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Used this rub on ribs, smoked with pecan. Awesome!
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YukonRon
Posts: 16,989
- 1/2 cup light brown sugar
- 1/2 cup turbinado sugar
- 2 tablespoon Kosher salt
- 2 tablespoons celery salt
- 2 tablespoons seasoned salt
- 4 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 2 teaspoons chipotle powder
- 2 teaspoons granulated garlic
- 2 teaspoons chili powder
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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Sounds interesting. Something you found online or a homemade concoction?
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Planning to do ribs next weekend I will give it a try
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chuckytheegghead said:Sounds interesting. Something you found online or a homemade concoction?
This is what I came up with. I used this on BBs, and will continue doing so.
I use this on poultry too."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Sounds interesting.. thanks for sharingCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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.... I read about the impact of salts and sugars on proteins, and specifically for pork....Cumming, GA
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Used to dabble in making my own rubs and occasionally still do. But, cupboard space and time tend to dictate. Looks like a good recipe though.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Awesome! I'll give this a go next weekend. Ribs are scheduled~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I've used one very similar to this. Celery Salt is a nice addition.
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Go on with your bad self Ron. Sounds like a winner to me. Bookmarked for future use.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Bepier said:.... I read about the impact of salts and sugars on proteins, and specifically for pork...."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Eggdicted_Dawgfan said:Are you sure this happen?
I also misted with a 50/50 blend of apple juice and apple cider vinegar. Hours 2 through 5.
Served without saucing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
northGAcock said:Go on with your bad self Ron. Sounds like a winner to me. Bookmarked for future use."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
EggDan said:I've used one very similar to this. Celery Salt is a nice addition."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
NPHuskerFL said:Used to dabble in making my own rubs and occasionally still do. But, cupboard space and time tend to dictate. Looks like a good recipe though."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
ColtsFan said:Awesome! I'll give this a go next weekend. Ribs are scheduled"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
JohnnyTarheel said:Sounds interesting.. thanks for sharing"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:
- 1/2 cup light brown sugar
- 1/2 cup turbinado sugar
- 2 tablespoon Kosher salt
- 2 tablespoons celery salt
- 2 tablespoons seasoned salt
- 4 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 2 teaspoons chipotle powder
- 2 teaspoons granulated garlic
- 2 teaspoons chili powder
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
XL bge, Mini max & 36 BS Griddle. -
I did this for one slab and had plenty left over.
This is about 1.5 cups. I could easily do 3 Slabs of bbs I think. I used cheap yellow mustard as a base."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:JohnnyTarheel said:Sounds interesting.. thanks for sharingCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I started making my own rub years ago when I could no longer buy Dizzy Pig in the bulk bag. A little research I found the main ingredient was sugar and paprika so I thought how hard can it be. Mine ended up similar to yours, has less salt than, no white pepper, no onion powder or mustard powder and I have pepper flakes and a lot more paprika. I prepare the the pork by rubbing it with dijon mustard, I know lots say it doesn't add flavour but I disagree.
I now like mine better than the bought rub because the salt content is much lower and I can give it more heat than the commercially prepared stuff seems willing to do. We did a large cook and I said to Cherie maybe I should turn the heat down a bit because some people have a really bland palette, she said most will like it and that is what you do.
Gerhard -
I will have to try the dijon. I had often wondered if it would be a flavor enhancement, just never tried it.
Thank you for sharing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That looks good but I think the chipotle would be about 3X too much for my taste. Do you get a lot of heat from it or is it tamer than it looks?Cincinnati, Ohio. Large BGE since 2011. Still learning.
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Bepier said:.... I read about the impact of salts and sugars on proteins, and specifically for pork....
When you purchase rubs, you get a lot of MSG in the mix. Making your own, keeps that out.
Research MSG, make your own decisions.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
OhioEgger said:That looks good but I think the chipotle would be about 3X too much for my taste. Do you get a lot of heat from it or is it tamer than it looks?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:but when most folks see celery salt, they retreat.
Of all the lies I tell, "Just kidding" is my favorite.
XLBGE, Jordan Lake, NC -
I have to ask- Did it focking clump?
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YukonRon said:EggDan said:I've used one very similar to this. Celery Salt is a nice addition.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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I like the flavor of celery salt. A nice side benefit is that it enhances the creation of a smoke ring. That looks nice even though it does not really change the flavor.
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim
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