3x recipes for rubs

Rub recipes for beef, vegetables & chicken

Although you can buy many ready-made dry rubs, it is much more fun to prepare one yourself. It doesn't require much and chances are you already have all the ingredients in your cupboard. In this special, Big Green Egg expert Ralph de Kok will show you how versatile and tasty these rub recipes are and that a chicken rub would also work well for prawns and spareribs.

Open Flavour

The versatility of rubs

Rubs are great for adding flavour! Spareribs definitely require a great rub but there are other types of meat and poultry, and even vegetables, that could certainly use the boost provided by a rub. It is very easy to make them, especially if you have a good recipe as point of departure, which you could adapt to suit your own taste.

Dry rubs are often nothing more than a mixture of salt and spices, often with brown castor sugar or cane sugar and some additional seasoning in the form of herbs, lemon zest or coffee beans. You could very easily grind the coffee beans in a manual coffee grinder and the same applies to whole spices, such as peppercorns. Rubs are usually ‘rubbed’ into the meat before cooking it. The easiest way to do this is to place the (homemade) rub in a salt shaker, sprinkle it evenly over the ingredient and press it in gently. Another option would be to first brush the meat with a thin layer of sunflower or mild olive oil to make sure that the rub will stick. As to the quantity, always remember that the flavour of the rub must not be too dominant in comparison to the ingredient you are using it for. For example, in comparison to pork neck, you would need a substantially thinner layer of rub for chicken wings.

Rubs and their ingredients

The different ingredients each have their own function. The herbs and spices ensure flavour and, in some cases, also colour. As is the case with salt, sugar is added for more reasons than just flavour. Heating the meat will cause the sugar to caramelise, which will aid the formation of a good crispy layer, which is often sought after where meat and poultry are concerned. Do pay attention when grilling ingredients with a rub containing sugar. When the temperature is too high (i.e. when it exceeds 180°C) the sugar will burn and adversely affect the flavour. Salt is more than just a natural flavour enhancer. Salt is known for its ability to extract moisture from ingredients, but after more than half an hour, the moisture, including the flavours, will again be absorbed by the meat. For this reason, it is important to immediately start preparing the food after rubbing it, or to wait at least two hours before the majority of the moisture has again been absorbed.

Always available

Rubs come in many varieties and can be used in different ways. One is more suitable for beef, while the other combines perfectly with poultry, fish or vegetables. A basic rub will suit everything. Depending on what you want to prepare, you can either use rubs as a rub or only for flavouring. After all, the rub’s ingredients will always guarantee a good flavour combination, even when you sprinkle the mixture on the ingredient after preparing it, or if you work it into the dish. When you prepare a specific rub for the very first time, you will probably follow the recipe quantities to the letter. Once you’ve tasted it, you can adapt the flavour to your personal taste. Do you prefer something a bit more spicy? Feel free to experiment and use a bit more cayenne pepper, for example. And once you’ve found the ultimate recipes? Make large quantities of them so you will always have tasty and homemade rubs on hand.


Côte de boeuf with steak rub  


Serves 4
Advance preparation time: 60-75 minutes
Preparation time: approx. 75 minutes


1 côte de boeuf of 1 kg

For the rub:

1 tbsp coarse sea salt

½ tbsp thyme leaves (fresh or dried)

1 tsp rosemary needles (fresh or dried)

1 tbsp smoked paprika powder (pimentón)

1 tbsp fennel seed

½ tbsp dried green peppercorns

½ tbsp garlic powder

½ tbsp brown castor sugar


Stuffed pointed peppers with vegetable rub


Serves 4 when using medium-sized peppers, or 10 (as a party snack) when using mini peppers
Advance preparation time: 20 minutes
Preparation time: 25-30 minutes

4 medium-sized or 10 mini pointed peppers

For the rub:

½ tbsp coffee beans

½ tbsp fine sea salt

1 tsp black peppercorns

1 tbsp smoked paprika powder (pimentón)

1 tbsp cumin seeds

½ tbsp mustard seeds

1 tsp coriander seeds

1 tsp chilli flakes

For the stuffing:

8-10 mushrooms

10 green olives, pitted

10 black olives, pitted

200 g grated (mature) cheese


Crispy chicken with basic rub


Serves 4
Advance preparation time: 20 minutes
Preparation time: 35-45 minutes


4 chicken legs or 8 drumsticks
olive oil
barbecue sauce of your choice, e.g. white barbecue sauce

For the rub:

½ tsp cumin seed

1 tbsp paprika powder

1 tbsp fine sea salt

1 tbsp garlic powder

1 tbsp brown castor sugar

½ tbsp onion powder

½ tbsp dried thyme

½ tbsp lime zest

1 tsp chilli flakes

½ tsp cayenne pepper


Côte de boeuf with steak rub 

If you want to use the convEGGtor to cook a large piece of meat (beef) slowly and indirectly, you can opt to rub the meat beforehand. There is no risk of the sugar and any hard herbs and spices, such as thyme, rosemary and peppercorns, burning and giving the meat a bitter taste. However, this can happen when you start grilling the meat. For this reason, we will only sprinkle this rugged côte de boeuf with a tasty steak rub, for use on all types of beef preparations, after it’s been cooked. While the meat is resting, the released warm fluids and steam will ensure that the herbs and spices soften, causing a great deal of flavour to transfer in a relatively short time.


Ignite the charcoal in the Big Green Egg and heat to 70-100°C. To prepare the rub, sprinkle the sea salt in the Round Drip pan. If necessary, smoke more salt than required for future use; smoked salt will taste great on any product.

