Sauces and rubs
 

Without starting a war I'd like to get recommendations on rubs and sauces. We are throwing a full tailgate for the Superbowl and will be doing ribs briskets and chicken etc. We normally make our own rubs and modify sauces but we want to go with the OG Kc sauces and maybe rubs.

I was planning on ordering Gates, Jack Stacks, Arthur Bryant's and Cowtown all in original sauce. Typically we like the spicy sauces. Any help on what else to bring in?

BTW anyone in this area that wants to come you are invited. 95 in projector, darts, pool and tons of food.

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This was so ****ing tasty omg maybe my best Ive made I was well pleased

I get lots of compliments.

Is that a toilet?

Stubbs Spicy, I really like G Hughes Sugar Free ORIGINAL (the Hickory is garbage.)

And my buddy Mike Marshall in Independence makes a killer sauce.

For rub I just use Chili Powder and Brown Sugar with Black Pepper.

It's a crock pot

My go to rub for brisket is nothing more than 50/50 course ground pepper and salt.
yellow mustard rubbed on the brisket helps the mix stick.

Some may laugh at this but I buy Gates original sauce and add 25% apple cider vinegar for my sauce.
I only use it for burnt ends.

For smoking I have an green egg and try to mimic the Aaron Franklin method.

Fire up the egg, let the smoke clean a bit, lay on big oak chunks and set the temp at 225. Let the meat go until it stalls around 175, wrap in butcher paper and let it go to 200. Normally takes 14 hours.

That looks like the aftermath of eating burritos and drinking whiskey.

Yeah we will fire the smoker up sat night and run it thru the night. I just have to pace myself, I want to remember the game.

Kansas City BBQ Deluxe Sampler Gift Box - 748200906
https://www.rallyhouse.com/Deluxe-Sa...EaAkceEALw_wcB

What do you think about this sampler

Rod Gray's Zero to Hero Rub on ribs and chicken

Salt and Pepper on Brisket

Not a sauce guy but I do like LCs hot and Hillsdale Bank BBQ Sauce; North Carolina Vinegar sauce on chicken and pulled pork butts

I use the big three... equal parts of brown sugar, paprika and salt. Actually, I cut the salt in half and add freshly ground black pepper. And it depends on what you are smoking; beef can take a lot more seasoning than chicken or pork. If you like spice, add red pepper flakes as well. It all depends on what you like; sauces can be sweet (yuck), vinegar, mustard or any combination of them.

Brisket can be interesting; lots of ways to do it. Low and slow, hot and fast. I think it depends on the cut and how much you are willing to wait on it.

Sorry a clarification I'm looking for premade runs but really what I want is recommended sauces from the main kc spots. I personally dont use much sauce but I will want it for guests