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Need suggestions for a newRub for pulled pork.
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ryantt
Posts: 2,532
Guys we're hosting about 10 people Sunday evening after church service. Looking to change things up with a new rub...open to suggestions. Basic rub I use now is salt pepper smoked paprika sugar in the raw garlic and onion. Need something bold in flavor as I'll be running it turbo style at 275-300 to get it done in an hour a pound.
XL BGE, KJ classic, Joe Jr, UDS x2
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Head country
LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Dizzy Pig Swamp Venom.Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Fat Boys "Rub"_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Replace a portion of your regular salt w. celery salt. Add ground cumin and good quality chili powder (I like Mexene) to your standard mix. For a more exotic taste, a little nutmeg or ginger. Even a touch of cloves.
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Pepper, salt, chili powder (optional) onion powder, garlic powder, paprika for color.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Thanks for the suggestions has any one tried coffee rub?XL BGE, KJ classic, Joe Jr, UDS x2
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1 tsp each: cumin, fennel, coriander (all ground) and 1 Tbs each: chili powder, onion powder and paprika. Rub courtesy of Alton Brown. Add 1T of salt and your set.Sandy Springs & Dawsonville Ga
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bgebrent said: 1 tsp each: cumin, fennel, coriander (all ground) and 1 Tbs each: chili powder, onion powder and paprika. Rub courtesy of Alton Brown. Add 1T of salt and your set. Sounds goodXL BGE, KJ classic, Joe Jr, UDS x2
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I've been using www.jacksbarbeque.com for over 10. I wish I was also that Jack but I'm not.Best - Jack
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I did a turbo last weekend with @meatchurch Honey Hog and Honey Hog Hot and it came out great.
My go to homemade rub is Alton Browns 8-3-1-1 rub
8 parts brown sugar
3 parts kosher salt
1 part chili powder
1 part other spices
i usually substitute 1 part old bay for 1 of the kosher salts which has celery seed in it. For the other spices you can add together as many or as few as you want to get your total ratio. I like some cayenne or jalapeño powder and some onion and garlic powder so my final recipe typically looks like:
8T brown sugar/turbinado sugar
2T kosher salt
1T Old Bay
1T chili powder (usually chipotle or ancho)
1t granulated garlic
1t onion powder
1 t cayenne
you can also cut back the sugar or cut it out altogether if you're going higher heat, but you should cut back the salt as well if you cut the sugar or go lighter on the application.Raleigh NC, Large BGE and KJ Joe Jr. -
Would this work, really looking to do something different may even inject with some cold coffee Molasses and water mixed. Just trying to think outside the box. But again I appreciate everyone's willingness to share rub ideas.
- 1 tablespoon fine ground coffee
- 1tablespoon brown sugar
- 1teaspoon smoked paprika
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon black pepper
- 1/2teaspoon salt
XL BGE, KJ classic, Joe Jr, UDS x2 -
I've gone the other way. The last couple I've done had just s&p with white oak smoke. Excellent. You can taste the pork more than the rub.
Not sure what "bold in flavor" has to do with cook temp. And in any case, 275-300° isn't all that hot. At that temp, I don't think it will finish in one hour per lb either. Turbo is typically 350°.
I'm sure it'll be great no matter what you use for a rub.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina Q I did one yesterday with bge thermometer at 300 but my great was 25-30 degrees hotter for awhile. Finished in an hour and change per pound. Didn't seem to get the smoke flavor I'm use to at 225 cooking surface temp in other cookers. Like the bold flavor idea because smoke was missing. Maybe I didn't get enough wood in the mix again. I'll keep trying. Thanks for the dead back.XL BGE, KJ classic, Joe Jr, UDS x2
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I haven't had as strong a smoke flavor from my limited experience w. turbo. I've read that at higher temps, the smoke chemicals can evaporate from the food surface, instead of sticking. Also, I'd suppose that the longer the food sits in smoke, the more will coat it.
As to the coffee rub, most of the coffee rubs I've seen are for beef, altho' there are a few for pork. I'd be concerned that there would be a small chance that the sugars in the coffee might get to hot and create a bitter flavor. Likewise the molasses might over cook. Salt suppresses the sensation of bitterness, so I'd be incline to increase the amount of salt in the rub to offset any burnt sugar flavor.
One other thing. Original 'Q was probably made over pimento wood. That is not readily available, but allspice berries are. The smoke they produce is intensely aromatic, almost perfume like.
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ryantt said:Guys we're hosting about 10 people Sunday evening after church service. Looking to change things up with a new rub...open to suggestions. Basic rub I use now is salt pepper smoked paprika sugar in the raw garlic and onion. Need something bold in flavor as I'll be running it turbo style at 275-300 to get it done in an hour a pound.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
You see my Pork and Beans post yesterday? You want different, throw the butt in a pot of beans. I never have, but I know I'm gonna try it next time I cook a butt!
http://eggheadforum.com/discussion/1180089/pork-and-beans
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Coffee rubRichmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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Zmokin said:ryantt said:Guys we're hosting about 10 people Sunday evening after church service. Looking to change things up with a new rub...open to suggestions. Basic rub I use now is salt pepper smoked paprika sugar in the raw garlic and onion. Need something bold in flavor as I'll be running it turbo style at 275-300 to get it done in an hour a pound.XL BGE, KJ classic, Joe Jr, UDS x2
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Carolina Q said:You see my Pork and Beans post yesterday? You want different, throw the butt in a pot of beans. I never have, but I know I'm gonna try it next time I cook a butt!
http://eggheadforum.com/discussion/1180089/pork-and-beansXL BGE, KJ classic, Joe Jr, UDS x2 -
gdenby said:I haven't had as strong a smoke flavor from my limited experience w. turbo. I've read that at higher temps, the smoke chemicals can evaporate from the food surface, instead of sticking. Also, I'd suppose that the longer the food sits in smoke, the more will coat it.
As to the coffee rub, most of the coffee rubs I've seen are for beef, altho' there are a few for pork. I'd be concerned that there would be a small chance that the sugars in the coffee might get to hot and create a bitter flavor. Likewise the molasses might over cook. Salt suppresses the sensation of bitterness, so I'd be incline to increase the amount of salt in the rub to offset any burnt sugar flavor.
One other thing. Original 'Q was probably made over pimento wood. That is not readily available, but allspice berries are. The smoke they produce is intensely aromatic, almost perfume like.XL BGE, KJ classic, Joe Jr, UDS x2 -
I like this one, it's great on pork butt. Sweet and has a slight coffee smell to it, there must be a small amount in the rub. Here in Fort Worth TX you can get this at Kroger or Tom Thumb, not sure where you are.
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I have been real impressed with this one on pork butt. I sometimes mix it 50/50 with Bad Byron's and everyone seems to love it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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This is very, very good for several years. (( is this pic posted correctly))
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Here is my coffee rub:Coffee Rub (turkey, chicken, beef & pork)Equal part: Instant Expresso Ground coffee..Equal part: Brown Sugar..½ part: Black Pepper..½ part: Kosher Salt..½ part: Garlic Powder..¾ part: Ancho Chili Powder..Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks @Mickey I think we will give that a shotXL BGE, KJ classic, Joe Jr, UDS x2
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@mickey it was correct on my iPhoneXL BGE, KJ classic, Joe Jr, UDS x2
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