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Poll: favorite rib rub

2

Comments

  • I have made my own rubs, bought rubs from barbecue places, ordered rubs from websites, but I have to agree with ShadowNick above, Emeril's Rib Rub is really very outstanding. I use it more often than anything else. I will still make my own if I am after something a little hotter, but its hard to beat Emerils. Maybe I am a philistine for saying that??
    Watkinsville, Ga   XL, Medium
  • TerrebanditTerrebandit Posts: 1,624
    smokeyj said:
    Texas BBQ rub grand champion. Although the new stuff, called the right stuff is working its way to the top of my list.

    try the " right stuff " on chicken. It's DA BOMB.
    Dave - Austin, TX
  • jaydub58jaydub58 Posts: 2,036
    I'm real good with Cluck & Squeal.
    John in the Willamette Valley of Oregon
  • WeberWhoWeberWho Posts: 3,852
    Dipstix - Mary's Favorite
  • EggcelsiorEggcelsior Posts: 12,619
    @terrebandit where did you get the "right stuff"? It's not on the texasbbqrub site.
  • TerrebanditTerrebandit Posts: 1,624
    @terrebandit where did you get the "right stuff"? It's not on the texasbbqrub site.

    I got it as a sample when I ordered some rub. I emailed them and they said they were working on labeling and packaging because it's a brand new product. Apparently it still has not hit the shelves. It's good.
    Dave - Austin, TX
  • EggcelsiorEggcelsior Posts: 12,619
    Thanks.
  • gmacgmac Posts: 907
    Hotch said:

    I am glad you guys liked them. You can look on his web site for a tamer chili recipe than the enhanced one I sent. You can do it on the stove top.

    How was WDW? 

    WDW was OK but to be honest, KennedySpace Center was the highlight of the trip when it comes to attractions. 
    Mt Elgin Ontario
  • bboulierbboulier Posts: 484
    Dizzy Dust (no salt) + Swamp Venom.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
  • smokeyjsmokeyj Posts: 311
    @terrebandit where did you get the "right stuff"? It's not on the texasbbqrub site.

    A few weeks back they told me if I wanted to order it give a call or email. Not sure if that is still the case or not.
  • Swamp venom or grand champion....can't make up my mind
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • Here are the top 5 mentioned items-

    DP Swamp Venom - 7 (x4 individually, x3 in combo) http://dizzypigbbq.com/portfolio/swamp-venom/

    Texas BBQ rub - Grand Champion - 5 (all individually) http://texasbbqrub.com/shopping.html

    DP Dizzy Dust - 4 (x1 individually, x3 combo) http://dizzypigbbq.com/portfolio/dizzy-dust/

    Homemade - 4 (Memphis Dust mentioned x2) http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

    Oakridge Secret Weapon - 3 (x2 individually, x1 combo) http://www.oakridgebbq.com/?product=secret-weapon
    Austin, TX
  • Emeril's Rib Rub is surprisingly good and my go-to.
     
    I like this one pretty well myself. 

  • Secret weapon by oakridge 

    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • Big_Green_CraigBig_Green_Craig Posts: 1,365
    Swamp venom is nice. Bessingers rub, secret weapon and Don Marco's Pig Powder or Cherry Bomb.
    Where did you buy the Cherry Bomb?
    Fueled by:
    Xl, L, Med, MM Big Green Eggs, KJ Classic, Rec Tec Pellet Grill, FLO Kamado & Weber 22" Kettle. 

    BigGreenCraig.com   Instagram   Twitter   Facebook
  • tarheelmatttarheelmatt Posts: 6,953
    I like Jim's Own Sauce Smokey rub for ribs. 
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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  • tgs2401tgs2401 Posts: 350
    I really like dry rub that Sticky Fingers sells online:
    sticky-fingers-dry-rub

    http://www.stickyfingers.com/product/sticky-fingers-dry-bbq-rub/

    One large BGE in Louisville, KY.
  • northGAcocknorthGAcock Posts: 4,244
    I like Jim's Own Sauce Smokey rub for ribs. 
    +1
    Columbia, South Carolina with a Med & MiniMax & now a 17" Blackstone

    Nothing left to do but smile, smile smile.

