@@travismiles5885I like their voodoo and honey hog a lot but my God their fajita seasoning is saltier than pure salt. It's insane. They need to balance it out with about 80% less salt and more cumin and paprika etc.
I know this was a test of off the shelf rubs but I stumbled on an amazing rub ingredient some years back. You know that powder pack of apple cider you find around Christmas time? It is available year round in the same place you find instant hot chocolate in the store. Just tear open the packet and add hot water, poof apple cider. Well, I use the powder in my rub with some granulated garlic and onion, salt and pepper. Whatever else you like in a pork rub. I generally just sub the brown sugar with the apple cider powder. I figure we are going to spray it with apple cider vinegar and/or apple juice. Add it to the rub and it sticks.
Excellent video. I'm a SPG guy. I have a whole tub full of rubs and I still find myself enjoying dalmatian or SPG the most. Lately I have found that using S&P or SPG as main base, and then finishing with a rub as just an accent turns out awesome results. My ratio is about 75% S&P or SPG to 25% rub.
I'm a truck driver from Texas and have eaten ribs from many different BBQ joints across the USA.the best ribs I've had was from a little Jamaican place in Georgia they were the best flavored ribs that I've had
Thank you for making this video! I've been struggling trying to find a sugar free rub that will still taste great and seeing that salt and pepper still makes some great ribs makes my day!
This is awesome! Thank you! I have a Traeger smoker and use the methods that Matt at Meat Church preaches. Big fan of you guys and happy to have found you. Your rig looks awesome.
When you cook something often for a very long time the beauty of well executed simple versions of those dishes begins to trump all the bells and whistles sometimes added onto those same dishes. I am no chef, but have been cooking for 30 years. Born and raised on the Cajun Prairie I mainly cook braised meats and seafood in sauces that are served over rice. I have taught many people how to cook Cajun food. The process is more important than the spices. That is the real secrete to great food.
It never occured to me to even try just salt and pepper on pork ribs. Tried that today (with garlic powder and onion powder). It turned out great (well I overcooked them, but overcooked ribs are still good ribs). I think this is how I might be doing it from now on.
Next time you should do the same but in a blind test setting... Makes it way more interesting(And a cleaner test). Awesome video! Thanks for the info👍🏽
Thanks for the video Jeremy...gonna grab some Meat Church VooDoo this morning for the three racks going on my smoker today....I agree with you on the salt/pepper ribs
Great review! Didn't realize that rubs with more ingredients block smoke absorption, but that makes sense. I like a deeper smoke flavor as well, so I'm going to cut a rack of ribs in half and do 1/2 S&P and 1/2 of that VooDoo rub.
@@MadScientistBBQ I have to agree the simple salt and pepper rub came out on top (I used SPG). Although the SPG rubbed ribs didn't have the color in your video. Might have been because I was using charcoal and wood chunks vs. straight wood. Anyhow, you did a great video here and I hope others find it useful. Well done!
For the Salt & Pepper rub, is it just any kind of S&P or a specific style / grind? What is ideal ratio of Salt to Pepper? Would this same S&P only rub work well for pork shoulder?
I'm a sucklebusters man all day. Glad you enjoyed that Hog Waller! Its one of my go to's, along with their SPG. Excited to try a couple of those others once I run out of HW.
All of Victory Lane's rubs were created by Heath Riles, so they are very similar to Heath's rubs. He used to cook for Victory Lane's competition team but left a couple years ago to do his own thing. Can't say I blame him if they were making money bottling and selling his recipes.
Great job Jeremy, enjoyed the BBQ RUBS and both you guys opinions on the different types and flavors. It’s okay to have different opinions on taste. Thanks for sharing with us and keep up the good work and videos. Fred.
None of these commercial rubs can compare to ones with freshly ground homemade spices. Will never forget the first time I made Chili with actual home-toasted and ground Chiles. Makes an incredible difference.
Jeremy, thanks for this video!! Purchased the Suckle Busters & Holy Voodoo rubs & used your lard & butcher idea on some spare ribs trimed to St Louis style ribs. OMG Best ribs I've ever eaten & certainly best I've ever made (only 2nd time smoking ribs) Thanks for your teaching videos! Smoked a pork butt last week it was good too. Spilled a bunch of juice onto my shoe pulling it off my Oklahoma Joe's Highland. Dog got some good scraps. Thanks!!! From Lawson, Mo
Never seen scoring the membranes before, only simply taking them off. Is that just an efficiency thing or is there a benefit to scoring the membrane and not removing them completely?
