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What's your go-to rub?
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Jeremiah
Posts: 6,412
I had a conversation Saturday night with @DoubleEgger and @Jupiter Jim about this. Jim said he had several rubs that he uses every time for his regular meals. If I remember right he said he used "cluck and squeal" and plain old Montreal steak seasoning (?). I know I always do the plow boys yard bird for chicken, always. @BrookieP later agreed with me. For everything else, I seem to rotate around and try different stuff. Therefore, I still have a cabinet full of all the popular rubs and seasonings. So, give me your one, go to, must have for chicken, pork and beef. Let's narrow this down, as the cabinet is getting full.
Slumming it in Aiken, SC.
Comments
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I use DP Raging River/ Shaking the Tree for chicken. I like Stubb's coffee rub for beef; generic BBQ rub for ribs and pork butt. I don't have a go-to for pork. I'll get flamed for this but the differences are subtle between most rubs - I'll take any rub over none and I bet it will be tasty if cooked properly.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I have a cardboard box that I keep full of Dizzy Pig varieties. I try to rotate them but I am real fond of Mad Max for turkeys, Redeye Express for pork loin, and Raging River as multi purpose. The new Mole is good also. I could get by with just those four but why?
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Head country for wings and pork.
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Chicken = Yard bird
Pork = Bad Byrons
Beef = Cow Lick
I'll add a category
Veggies = Everglades seasoning
These three are the most popular/staple rubs.~ 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! -
Raging river- salmon
tsunami spin- pork
Honey hog- chicken
Various for beef
Greensboro, NC -
Been using oak ridge Santa Maria a lot lately like it better than cow lick or holly cow right now.
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For chicken my goto lately has been Albuquerque Green Chille RubLarge and Small BGECentral, IL
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Chicken - plowboys yardbird
pork- strawberry's or pb yardbird (yes its good on pork, too)
beef-meatchurch holy cowLittle Rock, AR
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SPOG is alway my go to unless I'm trying to introduce flavors like heat(swamp Venom) or sweet (tsunami spin). But 9 outta 10 times it's SPOG.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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My favorite go-to lately for pork and chicken has been Willie's Hog Dust outta Sumter, SC. Good stuff. I found it at the Bilo in Chapin, SC. Looks like they've made it pretty big lately though and offer numerous products. All I've tried is their rub though.
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Southern flavor on steaks. Always. I go back and forth on chicken, etc.Huntsville, Al LBGE
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My staples are "The BBQ Rub" by Killer Hogs for a general purpose colorizing sweet/low heat. SPOG as a simple seasoning on nearly anything. Old Bay for seafood and veggies and most anything(popcorn/eggs/fries) on occasion. Still experimenting with chicken. Yardbird was OK, but I prefer THE BBQ Rub to it. Have been messing around with other combos lately. I always have Montreal steak seasoning and like it as an added texture on top of other beef rubs for large cuts. Cowlick is high on my list but some in the family think it to be too spicy...
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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for beef I always reserve Saskatchewan Steak spice (like montreal steak spice but saltier) for everything else I use dizzy pig Jamaican Firewalk, I put that $hit on everything, especially eggs, a light dusting on eggs is incredible.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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dizzy pig dizzy dust on pulled pork and chicken, salt and pepper on steak, DP raging river on salmon.
my elfster sent me "Willards Kitchen BBQ Rub" last year and it's killer on pork chops. (hint hint @cazzy)
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
It's not that easy. Which protein, long cook v. Short cook. Sugar content and salt. MSG. Spicy or not... And then there's the clump issue. The experimentation is part of the fun. I have heard Matt has a go to hand rub.Sandy Springs & Dawsonville Ga
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- Been experimenting with Meathead's Big Bad Beef rub on brisket and beef ribs, turned out excellent on everything.
- Meathead's Memphis Dust on recent pork offerings
- Oakridge's Habanero Death Dust on almost all carbon-based matter
- Killer Hogs The BBQ Rub, AP Seasoning, and Hot BBQ Rub
- Dizzy Pig Raging River on salads, seafood
- Pit Barrel Cooker General Purpose on chicken
Manning our FOB in occupied Northern Virginia... -
bgebrent said:I have heard Matt has a go to hand rub.Flint, Michigan
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Fred19Flintstone said:bgebrent said:I have heard Matt has a go to hand rub.Sandy Springs & Dawsonville Ga
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Woody's Bar-B-Q Dry Rub, especially since it's a product from my home state. It doesn't hurt that Sam's Club sells 22 ounces of it for under seven bucks. I do mix it 50/50 with garlic powder occasionally.
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LDR said:
Woody's Bar-B-Q Dry Rub, especially since it's a product from my home state. It doesn't hurt that Sam's Club sells 22 ounces of it for under seven bucks. I do mix it 50/50 with garlic powder occasionally.
Little Rock, AR
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Head Country original & High Plains Heat
Yardbird
John Henry Mojave Garlic
salt free lemon pepper -
Beef - holy cow
chicken - generally season salt and pepper followed by an Heb wing sauce
pork - killer hogs the bbq rub
veggie - penzeys Arizona dreaming is amazing. I'm branching out on that to meat as well.
Wife would eat a shoe sole with raging river. I'm meh on it.
Drink while egging - bud light. I like to mix it up with cans and long necks. Keep it fresh.Large
Houston,TX -
Simply Marvelous Rubs by Stef Franklin, next rub exchange, I'm gonna give my giftee all 10 of the rubs.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Salt and pepper most of the time. I really like a coffee rub for brisket, SPOG, and I have my own, blend I use for pork and chicken, occasionally."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
MONTREAL steak seasoning. I purchase the large size from a club type store. I not only use it ion steak, but add to my Bloody Mary mix, grilled asparagus, meatloaf, beef stew etc.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I really like Everglades Fish and Chicken for, errr. Fish and Chicken.
I have a nice bottle of Rudy's rub that I like to use quite often as well.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
So many things running through my head and none of them have to do with cooking. I havent found a go to rub yet, I have tried many and none have jumped out as the winner. I just got some dizzy pig Jamaican fire walk to try but havent gotten around to it. I use Tony Chacheries and some brown sugar most of the time. I dont know what it is I just cant find the one
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So I'm not alone. To me part of the fun is experimenting with new rubs.Slumming it in Aiken, SC.
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