C ROC N said:

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2 bottles of Shiner Bock, 1/4 cup of worcestershire, 1/2 cup pickle juice,
1 bottle for you to drink while you wait for it to marinate!

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So you only let it marinade for 15 minutes?

I agree. My German Grandfather's Rub was Lawry's Seasoned Salt, Black Pepper, White Pepper, Garlic Powder, Onion Powder, & Paprika. He would also rub down his briskets with Yellow Mustard & Best Maid Dill Pickle Juice.

Ezra Brooks: You sir are CORRECT! When I go to my HEB now, and it is a little one here in Rockport, the spice shelves are overloaded with literally THOUSANDS of spice and BBQ Sauce bottles. Way too many to ever try them all, and as you said, if you have salt, pepper, onion salt or powder and garlic salt or powder you have 90% of the contents of ever one of those thousands of spices. The remaining 10% is where they try to achieve their unique taste with some strange/weird/outlandish spice. All Samie Samie!

I tried Meat Church Honey Hog a while back on some pork butt and was not impressed. Can't say exactly why but it missed the mark big time.

Have yet to go back.

Chupacabra is my choice of store bought seasoning. Their Chupa Chicken is also a solid choice for chicken.

If you ever find yourself in Floresville, stop by Smith Propane and pick you up a few bottles of Ortmann's seasoning. Full disclosure, my cousin used to own a catering company and makes it himself but it is legit. Like Frank's Red Hot Sauce, I put that shyte on everything.

Go to Central Market's spice area - you know, where you spoon out spices into a ziploc baggie.

The spices are cheap, and you can gather whatever you need for an amazing rub at a fraction of the cost.

I'm not a big fan of his spices. I got one of the combo packs that had 4 different rubs and I think only 1 of them is okay. With that said, it seems like a lot of people seem to like Holy Voodoo. I personally think it just tastes salty. I might try his new one at some point but there are a lot of others out there to try first.

Another brand you might try is Van Roehling (made in Hempstead). I really like their Yard Bird rub for poultry but was not a fan of their OMG seasoning. Have not tried any of the others (I'm mainly a S&P guy when it comes to beef).

" Bills Season All" at the grocery in San Saba, you can buy it in plastic milk cartons. believe me you'll go through it!

Crow Valley said:

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" Bills Season All" at the grocery in San Saba, you can buy it in plastic milk cartons. believe me you'll go through it!

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We've been using Bills for a long time.
For several years we had 5-6 members of the Pappas family as clients. After we cooked ribeyes rubbed with Bill's on their first trip to the ranch, they insisted we do a steak night every time they came. They said it was the best steak they'd ever had.

I've become a firm believer of consistency with my seasonings when smoking/bbqing.

My go to rubs are

Fiesta - Fajita Seasoning
Chupacabra - Brisket Magic or Original
Suckle Buster - SPG

Lawry's - Season Salt (chicken)

Crawford's - Alamo Dust (Pork Ribs)

You can also look at rubs from the Big Cock Ranch - South Texas Flavors

AnScAggie said:

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Wodanaz is correct, Fiesta's Uncle Chris' on steak is the way to go. Meat Church Holy Cow and Holy Gospel is all you need for beef and even pork.

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Uncle Chris is not my favorite on beef, but I absolutely love it on grilled/roasted vegetables.

If you really want to be mind blown, try it on your smoked salmon with some fresh dill.

My wife picked up some of the kinders bourbon peach from sams a few weeks ago. It was awesome on some burgers and jalapeño poppers. I used it on a pork butt last weekend and now we have more on order. It was a good change of pace and one I'll keep in the arsenal in the future

bdgol07 said:

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I really like the Holy Voodoo from Meat Church, not a huge fan of any others though. I have seen a lot of people going crazy over the new one they released, honey sugar or something like that

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They have a honey hog rub that had to have been made for pork belly burnt ends.