Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


metryleemetrylee Posts: 94
edited 4:17AM in EggHead Forum
Does anyone make there own rubb


  • Celtic WolfCeltic Wolf Posts: 9,773
  • WessBWessB Posts: 6,937
  • i guess no one will give out there secrets for a good rubb ?
    and suggestions
  • Celtic WolfCeltic Wolf Posts: 9,773
  • WessBWessB Posts: 6,937
    You didn't ask can find the recipe for a general rub I use on ribs and other pork in the "babyback ribs and prep" entry in the "cooks" section of my website..linked below..
  • JPFJPF Posts: 592
    I would search the net some to start with and modify to your taste. Everyone likes something a little different anyway. If I recall I think Dr BBQ's book had some good info in it too. John
  • stikestike Posts: 15,597

    take a look at the recipes. after ten or so you realize it's pretty much all the same ingredients and you either leave them in or take some out. and in varying amounts.

    some are sugar based, paprika based, etc.

    hard to screw up, frankly. every time i do it it's different, yet sorta the same, and never written down.
    ed egli avea del cul fatto trombetta -Dante
  • Buy Steven Raichlens Sauces and rubs this will give a good base for creating your own rubs and sauces.

  • Yes, I make all my own rubs and have some secret ones. However, here's a link that will keep you busy for years:

    I will add that if you like a good/better bark on your meat, then you need to look for rubs that have high sugar content be it brown sugar or tubanado sugar.

    Good luck and have fun!
  • drbbqdrbbq Posts: 1,152
    There's a good one on my website under recipes.
    Ray Lampe Dr. BBQ
  • ZippylipZippylip Posts: 4,674
    Yes I do :) & no I won't :( ; but I agree with everyone above, there are many many basic formats available, pick one & make it & go from there, it's fun, also, be aware that whatever it tastes like raw, it'll taste different after it is grilled or smoked low & slow..., so give it a chance to develop :cheer:
    happy in the hut
    West Chester Pennsylvania
  • Try THIS

    Williston, FL
  • I make ALL of my own rubs and sauces and have a pretty large file.
    Here are two of the rubs I make and use most often :) :

    3 T. chili powder
    1 T. ground cumin
    1 T. celery salt
    1 T. black pepper
    1 1/2 t. garlic powder
    1 1/2 t. dried leaf oregano, crumbled

    2 T. prepared curry powder
    1 T. sugar
    1 t. ground black pepper
    1 T. dried leaf thyme, crumbled
    1 T. onion powder
    2 t. garlic powder
    1 t. salt
    1/2 t. ground red pepper (fine ground cayenne)

    If you’re interested in trying many, or have something (a taste) specific in mind, and / or….. email me and I’ll send out whatever I know and have.
  • BuxwheatBuxwheat Posts: 727
    From Elder Ward. I've used this many times. Warning: The bark gets might warm! I've just mixed up a batch for my next cook. I ran out of sage and didn't want to drive to the store, so I left it out. I'm sure it will still be pretty good.

    · 2 Tbs. kosher salt (NEVER use iodized salt, it ruins stuff)
    · 2 Tbs. sugar (I prefer Hawaii raw when I can get it.)
    · 2 Tbs. brown sugar
    · 2 Tbs. ground cumin seed
    · 2 Tbs. chili powder (pure not with garlic etc. added)
    · 2 Tbs. cracked black pepper
    · 1 Tbs. cayenne pepper (there is no substitute)
    · 4 Tbs. Hungarian paprika
    · 2 Tbs. ground sage (my secret ingredient)
    Makes 1 cup

    Here is another one I found on the web (notice the similar ingredients like someone else pointed out):

    1/4 cup fresh ground black pepper
    1/4 cup paprika
    1/4 cup turbinado sugar
    2 tablespoons salt
    2 teaspoons dry mustard
    1 teaspoon cayenne
  • thanks to all for all the different rubs
    good cookin
  • Yes!! As stike pointed out many rubs have the basic ingredients / spices! The amount of each and of course the addition or deletion of a spice will have promoted a difference in the final taste.
    I think the big thing here is to play with the spices you like best, to come up with a rub that fires your missile.
    Also; different sauces pair differently with the rubs used…It’s like a chemistry set to play with! And what fun that can be!
Sign In or Register to comment.
Click here for Forum Use Guidelines.