  • northGAcocknorthGAcock Posts: 4,244
    jamco said:
    I'm new to the BGE community and I haven't noticed anyone mention Strawberry's seasoning.  It's been my go to for just about everything for a long time.  Fantastic!  http://www.strawsbbq.com/
    Haven't tried their rub...but have enjoyed their sauce. 
    Columbia, South Carolina with a Med & MiniMax & now a 17" Blackstone

    Nothing left to do but smile, smile smile.

  • northGAcocknorthGAcock Posts: 4,244
    For beef ribs.....I prefer a peppery rub like Montreal or even a coffee rub like 4 Rivers....heavy on the pepper.

    For poke ribs....I use several depending on what I have and who is eating (wife does not like hot). I mostly make my own which generally has a sweeter profile of brown sugar and and less pepper. I of course use Dizzy Pig when going with a purchased product. 

    It's all good folks.
    Columbia, South Carolina with a Med & MiniMax & now a 17" Blackstone

    Nothing left to do but smile, smile smile.

  • JstrokeJstroke Posts: 1,692
    I'm old school. Mostly just Kosher salt and pepper. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • kwdickertkwdickert Posts: 268
    edited May 18
    Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

    Bad Byron's is lower in salt than most rubs by about half and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

    This way, you control your heat, saltiness, sweetness all on your own.
    Memphis TN - Large Green Egg
  • BiggreenpharmacistBiggreenpharmacist Posts: 2,785
    kwdickert said:
    Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

    Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

    This way, you control your heat, saltiness, sweetness all on your own.
    I've always thought bad byrons was mouth dessicatingly salty?

    Little Rock, AR

  • AcnAcn Posts: 1,791
    kwdickert said:
    Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

    Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

    This way, you control your heat, saltiness, sweetness all on your own.
    I've always thought bad byrons was mouth dessicatingly salty?
    That was my experience with Bad Byrons.  For me the saltiness was noticeable on butts, but made OK when sauced.  I tried it on ribs once and had to throw out two racks and get takeout because the ribs were so salty.

    LBGE

    Pikesville, MD

  • JRWhiteeJRWhitee Posts: 3,044
    edited May 18
    For pork - Fat Boys "Rub", For Chicken - John Henry's Texas Chicken Tickler, For Steaks - kosher salt and Pepper, For other beef, briskets etc. - depending on the beef Meat Church Honey Hog Hot, Meat church Fajita, these are my favorites.

    I do like all the Dizzy Pig rubs as well, Tsunami Spin and Swamp Venom is fantastic on Chicken wings and Cowlick 50/50 with Turbino (raw) sugar are great on Briskets.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • beteezbeteez Posts: 471
    Eat Barbecue's Zero to Hero Made by the folks on the pellet envy comp team
  • Bert2015Bert2015 Posts: 45
    I'm still working through a number of rubs to find my favorite go to. This is what's in cabinet right now. Strawberry and Laredo Red so far.  Need to try others and I continue to hear about Dizzys. I will say the best steak rub I have ever had is the black can, Szegeo steak rub!!!
  • BiggreenpharmacistBiggreenpharmacist Posts: 2,785
    Bert2015 said:
    I'm still working through a number of rubs to find my favorite go to. This is what's in cabinet right now. Strawberry and Laredo Red so far.  Need to try others and I continue to hear about Dizzys. I will say the best steak rub I have ever had is the black can, Szegeo steak rub!!!
    May I ask where you are located?  I dont see mcclards rub many places outside Arkansas. 

    Little Rock, AR

  • kwdickertkwdickert Posts: 268
    kwdickert said:
    Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

    Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

    This way, you control your heat, saltiness, sweetness all on your own.
    I've always thought bad byrons was mouth dessicatingly salty?
    That's really strange. If you look at the sodium content on that versus most other rubs, it's really low. I'm from the south. I guess salty to us isn't the same as salty to others. I generally dont like super salty stuff and have no problem with this. To each their own I guess
    Memphis TN - Large Green Egg
  • kwdickertkwdickert Posts: 268
    Acn said:
    kwdickert said:
    Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

    Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

    This way, you control your heat, saltiness, sweetness all on your own.
    I've always thought bad byrons was mouth dessicatingly salty?
    That was my experience with Bad Byrons.  For me the saltiness was noticeable on butts, but made OK when sauced.  I tried it on ribs once and had to throw out two racks and get takeout because the ribs were so salty.
    Man, we have never experienced this. You could even skip the dry brine with kosher salt and just use bad byrons and it would be so far from salty. I wonder if there was ever a change in the recipe to a lower sodium content.
    Memphis TN - Large Green Egg
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