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.

First firing - need pork rub recipe

willrevwillrev Posts: 80
edited 2:27AM in EggHead Forum
Got the large egg for Christmas from the wife. Everything is ready to roll. I have searched the net for a truly exceptional pork rub recipe. I am thinking about doing some ribs the first time. I love boston butt also. Does anyone have a truly awesome rub they would be willing to share with me? Thanks from NC Pork country!

Comments

  • You can make up your own but these two are really all you need...

    http://www.dizzypigbbq.com/

    http://www.johnhenrysfoodproducts.com/about.html

    John Henry's Pecan Rub is absolutely my favorite for ribs.

    Edited..added...

    Here's another one that is very popular in here...

    http://www.hawgeyesbbq.com/blueshog/

    The owners of these companies are eggheads like us, and their products contain top quality ingredients.
  • Here is a great rib rub. Can also use on chicken or other pork...

    1 cup Sweet Hungarian paprika
    3/4 cup fine kosher salt or sea salt
    1/2 cup freshly ground black pepper
    1/2 cup gruond cumin
    1/2 cup packed brown sugar
    1/2 cup garlic powder
    1/4 cup granulated sugar
    1/4 cup ground cerely seeds
    2 tbsp ground oregano

    Mix it all together in a bowl. Makes 5 cups.

    Good luck with your first cook. Welcome to the forum!
  •  
    Hey willrev

    Welcome to the forum.

    Here is my rub,

    1/2 C paprika
    1/4 C fine Sea salt
    2 C Drk. Brown Sugar
    2 T Dry Mustard
    1/4 C Chilli powder
    1/4 C Cumin
    2 T Blk. Pepper
    2 T Garlic powder
    1 T Onion powder
    1 t Cayenne pepper
    1 T Nutmeg
    1 T Cinnamon

    My friends, family and I like this on pork and chicken. We are not into a lot of heat and the next batch may have even less pepper. I find that leftovers the next day can be spicy, the heat seems to develop overnight. This rub is a work in progress, I have been playing with it for about a year now. I started by researching about 50 or more rub recipes on the web and picked what I thought sounded good. Developing a rub is slow work, it takes a large enough batch to test enough times to get a good impression of that recipe, then modifications have to be tested all over again.

    Gator

     
  • Go to http://www.penzeys.com/cgi-bin/penzeys/shophome.html

    Use equal parts of Galena Street and BBQ3000. Mix rubs together, coat liberally, wrap in foil overnight.
Sign In or Register to comment.
Click here for Forum Use Guidelines.