If you’re looking to elevate your BBQ, Dizzy Pig Dizzy Dust Rub is the seasoning you need. It’s simple but packed with bold, balanced flavors that transform any dish.
Whether you’re grilling chicken, smoking ribs, or spicing up veggies, this rub delivers every time. Here’s how to make your next cookout unforgettable.
Why Dizzy Pig Dizzy Dust Rub Takes Your BBQ to the Next Level
Dizzy Dust BBQ rub is all about balance and versatility. It’s got a mix of sweet, savory, and just the right amount of spice.
You can sprinkle it on meat, veggies, or even popcorn, and it’s made with natural ingredients you can trust.
No fillers, artificial flavors or preservatives. Just flavor that makes your food pop.
How to Use Dizzy Dust Like a BBQ Pro
Getting the most out of Dizzy Dust is easier than you think. Here’s how to make your food stand out.
1. Dry Your Meat First
Pat your meat dry before you start. If it’s too wet, the rub won’t stick the way it should.
2. Don’t Hold Back
You want to cover every inch of your meat. Rub it in well and be generous. More is more here.
3. Let It Sit
Let the seasoning do its thing for at least 30 minutes. If you’ve got the time, leave it overnight.
4. Cook It Right
Low and slow is ideal for big cuts like ribs, but Dizzy Dust can handle a quick grill on chicken too. Experiment and find your groove.
Dizzy Pig Dizzy Dust BBQ Chicken Thighs
Chicken thighs are perfect for BBQ. They’re juicy, hard to mess up, and soak up flavor like a sponge. This recipe keeps it simple but hits all the right notes.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons Dizzy Pig Dizzy Dust Rub
- 1 tablespoon olive oil
Instructions
- Preheat your grill to medium-high heat (about 375°F). If you’re using charcoal, set up two zones: one for direct heat and one for indirect.
- Pat the chicken dry with a paper towel. Drizzle olive oil over the thighs and rub it in evenly.
- Coat each thigh with Dizzy Dust. Be generous—you want every bite to taste amazing.
- Place the chicken skin-side down over direct heat. Let it cook for 5 minutes to get that crispy, golden skin.
- Move the thighs to indirect heat, close the lid, and cook for about 30 minutes. Flip them halfway through. The goal is an internal temperature of 165°F.
- Take the chicken off the grill and let it rest for 5 minutes. This keeps the juices locked in and the flavor perfect.
Notes
Image credit to ©krazykitchenmom.
Featured image credit to ©dizzypigbbq.
