Myron Mixon Rub

If you travel frequently and tend to get achy and stiff immediately after spending hours on a flight or on the road, you need to pick up this muscle rub.You probably already know the spicy, minty smell of this analgesic formula — it’s a classic for a reason. It’s great to keep in your gym bag (and even your travel kit) to ease sore muscles and eliminate any stiffness. It works like magic every time!

You’ve probably seen a tube of this tried-and-tested analgesic in your parents’ (and yup, even your grandparents’) medicine cabinets, and with good reason: This stuff works. A combo of 4% camphor, 10% menthol, and 30% methyl salicylate in the Ultra Strength formula all work together to ease pain — everything from minor arthritis to back and muscle aches.You know this muscle rub is the real deal: It has over 52,000 five-star reviews on Amazon and comes highly recommended by doctors. The combination of MSM (or dimethyl sulfone, an inflammation-reducing supplement), vitamin B-6, and arnica aims to stop the acute inflammation at the root of your pain, rather than just masking it.

This paraben-free, medical expert-recommended muscle rub has both fast- and long-acting effects, so you’ll get lasting relief from muscle and joint pains. The menthol has a rather pleasant odor that dissipates quickly, leaving your aching body cool and calm.Eunice Lucero-Lee is the Senior Editor for Best Products, and is a beauty, astrology, and pop culture obsessive whose work has been featured in publications such as Cosmopolitan, Esquire, The Numinous, and woman&home, among many others. A (very) proud cat mom, she spends her time in Manhattan obsessing over celebrity natal charts, luxury skincare, and Scandi-noir, as well as finding the perfect K-Pop vid to save the day. She can order drinks perfectly in Korean.

Dr. Gertzog also recommends spot-testing on a small area first to ensure you don’t have any adverse effects or allergic reactions to the ingredients in the rub you wish to use.Arnica has long been renowned (as in, for over 200 years) as a plant that helps with bruising, swelling, and pain. Boiron’s arnica line channels these benefits in their pain relief products, and this water-based, non-scented, paraben-free gel is one of its best sellers. Being homeopathic, it has no contraindications or drug interactions, and a very low risk of side effects.

According to Dr. Ben Gertzog, PT, DPT, regional director of physical therapy for SportsMed Physical Therapy, topical muscle rubs can be used on nagging aches and pains, such as tight shoulders or sore lower backs, but should never be used on acute injuries, open wounds, bruises, or surgical sites. It’s also important to remember, he says, that “muscle rubs don’t actually treat or affect the actual muscle tissues, heal injury, or provide any lasting relief.” Instead, the massaging action combined with the cooling or warming sensation “distract” the nervous system to provide temporary relief. For this reason, if you have ongoing pains, he recommends seeing a qualified physical therapist or another healthcare professional for an evaluation and treatment plan.

The non-greasy formula absorbs quickly for fast pain relief from tired muscles and joints, and can be applied anywhere from head to toe — they actually recommend daily application to maximize its soothing benefits!Here at Atlanta BBQ Store, we are following all CDC guidelines as we pack the order and are making sure your products make it safely to you. Thank you for supporting our family business during these unprecedented times. We hope your family is able to stay safe and we hope to see you on the BBQ trail soon!

To get started, prep your ribs by patting them dry, removing the membrane, and trimming if your butcher hasn’t already. Cooking times can vary, so think of the 3-2-1 method as less of a recipe, and more of mouthwatering journey. As you move through the final steps, begin checking your ribs for doneness. You’ll know your ribs are ready when the internal temp is 185° – 190°F and if you poke a toothpick into the meat, it slides through with little or no resistance. Just like butter.1 hour of cooking unwrapped and slathered in barbecue sauce (or leave them dry if you prefer, but we recommend you spritz them with 50/50 apple juice and apple cider vinegar if you do). Lay the unwrapped ribs on the grill with the bone side down. You want to start checking for doneness within the first 20 minutes or so. As they get 20-30 minutes to being done apply and reapply as much barbecue sauce as you want. Towards the very end you can even crank the grill temp up, if you want to make sure your sauce gets nice and tacky.

