Who’s Got the Best Rub in the Game?
Welcome to The Great Rub-Off 2025, where BBQ rub makers throw their blends into the fire and let the UK BBQ community do the judging. No forms, no faff—just rubs, grills, and honest feedback.
What Is The Great Rub-Off?
Every year, I put BBQ rubs to the test with real-world cooks chosen from the Smoke & Sear community. It’s simple:
- Rub makers send their blends.
- I handpick someone from my email list, social media, or a random BBQ legend I know.
- The rub gets tested on a single cook from the list below.
- I’ll share the results here, with full credit to the reviewer and shoutouts to both the rub maker and the reviewer.
How It Works (Simple, Just How We Like It):
- Want to get involved? Contact me—Lee from Smoke & Sear. If you’re reading this, you already know one of the 1,424,132 ways to find me. DM me on Instagram, hit me up on Facebook, send an email, or even fire up the BBQ bat signal if that’s your style.
- I’ll hook you up with a random UK BBQ reviewer (could be a seasoned pitmaster or someone grilling in their garden for fun).
- The rub gets tested on a single cooking method: Hot & Fast or Low & Slow on beef, pork, chicken, or fish.
- The reviewer will post the results on Instagram—tagging me (@smoke.sear) and the rub manufacturer for maximum exposure.
- I’ll also share updates on my Instagram Stories for those who aren’t on the ’Gram.
Cook Options for the Fire Test:
Rub makers choose 1 option that they think will best showcase their blend:
Chicken
- Low & Slow: Smoked chicken thighs or drumsticks (~120°C/250°F for ~1.5-2 hours)
- Hot & Fast: Grilled chicken wings or thighs (~200°C/400°F for ~30-40 mins)
Pork
- Low & Slow: Smoked pork belly strips or ribs (~120-135°C/250-275°F for ~3-4 hours)
- Hot & Fast: Grilled pork belly slices or pork chops (~200°C/400°F for ~20-30 mins)
Beef
- Low & Slow: Smoked beef short ribs or chuck roast burnt ends (~120°C/250°F for ~5-6 hours)
- Hot & Fast: Grilled flank steak or burgers (~200-225°C/400-450°F for ~10-15 mins)
Fish
- Low & Slow: Smoked salmon or trout fillets (~90-110°C/195-225°F for ~45-60 mins)
- Hot & Fast: Grilled or seared cod, halibut, or sea bass (~180°C/350°F for ~10-15 mins)
Scoring Categories:
Here’s what we’ll be looking at when we put the rub to the test:
On Mobile? Swipe left or right to view the table
| Category | Score (0-10) | Notes / Comments |
|---|---|---|
| Packaging & First Impressions | Did it catch your eye? Practical design? | |
| Aroma (Before Cooking) | Is it balanced, punchy, or unique? | |
| Application | How well did it coat the meat evenly? | |
| Flavour Before Cooking | Salty, sweet, spicy—did it feel right raw? | |
| Cooking Performance | Did it burn, crust, or hold up nicely? | |
| Flavour After Cooking | Did it bring the meat to life? | |
| Texture | Was there a solid bark or caramelization? | |
| Versatility | Could this rub work across multiple meats? | |
| Uniqueness / Bonus Points (0-5) | Anything that made it special? |
The Leaderboard: Watch the Battle Unfold!
As scores roll in, I’ll update the leaderboard. Check back regularly to see which rubs are crushing it and which need a bit more seasoning
On Mobile? Swipe left or right to view the table
| Rank | Rub Name | Company | Cook Option Selected | Reviewer | Total Score (Max 85) | Link to Review |
|---|---|---|---|---|---|---|
| 1 | BBQ Banger | Dust Bros | Pork – Low and Slow | @dadwhatcooks | 82 | Click Here |
| 2 | Lemon Herbert | Dust Bros | Chicken – Low and Slow | @dadwhatcooks | 79 | Click Here |
| 3 | Raj’s Mom’s Chicken Wings | Smoke & Flame | Chicken – Hot and Fast | @potters_bbq | 77 | Click Here |
| TBC | Pyongyang Pork Belly | Smoke & Flame | Pork – Low and Slow | @pitmasterpears | 69 | Click Here |
