What style flavor RUB do you as an EGGER prefer

Primeggister1 · January 2014

Just putting this out there!

Just wondering the preferred flavor profile of the Eggers out there.

Sweet, Spicy, Sweet & Spicy, Bold, flavorful, balance of salty & sweet or very herbal.

Also please include your favorite bought rub for fish & seafood and how you use them.

Marc

Chris_Wang · January 2014

Depends on my mood. My favorite store bought rub is Bad Byron's.

The peach rub from Loveless Cafe is a new favorite thanks to @letz4wheel and the rub exchange.

Primeggister1 · January 2014

Chris_Wang said:

Depends on my mood. My favorite store bought rub is Bad Byron's. The peach rub from Loveless Cafe is a new favorite thanks to @letz4wheel and the rub exchange.

So bold and sweet profiles?

Chris_Wang · January 2014

I suppose so... Definitely like bold flavors.

WeberWho · January 2014

We have a local BBQ company here in MN called Dipstix. They have some fantastic rubs. Highly recommend if you're looking for a new rub to try out. Plus price and shipping are reasonable

Dipstix - Mary's Favorite BBQ Rub

http://www.dipstix.com/index.php?target=products&product_id=3

Griffin · January 2014

I think it would have to depend on the protein it was being applied to,. For the most part, I would say bold, savory and with a bit of heat. You can give the sweet to somebody else. Good steaks and brisket just get salt and pepper, though.

My favorite rub is actually a combination that I stumbled on as a result of running out of everything all at once. Dizzy Pig, Stubbs and Fiesta's Rib Rub. Now I buy the three just to mix together.

laserdoc85 · January 2014

Anything from oak ridge bbq

shucker · January 2014

I tend to lean toward sweeter rubs with a little spice for pork / chicken and bolder rubs for beef. I am not a fan of the real herby rubs (is herby a word?)

fishlessman · January 2014

seems im drifting backwards, havent bought any rubs except for pork butt, usually just hot the spice cabinet. i think the only blended spice ive bought in the last year is a zatar seasoning which i use on bread pork and lamb. old bay here for fish which is usually a white fish like cod pollock or haddock. i seem to hit alot of things with citrus or vinegar, or fishsauce/soy, chipotles in adobo etc for flavoring

Griffin · January 2014

shucker said:

I tend to lean toward sweeter rubs with a little spice for pork / chicken and bolder rubs for beef. I am not a fan of the real herby rubs (is herby a word?)

Herbaceous.

Primeggister1 · January 2014

fishlessman said:

seems im drifting backwards, havent bought any rubs except for pork butt, usually just hot the spice cabinet. i think the only blended spice ive bought in the last year is a zatar seasoning which i use on bread pork and lamb. old bay here for fish which is usually a white fish like cod pollock or haddock. i seem to hit alot of things with citrus or vinegar, or fishsauce/soy, chipotles in adobo etc for flavoring

Thanks for the imput. I will try old bay on white fillets.

LBC Dawg · January 2014

i'm sweet and spicy myself. been using Lambert's rub and sauce a lot lately. really like both.

Fred19Flintstone · January 2014

We use Old Bay on chicken. Wilma's favorite.

Charlesmaneri · January 2014

Im a lover of the Dizzy Pig products !!

What style flavor RUB do you as an EGGER prefer

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