3 hours of smoking. We generously coated every inch of the ribs with mustard and Pit Boss Sweet Rib Rub. Lay them on the grill bone side down and smoke at 225°F.2 hours wrapped tightly in foil. Some Pit Bosses add a liquid during this process and some don’t. We recommend trying both ways and letting us know what you think @PitBossGrills. For sweet juicy flavor add a little butter, brown sugar, and honey. Then, as your sealing up the foil, you can pour in a ¼ cup of apple juice for a steamed, tender texture. Place the foil wrapped ribs back on the grill flesh side down for 2 hours.

The big advantage of dry rubs, and the reason we love using them so much, is that they don’t add any additional moisture to the exterior of a piece of meat the way that a marinade does. Whenever you apply heat to chicken thighs, pork chops, or any other piece of protein, the moisture on the surface needs to evaporate before a sear can start to develop, so dousing them in liquid beforehand doesn’t make a whole lot of sense. A dry rub—which is, naturally, dry—is going to put you on a faster track to the beautifully-caramelized crust you’re after.

What is a dry rub though? Well, it’s exactly what it sounds like: A dry rub is a blend of seasonings and spices, without any wet ingredients, that you rub on meat. This might sound kind of like a dry brine, but we’re talking about something else entirely. Unlike a dry brine, which stays on a piece of meat for a long period of time before being rinsed off, a dry rub is usually applied to meat shortly before it is cooked.

We usually don’t like to use the word “dry” when talking about our food. But there are exceptions. A dry martini? Sure. Dry-aged steak? Absolutely. Dry rubs? Oh, yes. We love dry rubs. We prefer them to marinades almost every time. That’s right: When it comes to seasoning meat and developing a exceptionally-textured exterior, nothing beats a dry rub.

There are varying degrees of involvement when it comes to dry rubs. The simplest dry rub we find ourselves using is made from salt, pepper, and brown sugar, which delivers a solid dose of seasoning, flavor, and sugar to be caramelized. But that’s just the baseline. You can go in just about any direction with a dry rub, as long as you include a good dose of salt and sugar.As far as the other flavor enhancers we like to include, some heat is usually welcome—cayenne offers plenty of kick, but we also like the fruity muskiness of both sweet and hot paprika, or even mustard powder. A little bit of cumin, coriander, or black pepper lends some nice earthiness to the mix, and onion or garlic powder are almost always welcome. Crushed toasted fennel seeds, good dried oregano, tangy sumac—you can go in whichever direction you please, as long as you remember to keep a balance between all of the components. You don’t want a dry rub that’s 90 percent heat. No one’s going to enjoy that.

But while a dry rub is our preferred pre-cooking treatment for meat, there’s nothing wrong with incorporating a liquid element after you’ve gotten some browning going. We love brushing a glaze, be it a mixture of maple syrup and soy sauce or just some store-bought barbecue sauce, onto chicken thighs during the last few minutes that they’re on the grill or in the oven, creating layers of complex, concentrated flavor. And we’re all about finishing a grilled skirt steak with a pungent sauce once it’s cooked, rested, and sliced—nobody’s ever gotten mad about a drizzle of bright, herby salsa verde or chimichurri. So, yeah: It’s not that we have a problem with liquids, it’s just that we don’t want to apply them to proteins until after it’s gotten its sear on.Ingredients: Brown sugar, paprika, black pepper, cumin, garlic, sea salt, onion powder, hickory powder, cayenne pepper and other diabolically delicious secret spices, with less than 1% silica for anti-caking. Johnny Trigg was born in Alvarado, Texas, and is a world-renowned celebrity chef who spent anywhere between 225 days to a year on the road and competed in nearly 50 barbecue contests. His barbecue team, the Smoking Triggers, were fondly named the Godfathers of BBQ and the New England Patriots of the barbecue world. There are also renowned world-class female pitmasters to look up to such as Melissa Cookston and Lee Ann Whippen. These two female BBQ Pitmasters truly dominate the world of bbq with their roster of experience in major BBQ competitions. Melissa Cookston and Lee Ann Whippen have a roster of Pitmaster Championsip wins under their belts.BBQ pitmasters like Moe Cason, Tuffy Stone, Myron Mixon, Melissa Cookston, Eric Thomas, Lee Ann Whippen, and Aaron Franklin have paved the way for grill masters who want to work their way up in the world of barbecue. Alex’s favorite Dalstrong tool is one that is loved by all of us. It’s the Kiritsuke Chef’s Knife that is 8.5 inches in length and a stunning chef with a non-slip grip from the Omega series. Alex said that he fell in love with the Omega series and is a fan of the Phantom and Shogun series, too. Mel Chmilar, Jr. absolutely loves his Cimiter from the Shogun series. And, we get it. This knife is known for its spectacular edge retention, thanks to the blade that’s made with 67 layers of Damascus steel.

