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Thought this would be a good idea. Everyone list one and later this week I'll compile all the answers and post the top 5. If homemade, post the recipe.
Could do the same for brisket, chicken, etc, later.
www.bigalstexasrubs.com/all/rubs/big-als-texas-rub-original-flavor is what I used tonight and it was awesome. Thanks @hotch for a great secret Santa choice even though I have not yet made Texas Red. No Dutch oven yet I'm afraid.
@SPRIGS, I did close to the same thing. I used Dizzy Dust and Swamp Venom on some bb's I smoked this weekend. Turned out awesome, with a little bite from the Swamp Venom.
Steve XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
A mix of Dizzy Dust, Stubbs Rub and Fiesta Rib Rub. I think its 2-2-1 if I remember correctly. I have it written down on the shaker. Came up with it one day when I was going to do ribs and realized I was short on al DD and had no time to get more.
I've been using Oakridge Secret Weapon on top, with Oakridge Habanero Death Dust on the bone side. Oh yeah!!! It's hot, but not too hot, and it does have great flavor - not just hot for hot's sake.
I'm new to the BGE community and I haven't noticed anyone mention Strawberry's seasoning. It's been my go to for just about everything for a long time. Fantastic! http://www.strawsbbq.com/
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
I'm with @billyray, Memphis Dust from Amazing Ribs is the start point for all home made rubs, often we use the recipe Meathead developed as is.
There are so many commercial rubs available, even those that were outstanding seldom get a second chance as we simply move on to try the next shaker in the cupboard.
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
It depends on what else I'm doing with them. If I'm going to use a sweeter sauce like Carolina Pig Polish, then I'll go with Swamp Venom. If I'm going to use a spicier sauce, I'll go with something like the simply marvelous cherry rub @qdude mentioned above, or Brown Dog Riba Riba, that is a mole inspired rub. If I'm not saucing, or only having sauce on the side, I'll usually do Dizzy Dust.
I am somewhat new to this forum, and I have tried Texas Grand Champion which I really did not care for, somehow too much of a crust. I tried a few others and ended up liking Smokie Okie's Okie Dust
I've used a ton and all turned out great, but my favorite so far is DD Swamp Venom, but I like hot. I do want to give some of the Texas BBQ rubs a try though.
I am not a seasoned pro like most of you guys but I have used quite a few rubs and always seem to go back to Famous Daves Rib Rub that I can get from my grocery store.
Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!
Comments
I've not tried the Grand Champion rub, but I am curious as to how it compares to Rudy's.
Large BGE, Small BGE, more accessories than I'm willing to tell the Mrs. about.
I am glad you guys liked them. You can look on his web site for a tamer chili recipe than the enhanced one I sent. You can do it on the stove top.
How was WDW?
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
LBGE
Pikesville, MD
I am somewhat new to this forum, and I have tried Texas Grand Champion which I really did not care for, somehow too much of a crust. I tried a few others and ended up liking Smokie Okie's Okie Dust
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
XL BGE; Schertz TX by way of Stow OH. #egghead4life
Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!
Dallas, TX