Dry Rub, Featuring Dizzy Pig®

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Why Dizzy Pig?

We buy fresh whole spices in limited quanities to assure they are as aromatic and flavorful as possible. Dizzy Pig rubs are better because we grind the essential oils just moments before the flavor and aroma is captured in our safety-sealed bottles. You can’t get fresher than that.
Dizzy Pig Rubs are being used by restaurant chefs, and have helped BQ teams win numerous awards on the competition circuit. These top cooks are tough to please, and we are honored that we make the rubs that great cooks reach for.
Dizzy Pig embraces the entire flavor spectrum with the use of exotic herbs and spices. Pink, green, black peppercorns, ginger, fenugreek, and star anise are a few of the examples. It’s partly these intriguing flavors that make our rubs stand out from the rest of the crowd.
We don’t like additives. You won’t see us dumping MSG or anti-caking agents into our rubs, or anything with a name you can’t pronounce. We have found our customers prefer a fresh, all-natural, gluten-free product for the meals they work so hard on.
We use no iodized salt, just coarse kosher salt goes into our bottles. Plus, we don’t oversalt the rubs. The salt content is generally less that 20%.

Find Your Flavor (Click to Sort):

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  • Cow Lick
    Cow Lick
    Cow Lick is all about beef. No sugar and a really nice peppery bite provides an awesome flavor. Light on the heat, it never overwhelms, but brings out the unique the flavor of the beef. Your guests will wonder what that great taste is! Try it with steaks, rib roasts, burgers and briskets.
  • Dizzy Dust
    Dizzy Dust
    Dizzy Dust is the all purpose rub designed for all of your flavoring needs.  Full on flavor but very low on heat. This is a mild rub on the heat scale. Try it with ribs, burgers, pork chops and chicken.
  • Dizzy Dust Coarse
    Dizzy Dust Coarse
    Dizzy Dust is the all purpose rub.  Making it ‘Coarse’ is designed for larger cuts of meat, or longer cooks. Full on flavor but very low on heat, this is a mild rub on the heat scale. Try it with Boston butts, pork shoulder, brisket, rib roasts, beef roasts, pork roasts, larger birds and hams.
  • Jamaican Firewalk
    Jamaican Firewalk
    Based on island jerk, Jamaican Firewalk has a hefty kick of heat rounded out by a citrussy tang and just a hint of the powerful and often overused Jamaican Allspice berries. This is a spicy rub! Try it with chicken, ribs and shrimp.
  • Pineapple Head
    Pineapple Head
    Pineapple Head is a perfect match for grilling pineapple. It’s good on any grilled fruit, or in a pie filling. Shake in on your vanilla ice cream, put it on your oatmeal.A sweet rub with a little heat, cinnamon and some earthy chilies and other savory notes. Try it on some grilled pineapple.
  • Raging River
    Raging River
    Raging River, while designed for salmon, is really an all purpose rub that seems to have very few limits.The flavor is slightly sweet but complex with definite citrus notes. Our best selling rub. Try it on: Salmon, chicken, pork, seafood and veggies.
  • Raising the Steaks
    Raising the Steaks
    Raising the Steaks is especially designed for beef, and is excellent on all cuts. It is a robust mix that was inspired by the popular Montreal steak seasoning mix with fresh cracked coriander and other fresh spices. It is sugar-free, so try it on a big thick rib eye steak.
  • Red Eye Express
    Red Eye Express
    I started building Red Eye around coffee, and was pleasantly surprised to find coffee is very flexible in a rub. The coffee translates to a slightly malty flavor in the finished product, and does not make the food taste like coffee.Try it with Rack of Lamb, steak and brisket.
  • Shakin’ the Tree
    Shakin’ the Tree
    Our new Shakin’ the Tree is very possibly our most versatile rub to date. While Shakin’ the Tree has a milder flavor profile than our other rubs, it holds up very nicely to a thick steak! Try it with chicken and all kinds of seafood.
  • Swamp Venom
    Swamp Venom
    Swamp Venom is all about the South, and goes very well on traditional BBQ cuts. Based on influences all across the South, it has a punch of heat enhanced by a mix of deep south herbs, chilies and spices. This is a spicy rub! Try it with ribs, pork, shrimp and catfish.
  • Tsunami Spin
    Tsunami Spin
    Our most unique offering, and uses several mid and far eastern influences for its special flavor. The sesame seeds give it a buttery mouthfeel and help to build a beautiful crust, and the aromatic spices come through with a well balanced splash of flavor. Try it with chicken, duck, seafood and veggies.

Is Your Mouth Watering Yet?

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