Which Seasoning Should I buy?? Beef Rub Seasoning Tournament Episode 1 with

Which seasoning should I buy? Episode 1 of our beef rub seasoning tournament kicks off with a head to head match up between the Traeger Beef Rub and the Traeger Anything Rub. Both rubs were delicious! Episode 2 will have Gorilla Joe competing the following rubs - which do you think will win??
1) SNS Brisket Rub
2) Pit Boss Lone Start Brisket
3) Drunken Chef SPG
4) Fire & Smoke Black and Tan
Items I use (affiliate links, any purchases through these links help support the channel!)
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Traeger Beef Rub: amzn.to/48IGHBK
Traeger Anything Rub: amzn.to/48TQ9lD
Traeger Pro 34: amzn.to/3qbx7Y0
Traeger Pro 22: amzn.to/3ORqKTb
Brisket Knife: amzn.to/41LzhKj
Boning/Carving Knife: amzn.to/3IjYRPT
Knife Roll: amzn.to/3MEG70c
Traeger Pork/Poultry Rub: amzn.to/45o9T0z
Beef Concentrate: amzn.to/3MCdIYk
Wagyu Beef Tallow: amzn.to/459t7qt
Kosher Salt: amzn.to/42MH3oO
Prep Table: amzn.to/3pPqUAl
16 Mesh Pepper: amzn.to/3BEzVil
Tel-Tru Thermometer 3" Stem: amzn.to/43aXoU5
Tel-Tru Thermometer 4" Stem: amzn.to/3pLDRel
Tel-Tru Thermometer Installation Kit: amzn.to/3Wc441W
Tactical Apron: amzn.to/3MiJ7hh

[@nothinbutlove4319]

This is a great idea to let the seasonal BBQer an idea of what type of Rubs & Seasonings are available out there!!! I think you're on to something here Lord Saunders Smokehouse!! I just watched Gorilla Joes Bbq's Video....Great job guys!!! 👍🏼👍🏼

[@lordsaunderssmokehouse]

Thank you so much! I was looking for something like this when I was caught the BBQ bug, so I really hope it helps someone out. Thanks for the comment and support!! 🖤🖤🍖🤘🏼🤘🏼

[@rodawg25]

Great job… I’ll be back for all these vids. Also, good point on the salt as I like to dry brine a lot of my larger cuts and sometimes you don’t want to add more salt, but still want to add flavor.

[@lordsaunderssmokehouse]

Absolutely right, and thanks for the support! Round 1 test was super fun, and I think using a salt-similar philosophy will help further equalize the contest. See you next week!

[@GorillaJoesBBQ]

Awesome job man!! This is gonna be a fun tournament!!

[@lordsaunderssmokehouse]

Hell yeah dud! Can't wait to see your Round 2 video!

[@DrunkenChefBbq]

I think its unfair....All rubs are made the way the creator has made em for a reason. To add other ingredients changes things. Jus my 2 cents...ribs look amazing btw. 🔥

[@lordsaunderssmokehouse]

Thank you for the kind words (Both beef ribs were absolutely delicious), and thanks for your comment about the flavors. So I thought a lot about it before we started the tournament to make it as even as possible, and once thing that stuck out in my mind was the concept of "why do things often taste better in restaurants?" and that's often due to salt. Restaurants add more salt than most people use etc, so it excites the palette more. I didn't want a rub to lose simply because the blindness of the test didn't give me the "salt excite." The other consideration was that a lot of seasonings are expecting a base coat of S&P to be in conjunction with their rubs, so it felt like a safe bet. So how do we truly know? Tough to say which is truly correct, but your point is very valid. I'll give it some more consideration so that we keep things as true to the spice creator as possible. Thanks again for your comment, my friend.

[@DrunkenChefBbq]

@@lordsaunderssmokehouse thank u for ur response back. I truely appreciate, understand and respect ur points aswell. Good luck with the rest of the tournament. I definitly will be watching. Respect💪

[@lordsaunderssmokehouse]

@@DrunkenChefBbqSame, my brother. Keep the good content coming as you have been.

[@markwindholz816]

I totally agree with Drunken chef. You're changing the flavor profile of the seasoning. It was meant to be used without salt. How about you do the taste again without adding the salt and seeing the difference! I think you'll agree.

[@lordsaunderssmokehouse]

@@markwindholz816 Thanks for your comment, man. I totally see your point along with DrunkenChef, and I don't disagree necessarily. I'm still up in the air for consideration on the next up in the competition - it's weighing on me lol. For this round, I knew the beef rub well enough and know that it is made to be added to a base coat of salt in order for the flavor to come through properly. The Anything Rub was more salty (not too salty) on its own by comparison, would stand on its own and definitely would have had an unfair edge over the beef rub, so in an effort to even it out I added the salt. You make good points, and I'm still thinking through how we move through the next rounds.Thanks again for the support.