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.

Bryon's Butt Rub

HarleyDougHarleyDoug Posts: 69
edited 12:25AM in EggHead Forum
While I'm at it - feedback on Byon's Butt Rub - heard some good things

Thanks guys


  • OMG EggsOMG Eggs Posts: 118
    I used a big tub of it and liked it a lot.
  • FidelFidel Posts: 10,172
    Not bad flavor, but heavy salt. I'm not a fan of the bark it creates. There are better options.
  • RRPRRP Posts: 21,915
    it's a personal thing - I've used it once on a pork butt and was not impressed AT ALL. I gave it another chance on some ribs and that night I threw the rest of the bottle in the trash!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • outrageousoutrageous Posts: 759
    rod,, what rubs do you use on butts

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • such as - I've got a rub recipe that I've been using since I started just thinking about trying some "store brought" ugh word lazy :):)
  • What other options would recommend? I've used Bad Byrons, Dizzy Dust and Bob Gibson.
    Large & MiniMax in Lexington, KY
  • FidelFidel Posts: 10,172
    no, didn't mean to come across that way at all. there are some really good commercial rubs. I don't look down on anyone for buying rubs. I've never made my own sauce, but there are some people that swear by it.

    That said, I generally keep it simple when I do butts. Usually salt, pepper, granulated garlic, onion powder, turbinado sugar, and a pinch of ancho chile powder. Maybe some paprika, but I think it adds more color than flavor.

    On brisket I prefer just to use salt, pepper, and touch of cayenne.

    Tons of recipes and commercial products out there, I don't personally recommend any one way simply because I almost never do anything exactly the same way twice.
  • oh I didn't take it wrong just wondering about other commerical rub options - sometimes just too lazy mix up my own - although I like it just wanted to tray something different

    thanks for all your input
  • CanuggheadCanugghead Posts: 6,173
    I find it too salty too. Not too long ago some forum members posted how they dilute it with brown sugar or something like that, do a forum search.
  • BacchusBacchus Posts: 6,019
    There is nothing to making your own rub. Salt/Pepper/Sugar/Paprika are major players. Add/subtract per preferences as well as adding other goodies such as garlic powder, chili powder, or whatever suits your fancy. It couldnt be easier or simpler.
  • BasscatBasscat Posts: 802
    Wayyyyy too salty for me, YMMV. But I love his Jubilee rub on fish.
  • BasscatBasscat Posts: 802
    I can't find stuff as fresh as what I get in Dizzy Dust, so I use that. And most of the other Dizzy Pig rubs for daily grilling needs.
  • Egger 4 6Egger 4 6 Posts: 26
    Good Stuff!! Use sparingly, the heat will sneak up on you! Surprised my wife one evening with some crazy hot chix breast. Chix was great but she wasn't thrilled with the heat...
  • MickeyMickey Posts: 18,688
    I like it a lot but be careful as the heat factor will come on with to much.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • RipnemRipnem Posts: 5,511
    I'm with you Mickey ;)

    Love it on wings when I do them dry.
  • Sprig65Sprig65 Posts: 12
    I often use Head Country Championship seasoning. It really has a nice flavor, a little smokey and a bit of heat to it. I use when I don't feel like making my own.

  • Capt FrankCapt Frank Posts: 2,578
    Byron himself will tell you to use it sparingly. I like it on Butts, but I cut it with a little Brown sugar and don't put it on very heavy. just my .02ct :)

    I really like his "Jubilee" seafood seasoning :cheer:
  • field handfield hand Posts: 420
    For our every day rub, we use the BGE rub as a starter and add other stuff depending on what we're cooking. The BGE rub seems to have all the basic elements of most rubs and is a good base.

    Marthasville, MO
  • Capt FrankCapt Frank Posts: 2,578
    Field Hand, I am with you to a large degree. My wife dosen't like much [any] heat, and I find the BGE rub to be just right for her. I use it on a lot of things then add some DP or whatever to my portion
  • Capt. RichCapt. Rich Posts: 153
    Really Good on Ribs
  • BigBadgerBigBadger Posts: 461
    Fidel wrote:
    .........simply because I almost never do anything exactly the same way twice.

    I completely resemble that remark!!
    Variety is the spice of life!!
  • KokemanKokeman Posts: 819
    I like it a lot. I like salt so it goes great for me. I cover butts completely. I mix it with turbinado sugar and use it on wings. (My 8 year old daughter request them all the time.) My son and I even use it on tator tots.
Sign In or Register to comment.
Click here for Forum Use Guidelines.