Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Favorite rubs

Favorite pork rub? Favorite beef rub? Favorite poultry rub?


  • pgprescottpgprescott Posts: 10,539
    Butt rub, plowboys bovine bold, plowboys yardbird. These are my standards. I do enjoy using others though. The level of heat and whether you plan on saucing are big factors, and of course your palate. Just like whiskey or wine, one likes what they like.
  • LoggerLogger Posts: 307
    I use Lantana of Texas.  Never been there but, they make an awesome salt free rub.
    I order it online at:

    I don't know why they parade it for diabetics (even though I am one) but, it is my preferred all purpose rub.  It's especially good for pastrami since it is salt free.

    OKC area  XL - Medium Eggs
  • ChubbsChubbs Posts: 6,925

    Bad Byron's Butt rub for butts, Dizzy dust for chicken, DP s raising the steaks for beef


    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fishlessmanfishlessman Posts: 23,020
    lately its been zatar seasoning from penzeys and a creole seasoning from a local meatmarket, im pretty sure the creole is made by the spice mill
  • lousubcaplousubcap Posts: 16,779
    Received some Williams-Sonoma Argentine rub for Xmas.  Great on steaks.  Went to get some more and I passed...they are too proud of it-makes all the DP rubs look extremely reasonable price-wise. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • GQuizGQuiz Posts: 701
    I've heard great things about Plowboy's. I've been using Rudy's Rub on most things.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Black_BadgerBlack_Badger Posts: 1,182
    I've asked this same question before, you'll probably get a vast array of answers.

    As for my advice, look for John Henry's rubs, especially the Mojave garlic, Texas Chicken Tickler and Maple sugar for beef, chicken and pork respectively.

    Cheers -
    Finally back in the Badger State!

    Middleton, WI
  • MickeyMickey Posts: 18,745
    I use this for all three and no it will not taste like coffee. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BoomerBoomer Posts: 115
    The Rub Co. Santa Maria Rub Hands down the very best for me and other locals.
  • Sm62577Sm62577 Posts: 30
    Oakridge Secret Weapon ,John Henry's Pecan and Dizzy Pig Raging River pretty much cover it for me...
  • calikingcaliking Posts: 11,127
    I like the Simply Marvelous rubs. Great flavors. Get the sampler which includes shakers from the whole line, not just little samples.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JRWhiteeJRWhitee Posts: 4,496
    Has anybody tried the Big Green Egg Dizzy Gourmet, Viva Caliente Rub? 

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Fav overall? DP Redeye Express. Great on chicken, lamb, pork chops. Montreal on steaks. DP swamp venom on anything. Emeril's chicken rub on smoked wings and turkey. Dr BBQs herb rub on duck.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Plano_JJPlano_JJ Posts: 448

    DP Raisin the steaks or Uncle Chris' Steak seasoning on beef. I like the DP Raging River on chicken and turkey and Tsunami Spin on wings. I am experimenting with TX BBQ Rub.

    I want to try the tasty licks products at some time.

  • jlsmjlsm Posts: 982
    Mickey's coffee rub is absolutely fantastic. I use it on chicken, beef and pork. It has a great taste and just enough heat for the more timid (I like it hot but not everyone does). If you have a "fancy" burr coffee grinder, you can set it at the finest grind and use that instead of instant. 

    The measurements seem to shift some. Here's the version I use:

    1/4 cup salt 

    1/2 cup brown sugar 

    1/2 cup ancho-chili powder 

    1/2 cup expresso ground (very fine) Coffee. (Has red,yellow&green label)

    1/4 cup garlic powder 

    1/4 cup ground black pepper 


    1 Mix all and keep in an air tight container. 

    Owner of a large and a beloved mini in Philadelphia
  • MickeyMickey Posts: 18,745

    On both mine and jlsm .


    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,745
    Crap....... starting to get not happy with photobucket.......
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Sign In or Register to comment.
Click here for Forum Use Guidelines.