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.

Poll "what's your favorite rub"

2»

Comments

  • Smokin Guns hot or mild
    Large & MiniMax in Lexington, KY
  • SqueezySqueezy Posts: 1,102
    Dizzy Pig Tsunami Spin.  Beyond awesome on lamb.....

    I love that one on chicken ... my fave is Jamaican Firewalk on everything!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • sootyboysootyboy Posts: 10
    1 tablespoon ground mustard
    1 tablespoon seafood seasoning, such as Old Bay™
    1 1/2 teaspoons garlic powder
    1 tablespoon ground white pepper
    1 tablespoon ground black pepper
    1 tablespoon red pepper flakes
    2 tablespoons paprika
    1 tablespoon kosher salt
    1 1/2 teaspoons ground cumin
    3 tablespoons white sugar
    3 tablespoons brown sugar
  • wicomicowicomico Posts: 2
    Try Wild Willies # 1 Wonderful rub. The recipe is in the "Smoke and  Spice  cookbook. Absolutely great on butts  and chicken. Try mixing a couple of tablespoons of rub with 3-4 ounces of vineager based marinade and marinade over night. INCREDIBLE !!!!!I
  • I have tons but Dizzy is awesome across the board (I currently have them all), Bad Byron's, Salt Lick, Rudy's. Need to branch out and try txbbq stuff too.
    Keeping it Weird in the ATX
  • Village IdiotVillage Idiot Posts: 6,953
    Texas BBQ Rub.  Has been for years.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Alright VI. I'm in. ordering this week.
    Keeping it Weird in the ATX
  • Village IdiotVillage Idiot Posts: 6,953
    edited May 2012
    Tell Bill Cannon I (Gary Willson) sent you.   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Will do.
    Keeping it Weird in the ATX
  • Dan4BBQDan4BBQ Posts: 270
    My go to rub is my version of Emeril---no salt and additional cayane
  • tnbarbqtnbarbq Posts: 248
    Dino's.  Inexpensive and not too salty.  
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • DuganboyDuganboy Posts: 1,118
    Ribs--Mike Mills 17th St Bar and Grill   Magic Dust

    Pork Butts--Grand Championship from Texasbbqrub

    Brisket--Texasbbqrub brisket rub
  • BOWHUNRBOWHUNR Posts: 1,479
    I like many of the Dizzy Pig line, but if I had to pick one it would be Dizzy Dust.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • dtun1dtun1 Posts: 32

    David's Smoke Rub


    2 tablespoons parsley flaks

    2 tablespoons garlic powder

    1 tablespoon kosher salt

    1 tablespoon celery seed

    1/2 teaspoon coarse ground black pepper

    1/4 teaspoon crushed red pepper (Increase for more
    heat)

    1/2 teaspoon rubbed sage


    Mist meat with olive oil before applying
    rub.

    Apply rub just before putting meat on
    smoker.

    Above will be enough for 1 turkey, 2 chickens, 1 pork
    loin, 2 pork rib sides or 1 brisket.
  • For steaks and burgers Home BBQ.com Garlic Lovers.  Plus anything Dizzy Pig.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • Rich_ieRich_ie Posts: 268
    Mine! Been doing this for to long to buy STORE bought, Grow your owe if you can. Best rubs come from the garden smoke them and dry them. My Peeps love my food. J/S  

  • Bad Byron's and Myron Mixon's.  Both excellent.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,862
    edited June 2012
    Texas BBQ Rub.  Has been for years.
    Same here.
    Just got another 6 lbs in the mail today (2 lbs. Original, 2 lbs. #2 Brisket, 2 lbs. Grand Champ.)

    Packerland, Wisconsin

Sign In or Register to comment.
Click here for Forum Use Guidelines.