I like to describe this knife as the one for aspiring pitmasters and meat lovers who love getting their chef on and working through the most stubborn cuts of meat like pork butt and smoked food and BBQ delicacies.Eric is an experienced pitmaster, thanks to his year’s worth of experience in teaching, catering succulent barbecue foods like spare ribs and suckling pig, and his cooking skills.

The Dalstrong equivalent to this knife would definitely be the Butcher & Breaking Cimeter Knife that is 8 inches in length and will glide and slide along the most stubborn cuts of meat for a succulent final product of beef brisket with the most delightful brisket flat piece.Johnny’s appearance in the Barbecue Hall of Fame was quite special, as he won the Grand Championship and received the title of BBQ Pitmaster – Upstaging the other BBQ pitmasters that were a part of the contest.Aaron Franklin is a world-famous BBQ pitmaster who took the world by storm and is hands down, the best-known grillmaster. He started his own restaurant Franklin Barbecue with a $99 smoker before being termed as the ultimate BBQ pitmaster. Other famous grillmasters include Tuffy Stone and Johnny Triggs.He was featured on BBQ Pitmasters, a show on Destination America that is widely loved and watched even today. Eric is also known well for his infamous I-20 BBQ rub that won accolades in the World Food Championships that took place in LA in 2013.Made with the infamous high-carbon German ThyssenKrupp steel that is sharp, strong, and robust like no other knife in the game. The tapered blade along with its comfortable pinch grip is indeed, one for the books.

The knife has a show-stopping appearance, thanks to its military-grade G10 handle that is sturdy and durable. The blade is rust and corrosion-resistant which is a big factor to increase the durability of chef knives. This knife is ideal for working with spare ribs or pork meals.While this depends entirely on whose barbecue methods you relate with more, Aaron Franklin has made a name for himself – Starting with a $99 smoker grill before turning into a world-class celebrity chef that has numerous accolades and achievements to his name. The way I like to put it, a pitmaster is a barbecue enthusiast gone professional. These are people who know their way around a smoker or pellet grill. Whether it’s a side of authentic barbecue sauce, beef ribs, smoked brisket, crispy brisket flat ends, BBQ chicken wings, pig rib, pig butt, BBQ rib, or even smoked ribs and spare pork rib, pitmasters can bring a distinct flavor profile to these foods. Choose wood over charcoal any day. While there is a variety to pick from, as long as it’s hardwood or wood from a fruit-bearing tree, your meat will be evenly cooked with a well-balanced flavor profile.This breaking knife has smooth divots and scallops along its blade to decrease friction, as well as stop sticky meats like pork belly and beef ribs from sticking to it.

Big Mo’s jars, marinades, rubs, and sauces can be found in Walmart, which only makes sense since he has been actively partnering with Walmart’s Summer Rib Program which has been going on for an exciting 4 years.

You may have seen them on Destination America’s show, BBQ Pitmasters where pitmasters walked the audience through making everything from fresh ham and the most succulent smoked food. I’m here to walk you through all the tips and tricks to become a successful BBQ pitmaster.“It’s ready when it’s ready”. A phrase that is no stranger to pitmasters. While the ‘low and slow’ method is quite common, Aaron Franklin suggests pitmasters turn up the heat. Cooking at temperatures between 200º F and 250º F is perfectly alright, and isn’t necessarily a temperature to check out when you’re done smoking your brisket.Myron has won over a baffling 200 grand championships and 30 state championships. With 1,800 trophies to display to the world and a staggering 11 national championships, it’s safe to say that Myron Mixon is the king of beef briskets, pig BBQ, and mouth-watering barbecue sauces.Even pitmasters today who have made a name for themselves say that they’ll never perfect the art of barbecuing because it is a lifelong process of playing with meats, flavors, and marinades. In Aaron Franklin’s words, “You can make barbecue out of anything, so buy the best product you can afford, just don’t skimp on materials”.

