavors.  If I was smoking 3-4 times a week, I bet I'd be using more variety in rubs.  But for 2-3 times a month, I don't want to take the chance that I really don't dig that coffee flavor in my meat and it'll be a couple weeks before I have time to make it the way I like it. 

I do SPG quite a bit....and it's the basis of any rub. What you add from there is taste and experiment. I usually do 5-6 rather large parties a year, and quite a bit just around home and the neighbors. I knew I had a hit with the pork rub when the BBQ sauce sat unused. Sprinkle more in while I'm pulling. The brisket is just kind of a tex mex thing that I came up with... it's an interesting twist on brisket. But I traditionally cook simple on beef. Poultry rub is pretty standard, a little thyme/rosemary, olive oil, spg, smoked paprika, couple other herbs. Fish is a basic dill rub. I find that I like more variety in the fowl and fish realm...and more basic on traditional meats.