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

Recommended rub for smoked bologna

Knoxvols
Knoxvols Posts: 7
in EggHead Forum
Does anyone have a preferred bbq rub to use on a smoke bologna chub?
  Thanks 
· Share on FacebookShare on Twitter

Best Answers

  • GregW
    GregW Posts: 2,678
    Answer ✓
    I don't normally use a rub on bologna, but if I did, I think that I would use a variation of Amazing Ribs Memphis Dust- It's my go-to rub.
    The original recipe had Rosemary- I don't care for it in a rub and I omitted it. 

    3/4 cup firmly packed dark brown sugar

    3/4 cup white sugar

    1/2 cup Spanish Paprika

    1/4 cup Garlic Powder

    2 tablespoons ground black pepper

    2 tablespoons ground ginger powder

    2 tablespoons onion powder


    · Share on FacebookShare on Twitter
  • Ike
    Ike Posts: 402
    Answer ✓
    I do some bologna for family and friends.  I've always thought of it as a sausage and not needing a rub.  I've also found that it is better when you just smoke until the exterior looks like you want it, then when you take it off, wrap as soon as possible in foil.  When cool enough, put in fridge for at least 24hrs to allow the smoke flavor to even out throughout the chub.
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
    · Share on FacebookShare on Twitter
  • CtTOPGUN
    CtTOPGUN Posts: 612
    Answer ✓
     I used apply mustard and usually Malcolm Reed's THE BBQ Rub. General purpose with a bit of sweet and not much heat. I glaze with a sweet sauce like Sweet Baby Rays. Sometimes add some peach or orange marmalade to the glaze. I prefer less smoke profile so I cut thick and serve immediately. Sometimes a quick sear on the Blackstone once cut. So simple. Inexpensive. And GOOD!!!
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
    · Share on FacebookShare on Twitter

Answers

Categories