But, before we dive into it, let me talk about these world-famous pitmasters and their favorite tools to work with, and for the Dalstrong Pros reading this, I’ll be walking you through the Dalstrong equivalent of these tools.

Aaron’s advice from the beginning for beginners in the BBQ world has always been “You can make barbecue out of anything, so buy the best product you can afford, just don’t skimp on materials”.He has been seen in the Cool Smoke competition where he was then chosen as a member of the judge’s panel on Destination America’s BBQ Pitmasters, quite similar to Myron Mixon.This breaking knife is ideal for folks who want to work with whole carcasses, especially when working with pork shoulder and large spreads of smoked food like briskets. This boning knife from the Shogun series is made with a Japanese super steel core that is known for its rust and corrosion-resistant nature. The durability of this knife is phenomenal, too. And, if that wasn’t enough already, some of Dalstrong’s Elite BBQ Pitmasters have shared their favorite Dalstrong products and we’re absolutely here for it.Guga, like us, is a fan of Dalstrong’s Shogun series! His absolute favorite is the 12-inch slicing and carving knife, thanks to its versatility and robustness that makes it incredibly easy to work with large chunks of meat.

There’s a variety of BBQ pitmasters that have made their way up the ladder in the food world. Whether it’s getting the texture right with pulled pork or a good char on beef or pork rib, these pitmasters can do it all. Let us dive into a little more detail about their journey.Tuffy Stone is known for cooking the best BBQ chicken wings in the world of barbecue pitmasters. Apart from making other great dinner recipes such as fresh ham and barbecue sauce plates, his go-to tool is a fillet or boning knife to tackle stubborn cuts of meat – Especially when he’s working with pork or beef to make pork butt or beef.

Tuffy Stone is yet another name that is very common in homes of those that love food, especially barbecue gold spots like pork belly, pulled pork, and spare ribs. Tuffy is a French-trained celebrity chef that has a keen affinity for the smoke that surrounds barbecue stations and pellet grills.

The blade on this staggering knife is made with 67 layers of Damascus. So, not only is it resistant to corrosion and rust, it has a non-slip grip that is pure perfection for pitmasters that need a more sturdy hand to carve their meats after hours of barbecuing!

Jabin P’s favorite Dalstrong pitmaster essential is this chef’s knife from the Shogun series. This knife is as sharp as a scalpel and engineered with a full tang and triple riveted design to last folks for decades on end. Check out all you have to know about this treasure.This can be difficult to pick up in stores, but can be found on Amazon in an economical 6 packs of 5 ounce tins. You’ll be glad it comes in a 6 pack after you’ve tried this rub. You’ll be looking for excuses to try it on everything. We would forgive you for thinking this was only for use on pork butts, the blend of onion, garlic, salt, pepper, paprika and smoked jalapeno makes for an excellent all-purpose seasoning. A sprinkle, rather than a rub, this mix doesn’t need to be rubbed into the meat and works just as well as a seasoning for pulled pork and fries as it does for slow-cooked ribs.If you’re only just starting, or if you don’t have time for experimental BBQ alchemy, the good news is there are plenty of excellent off-the-shelf rubs. Here are the best bbq rubs you can buy. Buying rubs online can be tricky. Do you really want to be stuck with a 26 ounce jar of rub you wouldn’t give to your worst enemy? Diversify your rub investment with this 3 pack containing Carolina, Memphis and New Orleans style rubs. 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. There are also bazillions of microscopic ridges, valleys, cracks, crevices, pits, pockmarks, and pores in the surface. The surface is far from smooth. Rubbing a rub into the surface can’t hurt it one bit. It is not going to lose any more juice than if you just sprinkle it on. And rubbing might just help the meat hold onto the rub better.” We’ve already spoken at length about how much we love Snake River Farms’ meats and their excellent delivery service, so we were overjoyed when they came out with their own range of equally great quality rubs.Unlike a lot of the deep south inspired rubs on this list, their Winemaker’s Napa Valley Rub is light and sophisticated, working better with chicken and fish rather than red meat. It also goes very nicely over some roast vegetables.

