I’d defer to FIL on anything BBQ related topics due to his experience and being willing to answer my questions over the last year or so since I’ve taken this hobby on, and agree with his selections above. I currently have all of those and have used them many times. They’re all fantastic, can’t go wrong with any of them.
I would say though, I am a big fan of hardcore carnivore. That charcoal does offer a great looking bark, and it may be totally coincidental, but the best brisket I’ve personally smoked had Hardcore Carnivore black on it. Lot to a good brisket outside of the rub though.
Many of the pork and chicken rubs will include paprika in them for color more so than taste so what black is doing isn’t uncommon. It’s just marketed more to beef.
When you look at these mass produced rubs, they all mostly have the same ingredients in them, just in varying combinations. If you’re sensitive to sodium, find a rub without salt and add your own so you can control how much you use.
Some of the top guys like Aaron Franklin only use S&P for the most part, and he seems to make high quality meats.
Unless you or the people you’re feeding have a really sophisticated pallet, as long as you have a S&P base, you’re probably going to be fine. Assuming the brisket is smoked properly. But figuring out the combo you like is part of the fun.
