Dizzy Dust VS. Dizzy Dust Coarse

TorontoBrad

Hey all...

I just realized there's two types of Dizzy Dust... the 'course' one I guess is better for long slow cooks like Butt or brisket. My question: Will the "normal" Dizzy Dust work almost as well or should I go and find the 'course' version for my upcoming Butt cook?

Thanks, Brad

Fidel

I prefer the regular grind. Both will work just fine for a low and slow.

If I use Dizzy Dust on a pork butt I personally like to add a little more turbinado sugar to it.

Little Steven

TOBrad,

The fine is good on chicken, fish and pork loin and rib cuts. It works more like a seasoning than a rub. The coarse is good on low and slow. Not that both aren't good either way. You have to try the other DP rubs.

Steve

TorontoBrad

Little Steven wrote:

TOBrad,

The fine is good on chicken, fish and pork loin and rib cuts. It works more like a seasoning than a rub. The coarse is good on low and slow. Not that both aren't good either way. You have to try the other DP rubs.

Steve

Looking forward to it - I have Dizzy Dust, Raging River and Shaking the Tree on their way (from Mike in New Brunswick). Steven - would you say of these three I'd be best with Dizzy Dust on the pulled pork?

Stanley

Actually, there are 3. They also make salt-free (in the fine). I like this, as then I decide how much salt to add. Have to say, though, that the regular Dizzy Pig rubs are not loaded with salt (unlike others I could name).

Little Steven

TOBrad.

I like Swamp Venom on pulled pork with some addded cayenne and turbinado sugar. Lot's of us use a mustard rub as well.

Steve