Signature Sweet Rub - How To

[@trey631]

I used this last week on my pork chops, and it is terrific!

[@Chocolateduc9]

Only thing sweeter than the rub is Susie, thanks for sharing girl!

[@Banne7722]

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).

[@TheStevelaing]

Amazing rub, thanks so much for sharing! I use this on my pulled pork all the time!

[@WhatsCookinToday]

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!

[@Higgiebaby]

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.

[@myke321321321]

Used this on pork chops today, turned out great! Thank you!

[@ameetbharte7877]

Wonderful thanks Amit from India

[@victorfortin542]

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.

[@reeddill7842]

Thank you for this recipe! We use it always on all pork and chicken. Pork butts and chicken drummies are our favorites!

[@TheRydog61]

Trying it on babyback ribs today..... thanks

[@andyhernandez3343]

Was looking for a great rub and I FOUND IT 🔥🤤 🐄🐔🐖🙏

[@cmandaro]

just saw this and im going to give it a try this Saturday,regardless of the weather, im making ribs!

[@luvyesmusici4886]

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.

[@echdareez]

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 🙂

[@jameskelly7412]

I'm not sure why this does not have more views. I am really loving your channel.

[@Heygrillhey]

Thank you!

[@rosedrouse8611]

Tried your rub best ever thanks

[@chriswright6425]

Awesome video!! 5🌟 can't wait to put it on the ribs this weekend! Keep up the great work!!! And Merry Christmas!

[@Heygrillhey]

Thank you so much!

[@tednye8236]

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.

[@BigPeter1313]

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.

[@rickyscheider8650]

Made this rub tonight can't wait to try

[@dubehigh]

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.

[@Heygrillhey]

The container has some rice powder for anti clumping that changes the color a bit.

[@richardwade511]

I’m going to try this on a tri-tip this weekend!

[@jerryrussomanno7179]

this and all your recipes are great!!!!

[@jerryrussomanno7179]

its going on some smoked pork loin today!!!

[@dalechrist5580]

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 😃

[@-.Steven]

Nice! Thanks for sharing! 🌟 🌟 🌟 🌟 🌟 I say, fuji ka ka kapaestar to that 4 star review 😝

[@scottcarter9975]

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

[@Heygrillhey]

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!

[@Banne7722]

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.

[@daleley7645]

sweet rub is great on popcorn!

[@MrBmills12]

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?

[@drdrew3]

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

[@redbone7040]

Excellent thanks for sharing 😜😳🤔😁👍👍👍👍💯💯💯💯💯😍

[@socal_outdoors]

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.

[@d.pollard5962]

Great vid, great

[@petergreening4810]

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.

[@redbone7040]

Excellent 👌

[@rickbachman993]

Thanks, just mixed up a batch. Looking forward to smoking stuff 👍🏻😊.

[@mikefalle7910]

thank you

[@gmtube100]

Great stuff!

[@jbbourbon178]

Does the sugar burn on a 300 degree smoke?

[@gabrielglouw3589]

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.

[@carwashindad]

will be trying this in a few hours on my bologna

[@Heygrillhey]

Heck yeah! Let me know how it turns out for you!

[@kobechrome138]

Can't find anywhere how to make homemade bbq season like for potato chips but not a rub

[@justinthessen7413]

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!

[@Heygrillhey]

I wish I could speak Spanish!

[@GeorgeSagen]

@@Heygrillhey Just shout really loud and slow. Instantly translates any language into any other language.

[@Bluetangg]

Why does the rub in the bottle look so different from the one in the bowl?

[@travischubb4970]

Curious of this also

[@luisbonilla9885]

Came to comment to get the answer

[@muttbob5603]

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!

[@29madmangaud29]

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!

[@drdrew3]

“Exactly the same” but different. Brilliant

[@erickelley1680]

Hmm never thought to use turbanado sugar as a replacement for brown sugar...

[@stefany2024]

I like to rub this on potato chips, it's exquisite!!!!

[@PoohBeer6342]

If you bottle the same rub you just mixed up why does the bottle version have a brighter red color?

[@Heygrillhey]

The recipe is exactly the same but in the bottled version we have to add an anti-clumping agent that happens to be red!

[@joncurtis19]

@@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.

[@srmlevin75]

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!

[@danbar8668]

Do you sell that Rob without Cayenne pepper? Cannot have no spice. I love the spice, but my stomach cannot handle it.

[@Heygrillhey]

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/

[@apex1080]

Were do I buy it!

[@Heygrillhey]

heygrillhey.com/store/products/hey-grill-hey-sweet-rub/

[@hoopersbbq]

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?

[@drdrew3]

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

[@fredgrebner526]

Recipe wasn’t in Spanish? What country do yo think this is Jack!? ✌🏼🇺🇸

[@Daniel-xl6eg]

colour seems different ?

[@Heygrillhey]

It's the rice powder we have to add to the commercial version to keep it from clumping.

[@philmortimer4093]

Thought you were Nigela Lawson but alittee younger 😂

[@apex1080]

Tried Google not working 😕

[@MrMcIntyre1220]

Why does the bottled version look totally different that the version you just made?

[@Heygrillhey]

We have to put rice powder in the commercial version to keep it from clumping. It gives it a more pronounced color.

[@MrMcIntyre1220]

@@Heygrillhey awesome thanks for the reply. I'm making this rub for our ribs tomorrow!

[@okielawnguy]

I meant to say, what if I don’t have ground mustard?

[@Heygrillhey]

I'd honestly recommend going and getting some ground mustard. It's one of the thinks that makes this rub so great!

[@okielawnguy]

@@Heygrillhey will do. What about the coarse garlic powder & coarse onion powder? I just have regular stuff from Walmart.

[@okielawnguy]

@@Heygrillhey I’ll make a batch then probably buy the bottle from your store.

[@apex1080]

I ment online lol!

[@crazymanbbqcompany1592]

Hey Girl, Great rub... Like to see my rub recipe ? Bob Cooney Salt Lake City Utah....

[@policeking2003]

Wow, your really pretty 😍

[@georgeperez3182]

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.

[@heythere3780]

Took a star awat for it not being in Spanish? LMAO that's hilarious

[@shopbilt]

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.

[@Bluetangg]

Robert Willis agreed! Hope she answers you on this.

[@muttbob5603]

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!

[@wendycampa6188]

Brents smoking Boston butts

[@drdrew3]

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

[@joncurtis19]

The store version looks a lot redder.

[@muttbob5603]

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!

[@dougraddi908]

Very pretty lady