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Seasoning / Rubs
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kaikheremshi
Posts: 14
I am looking to try some new seasonings / rubs and was wandering if anyone had any recommendations. I am looking for anything that is good on beef, pork, or chicken.
Comments
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Meat Church - honey hog, holy cow, deez mutts
Killer Hogs
that's what I'm going through now. Would recommend allWar Eagle
XL Egg / AR Rig / Woo -
+1 ^^^
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
John Henry - from east Texas has some interesting rubs as does the forum favourite Dizzy Pig.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I like meat church on faster cooks. I find the flavor dulls too much on anything over 1-1.5 hrs.
i have had some great oakridge rubs on butts and ribs.
also had good luck with KJ rubs. -
Willing to make your own? Let me know and will send some blends.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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Always up for making my own.
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My new favorite on steaks and burgers is Carne Crosta from Oakridge. Family loves it too.XL BGE
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Dizzy Pig and Lanes BBQ are both greatXL & MM BGE, 36" Blackstone - Newport News, VA
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I swear by Mickey's coffee rub for poultry and rack of pork. For pork butts, I haven't found anything better than Bad Byron's Butt Rub. I try not to go crazy with new rubs when I already have a good supply on hand, but I have enjoyed the varieties of Dizzy Pig rubs I've tried thus far.Stillwater, MN
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I usually make my own rubs, but was completely out last cook. Wife volunteered me to cook two pork shoulders for her office pot luck and I was pressed for time. I stopped by Sam's Club to get pork shoulders and for I think around $5, I picked up this rub from Weber. I was very surprised at how well the flavor was in the finished product, so much so, that I kept my mouth shut about the seasoning until numerous positive comments came my way.
I'd definitely buy this again and recommend it for pork. It's savory enough to compliment beef IMO. I'm gonna give it a shot on the next brisket.Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife...
Las Vegas, Nevada! -
I have, and love all of the meat church rubs. If you're looking for something a little more unique, Dizzy Pig has some really nice ones with distinctive flavor profiles. I've found the John Henry's to be pretty good but the sugar content is rather high in many of them. I second the bad byrons. It's great for your low and slows. I've seen multiple people on here vouch for oakridge and that will probably be my next purchase
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@kaikheremshi, here are a few of my faves. 2 from the site. I have a thing about food products sitting in plastic, especially spices. Have used smokesniffer on both salmon and ribs and love the citrus notes. enjoy these!
BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie. -
Here is what I like a lot.
Beef - meat church holy cow with cash cow from big poppa smokers.
Pork - grand champion from Texas BBQ rubs.
Oakridge has some really good rubs also. -
@Jameson19 at $5 for 15 oz I am gonna have to give that one a try.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Many good Oakridge, need to try a few
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Dizzy Pig, Meat Church, Lanes BBQ
Chicken Breasts: Dizzy Pig Fajitaish, Dizzy Pig Mediterraneanish, anything by Lanes BBQChicken Wings: PlowBoys Yardbird, Dizzy Pig Shakin' The Tree, Dizzy Pig GhostPork Chops: Meat Church Honey Hog, Meat Church Deez Nuts, Lanes BBQ Sweet Heat, Lanes BBQ SignaturePork Butt: Dizzy Pig Dizzy DustSteak: Meat Church Holy CowXL BGE & 36" Blackstone
Instagram: BGEBrooke -
Look back thru the posts, threads like this are pretty common. Many, many good rubs and sauces out there.
For myself, I've been happy w. Dizzy Pig, John Henry's. some of Penzys. Both DP and Penzy's seem really fresh. Best sauce for PP, IMO is Blues Hog Tennessee Red.
Its taken me some years to start making a decent rub of my own. Rub basics are very simple. Sugar, salt, usually a lot of paprika and black pepper, onion and garlic powder, some cayenne. You'll find those in most prepared rubs. Paprika and black pepper tend to loose flavor during storage and longer cooks. If you come up w. a base blend, and have some whole spices ready for pounding, grinding, etc. you can get some remarkable flavors. Just a few fresh tellicherry peppers, allspice berries, or a cardamon, some cinnamon or a scrape of nutmeg can really build on the base.
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