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Bad Byron's Butt Rub?
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BullyQue
Posts: 48
What are your thoughts on it. They just started stocking it at our local market.
Comments
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I've used numerous things on my butts, and I always go back to the tried and true BBBR. I like all of the Dizzy Pig rubs, and I use them almost exclusively with the exception of two other rubs, BBBR and a local coffee based rub that is phenomenal.
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You asked for personal opinions so I'll come forth. I bought it - used it once - then threw the rest of it in the trash!Re-gasketing America one yard at a time.
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Love it, one of my favorites.
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Buy it.
It's a "Power Rub" meaning that you don't use it straight. Most use it 50/50 with Turbinado sugar.
I could name 50 competition teams that use it but then I'd have to kill you :silly: (or they might kill me!)
Seriously, it's very popular on the competition circuits. It DOES have a lot of salt, but as I mentioned above, it is intended to be mixed with something.
BOB
buys it by the gallon jug -
Seriously? What didn't you like about it?
One other thing to add for the OP, I had a friend come over and eat some of the Q that I made one day and he went to the local Egg store and picked up a large container of BBBR. A few weeks later I was at his house and he had already put hurting on the bottle so I asked him what he had been putting it on and he said "everything". He was serious, he puts it on everything. -
It's way too salty for my taste,but you may like it.Give it a shot
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The folks I cook for seem to like it, I rarely bring home leftovers from my church offerings. Works nice on pork ribs also.
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What? I've never mixed it with anything. I guess maybe I'm doing it all wrong.
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I bet he didn't "cut" it with anything, and it was too salty!
BOB -
Damn.....now I'm thinking I should have been cutting mine, lol. I freaking COVER mine with BBBR and don't cut it with a thing. What do you use with yours??
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Nah. If you like it, it's NOT wrong.
Just the way many competition teams use it.
You know those big jugs of Pork Rinds @ Sam's Club? Yeah, add straight Butt Rub. That big jug will just disappear!
BOB -
The folks I cook for seem to like it, I rarely bring home leftovers from my church offerings. Works nice on pork ribs also.
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:laugh: :laugh: :laugh: :laugh: :laugh:
See my other reply to you! :laugh: :laugh:
BOB -
Love it on butts and wings, straight on butts but cut 3:1 with turbinado on wings. I don't use it on beef or ribs, but know many that do.
But, to each his own. -
LOL. I didn't realize I was talking to the same person in both posts. Thanks for the reply!
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I'm with RRP. Tried it and then tossed it in the garbage can. TOO MUCH SALT.
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I bought a big container of it early in the year. I like it on steaks and roast's but not on pork. But i will try to mix it after reading the post's below.
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I like it a lot. It is salty but we like our salt. I use it straight on pork butt, and mix it 50/50 with turbinado sugar for chicken wings and breast. I even like it on tator tots.
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As others have said, it is very salty, Byron himself will tell you so. I mix it 2parts Byrons, 1 part brown sugar and 1 part paprika. Got some ribs on right now getting ready to pull. I like Memphis style ribs, served with a dry rub and sauce on the side, Blues Hog Original and Tennessee Red mixed, gotta go, it is time to eat :P :woohoo:
P7030018 by Capt Frank1, on Flickr
:cheer: :cheer: :cheer: -
I like it and use it a lot on my butts. Everyone I know likes it. Good, quality product. I love other rubs like Dizzy Pig, but on pork butt this is one of the best.
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I have MORE BBBR in my cabinet than ANY other spice, I think it's a quart jar...Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Waaayyyyy too salty for me, but as usual, YMMV. Might be OK if cut with other less salty things, as others have said. I really like his Jubilee Seasoning on fish.
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I bought a big container of it early in the year. I like it on steaks and roast's but not on pork. But i will try to mix it after reading the post's below.
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I bought a big container of it early in the year. I like it on steaks and roast's but not on pork. But i will try to mix it after reading the post's below.
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SmokinParrotHead wrote:LOL. I didn't realize I was talking to the same person in both posts. Thanks for the reply!
BOB -
I like it. My buddy swears by it and uses it on almost everything.
I will add it to brown sugar as a rub for ribs and butts. -
Use it all the time. Very good rub. As his Jubilee is also very good on seafood.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Grrr .... Firefox keeps reloading the old tab that I posted, I killed it now, sorry 'bout the duplicate posts, still like the rub though and will try the cut version too
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Tried it on ribs and it was just awful. I didn't know it was meant to be cut so I guess it's not a fair assessment. I don't use it meat anymore but I do use it when I make BBQ sauce.
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It isn't supposed to to be cut unless you want to. I wouldn't use it on ribs. Only butts. I have specific rubs for specific meats.
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