I really like the Red Eye and want to try the IPA badly. 

Raging River, Cowlick, and Pineapple head to start.......but Shakin' the Tree, IPA, Mediterranean, Fajita, and Bayou are also good.

Get the little sample packs and try them all.  But you won't go wrong with ANY of them.

If you don't want to drive all the way to Manassas, there are a couple of stores closer that may carry their products. Boyce and Leesburg VA. Look at "Nearby Stores" on the DP site for addresses and phone. https://dizzypigbbq.com/zc5/store-locator/

Call first though. Some years ago, I went into a store that was listed as a vendor. They had no idea what I was talking about. 

Wish they made salt free versions of all their blends.

What do you cook the most?

I use their Dizzy dust for a lot of generic flavors so I would definitely pick up a bottle of that. 

After that get a bunch of sampler packs. Or you'll end up with a Dizzy collection you won't be able tog get through before you need more!  I have a lot I like but for specific things  

I do use the pineapple head and cowlick a lot and love the red eye express. 

I really enjoy these rubs.  I don't think you can go wrong with them.  As others said the sampler packets are a great way to try stuff.  The full size bottles for around $10 last a long time.

Dizzy Dust - my go-to for ribs, pulled pork, chicken. I rarely make my own rub anymore, I just use this.  My favorite all around rub.

Raging River - great on grilled salmon.

IPA - Also great on salmon and chicken.  Need to apply a little heavier than some other rubs to really get the flavor.

Bayouish - nice blackening seasoning with a little kick. (c/w paul prudhomme's blackening seasoning which is another favorite of mine - nice flavor and very mild)  Swamp venom - YUM.

Red eye Express andShaking the Tree ha resulted in my most complimented cooks. Raging River is great fog both salmon and pork. 

HeavyG said:

Wish they made salt free versions of all their blends.

Amen to that. The sodium count listed for each DP rub is for only 1/4 tsp. To me, such labeling is intended to mislead. DP's new Peking seasoning, for example, has 153 mg of sodium per 1/4 tsp, 612 per tsp! Molé has 200 mg, 800 per tsp. Cowlick has 170, 680 per tsp.

The baking soda people do it too, only worse! They list 1/8 tsp as a serving size! Who uses 1/8 tsp?! A full tsp of baking soda contains almost 1300 mg of sodium!! That's too much for this ol' boy.

It's amazing that the only DP seasonings that are sold in salt free versions are Dizzy Dust and Raging River. I know part of the reason is, Americans think they have to have a ton of salt in everything. The other part is, salt is a dirt cheap filler. If you're selling an 8 oz jar, the more salt you can fill it with the less it costs to produce. And you can STILL charge $12.75 for it.

Here's Meathead's article on why you should mix your homemade rubs without any salt (and salt separately). I do that, but my idea of salting separately is considerably different from Meathead's.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html

Soapbox mode, OFF. For now.

@Nature Boy

Mattman3969 said:

Can't believe there's no love for Tsunami Spin.  One of my favorites 

+1 for tsunami spin, just had a pork chop seasoned with it a couple of nights ago.  My most used are shakin the tree and red eye express.  The former for poultry and roasted veggies, and red eye for pork, lamb, and most of all, roasted veggies.  Toss some red eye with peeled, cubed sweet potato, butternut squash, or even carrots and it'll change your life.

stlcharcoal said:

Carolina Q said:

HeavyG said:

Wish they made salt free versions of all their blends.

Amen to that. The sodium count listed for each DP rub is for only 1/4 tsp. To me, such labeling is intended to mislead. DP's new Peking seasoning, for example, has 153 mg of sodium per 1/4 tsp, 612 per tsp! Molé has 200 mg, 800 per tsp. Cowlick has 170, 680 per tsp.

The baking soda people do it too, only worse! They list 1/8 tsp as a serving size! Who uses 1/8 tsp?! A full tsp of baking soda contains almost 1300 mg of sodium!! That's too much for this ol' boy.

Correct me if I'm wrong, but doesn't the government set serving sizes?  That's why a big candy bar is 2-3 servings, right?  I don't think the manufacturer or copacker has a choice.

I wouldn't get to bent out of shape on the baking soda.  I don't think I've ever used more than a tsp in anything.......And that was definitely going into something that was more than a single serving.  A tsp or two in a loaf of bread or batch of cookies that feeds 8 would be an 1/8 tsp, so it kind of makes sense to me.

I have no idea how the guvmint rules break down for these types of items but looking at the bottles of various rubs I have on on hand I see the serving size on the Nutrition Information label ranging from 1/4tsp to 1TB. One just lists the serving size in grams.

stlcharcoal said:

Carolina Q said:

HeavyG said:

Wish they made salt free versions of all their blends.

Amen to that. The sodium count listed for each DP rub is for only 1/4 tsp. To me, such labeling is intended to mislead. DP's new Peking seasoning, for example, has 153 mg of sodium per 1/4 tsp, 612 per tsp! Molé has 200 mg, 800 per tsp. Cowlick has 170, 680 per tsp.

The baking soda people do it too, only worse! They list 1/8 tsp as a serving size! Who uses 1/8 tsp?! A full tsp of baking soda contains almost 1300 mg of sodium!! That's too much for this ol' boy.

Correct me if I'm wrong, but doesn't the government set serving sizes?  That's why a big candy bar is 2-3 servings, right?  I don't think the manufacturer or copacker has a choice.

I wouldn't get to bent out of shape on the baking soda.  I don't think I've ever used more than a tsp in anything.......And that was definitely going into something that was more than a single serving.  A tsp or two in a loaf of bread or batch of cookies that feeds 8 would be an 1/8 tsp, so it kind of makes sense to me.

I just looked at the few commercial rubs I have. Some say 1/4 tsp, other DP type rubs don't even HAVE nutrition labels. It's still misleading, regardless of whose idea it was. Probably the McCormick's lobby, eh?

As for baking soda, I haven't had cornbread in 4 years. Or biscuits. Or anything else that calls for soda or powder. I know I probably could on occasion, but I choose to pass.