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Favorite rubs
Options
ninnymugs
Posts: 87
looking for everyone's favorite and must have rubs and seasonings to have in arsenal. I'm willing to make online orders if necessary as well.
Thanks!
Thanks!
Comments
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Everything from Meatchurch and Dizzy Pig and then some from Bone Sucking Sauce.O-Town, FL
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I have become partial to Dizzy Pig Mediterranean-ish lately. Great on lamb, good on chicken.
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Meatchurch,Dizzypig,& bone sucking sauce.Belleville, Michigan
Just burnin lump in Sumpter -
~ 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! -
It's not Friday but I might as well start it up. I find most Dizzy P rubs to be overly salty. I was especially disappointed in the Jerk, I haven't ever made one that bad. Swamp Venom and Tsunami Spin are pretty good. I bought a big order on special. Most of them have been tried only once.
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I love the Lane's BBQ rubs as well as Dizzy Pig and Meatchurch.
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Meatchurch here and just got my first two bottles of Dizzy Pig and will be keeping it stocked. Also big fan of Strawberry's BBQ seasoning. I've never tried their steak seasoning.
http://www.strawsbbq.com/products/seasoning.html
Little Rock, AR
Large BGE
MM -
There are a lot of great commercial rubs out there and most allcontain the same ingredients @ different amounts - Most of what is in a rub we all ready have in our pantry Salt, pepper , garlic and onion powder cayenne etc. It is fun to make your ownVisalia, Ca @lkapigian
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My new favorite for ribs is killer hogs, the BBQ rub. Also for pork Texas bbq rubs grand champion.
Beef- Cash cow mixed with holy cow. Or Texas bbq rubs brisket blend.
Really no favorite for chicken. I have so many ribs I try so many different ones on chicken. -
GrillSgt said:It's not Friday but I might as well start it up. I find most Dizzy P rubs to be overly salty. I was especially disappointed in the Jerk, I haven't ever made one that bad. Swamp Venom and Tsunami Spin are pretty good. I bought a big order on special. Most of them have been tried only once.
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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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Oh, add a little Coffee Rub to that.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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You're correct about different tastes. Here's Bobby Flay's jerk seasoning. It's my go to.
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon cayenne powder
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
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We go through quite a bit of Meat Church and Dizzy Pig. MC Holy Cow is my go to for beef more often than not. DP Red Eye Express is good on everything. Use plenty of other rubs from those two, but they're the two we use most often.
Havent found one one I didn't like.Highland, MI
L BGE, Primo, and a KJ Jr -
I have some boneless chicken breasts marinating in Walkerswood Jerk for tonight's dinner. I generally find boneless, skinless breasts boring (except homemade chicken parm) - the Walkerswood will relieve the boredom.
I generally make my own rubs. I will probably try some rubs recommended here, but I've never found one I "needed" to have again.Maryland, 1 LBGE -
I just coat it with brown sugar/evoo, and about 30 mins to finish I drizzel on some honey. Then we can add whatever sause we like.
Be careful when following the masses. Sometimes the M is silent.
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Oakridge is excellent. DP is pretty good. I've only had Honey Hog from Meat Church and it's nothing to write home about. A whole bunch of sweet up front with a salt back end.
Rub opinions are like ****, everybody has one. -
I really like the Plowboys Yardbird that @tspud1 sent with the exchange packet. My go to for chicken before then was FL Everglades Chicken & Fish, but I think my crew likes the Plowboys more.=======================================
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 -
I really like Dizzy Pig's Salt Free Dizzy Dust. I like to dry brine chicken and a lot of commercial rubs are very heavy on the salt which makes it much easier to end up with an overly salty meal. Plus you aren't spending money on half the bottle being filled with salt like some other brands.
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"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 -
Plow Boys for chicken.
DP swamp venom, Chupacabra and Rasta Jos for ribs.
Oakridge Carne Croasta for tri tips and steaks.XL BGE -
Penzey's Galena Street rub. Penzey's Northwood seasoning.
Michiana, South of the border. -
Plowboys Yardbird - great on pork also
Bad Byrons Butt Rub
Dizzy Pig Tsunami Spin
Dizzy Pig Pineapple Head
Tony Chacheres Creole Seasoning
McCormick Grill Mates Montreal Steak Seasoning
McCormick Grill Mates Montreal Chicken Seasoning
Badia Fajita Seasoning
Jacksonville FL -
DP Pineapple is interesting. I like it on pork chops along with Swamp Venom and extra cayenne.
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GrillSgt said:DP Pineapple is interesting. I like it on pork chops along with Swamp Venom and extra cayenne.
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GrillSgt said:You're correct about different tastes. Here's Bobby Flay's jerk seasoning. It's my go to. ...JohnEggGio said:I have some boneless chicken breasts marinating in Walkerswood Jerk for tonight's dinner. I generally find boneless, skinless breasts boring (except homemade chicken parm) - the Walkerswood will relieve the boredom.
I generally make my own rubs. I will probably try some rubs recommended here, but I've never found one I "needed" to have again.
But in case you're interested, here's a simple but really good rub for chicken that I really like and it's my wife's absolute all-time favorite grilled chicken. It mostly tastes of brown sugar and coriander, a combination that never would have occurred to me, but it's REALLY good. It's from Melissa Clark on the NY Times. She says one of the problems with grilling chicken breasts is the uneven thickness, parts of it getting more done and parts less done. So she recommends pounding them to an even 1/2" thickness, using a rub to jazz up the flavor, and grilling them hot and fast. Works for us! -
Teefus said:Penzey's Galena Street rub. Penzey's Northwood seasoning.
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Theophan said:GrillSgt said:You're correct about different tastes. Here's Bobby Flay's jerk seasoning. It's my go to. ...JohnEggGio said:I have some boneless chicken breasts marinating in Walkerswood Jerk for tonight's dinner. I generally find boneless, skinless breasts boring (except homemade chicken parm) - the Walkerswood will relieve the boredom.
I generally make my own rubs. I will probably try some rubs recommended here, but I've never found one I "needed" to have again.
But in case you're interested, here's a simple but really good rub for chicken that I really like and it's my wife's absolute all-time favorite grilled chicken. It mostly tastes of brown sugar and coriander, a combination that never would have occurred to me, but it's REALLY good. It's from Melissa Clark on the NY Times. She says one of the problems with grilling chicken breasts is the uneven thickness, parts of it getting more done and parts less done. So she recommends pounding them to an even 1/2" thickness, using a rub to jazz up the flavor, and grilling them hot and fast. Works for us!=======================================
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 -
thetrim said:To HELL with all that work. SV Chicken great 60-75 mins at 140. Finish on the egg at high heat for 60-75 sec per side, and you'll never make chicken breast any other way.
But keeping it on the topic of rubs, where does a rub fit into your method? Do you put a rub on during the SV? If so, the usual amount? Or do you only season it just before the sear? -
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