Thanks! Tried this on chicken breasts that just seared on a propane grill. Never tasted something with such a distinct bbq-flavor on a propane grill before! Whole family loved it! (Used half amount of cayenne since we have kids).
This has been my go-to for shrimp and pork. I just made up another batch for tomorrow’s Memorial Day cookout! Surf’n turf skewers with shrimp, scallops, hanger steak, steak tips, and mushrooms!
Just tried your sweet rub on a spatchcock chicken, WOW, it is awesome. Now the next day , after I eat all the skin I am making chicken salad with this rub in it, and maybe a little on top instead of S & P. Can’t wait to try it.
My dear, your sweet rub is exactly what mine is,,,,, with a couple minor exceptions,,,, I use "granulated" garlic/onion,,, and "turbanado" sugar , or "Mexican" azukar,,,,,, it is dryer than dark brown sugar, doesn't "CLUMP" together,,,,,, and one "secret" ingredient that mine has that yours doesn't,,,,, Yes, EVERYONE: loves this "RUB" it's not "too-hot", nor, is it "too -sweet', I've made it for family, and friends, for 13 yrs now. You're sweet for showing ev'one this, I really "DO" hope that they try it.. The "store" stuff is so EXPENSIVE, I buy bulk, and make a gallon mayo jar of my stuff each time! Lasts some time,,,,, but I use it a lot!
Coincidentally, I recently saw the Sweet Rub listed a couple days ago, and bought some yesterdays. Never had it, let alone heard about it previously. Am excited to try it on some backrubs Thursday.
This is my go to rub when I'm not saucing anything coming off the grill/smoker. Best thing, you want less sweet, back off the brown sugar. This rub is so versatile. I used to be a die hard sauce guy for wings, no need with this rub.
I’ve tried your rub and it was awesome. I just made up three jars of it so I would have some on hand. I getting ready to smoke some baby back ribs. Can’t wait until their done.
Hey Susie! I know it's a few years late, but I use desiccant packets in my jarred rubs and seasoning to keep the moisture in check and O2 absorber packets as well to prolong the life of the seasoning and eliminating the need for anti-caking agents. They're not that expensive at all. Let me know what you think. I'll definitely use this but may tweak it a bit with mesquite bean powder for a little more sweetness as well as Worcestershire powder and a bit of chipotle powder.
Going to make some pork steaks with a slightly modified recipe - 1/3 of the salt, and a little more sweet (1/3 cup) with stevia brown sugar and a little additional paprika. they are prepping right now 😃
Susie love your videos, how come the stuff that you made in the bowl doesn’t look like the stuff in the packaged container? The container looks more red.
Thanks for this. An integral part of smoking and grilling is learning to make your own rubs. Too many videos start out with the presenter telling you what store brand rub he’s using. It’s a neglected skill.
Next time please do a second part in Spanish. 😄. But in all seriousness great video this will be my first time trying out making my own rub as opposed to spending 12 bucks a bottle on someone else's so thanks!
Love this stuff! Just out of complete curiosity, why does the retail version of the run have a lot deeper red color? I love the color it provides to spare ribs when smoking but why does the homemade version have a more dull color?
She answered on a different comment. The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
In other spices, adding unboiled rice grains can absorb moisture and prevent clumping. Maybe worth a try? Can be a bit of work to remove from the meat though.
Haha came here to ask this! Made this for the first time the other day and noticed it didn't look like my bottled version, even though they smelled the same. Came back to watch this and was relieved when her bowl looked like mine!
The stuff you "bottle and sell" isn't the same recipe as the video. It is much more red in color. Did you add red powdered food coloring to it? More paprika?
The bottled version adds an anti-caking agent to extend shelf life. That’s what accounts to the darker color. Otherwise it’s exactly the same recipe as shown here
Aren't you glad people are too lazy to do their own seasoning. I have a season just like yours but I use 1 tbsp of smoked paprika for the color. And like you said once you get a taste of it you can play around with it to adjust different flavor concepts. Is it too salty, sweet, or does need more heat.
She answered on a different comment. The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
She answered on a different comment. The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
This question has been answered ad nauseum. It’s a joke comment by now. Wish she had made the retail version blue in color just to really trigger the commenters
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Thanks! Tried this on chicken breasts that just seared on a propane grill.
Never tasted something with such a distinct bbq-flavor on a propane grill before!
Whole family loved it! (Used half amount of cayenne since we have kids).
Only thing sweeter than the rub is Susie, thanks for sharing girl!
