I have seen many different rub and seasoning manufacturers ever since diving deep into the BBQ scene. One of the brands that I have seen from the onset is The Dizzy Pig Barbecue Company. I’ve had my eye on their line of rubs and seasonings for quite some time. So when the opportunity came up to review their rubs, I jumped at the opportunity. This review focuses on their all-purpose Dizzy Dust.
(Image borrowed from The Dizzy Pig website)
The Dizzy Pig is based out of Manassas, VA and is currently in their 9th year of business (according to their website). It was founded out of a perceived need for high quality seasonings at reasonable prices. The Dizzy Pig has been referred to as the go-to manufacturer for Eggheads (a term referring to people who are loyal fans of the Big Green Egg). The line of 11 different rubs and seasonings are gluten free, MSG free, and additive free.
The picture below shows a good cross-section of the rub’s makeup. The rub has turbinado sugar and coarse ground kosher salt. There is also a coarse version of Dizzy Dust available which, as expected, is not ground as fine. The rub has an excellent balance of sweet and salty with just a touch of heat.
To the Meat of the Matter
I turned to a great canvas to try this rub out – pork chops. Three chops were seasoned and went on the grill. Two of the chops were sauced with Bill’s Best Organic BBQ Sauce (review can be found here), while the third chop was unsauced. My wife had one of the sauced chops, while I ate the unsauced chop. We were both pleased with the results. Excellent color and excellent flavor! The one thing I did find is that the rub does have a considerable amount of sugar, so don’t leave it over direct heat for too long. A good 3-4 minutes over direct heat per side will give excellent caramelization.