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What's your go-to rub?
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Comments
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Hardcore carnivore black for steak
lanes sweet heat for chicken
pork u rib rub for ribs
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Dizzy Pig:
Burgers — Red Eye Express
Salmon — Raging River
Tuna — Shaking the Tree
Ribs — Dizzy Dust
Chicken — Molé
Steak — Just salt and pepper -
Like others, I use a bunch of things, but a couple that I use regularly that I haven't seen mentioned in the thread:
Rub Company Santa Maria - Good on pretty much anything, although I haven't used it on big traditional bbq meats. I have used it, with much success, on pork chops, pork tenderloin, chicken breasts, chicken thighs, turkey breast, flank steak, and tri tip.
John Henry Greek Rub - Again, very versatile, I've used it the pork and poultry above, and I've used on lamb chops.
LBGE
Pikesville, MD
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It's My Rub, Power Blend and Smooth Blend from @EggObsessed and @NoJokeSmoke (Kelley and Bruce)
I use these like salt and pepper!!
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Chicken- Dizzy Dust
Beef - Montreal
Butts - Bad Byron and John Henry Carolina rubCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Anything Pig:
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Space_City_Egger said:
Wife would eat a shoe sole with raging river. I'm meh on it.Thank you,DarianGalveston Texas -
Steak is Carne Crosta. Period. Until I run out, then I might try something else.
Everything else I experiment with...EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
Brisket is my homemade rub - i keep wanting to try a new one but my wife and friends keep saying "Dont even think about it"
IngredientsChicken - still searching for a "go-to" winner. Been trying a bunch of different ones but this one I found online is pretty good when i make it.2 Cups brown sugar1 TBSP Kosher Salt2 TBSP Paprika2 TBSP Chili powder2 TBSP Cayenne Pepper2 TBSP Garlic Powder2 TBSP Cocoa powder1 TBSP Coffee1 TBSP CuminWorcestershire sauce - Just a little
Ingredients
1 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1/4 tablespoon cayenne pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
4 tablespoons brown sugar
Pork - bad byrons butt rub gets the nod most of the time.
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Anything Poultry:
@Mickey Coffee Rub
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I participate in the annual run exchange. I have discovered several rubs that I have ordered and use on select things. I have a cabinet and tailegateing kitchen full of all kinds of stuf. It's all good.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 -
Here's the list that got all of this started.
Burgers - Chaisson's Rub It ( Thanks for bringing me some @nolaegghead )
Steaks - Oakridge Santa Maria and Carne Crosta
Brisket - Sams BBQ 1 Cow Dust (local)
Pork (except chops)- Sams BBQ 1 Pig Dust
Chops - Cookies Flavor Enhancer (shout out to @Brisket_Fanatic )
Yardbird with skin- Mickeys Rub.
Yardbird sans skin - Szeged
Salmon - Raging River
I'm purging a lot of the stuff I only used once or twice. At nearly $10 a bottle these days, I'm tired of wasting money on rubs when I already have the ones I like and use. -
Lately this has been my go to for pork and chicken since it is less than $6 for 15 oz at Sams and it is pretty solid.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I have two, Cimarron Doc’s Sweet Rib Rub and Montreal Steak Seasoning
Summerville, SC -
@TN_Sister_State for your brisket rub do you use regular coffee? Or Instant? If regular is it a regular grind or something fine? Thanks.EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
EggMcMic said:@TN_Sister_State for your brisket rub do you use regular coffee? Or Instant? If regular is it a regular grind or something fine? Thanks.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
I like to try different rubs most of the time. But my go to on baby backs is Meat Church Honey Hog and Honey Hog Hot then sauced with Blues Hog Tennessee Mountain. That’s the perfect rib combination for me and I don’t see it changing for a while!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
brisket: top secret proprietary blend of salt and pepper....
Pork ribs and shoulder: Rendezvous dry rub.
Chicken: lemon pepper seasoning from weber.... -
Holy Cow is my #1, scoop it on everything.
Biting into a clump takes you to a special, special, place.
Honorable mention goes to...
Plowboys for the spit birds, pork.
Secret Weapon for pork.
Game On, Black Ops for beef and bambi.
Pineapple Head for pineapple, popcorn, and pork.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I have tote boxes, cupboards, cardboard boxes and a closet full of rubs and sauces. I experiment on some proteins. I'm partial to Meat Church, Lanes, SuckleBusters, PorkU and a local place "The Garden Produce" that makes small batch spices/rubs that typically only distribute to restaurants. Never tried ANY DP product & no real interest to do so...I'm like a pink unicorn in the egging world.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Have not really experimented that much.
So far I like Hardcore Carnivore Black/Red and just got Swamp Venom my wife and I love it.
Fight like a man so you don't die like a dog
- Calico Jack Rackham
1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$)
Scruffy City a.k.a. Knoxville, TN.
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I think most people have covered the essentials, but I'll give my opinion anyways.
For steak - Meat Church Holy Cow or Hardcore Carnivore Black
Salmon: Dizzy Pig Raging River
Ribs: Dizzy Pig Dizzy Dust
Chicken: Any of the -ish flavors by Dizzy Pig, anything by Lanes BBQ (and of course Yard Bird)
Pork Chops: Anything by Lanes BBQ, Meat Church Honey Hog or Deez NutsXL BGE & 36" Blackstone
Instagram: BGEBrooke -
These are the go to rubs:
Pork - Fat Boys RUB
Chicken - John Henry's Texas Chicken Tickler
Salmon - Dizzy Pig Raging River
Beef - Dizzy Pig Cow Lick/ Meat Church Holy Cow
Steaks - Dizzy Pig Raising the Steaks or Holy Cow
I do experiment with a lot of different rubs though, too many to list...._________________________________________________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 -
This right here is the stuff...
Green Eggin' in South Carolina
Go Gamecocks!!! -
Dyal_SC said: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.Green Eggin' in South Carolina
Go Gamecocks!!! -
camofreak said:Dyal_SC said: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.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 -
NPHuskerFL said:I have tote boxes, cupboards, cardboard boxes and a closet full of rubs and sauces. I experiment on some proteins. I'm partial to Meat Church, Lanes, SuckleBusters, PorkU and a local place "The Garden Produce" that makes small batch spices/rubs that typically only distribute to restaurants. Never tried ANY DP product & no real interest to do so...I'm like a pink unicorn in the egging world.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 really don't have one.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
camofreak said:Dyal_SC said: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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28 rubs didn't get a rose at the ceremony this afternoon and were tossed. I can't believe the space I have now.
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