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for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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I have experimented with a couple of simple rubs, but so far I have been disappointed and prefer to just throw my pork shoulder straight on the BGE without doing anything to it.
My main issue with rubs has been a loss of flexibility once I use a rub. When I cook a whole shoulder and eat on it over the course of a week, I like to try it with variety of sauces and in a variety of dishes. Not adding spices ahead of time gives me this flexibility. Also it is easier to not use a rub.
I feel like I must be missing something since most use rubs. What is the advantage of using a rub compared to seasoning to taste afterwards?
Does salt serve some function during smoking and is better applied before cooking rather than to taste afterward?
Might I benefit from a simple rub that would go with everything compared to just spicing after cooking?