Named after the mythical apeman of the forests of North America, this gutsy rub goes especially well with red meat and creates a dramatic and delicious crusty bark.If you’d prefer something with a little more kick to it, then Lane’s also offer their Sweet Heat rub with Cayenne Sriracha Powder or, for the more hardcore spice lover, their SPF 53 Rub, which is guaranteed to make you sweat.

The flavor of the rub itself is relatively mild and natural, which means it works just as well on chicken as it does on a brisket. All of the Hardcore Carnivore rubs are MSG and gluten-free.

This is definitely a crowed pleasing rub. It’s mild enough that diners won’t find it too salty or too spicy. It’s also a versatile rub to keep in the pantry and can be used to get some flavor on veggies or seafood.The Hardcore Carnivore ‘Black’ BBQ Rub earns its name by creating a visually appealing black crust on your meat. Don’t worry. The rub won’t make anything taste like BBQ fuel. The blackness comes from food-grade activated charcoal made from coconut husks.

This is a great option if you are just getting started with smoking meat. You can experiment with different styles of rub without investing in a larger jar.

The smells oozing from the kitchen when you use this rub will have even the staunchest vegetarian drooling. It’s difficult to find in stores but you can pick up a 24.5 ounce bottle online for under ten dollars.The addition of espresso powder to the rub won’t make anything taste of coffee; it simply works as a flavor enhancer and adds a bit of the earthy depth you get in a good cup of java.

The Signature Steak is the perfect seasoning for your tenderloin without covering up that beefy flavor, the Rosemary Roast works on everything from turkey to fries, the Perfect Pork is a sweet slice of southern BBQ, and Santa Maria Style Seasoning is handcrafted to bring an authentic flavor to tri-tips.

If you’d like to try Traeger’s rubs, but want something a little more red-blooded, then Traeger also offers a smaller three-pack of their more traditional beef, pork, and poultry and prime rib rubs for you to sample.So you’ve just unpacked your brand new electric smoker. You’re probably already salivating thinking about what you’re going to cook first. While electric smokers offer great convenience, like all other smokers, they still need to be seasoned. So before you rip your new smoker out of the box, fire it up and throw in a…

For some reason, companies insist on limiting their rubs to one type of meat on the label. Even though this is ideal for chicken, you can still get good results using this on pork and even dressings. It’s not too salty which can also be a bonus.This rub is available in a variety of sizes so you can buy in bulk, or try a smaller pack. The picture above is the 7 pound jar which includes shaker holes. If that’s too large you can get it in 4.5 ounce and 26 ounce jars. It’s kind of ironic for a barbecue rub called the Salt Lick to be on the peppery side. 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. The rub is a combination of Meat Church’s ‘Holy Cow’ and ‘Gospel’ rubs. Meat Church listened to the customer feedback that said Gospel lacked punch, and Holy Cow was too peppery and combined the two to solve both problems.After winning the 2009 American Royal Invitational BBQ competition, Plowboys Yardbird rub has gone on to win it’s way into our best rub list. It’s a versatile rub that will work perfectly on ribs, pork butts and chicken.

There’s no way around it. Barbecue is a very time consuming hoby. But so long as you’ve got your temperature under control and your thermometers setup you might as well take advantage of that down time. And what better way to whittle away the hours waiting for your brisket to finish than reading about barbecue!…Used by the Championship winning Killer Hogs BBQ team and simply titled ‘The BBQ Rub,’’ this mix has been thirteen years in the making. The team continually refined the rub it in light of their successes at major barbecue competitions.

Lane’s BBQ Signature Rub is an all-around seasoning mix that you can literally apply to every part of a meal to bring out the best of its flavors. This rub works fantastically on your standard chicken, pork, and beef and works exceptionally well with fish, shrimp, potatoes, eggs, and even pasta.

While it says “rib rub” on the awesome tin it comes in, you can use this dry rub for seasoning pork, chicken and steak. In a world where every other company is using little plastic bottles, the old fashioned tin looks great in your kitchen.

