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Favorite Commerical Rub

I am not trying to start a feud with any of the members here about homemade vs commercial rubs.  That being said, I wanted to see what most of you use as your go to commercially available all around meat rub.  Myron Mixon, Dizzi Pig, etc.  Please advise.
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Comments

  • msloanmsloan Posts: 259
    man I have curiosity to try different things when it comes to these rubs......as a result i have used lots of different ones......occasionally i will find one that i really dont care much about.......but most times and most of the rubs I have tasted have all been pretty tasty.

    i also have pretty good luck making my own rubs.....that makes sense because i keep it fairly simple and dont include things I dont like alot ahead of time.

    i enjoy and have used alot of the following;

    dizzy pig stuff
    jack's old south
    bone sucking sauce rub
    bad byron's butt rub
    smoking guns


    and a few others I cannot recall the name of right now.
    gettin lucky in kentucky!   2 XL eggs!
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  • corey24corey24 Posts: 317

    Dizzy Dust, Plowboys Yardbird, John Henry's Pecan Rub, Bad Byrons Butt Rub are a few of my favorites.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • SoCalTimSoCalTim Posts: 644
    Even thou the Oakridge BBQ rubs are made in 'micro' batches, I think they would be considered commercial. That being said, they are my favorite. As far as walking into a store and buying off the shelf, I favor anything 'Stubbs'.
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  • tillerman7tillerman7 Posts: 18
    Thanks for the comments...  Keep them coming.  msloan, I am like you in the fact that I will pickup just about anything that catches my eye. 
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  • fence0407fence0407 Posts: 1,251
    edited June 2014
    Bad Byron's for pork (chops, ribs, butts)
    Dizzy Pig's Cowlick for brisket, burgers, chili, steaks
    Dizzy Pig's Swamp Venom for chicken
    John Henry's Texas Chicken Tickler for veggies

    And from what I've heard on here, Mickey's Coffee Rub should be considered a commercial rub ;) . I have the ingredients written down, just need to round them up. 
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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  • PeterKPeterK Posts: 15
    edited June 2014
    Just ordered Sweet Swine o Mine. Haven't tried it yet but it smells good :) Bad Byron's butt rub is nice and I also have Simply Marvelous. Todd's Dirt is ok but totally different then the rest :)
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  • pgprescottpgprescott Posts: 1,468
    Swine o mine is great on ribs. Not as aggressive as say bad Byron's. Nice choice. Others listed above are all quite good as well.
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  • smokeyjsmokeyj Posts: 253
    Oakridge rubs
    Texas BBQ rubs
    Meat church
    Weber Chicago steak
    The slabs.
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  • smokeyjsmokeyj Posts: 253

    Swine o mine is great on ribs. Not as aggressive as say bad Byron's. Nice choice. Others listed above are all quite good as well.

    I just used sweet o mine on ribs. Really liked it. Also was nice to buy local at Lowes and not pay shipping.
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  • Plowboy's yardbird and strawberry's bbq rub.
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  • ads75ads75 Posts: 300
    1. Dizzy Pig
    2. Oakridge

    I am starting to try others also. I finally tried some Bad Byrons Butt Rub on some ribs last week. I may throw it out, way to salty for me, although others love it.
    Large BGE, Mini BGE
    Morgantown, PA
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  • WeberWho?WeberWho? Posts: 1,799
    Dipstix - Mary's Favorite BBQ Rub. Excellent multipurpose rub. Permanent rub in the cupboard. Hot version also really good when available
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  • corey24corey24 Posts: 317
    ads75 said:
    1. Dizzy Pig
    2. Oakridge

    I am starting to try others also. I finally tried some Bad Byrons Butt Rub on some ribs last week. I may throw it out, way to salty for me, although others love it.

    Agree on Bad Byrons, Can't use on anything but butt's because its just to salty.  Can't tell on butts much because of the mass of the meat and it blends in.  Gotta mix in with some sugar.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • Dizzy Pig Pineapple Head on pork shoulders. awesome.
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  • SGHSGH Posts: 13,402
    @tillerman7
    Here are my go to commercial rubs. Nothing fancy. Just good and spicy!! Just my tastes and preferences. They wind up on most every thing that I cook.

    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • SGHSGH Posts: 13,402
    Here are a few more that I use often and am very fond of for general use.

    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • FarbuckFarbuck Posts: 274
    Dizzy Pig Raging River for fish;  
    John Henry's Texas Chicken Tickler for poultry; 
    Tastylicks Treehugger for veggies




    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • KennyLeeKennyLee Posts: 679
    edited June 2014

    Big fan of most Dizzy Pig rubs....just seem to be really high quality ingredients to me.  Favorites are:

    Dizzy Dust on anything

    Swamp Venom on pork or chicken

    Jamaican Firewalk on pork or chicken

    Cow Lick on steaks, brisket or burgers

    Raging River on chicken or seafood.....still quite a few I haven't tried yet.

    I really want to try the Texas BBQ rubs.  I have some Bad Byron's too that I bought in a pinch, but others have said, I find it too salty and usually only use it on butts. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • ChokeOnSmokeChokeOnSmoke Posts: 1,743

    Texas BBQ Rub.  Excellent quality, great price.

    Packerland, Wisconsin

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  • I have ruined ribs using some of the more generic rubs you can find in the supermarket..reason?....too much salt. Check the ingredients, and if salt is the first thing listed, be careful..

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  • nolaeggheadnolaegghead Posts: 14,055

    I have ruined ribs using some of the more generic rubs you can find in the supermarket..reason?....too much salt. Check the ingredients, and if salt is the first thing listed, be careful..

    I too avoid those.  It's also the cheapest ingredient, and one that you can easily add, but can't take away.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • fljoemonfljoemon Posts: 539

    Texas BBQ Rub.  Excellent quality, great price.

    Excellent rubs! .. very high quality and I love the newsletter they send out detailing recipes for brisket/ribs/boston butt etc ... Excellent business place to deal with!
    LBGE & Mini
    Orlando, FL
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  • beteezbeteez Posts: 354
    Head Country topped with Secret Weapon (Oak Ridge) or Zero to Hero (eat barbecue aka pellet envy) for pork tsunami spin for bird.
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  • EggbertsdadEggbertsdad Posts: 794
    Dizzy Pig Shakin' the Tree combine with a little Swamp Venom on chicken...outstanding.

    Shakin' the Tree & Jamaican Firewalk is also a good combo.

    Dizzy Dust on butts

    Cowlick on top rounds, etc.

    Dizzy Dust or Bad Byrons & Pineapple Head on pork chops...oh baby!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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