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Opinions Requested: Best Dizzy Pig Rub(s) for Pork Chops?
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TEggSun
Posts: 244
After reading all of the rave reviews on this forum regarding all of the DP rubs, I broke down and ordered their sampler pack. I already tried the Raising the Steaks this past weekend, and loved it. Tonight, I'm doing some lean boneless thick cut pork chops. I have 3 chops, and plan to use a different rub on each. I'd appreciate the opinions of those who have used the DP product on chops as to which 3 I should use.
Transplanted from Austin, Texas to Medina, Ohio
Comments
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i love most of their stuff so i say pick the one you like the best and use it. as for me with pork, i usually prefer the dizzy dust and swamp venom mixed together.gettin lucky in kentucky! 2 XL eggs!
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+1 on dizzy dust.
But, be adventurous. There isn't just one option. Shaking the tree is a solid lemon pepper blend. Raging river is gold.XL & MM BGE, 36" Blackstone - Newport News, VA -
I agree with the majority. Dizzy Dust~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
johnnyp said:+1 on dizzy dust.
But, be adventurous. There isn't just one option. Shaking the tree is a solid lemon pepper blend. Raging river is gold. -
TEggSun said:After reading all of the rave reviews on this forum regarding all of the DP rubs, I broke down and ordered their sampler pack. I already tried the Raising the Steaks this past weekend, and loved it. Tonight, I'm doing some lean boneless thick cut pork chops. I have 3 chops, and plan to use a different rub on each. I'd appreciate the opinions of those who have used the DP product on chops as to which 3 I should use.
YesApollo Beach, FL -
Use Raging River and glaze them with maple syrup and butter.
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This might sound weird, but DP's Pineapple Head is good on pork - especially in conjunction with a Hawaiian marinade.
Cincinnati
LBGE, Weber Kettle
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Raging River or Red-eye ExpressThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:Raging River or Red-eye Express
LBGE
Pikesville, MD
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+1 on Pineapple Head, but I'd also suggest Bayouish.Bristow, VA
1 Lrg & 1 XL -
Pineapple head
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Jamaican firewall for some island flare. Add a mango salsa and its money.Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Thanks for all of the input. I think I'm going with three different rubs/combinations. I will report back on results.Transplanted from Austin, Texas to Medina, Ohio
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Ima_good_egg said:Jamaican firewall for some island flare. Add a mango salsa and its money.
NOLA -
Raging River is great on salmon, but I wouldn't want it on a pork chop. You need something more manly on pork. I'd go with Swamp Venom, Jamaican Firewalk, or PineappleHead.
Beautiful and lovely Villa Rica, Georgia -
We've been using the ghost pepper seasoning and love it on pork or beef.XL BGE, KJ classic, Joe Jr, UDS x2
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Hub said:Raging River is great on salmon, but I wouldn't want it on a pork chop. You need something more manly on pork. I'd go with Swamp Venom, Jamaican Firewalk, or PineappleHead.
Something manly like Pineapple Head?
NOLA -
buzd504 said:Hub said:Raging River is great on salmon, but I wouldn't want it on a pork chop. You need something more manly on pork. I'd go with Swamp Venom, Jamaican Firewalk, or PineappleHead.
Something manly like Pineapple Head?Little Rock, AR
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Any of them
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Well, the chops were a fail, and it had nothing to do with the rubs and everything to do with execution. I think I'm done with boneless loin chops. I need to find a butcher who does double bone in chops.Transplanted from Austin, Texas to Medina, Ohio
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By the way, I went with a Dizzy Pig/Swamp Venom on one (nice flavor profile), Raging River on another (stellar), and Shaking the Trees on the last one. DP makes a nice product overall.Transplanted from Austin, Texas to Medina, Ohio
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TEggSun said:Well, the chops were a fail, and it had nothing to do with the rubs and everything to do with execution. I think I'm done with boneless loin chops. I need to find a butcher who does double bone in chops.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW, they seemed ideal. They were about 1.5" thick. I cooked them direct at about 450 degrees on a cast iron grid. I pulled them at 135 IT. My timing was bad, so they ended up resting for about 25 minutes. I wonder if that had anything to do with it.Transplanted from Austin, Texas to Medina, Ohio
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While you are exploring the various Dizzy Pig flavors, don't forget you can also combine them into a limitless number of equally exciting flavors. For example, use the normal amount of Cow Lick for a really great steak, but by adding just a touch of Red Eye gives it a subtle hint of 'something else' without changing the overall Cow Lick flavor.
As you can imagine, the possibilities are endless, especially if you are among those who like to experiment.
Don't you just love being an Egghead...
Spring "Limited Only By My Imagination" Chicken
Spring Texas USA
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Nobody has given any love to Mediteranianish. Give it a try. It's gooooood.Flint, Michigan
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TEggSun said:@DMW, they seemed ideal. They were about 1.5" thick. I cooked them direct at about 450 degrees on a cast iron grid. I pulled them at 135 IT. My timing was bad, so they ended up resting for about 25 minutes. I wonder if that had anything to do with it.
LBGE
Pikesville, MD
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Acn said:TEggSun said:@DMW, they seemed ideal. They were about 1.5" thick. I cooked them direct at about 450 degrees on a cast iron grid. I pulled them at 135 IT. My timing was bad, so they ended up resting for about 25 minutes. I wonder if that had anything to do with it.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Happy Nancy is a new DP rub that I like, its pretty mild so good for if kids are eating too“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
buzd504 said:Hub said:Raging River is great on salmon, but I wouldn't want it on a pork chop. You need something more manly on pork. I'd go with Swamp Venom, Jamaican Firewalk, or PineappleHead.
Something manly like Pineapple Head?
Beautiful and lovely Villa Rica, Georgia
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