For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
No alternative listicle for Thanksgiving turkey would be complete without either prime rib brisket on it.
I’m using a rub popular in Kentucky, where they barbecue the lamb.
Ray “Dr BBQ” Lampe to emcee Road Grub Throwdown series of motorsports food shows and competitions
I’ve been a Stubb’s BBQ sauce fan for a while now, so when the company asked me if they could send me some product to review, I was about as hesitant as you’d expect (i.e., I wasn’t). Stubbs sent in its original sauce, BBQ rub, and the spicy sauce for me to play with. When I test a product, I generally keep the recipes straightforward so as to get the clearest understanding of how well a sauce or rub does its job. Company founder C.B. Stubblefield being a Texas barbecue man, the sensible test here was beef.
This simple tri-tip rub was part of the Trash Can Smoker article I created over at Central. It’s very easy and still a favorite with my peeps.