Sprinkle a handful of Hickory Wood Chips over the smouldering charcoal and place the grid in the EGG. Place the Drip Pan with the salt on the grid, close the lid of the EGG and smoke the salt for 45-60 minutes. If you are smoking a large amount of salt, occasionally stir the salt while smoking it.

Remove the Round Drip Pan with the salt from the EGG and put one tbsp of it in a mortar. Add the other ingredients for the rub and crush finely in the mortar. Make sure to thoroughly mix them.

Take the grid from the EGG, place the convEGGtor and replace the grid. Heat the EGG to a temperature of 120°C. Cut off an edge of fat from the côte de boeuf and carefully make crosshatch cuts. Place the piece of fat on the grid of the EGG for 1 to 2 minutes so that the fat melts somewhat.

Rub the fat over the grid, place the côte de boeuf on the grid and place the piece of fat on the meat. Close the lid of the EGG and let the meat cook slowly for 30 minutes.

Remove the fat from the meat, turn the meat over and place the fat back on top. Placing the fat on the meat makes the meat even more flavourful. Close the lid and let the meat cook further until a core temperature of 46°C has been reached. At the end of the preparation time, the côte de boeuf will be cooked medium-rare to medium. Check the temperature using the Instant Read Digital Thermometer.

Remove the meat from the EGG, cover with aluminium foil and use the EGGmitt to remove the stainless steal grid and the convEGGtor. Use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG, close the lid and heat up the EGG to a temperature of 250°C.

Grill the côte de boeuf for about 2 minutes on each side. Remove the meat from the grid and sprinkle the rub on both sides. You would need about half to a whole tablespoon for this (keep the remaining rub for future use). Loosely cover the côte de boeuf with aluminium foil. Leave the côte de boeuf to rest for 10 minutes and then cut the meat in attractive slices.


Stuffed pointed peppers with vegetable rub 


In contrast to many other rubs, this delicious vegetable rub does not contain sugar, making it ideal for grilled vegetables, from asparagus to Portobello mushrooms. To achieve a great-tasting result, brush the vegetables with a bit of sunflower or olive oil and sprinkle the rub over them. In this case, however, we will use the rub to add flavour to the stuffing.

Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 180°C. To prepare the rub, finely grind the coffee beans in a coffee grinder. Place the finely ground coffee and the other rub ingredients in a mortar, crush finely and mix thoroughly.

For the stuffing, finely cut the mushrooms and olives and mix them into the grated cheese. Add 2.5 tbsp of the rub (keep the remaining rub for future use). Cut a strip from the side of the pointed peppers when using medium-sized peppers, or cut the head off the peppers when using the mini variant and remove the seeds. Place the mini pointed peppers in the Jalapeño Grill Rack & Corer Set and replace the head of the peppers, if desired.

Place the medium-sized stuffed peppers on the grid, or place the Jalapeño Grill Rack & Corer Set on the grid. Close the lid of the EGG and allow the peppers to cook for 20-25 minutes until done.



Instead of pointed peppers, you could also stuff jalapeño peppers.


Crispy chicken with basic rub 

This rub recipe is not only suitable for chicken, you can also use it for spareribs, pulled pork, pork fillet and even prawns. You can, but don’t have to, let the rub be absorbed into the meat before cooking it. Leaving the rubbed chicken to marinate in the refrigerator for two to three hours will intensify the flavour.

Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 200-210°C. To prepare the rub; finely crush the cumin seeds in a mortar and mix thoroughly with the other rub ingredients.

When using chicken legs, apply the rub under the skin of the thigh by carefully lifting the skin. This will bring the rub into contact with the meat, making it extra tasty. You can apply the same method on all cuts of chicken that have a larger piece of skin (note: this does not apply to drumsticks or chicken wings). Brush the outside of the chicken with a little bit of olive oil, sprinkle the rub over the chicken and press it in gently. Keep the remaining rub for future use.

Spread the chicken legs and/or drumsticks over the grid, close the lid of the EGG and roast the chicken for approx. 20 minutes.

Turn the chicken over and roast for another 15-25 minutes. Remove the chicken from the EGG and serve with the sauce.



You could, of course, apply the rub to a whole chicken. Here as well, gently lift the skin to rub the rub between the meat and the skin, and also rub some into the chicken cavity. Lightly brush the skin with olive oil, sprinkle the rub over it and gently press it in. Gaar de kip op een Vertical Poultry Roaster of Sittin’Poultry Ceramic Roaster en houd een koepeltemperatuur van ongeveer 180-190 °C en een bereidingstijd van 60-75 minuten aan.


Jalapeño Grill Rack & Corer Set

Jalapeño Grill Rack & Corer Set

Jalapeño peppers or Italian sweet peppers are often halved lengthwise to be filled, grilled and served. 

Round Drip Pan

Round Drip Pan

This multifunctional, aluminium round drip pan is used to place on the convEGGtor under the grid to catch released grease and moisture.

Instant Read Digital Thermometer

Instant Read Digital Thermometer

The Instant Read Digital Thermometer has a range of up to 232°C 

Cast Iron Grid Lifter

Cast Iron Grid Lifter

Securing the Cast Iron Grid Lifter by rotating it a quarter of a turn enables you to quickly and easily put the Cast Iron Grid into the Big Green Egg and lift it out again.



The EGGmitt is suitable for both right and left hands.



The ceramic convEGGtor works as a heat shield, protecting the food from coming into direct contact with the heat source.


Cast Iron Grid

Cast Iron Grid

The Cast Iron Grid lends your food that characteristic grilled taste. 

Wood Chips

Wood Chips

By sprinkling soaked wood shavings over the glowing coals you can smoke your ingredients and dishes to perfection, boasting loads of extra flavour. 

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