Ted Reader’s Bone Dust Drummies

For those of you who don’t know, Ted Reader is a Canadian chef and cookbook author and all round BBQ guru. The man has more BBQs and smokers in his back yard than I have pairs of socks! (I have a lot!) Check out his website here: www.tedreader.com

Bone Dust is his signature BBQ rub and I have been looking around locally for it but I never came across it until now.

So I hit the drummies with a bunch of bone dust…

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I fired up the Mini Big Green Egg and as it turns out, 8 drummies is about it’s max! I got the temp up to about 400 with the plate setter on and put the drums on.

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After about 12 minutes these things weren’t cooking fast enough for the sides… learning curve with the Mini I guess. So I took the plate setter off and dropped the temp on the Egg hoping they wouldn’t burn.

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I finished them up directly till they hit standard good to go temp (175-180F)
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We had these with some fresh Manitoba beets and a tomato caprese salad.

I have to say that I LOVED the flavour of the Bone Dust. Jackie said she found it a little salty, however I was a little heavy handed in applying it, so I would blame the chef and not the spice. I also like that there is no MSG or anti caking chemicals added to it. Just herbs and spices.

Great job on the rub Ted!

Happy Egging!
Brian

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2 thoughts on “Ted Reader’s Bone Dust Drummies”

  1. You are rocking that Mini, but them must have been some small legs. I dug back through some pics and the most I can find that I’ve cooked are 6. And they completely filled the grate. Never heard of that rub before. Going to have to keep my eyes peeled and see if I can’t find it. Might not be available down here in Texas, though.

    1. I could always send you some! It’s by a fellow Canuck so it’s likely you wont find it down in Texas.

      Some of those drums were on the small side, some were bigger. I manager to get 8. If they were all big, it might not have happened.

      I am loving the Mini. It’s perfect for after work. It doesn’t use much lump and it heats up fast and it works for most cooks.

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