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Best Rub?!?!

jbennyjbenny Posts: 147
edited 8:04PM in EggHead Forum
Just got my first egg (large) from my dad as a wedding present. Being new I was wondering what yalls favorite dry rubs are?

I was Sweet Piggy for ribs.

Favorite for Brisket?

Favorite for Ribs?

Favorite for anything else?


  • I've got a LOAD of rubs and blends that I use, but here are a few that I use most often here at the shack, along with a bit of explanation.


    3 T. chili powder
    1 T. ground cumin
    1 T. celery seed
    1 T. black pepper
    2 t. garlic powder
    2 t. dried leaf oregano, crumbled
    1 t. salt


    2 T. prepared curry powder
    1 T. sugar
    1 t. ground black pepper
    1 T. dried leaf thyme, crumbled
    1 T. onion powder
    2 t. garlic powder

    1 t. salt
    1/2 t. ground red pepper (fine ground cayenne)

    Notes: The Santa Fe blend is delicious in any ground beef destined to become hamburgers, meat loaf or meatballs; a good rule of thumb is to use about 2 t. of rub per pound of ground meat. It is also very good rubbed on a thick cut chop or loin destined for the grill.

    The curry-based Spanish Town marries well with chicken, beef and pork. Rub the mixture over a boneless, rolled pork loin before grilling or roasting, or brighten the taste of chicken or beef stew by adding a teaspoon or two of the spice to onions or other vegetables being sautéed.

    North Portage Smoke-Shack

    4 T. Smoked paprika
    2 T. chili powder (the real, pure thing)
    2 T. cumin
    2 T. brown sugar
    1-1/2 T. salt
    1 T. oregano
    1 T. fresh ground black
    1 T. fresh cracked black pepper
    2 t. cayenne pepper

    Notes: This is a very good rub for most any pork roast. Rub it down and put it in the fridge over night.

    (Parsley, Sage, Rosemary & Thyme)
    North Portage Smoke-Shack

    2 T. crushed, dried lemon (Omani)
    2 t. thyme leaves, rubbed
    1 t. rosemary leaves, rubbed
    1 t. rubbed sage
    1 t. parsley
    1 t. salt
    1 t. fresh ground pepper
    1 t. garlic powder

    Notes: I have never done this rub on a skinless breast, but I know that it is wonderful under the skin (a bit on top of the skin too) of a turkey or chicken, whole bird or just the breasts.
  • johnl350johnl350 Posts: 125
    I use alot of different rubs as well.

    My favorite out of all of them is Southern Flavor Original.

    I also use Southern flavor Cajun for wings and chicken kabobs etc.

    Southern Flavor is the best!

    See their website and you can get FREE samples!!!!!!!!!

    Tell em John Livingston sent you. B)
  • jbenny wrote:
    Just got my first egg (large) from my dad as a wedding present.

    Lucky YOU! and spouse and an Egg all at once.

    The best rubs are the ones you make.

    I like the Weber spices when I don't feel inspired. I just did a turkey breast as practice for T Day with Kickin Chicken on the breast, then covered the whole thing with bacon.
  • ClamClam Posts: 117
    I agree,

    The best for me are the simple ones I make myself.
  • Try this line of rubs, can't go wrong with them.
  • I really like Arnolds Catering Rib Seasoning. You can find it here: I use it for pork butts, ribs etc. Head Country also has a great seasoning I really like on ribeye steak. Their website is
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