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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Oakride Limited Edition Ghost Pepper rub is available

Thatgrimguy
Thatgrimguy Posts: 4,738
in EggHead Forum
"This year's release of our Limited Edition Crucible Ghost Chile rub is almost here! Just ordered a fresh batch of ghost chilies. We will be shooting for a release date around the 1st of December. This batch will be limited to 750 individual hand numbered units. "


https://www.oakridgebbq.com/?product=limited-edition-crucible-ghost-chile-rub


This stuff is HOT and amazing. Get some while supplies last. And fill up on their other rubs. They are all amazing. Use Brethren10 discount code for an additional 10% off.

I'm a big fan of Oakridge rubs and just wanted to pass this along while Crucible is still available.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
· Share on FacebookShare on Twitter

Comments

  • Focker
    Focker Posts: 8,364
    Thanks for the heads up.  May have to give this a try, and their Venison rub, which could apply for beef as well.  What is your favorite from the lineup?

    Got the family goin' nuts on Plowboys over Thanksgiving, with my nephew saying it is better than his dad's homemade "Clump Rub" hahaha.  Sister was going to Farm and Fleet to buy some too.  Seems like folks from Mizzou know their stuff when it comes to comp and commercial Q. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited December 2015
    @Focker   I use the Black Ops on my brisket to rave reviews. I just got the Carne Crosta for steak and have had rave reviews so far. The "secret weapon" has been my secret weapon for a while now on chicken and pork chops.

    I haven't tried anything I didn't like from them. Very high quality.  I had the Crucible last year and used it as 2nd rub (to add heat (a lot of heat) to secret weapon mostly)  I bought 3 this year.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Thanks for the heads up brother Grim. It was great seeing you again today my friend. Those ribs looked like money!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    It was great seeing you as well @SGH. Thanks for letting me bend your ear!!  Enjoyed the time. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Thatgrimguy said:
    It was great seeing you as well @SGH. Thanks for letting me bend your ear!!  Enjoyed the time. 
    I have two ears my friend. And you are more than welcome to bend them both anytime brother. That's what friends are for and I consider you to be a great one. Standing by for those ribs!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • chadpsualum
    chadpsualum Posts: 409
    Thanks for the heads up on this.  I saw "ghost pepper rub" and I had to make the impulse buy.  Now the question...what to put this on???
    North Pittsburgh, PA
    1 LGE
    · Share on FacebookShare on Twitter
  • Ladeback69
    Ladeback69 Posts: 4,484
    My dealer sent me a notice on this today.  He is only 20 minutes from where Oak Ridge puts together his rubs and should have some soon.  I think it will be to hot for me.  My wife is a bigger wimp them me so I won't be getting any.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    chadpsualum said:
    Thanks for the heads up on this.  I saw "ghost pepper rub" and I had to make the impulse buy.  Now the question...what to put this on???
    Ladeback69 said:
    My dealer sent me a notice on this today.  He is only 20 minutes from where Oak Ridge puts together his rubs and should have some soon.  I think it will be to hot for me.  My wife is a bigger wimp them me so I won't be getting any.

    My suggestion is to use it lightly with another rub. I use it like a rub version of hot sauce. I use it to accent, not a a sole rub. It's far to hot for that (IMO) we tried wings with it last year and it was painful.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • Ladeback69
    Ladeback69 Posts: 4,484

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    Ladeback69 said:
    My dealer sent me a notice on this today.  He is only 20 minutes from where Oak Ridge puts together his rubs and should have some soon.  I think it will be to hot for me.  My wife is a bigger wimp them me so I won't be getting any.
    It could be comparing apples to oranges but I just got a couple bottles of the Dizzy Pig "Ghost" rub a couple days ago.

    Haven't used it on anything yet but did do the "lick a finger and dab it into the rub" test.

    Didn't seem hot at first but it slowly became hotter. Wasn't too bad but as the saliva helped carry it to the back of my throat it did get a bit uncomfortable so I did pour a small glass of milk to calm things down.

    I think a light sprinkle on wings would be just right. 
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • fljoemon
    fljoemon Posts: 757
    Thanks @Ladeback69 for the recipe link. I bought a pack today, so I am sure I will use it as soon as I receive it.
    LBGE & Mini
    Orlando, FL
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    @Thatgrimguy - How did those ribs turn out? Sure wish that I could have hung around and tried them. They looked killer. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Nature Boy
    Nature Boy Posts: 8,687
    Heavy G, it mellows a tad as you cook it :)
    Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
    · Share on FacebookShare on Twitter
  • Tbent
    Tbent Posts: 225
    Nice! Love Oakridge. Ordered and looking forward to some wings with this. 
    Thanks for the heads up. 
    L, S, MM, Mini
    Washington, IL
    · Share on FacebookShare on Twitter
  • Mikee
    Mikee Posts: 897

    I like Oakridge's rubs as well. Ordered last week and had them hold the order until the Ghost Chile was available. Got an email today asking I many I wanted. With such a low production run, one is enough to give it a try.

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    This stuff is very good if you like some heat. As mentioned above, i use it as a secondary rub, when I want to kick the heat up a notch. On ribs, i like to add it to the bone/membrane  side of the rack, so that it hits your tongue first when you take a bite. I think I like their Habanero Death Dust more though. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,532
    I'm with Caliking and Habanero Death Dust. I'm on my 3rd package of it. Good stuff 
    "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
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    I like the Death Dust too. It's not very hot and adds a bit of a kick to my cooks when I use it. I ordered the Ghost rub to see how it compares. i have another brand's Ghost chile seasoning that I sprinkle on after cooks which adds an excellent bite.
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I've never tried the Death Dust. I'll have to give it a shot.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • kwdickert
    kwdickert Posts: 308
    their ultimate value sampler pack ships @4.95 with free shipping. Just ordered that bad boy. I requested that they drop the dominator rib rub and sub in the habanero sampler but i doubt they will. I don't like my ribs sweet so no need for that! But i do like things spicy as hell!
    Memphis TN - Large Green Egg
    · Share on FacebookShare on Twitter
  • cazzy
    cazzy Posts: 9,136
    edited December 2015
    Grim, how heavy do you go with black ops on Brisket?  I've tried it and was very unimpressed.   Outside of the Ghost Pepper rub, I've loved almost everything I've tried from my them, so I was disappointed when BO didn't do it for me.
    Just a hack that makes some $hitty BBQ....
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    cazzy said:
    Grim, how heavy do you go with black ops on Brisket?  I've tried it and was very unimpressed.   Outside of the Ghost Pepper rub, I've loved almost everything I've tried from my them.
    I put it on in an even layer then cake on fresh ground pepper over it to fill in.  I have only cooked 2 or 3 briskets since getting it (and probably under 30 briskets total in my life) So I may not have as developed as a palate as you do. But I did get a 5th place call after switching from salt/pepper and beef bouillon as my injection to Buther's Prime injection and using this rub. I had never been out of the bottom half the pack on brisket prior to this. And I freaking LOVED the brisket. But I have also gotten hellalot better at cooking brisket in this time period.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • jonnymack
    jonnymack Posts: 627
    Love their rubs, just got their new steak rub, anxious to try it.
    Firing up the BGE in Covington, GA

    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I just got an email stating they are already down to the last 225. So over 500 gone already.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter

Categories