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Favorite Dizzy P rub for steaks??

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Brahmabull
Brahmabull Posts: 54
in Beef
whats everyone’s favorite DP rub for steaks? I have a sampler I got for Christmas and I have about everyone they make. 

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  • Brahmabull
    Brahmabull Posts: 54
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    I went red eye express on mine. The others are what we usually use which is from a local place. 

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  • g8golfer
    g8golfer Posts: 1,025
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    I like raising the steaks and cow lick. I also put on some Jamaican Firewalk cause I love hot stuff. 
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  • RRP
    RRP Posts: 25,889
    edited December 2017
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    I'm a big fan of DP rubs, but when it comes to steak I prefer kosher salt as the only seasoning. OTOH I have won a couple steak grilling contests using DP Raising the Steaks rub where I was sure the judges were expecting some taste enhancer.
    Re-gasketing America one yard at a time.
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  • ColtsFan
    ColtsFan Posts: 6,340
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    I'm a Cow Lick fan
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    Red Eye Express.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • CoMoBGE
    CoMoBGE Posts: 374
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    Raising the Steaks for the win. I am not the biggest fan of coffee flavor on my beef. 
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  • bboulier
    bboulier Posts: 558
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    Raising the Steaks. Very nice enchancer.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • DialSquare
    DialSquare Posts: 34
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    Red Eye closely followed by Raising The Steaks. I generally dislike coffee, but my wife wanted to try Red Eye and now it's become my favorite. 
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Raising The Steaks
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • gdenby
    gdenby Posts: 6,239
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    For awhile, I used Raising all the time. But when I ran out of it, tried Cowlick again, and found I liked it a lot, and its become standard.
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  • pgprescott
    pgprescott Posts: 14,544
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    I like several mentioned above, but Raising the Steaks is my all around favorite. 
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  • boatcapt
    boatcapt Posts: 10
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    Cowlick hands down!
    Large Egg
    SS Smokeware Cap
    CGS Adjustable Rig
    CGS Spider
    Flame Boss 200
    Mini Max
    CGS Mini Max Woo
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Salt, pepper and a very light dusting of cowlick is the standard at our house.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Raising the steak here
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Stormbringer
    Stormbringer Posts: 2,072
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    1 tbsp red eye + 1 tsp cow lick.

    Or, if you can find it, the BGE branded Cosmic Cow, which was made by DP.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Seapointbakers
    Seapointbakers Posts: 64
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    I use about 50/50 raising the steaks and red eye. I put down the raising the steaks and top it off with the red eye.

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  • Chubbs
    Chubbs Posts: 6,929
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    Raising the Steaks
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited January 2018
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    Most of the time I will dry brine with salt for an hr or so then cook.  I’ll add Pepper, garlic and onion powder after the cook during the rest.   I’m pretty sure it was @paqman that turned me on to this    

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    @Mattman3969 is that so the rub doesn't burn when you sear?   I've started doing just salt until after the sear as well.   
    Milton, GA 
    XL BGE & FB300
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Yes.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Raising the steaks here too
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • YukonRon
    YukonRon Posts: 16,989
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    SPOG. Salt first, sear then Pepper, onion powder, and garlic during the cook.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Red Eye - and Game On
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Mattman3969 said:
    Most of the time I will dry brine with salt for an hr or so then cook.  I’ll add Pepper, garlic and onion powder after the cook during the rest.   I’m pretty sure it was @paqman that turned me on to this    
    This. Sorta. My dry brine is an insult to dry brines everywhere. First, just a tiny pinch on both sides, and only for 30 minutes or so. So little, I'm surprised I can taste any saltiness. Most probably wouldn't, but I do. After the cook, black pepper, sometimes garlic or herb butter.

    Tried a couple of DP rubs on steaks, home-brew steak rubs too. For me, nuthin' beats s&p.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • danv23
    danv23 Posts: 953
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    I've found the best for steak and brisket is Lawry's, Pepper, and Ms. Dash (real cheap at Costco!).  Both are left 24 hours on a rack, seasoned, uncovered, in the refrigerator.  Steaks reverse sear, obviously!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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