No, salt and pepper doesn’t take up too much space.
Iansdevil
Not yet, but I have an entire cabinet dedicated to bbq rubs, another for cooking spices and just to keep it neat and tidy, overflow on a shelf in the pantry. Getting one of the three tier shelves to put the spices on helped a lot so I don’t have to move all of them around to get to the one I want
ButchAF
Here come the dudes that think they’re cool because they don’t buy premade rubs
Sindaj
I do have a hard finding space for those bulk jugs of spice. 🤣
Prize-Ad4778
You should get to cooking more
OhTheBarbarity
My cabinet is the same. I like to try new flavors, and I can’t pass up a good deal especially when it’s a buy one get one or it’s moved to clearance.
I like to use them in ground beef jerky. I love Fire and Smoke brand, their Fish Monger seasoning is amazing on salmon.
markbroncco
That’s awesome. Mine is like the top shelf. What’s your favorite for brisket and ribs?
Uxoandy
I bought one of those flex stack toolboxes on wheels just to keep my stuff in one place because my wife got tired of me taking up all her space.
food-dood
Whole spices, ground up when you need them.
1Whitecaddy
What’s your favorite for: Beef Chicken Fish Veggies
wescola
My shelf is like a conveyer belt.
flappyspoiler
Ive switched over to mostly heath riles and hardcore carnivore.
I do have all the regulars including the 16 mesh black pepper and REO Seasonall that Bar A BBQ uses for when I want Texas bbq.
Just tried blazin star reaper and its just the right balance of sweet and heat.
Megalo85
Spending all your money on pre made stuff that gets used once or twice.
RussellVolckman
Impressive to look at. That stated unless you’re going through those rubs on a bi-monthly basis, all you have is a waste of money. By the time you get to the bottom third, everything is clumped together.
I typically grill or smoke a couple times a week and might keep 4-5 bottles of various rubs. (I do try to go with universal ones so I can throw it on any type of meat though.)
Far_Zone_9512
I do have about 6 almost empty containers. I actually use them pretty quickly, so I never have that many on hand at once. I am looking forward to my next cook having all 6 containers of rubs combined 🤣🤣🤣
fjam36
And not money?
rummhamm87
I see you got a couple I use/used. Definitely a fan of lanes. Meat church is solid. Also a fan of fire & smoke. Not sure if you’ve used them but some quality ones from them are honey garlic rub. Two Asian ones, lucky Lucy and Noodle House are awesome. Fish monger is awesome. Don’t let the name fool you, it’s awesome on chicken
You make it yourself with items you prbably already ahev in your kitchen.
AncientWisdoms
Unpopular opinion: all you taste on the bark after a long smoke is just the salt. Take that for what it’s worth. I hate having rubs all around taking up space
I hung a plastic shoe pocket that you would normally hang on a bedroom closet door, and instead put it on the door to the pantry. This is filled with large plastic containers of different basics (garlic powder, different grinds and blends of peppers, chili powder, smoked chili powder, leaf seasonings, etc.) and then I hung a wall of spice racks sorted by baked spices, international spices, Cajun and Creole spices, and then grilling and smoking spices.
All my kid’s friends love to come eat here, telling us that their parents cook bland food and don’t have the penchant to experiment or develop any skills in any particular cuisine.
TacticalRoyalty
Seems like most of those are gonna expire before you get to really get your use out of them.
BulletBulletGun
I was looking to see if you have Cavenders. Found it! Good stuff
25 Comments
No, salt and pepper doesn’t take up too much space.
Not yet, but I have an entire cabinet dedicated to bbq rubs, another for cooking spices and just to keep it neat and tidy, overflow on a shelf in the pantry. Getting one of the three tier shelves to put the spices on helped a lot so I don’t have to move all of them around to get to the one I want
Here come the dudes that think they’re cool because they don’t buy premade rubs
I do have a hard finding space for those bulk jugs of spice. 🤣
You should get to cooking more
My cabinet is the same. I like to try new flavors, and I can’t pass up a good deal especially when it’s a buy one get one or it’s moved to clearance.
I like to use them in ground beef jerky. I love Fire and Smoke brand, their Fish Monger seasoning is amazing on salmon.
That’s awesome. Mine is like the top shelf. What’s your favorite for brisket and ribs?
I bought one of those flex stack toolboxes on wheels just to keep my stuff in one place because my wife got tired of me taking up all her space.
Whole spices, ground up when you need them.
What’s your favorite for:
Beef
Chicken
Fish
Veggies
My shelf is like a conveyer belt.
Ive switched over to mostly heath riles and hardcore carnivore.
I do have all the regulars including the 16 mesh black pepper and REO Seasonall that Bar A BBQ uses for when I want Texas bbq.
Just tried blazin star reaper and its just the right balance of sweet and heat.
Spending all your money on pre made stuff that gets used once or twice.
Impressive to look at. That stated unless you’re going through those rubs on a bi-monthly basis, all you have is a waste of money. By the time you get to the bottom third, everything is clumped together.
I typically grill or smoke a couple times a week and might keep 4-5 bottles of various rubs. (I do try to go with universal ones so I can throw it on any type of meat though.)
I do have about 6 almost empty containers. I actually use them pretty quickly, so I never have that many on hand at once. I am looking forward to my next cook having all 6 containers of rubs combined 🤣🤣🤣
And not money?
I see you got a couple I use/used. Definitely a fan of lanes. Meat church is solid. Also a fan of fire & smoke. Not sure if you’ve used them but some quality ones from them are honey garlic rub. Two Asian ones, lucky Lucy and Noodle House are awesome. Fish monger is awesome. Don’t let the name fool you, it’s awesome on chicken
I use [Meathead’s Memphis Dust Rub](https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/) for most of my smoking needs. Great Stuff!
You make it yourself with items you prbably already ahev in your kitchen.
Unpopular opinion: all you taste on the bark after a long smoke is just the salt. Take that for what it’s worth. I hate having rubs all around taking up space
https://preview.redd.it/6qvqqozkxvwe1.jpeg?width=3024&format=pjpg&auto=webp&s=3199b14ba67e8b81318e4f6454eea9087c6e82e2
There is always more room!
Looks like a fellow Memphian
I don’t. I make my rubs myself.
I hung a plastic shoe pocket that you would normally hang on a bedroom closet door, and instead put it on the door to the pantry. This is filled with large plastic containers of different basics (garlic powder, different grinds and blends of peppers, chili powder, smoked chili powder, leaf seasonings, etc.) and then I hung a wall of spice racks sorted by baked spices, international spices, Cajun and Creole spices, and then grilling and smoking spices.
All my kid’s friends love to come eat here, telling us that their parents cook bland food and don’t have the penchant to experiment or develop any skills in any particular cuisine.
Seems like most of those are gonna expire before you get to really get your use out of them.
I was looking to see if you have Cavenders. Found it! Good stuff