One of the advantages of store bought rubs you can see here is the consistent grind size. This has a surprisingly large effect on the quality of your barbecue as the smaller particles you typically get at home loose their flavor faster. Humbug. There is a reason they are called cuts of meat. Meat is muscle that has been cut to remove it from the bones, fat, and other muscles. The surface has already been in a knife fight and there are gazillions of muscle fibers that have been sliced open. SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more.There is a lot of debate about “rubbing the rub” (this is all starting to sound rather dirty!) Meathead doesn’t think you should worry about this though: 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. If you don’t want to fuss around with a flimsy hand grinder, yet don’t want to turn your kitchen into a commercial butcher shop, then the STX Turboforce 3000 might be the sweet spot. In our test, the Turboforce 3000 breezed through 4lb of trimmed brisket in 7:27 and was ready for more. It also… This four-pack of Snake River Farms’ signature rubs contains one 6.5 ounce bottle each of their Signature Steak Seasoning, Rosemary Roast Seasoning, Perfect Pork Rub and Santa Maria Style Seasoning. Barbecue geeks really love to obsess over the smallest details. What could be more straightforward than applying a barbecue rub? There’s actually a bit more to know than you might expect.At the end of the day the texture and flavour of your barbecue has a lot more to do with how you cook it, and what sauces & rubs you apply. If anything applying a rub overnight will result in a slightly stronger flavor.

chicken, and turkey. 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.Slap Yo Daddy BBQ Rub comes from the talented hands of TLC’s BBQ Pitmasters Head Cook Harry Soo. Harry has, so far, won himself 27 Grand Championships and over 80 First Place awards in the US, Canada, Hawaii, and England, so he knows a thing or two about BBQ. In Aaron Franklin’s guide to smoking brisket he puts the rub on an hour before, while the brisket is getting up to room temperature. When advice varies by this much it’s more about personal preference. Everyone has a strong opinion on when to apply a rub. You’ll hear someone say to always apply the night before, while offers swear that you only need to apply a few hours before cooking. Lots of people will apply their rub right before they put their meat on.A good pair of bbq gloves are an essential part of any pitmaster’s arsenal. From arranging coals to moving food around a hot grill, you want to protect yourself. Not all grill gloves are created equally though. With a range of fabrics and lengths to choose from how do you know which is the best one to buy?…

But after tasting hundreds of different rubs and spending countless hours refining our recipe, we are confident our Pitmaster’s Pick can stand with the best of them.

Some pitmasters develop their secret recipe rubs, keeping it a closely guarded secret and only whispering it to their firstborn child on their deathbed.

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.You can’t walk down the aisle of your local grill shop without seeing the word “Infrared” plastered all over the place. While some would claim this is a hyped-up feature to sell more grills, there’s no denying that infrared burners offer of blistering heat for searing and even heat distribution But choosing the right infrared…

There are tons of recipes and how-to articles floating around the web about how to properly cook a brisket. Most will recommend that you wrap your brisket in the cook. Ever wonder why? Like most things in barbecue, there’s a lot of history and myth involved. We’ll do our best to explain when to wrap…

In no particular order, these rubs are the best of the best. You can play by the “rules” and follow the suggested proteins found on most labels, but these rubs have all been tried and tested with all kinds of meat.

Unlike some of the other rubs on this list, this one was formulated specifically for use with red meat, hence the name. You can also get the Cow Cover Rub as part of Kosmos Q’s Rub Combo, which includes eight other excellent spice mixes, including their famous Texas Beef and Dirty Bird HOT rubs.Indulging your taste buds with a savory rub is essential to enhancing your BBQ game, just as it is for mine. I strongly recommend this as the best BBQ rub out there to get that perfect balance of flavor.

Lawry’s will do the job extremely well if you need a chicken rub. This rub is specially made for chicken and poultry, and I found it brings out the best chicken flavor. I also successfully used it in burger patties.

This chicken rub is mild with only a touch of sweetness and heat, enhancing the natural chicken flavor when barbecued. I also used it with chicken in a stir fry and a chicken burrito.

The package size is 6.3 oz which isn’t the biggest on this list by far. But, you should use only about 1/4 teaspoon per serving so you’ll have enough rub for about 288 servings, which will last a long time.The ingredients are dehydrated garlic, turbinado sugar, evaporated cane juice, mustard flour, salt, and more. My favorite is the turbinado sugar, which made the sweet taste stand out.

I tried it with all kinds of meat: beef, pork, chicken, and seafood, such as shrimp. I even used it with eggs and pasta. It goes well with literally any food.