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Black Rubs

mr toadmr toad Posts: 759
edited June 2020 in Sauces, Rubs, Marinades
Asking for reviews, opinions, and suggestions for using "Black Rubs"
Rubs such as - Fogo Rub - Black Magic - and others
Thank you 0 MrToad

See no Evil - Hear no Evil - Speak no Evil
                    Smoke no Evil 

Comments

  • dmchicagodmchicago Posts: 3,115
    Your thread title says “rugs”. Not rubs. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • NPHuskerFLNPHuskerFL Posts: 17,629
    It's just activated charcoal. Then they add other ingredients to the flavor profile.  
    Nothing more nothing less.  Some like these rubs for steak because of the coloration and helps give a cheat crust.
    I've used Hardcore Carnivore from Jess Pryles a few times and it was good. Personally I like basic SPG, herbs and brown butter on a good steak unless I'm using it for some specific dish.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Big fan of Ms. Rubin’s Black Magic for steaks. The recipe came from a grocery store/old butcher shop in Montgomery,AL. It is a great product. 
  • lousubcaplousubcap Posts: 24,365
    I use HC Black as a supplement if I think the going in brisket rub is too light in color and I don't feel like crushing more black pepper.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • YukonRonYukonRon Posts: 16,553
    I use a rub called Gun Powder. You can find it now on Amazon. It goes well with most dishes, and unfortunately, on popcorn, it is awesome. I say unfortunately, because cutting back on carbs is over once you try that combination.

    For those that have done "The Blast" with us the last couple of years, that is what the tenderloin sliders with the sriracha bleu cheese dressing had on them.

    We would cook/smoke with pecan then slice/shave 2 or 3 whole tenderloins, never anything left to bring home.

    It is a bonafide enhancer to beef, chicken, pork, and seafood when grilling, salads, stews, whatever.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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