Chili Wet Rub. The rub comes in a convenient 14 ounce jar so you can easily give it a try. The picture above is the 7 pound jar which includes shaker holes. If you’re going to brand your rub as the ‘Holy Gospel’ of seasonings, it better be good. As well as being a famous manufacturer of grills and the OG king of pellet grills, Traeger also has their own line of rubs. While rubs with large amounts of salt and sugar can cause some moisture to come out of your meat, your about to subject it to hours of heat and smoke. Primary Flavors: Sweet, spicy, with a hint of coffee depth. It Is a Keeper is your source for quick, easy and simple recipes for busy families. Don’t be confused by the name “Bone Suckin’ Sauce”. Do you really want to be stuck with a 26 ounce jar of rub you wouldn’t give to your worst enemy? Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Costco Kinder's Buttery Steakhouse Seasoning So I rarely ever really check out the spices/seasonings at Costco to review because I feel like they’re kind of boring, however last time I was at Costco I picked up a new seasoning to try and today I’m happily reviewing the Costco Kinder’s Buttery Steakhouse Seasoning. Thankfully, this smokey and peppery offering from Meat Church really lives up to the hype. Primary Flavors (pork): Sweet and fruity. Flavour: Robust blend of herbs and spices. Main ingredients: Brown sugar, paprika, garlic, spices. Even though this is ideal for chicken, you can still get good results using this on pork and even dressings. Meat Church also does a range of other rubs you might also enjoy, such as the Cajun-inspired Holy Voodoo and the deeply southern Honey Hog BBQ Rub. On your next barbecue try rubbing a few ribs a day before. All of the Hardcore Carnivore rubs are MSG and gluten-free. When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted. While some would argue that cayenne pepper and spices isn’t 100% authentic Texas style, the combination works excellently for ribs, pork butt and even brisket. From the pink pig exposing his buttocks, to the slogan “a little Butt Rub makes everything better” we love everything about Bad Byron’s rub. A sugar-based rub from Lillie’s Q, the ‘Carolina Dirt’ adds a rich sweet flavor to beef, pork, chicken, and turkey. Crated to add some punchy flavor to brisket, steaks, hamburgers, tri-tip, and sausages, the Slap Yo Daddy ‘Moola’ Beef Rub contains a few ingredients that aren’t generally seen in BBQ rubs, such as Worcestershire sauce powder and shitake mushroom powder. Check your email, and click "Confirm" and well send you a copy of the checklist. You can experiment with different styles of rub without investing in a larger jar. Primary Flavors: Sweet, salty, and garlicky. This is a great option if you are just getting started with smoking meat. The surface has already been in a knife fight and there are gazillions of muscle fibers that have been sliced open. A word of warning to go light on this rub as it is definitely on the salty side. Main ingredients: Sea Salt, garlic, sugar, black pepper, chili powder, onion, activated charcoal. If you know of a delicious rub we’ve missed out let us know in the comments section below, otherwise stick around and learn some tips on the best way to apply your new rub, as well as all you ever needed to know about how long to apply a rub before cooking. Slap Yo Daddy BBQ Rub comes from the talented hands of TLC’s BBQ Pitmasters Head Cook Harry Soo. Rubbing a rub into the surface can’t hurt it one bit. We think this is a good thing though, especially on a big hunk of pork shoulder which needs a salty rub. Spiceology does a range of exciting spice mixes with original flavors, from their Black & Bleu mix with real dehydrated bleu cheese powder and Cajun blackening spices to their Maui Wowee Hawaiian Teriyaki rub make with real pineapple. Log in, Helpful Tips for All Recipes on It Is a Keeper. Primary Flavors: Balanced, sweet, smokey. If you’re a purist who always insists on making your own rub, give this one a go and see if it can change your mind. Main ingredients: Salt, chili pepper and other spices, sugar, dehydrated garlic & onion, paprika, natural hickory smoke flavor, citric acid. If you’re only just starting out, or if you don’t have time for experimental BBQ alchemy, the good news is there are plenty of excellent off the shelf rubs. According to Kosmos Q, the best way to describe their ‘Cow Cover’ Rub is “red,” but we think we can do a little better than that. In a world where every other company is using little plastic bottles, the old fashioned tin looks great in your kitchen. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! You can find these rubs in various sizes on Amazon, otherwise the guys over at BBQ Pro Shop stock a nice selection of rubs as well so check them out too. It’s a versatile rub that will work perfectly on ribs, pork butts and chicken. I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval. Lillie’s Q ‘ No16 Carolina Dirt’ BBQ Rub. Directions Heat grill on medium. Humbug. There is a lot of debate about “rubbing the rub” (this is all starting to sound rather dirty!) This three-pack of Snake River Farms’ signature rubs contains one 6.5 ounce bottle each of their Signature Steak Seasoning, Rosemary Roast Seasoning, and Perfect Pork Rub. The rub won’t make anything taste like BBQ fuel. This rub works fantastically on your standard chicken, pork, and beef and works exceptionally well with fish, shrimp, potatoes, eggs, and even pasta. And rubbing might just help the meat hold onto the rub better.”. Flavor: Sweet and peppery with just a little bit of heat. The rub itself is called No16 because it was the secret ingredient that allowed the Lillie’s Q team to win the Memphis in May BBQ championship in 2016. Contains mustard, coconut. Main ingredients: Sugar, salt, spices including paprika, dehydrated garlic, dextrose, celery, and spice extractives. What you need to know about applying a dry rub overnight. If this is your first time using it you might want to use 1/2 to 2/3 what you normally would and then adjust based on your preferences. There’s actually a bit more to know than you might expect. See full disclosure. Primary Flavors: Salty, peppery, and a hit of spice. Main ingredients: Garlic, rosemary, sea salt, onion, paprika, thyme, parsley. I always use a meat thermometor to test for doneness when cooking meat. Primary Flavors (steak): Salty and peppery. There are also bazillions of microscopic ridges, valleys, cracks, crevices, pits, pockmarks, and pores in the surface.