Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Char Crust Rubs

RFBRFB Posts: 6
edited 9:43PM in EggHead Forum
Someone just told me about these rubs. Anyone have any experience with them?


  • Capt FrankCapt Frank Posts: 2,578
    I have used a couple of them and the only one I like is the Peppercorn Garlic, on a steak or beef roast. Mostly I use Dizzy Pig Products :)
  • gdenbygdenby Posts: 4,777
    I tried them a few times. The flavor was decent, but I didn't get a crust, but a rather mushy breadish coat. Perhaps I just needed to boost the temp, but I believe I followed the instructions.
  • Capt FrankCapt Frank Posts: 2,578
    I can see that, they are a very fine grind, the flavor is pretty good, but you will definetly not get a crust.
  • gdenbygdenby Posts: 4,777
    I measured my result against what my mother routinely made, sort of a high standard. With ordinary ingredients in the 1950s & 60's, her pork chops and steaks usually had a fine crust. Nothing mushy, and sometimes a slight thin lifted crust/skin. Whatever she put on the meat, she did cook it at maximum.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I tried a couple of them but just couldn't get into them. I too never got a crust, even following the instructions. I'd rather stick to rubs alone.
    The Naked Whiz
  • bbqbluesbbqblues Posts: 31
    I've used them in the past and liked them very
    much; never had a problem obtaining a crust on
    steak or pork.
  • greendeangreendean Posts: 50
    i have used them and would agree with most of the eggers. The flavor is very good on them, but it isnt much of a crust. Good on flank steak.
  • Rusty RoosterRusty Rooster Posts: 1,239
    If you are looking for a crust or bark, as others have said, they do not get it. That said, some of them have a pretty good flavor in our opinion. We really like the garlic/peppercorn on fish.
  • thirdeyethirdeye Posts: 7,428

    They got pretty beat up on a few BBQ forums a few years ago, and I'll admit the some of the ones I've tried are not as robust as other seasonings, but there is a place for them. Roto is my favorite, and they do say it is more of a seasoning and not to expect a "crust" when using it. I use the garlic peppercorn, but not for grilling. I use it when braising country (shoulder) ribs, it gives the broth a great flavor.
    Happy Trails

    Barbecue is not rocket surgery
Sign In or Register to comment.