I used this last week on my pork chops, and it is terrific!
This has been my go-to for shrimp and pork. I just made up another batch for tomorrow’s Memorial Day cookout! Surf’n turf skewers with shrimp, scallops, hanger steak, steak tips, and mushrooms!
Amazing rub, thanks so much for sharing! I use this on my pulled pork all the time!
Used this on pork chops today, turned out great! Thank you!
Just tried your sweet rub on a spatchcock chicken, WOW, it is awesome.
Now the next day , after I eat all the skin I am making chicken salad with this rub in it, and maybe a little on top instead of S & P. Can’t wait to try it.
Was looking for a great rub and I FOUND IT 🔥🤤 🐄🐔🐖🙏
Wonderful thanks Amit from India
Thank you for this recipe! We use it always on all pork and chicken. Pork butts and chicken drummies are our favorites!
My dear, your sweet rub is exactly what mine is,,,,, with a couple minor exceptions,,,, I use "granulated" garlic/onion,,, and "turbanado" sugar , or "Mexican" azukar,,,,,, it is dryer than dark brown sugar, doesn't "CLUMP" together,,,,,, and one "secret" ingredient that mine has that yours doesn't,,,,, Yes, EVERYONE: loves this "RUB" it's not "too-hot", nor, is it "too -sweet', I've made it for family, and friends, for 13 yrs now. You're sweet for showing ev'one this, I really "DO" hope that they try it.. The "store" stuff is so EXPENSIVE, I buy bulk, and make a gallon mayo jar of my stuff each time! Lasts some time,,,,, but I use it a lot!
“Exactly the same” but different. Brilliant
Hmm never thought to use turbanado sugar as a replacement for brown sugar...
Coincidentally, I recently saw the Sweet Rub listed a couple days ago, and bought some yesterdays. Never had it, let alone heard about it previously. Am excited to try it on some backrubs Thursday.
Made this... and it was brilliant! Made also a smaller variation with some cumin (2 tsp on the original quantity) and this gave it an extra punch 🙂
just saw this and im going to give it a try this Saturday,regardless of the weather, im making ribs!
This is my go to rub when I'm not saucing anything coming off the grill/smoker. Best thing, you want less sweet, back off the brown sugar. This rub is so versatile. I used to be a die hard sauce guy for wings, no need with this rub.
I'm not sure why this does not have more views. I am really loving your channel.
Thank you!
Nice! Thanks for sharing!
🌟 🌟 🌟 🌟 🌟
I say, fuji ka ka kapaestar to that 4 star review 😝
I’ve tried your rub and it was awesome. I just made up three jars of it so I would have some on hand. I getting ready to smoke some baby back ribs. Can’t wait until their done.
Hey Susie! I know it's a few years late, but I use desiccant packets in my jarred rubs and seasoning to keep the moisture in check and O2 absorber packets as well to prolong the life of the seasoning and eliminating the need for anti-caking agents. They're not that expensive at all. Let me know what you think. I'll definitely use this but may tweak it a bit with mesquite bean powder for a little more sweetness as well as Worcestershire powder and a bit of chipotle powder.
Tried your rub best ever thanks
Awesome video!! 5🌟 can't wait to put it on the ribs this weekend!
Keep up the great work!!! And Merry Christmas!
Thank you so much!
Trying it on babyback ribs today..... thanks
Delicious!!! I added a little honey powder and chipotle powder!!!💥👌
Made this rub tonight can't wait to try
I’m going to try this on a tri-tip this weekend!
sweet rub is great on popcorn!
Going to make some pork steaks with a slightly modified recipe - 1/3 of the salt, and a little more sweet (1/3 cup) with stevia brown sugar and a little additional paprika. they are prepping right now 😃
this and all your recipes are great!!!!
its going on some smoked pork loin today!!!
Thanks for this. I made it last week to put on smoked chicken and it was delicious. However, instead of using cayenne, I went with chipotle powder.
My sweet rub looks to have just about the same make up. Great minds think alike. My next batch will have the mustard in it, that sounds interesting.
Thanks, just mixed up a batch. Looking forward to smoking stuff 👍🏻😊.
Excellent thanks for sharing 😜😳🤔😁👍👍👍👍💯💯💯💯💯😍
Susie love your videos, how come the stuff that you made in the bowl doesn’t look like the stuff in the packaged container? The container looks more red.
The container has some rice powder for anti clumping that changes the color a bit.
Thanks for this. An integral part of smoking and grilling is learning to make your own rubs. Too many videos start out with the presenter telling you what store brand rub he’s using. It’s a neglected skill.
Excellent 👌
will be trying this in a few hours on my bologna
Heck yeah! Let me know how it turns out for you!
Next time please do a second part in Spanish. 😄. But in all seriousness great video this will be my first time trying out making my own rub as opposed to spending 12 bucks a bottle on someone else's so thanks!
I wish I could speak Spanish!
@@Heygrillhey Just shout really loud and slow. Instantly translates any language into any other language.
Great vid, great
Great stuff!
thank you
Love this stuff! Just out of complete curiosity, why does the retail version of the run have a lot deeper red color? I love the color it provides to spare ribs when smoking but why does the homemade version have a more dull color?
The retail version requires an ant-caking agent to extend shelf life. That’s why the color is different but the taste is the same
Why does the rub in the bottle look so different from the one in the bowl?
Curious of this also
Came to comment to get the answer
She answered on a different comment.
The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
Hello Susie. I tried your Sweet Rub on several pork cooks. Delish!... Question: How do I keep it from turning into a brick in the jar? Thanks! Scott
Yeah, that's a problem with all brown sugar based rubs. Those little things they sell to keep brown sugar from clumping work pretty well!
In other spices, adding unboiled rice grains can absorb moisture and prevent clumping.
Maybe worth a try?
Can be a bit of work to remove from the meat though.
Can't find anywhere how to make homemade bbq season like for potato chips but not a rub
If you bottle the same rub you just mixed up why does the bottle version have a brighter red color?
The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
@@Heygrillhey Would love to know the E number of that as I was looking at Sodium Aluminosilicate mixed with sunset yellow FCF to give the same colour.
Haha came here to ask this! Made this for the first time the other day and noticed it didn't look like my bottled version, even though they smelled the same. Came back to watch this and was relieved when her bowl looked like mine!
The stuff you "bottle and sell" isn't the same recipe as the video. It is much more red in color. Did you add red powdered food coloring to it? More paprika?
The bottled version adds an anti-caking agent to extend shelf life. That’s what accounts to the darker color. Otherwise it’s exactly the same recipe as shown here
I like to rub this on potato chips, it's exquisite!!!!
Does the sugar burn on a 300 degree smoke?
Thought you were Nigela Lawson but alittee younger 😂
Recipe wasn’t in Spanish? What country do yo think this is Jack!? ✌🏼🇺🇸
Do you sell that Rob without Cayenne pepper? Cannot have no spice. I love the spice, but my stomach cannot handle it.
No, but the recipe is freely available to make on your own and you can omit the cayenne. heygrillhey.com/best-sweet-rub-grilled-pork-chicken/
colour seems different ?
It's the rice powder we have to add to the commercial version to keep it from clumping.
I ment online lol!
I meant to say, what if I don’t have ground mustard?
I'd honestly recommend going and getting some ground mustard. It's one of the thinks that makes this rub so great!
@@Heygrillhey will do. What about the coarse garlic powder & coarse onion powder? I just have regular stuff from Walmart.
@@Heygrillhey I’ll make a batch then probably buy the bottle from your store.
Tried Google not working 😕
Why does the bottled version look totally different that the version you just made?
We have to put rice powder in the commercial version to keep it from clumping. It gives it a more pronounced color.
@@Heygrillhey awesome thanks for the reply. I'm making this rub for our ribs tomorrow!
Were do I buy it!
heygrillhey.com/store/products/hey-grill-hey-sweet-rub/
Hey Girl, Great rub...
Like to see my rub recipe ?
Bob Cooney
Salt Lake City Utah....
Aren't you glad people are too lazy to do their own seasoning. I have a season just like yours but I use 1 tbsp of smoked paprika for the color. And like you said once you get a taste of it you can play around with it to adjust different flavor concepts. Is it too salty, sweet, or does need more heat.
Wow, your really pretty 😍
Took a star awat for it not being in Spanish? LMAO that's hilarious
The store version looks a lot redder.
She answered on a different comment.
The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
That’s not the same as in the shaker. I get you want people to buy it instead of make it themselves though. Color isn’t anywhere close.
Robert Willis agreed! Hope she answers you on this.
She answered on a different comment.
The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!
Brents smoking Boston butts
This question has been answered ad nauseum. It’s a joke comment by now. Wish she had made the retail version blue in color just to really trigger the commenters
Very pretty lady