A lot of restaurants will score the membrane. They do that because taking the membrane off a bunch of ribs can take a lot of time. Scoring helps out with tenderness as well as removing the membrane. I’ve scored before and I haven’t noticed a difference in the ribs.
EqualsDeath except when it takes 30, or 60. You know you get those pita membranes sometimes. Then multiply by 200 for some rib joints. And honestly, it’s often minimal difference, depends on your cooker.
Thanks for a great video and some useful rub suggestions. I've used several different rubs, but I plan to give simple salt and pepper (or maybe salt-pepper-garlic) a try. Some of my favorite BBQ restaurant ribs have a great smoke flavor, and I think I've been missing that.
Awesome video! I will be buying the holy voodoo based on your recommendation, I am new to owning a smoker and curious what you are spraying on ribs before foil. Thank you.
So this test has raised a question in my mind that I had never considered before; if too much rub blocks wood smoke then what about smoking the ribs for an hour and a half or so and then adding the rub so that you can get the rub flavor but also a good round of wood smoke?
@madscientistBBQ One thing I wanted to mention the Oakridge Dominator Sweet Rub you said felt muted out. I've found the reason for this was it was lacking salt, once I added some additional salt the flavour profile is insane! Honestly my fav sweet rub. I have the Holy Voodoo and is a great well balanced savoury rub for dry ribs. Thanks for the review this was really helpful 👊
Salt and pepper to start for more smoke. Wrap it in butter and brown sugar. Finish with a Memphis style sauce (ketchup, vinegar, molasses). Ultimate rib
The Kosmos rub used I usually use as another layer but not solo or a base layer. If you like just S&P, you should give the Kosmo's Q SPG a run on ribs. Its Salt, Pepper, Garlic and some MSG. And its probably my favorite rub for ribs or anything right now.
The flavor is in the fire. That’s why salt & pepper rules. Don’t ya know a proper pit has a firebox and no gas/electric, no pellets, no soaking the chips. Wood fire. I love your comment about the beer. Spot on!
I would like to see a comparison between when you apply the rub? I may just be stupid but in my mind it would seem that if you apply nothing and smoke for 1-2 hours the smoke would penetrate better. And then apply the rub unwrapped for 1-2 hours. The spritz and wrap?
Happy Holla BBQ Seasoning is really good as well, I used it the last time I smoked some ribs and they were fantastic! Meat Church Holy Voodoo is another good one!
Solid video and honest review. My only suggestion would be to try Code3Spices Sweet/Zesty 5-0 Rub, that is their competition pork rub and designed for pork. The Backdraft is a great rub but more as a layering rub or finishing rub rather than a stand alone. Keep up the great work
Kosmo’s is great accept for one thing that I’ll point out his sauces when there made have the pepper seeds in them so they come out hotter then expected and bitter from the seeds being crushed so small you can taste it . Top 3 contenders for me Kosmo’s 1 Heath riles 2 killerhogs 3 ... Kosmo’s plays with the oz’s on the bottles also don’t know what that’s about everything and everyone’s bottles should be 16 oz that’s normal. But maybe I’m crazy .
Great vid. Surprised no ones asking for Zero to Hero. I’ve tried a ton of rubs but still go back to that. Rib tickler is pretty great on ribs as well. Thanks for putting in the work!
Would love to see a cook off of the available Texas bbq joint rubs. Salt Lick has been my favorite rib rub. Blacks has been my favorite beef rub. Rudy’s/salt lick tied on poultry.
Good video Jeremy ... I purchased sum MEAT CHURCH HOLY VOODOO SEASONING afew wks ago...Is it primarily a pork r beef rub?? Could u do another rib comparison with using sum MEAT CHURCH DEEZ NUTS SEASONING & HONEY HOG SEASONING, PLOWBOYS YARDBIRD SEASONING, JP BBQ - JP LICIOUS RIB RUB, any seasoning from HEATH RILES BBQ ,& VICTORY LANE BBQ??
For those who want a breakdown:
Salt & Pepper (8:48): 8 / 9.5 - avg: 8.75
Oakridge Dominator Sweet Rub (9:58): 6 / 8.2 - avg: 7.1
Simply Marvelous Genie's Trinity (11:29): 9 / 8.7 - avg: 8.85
Pitts & Spits Ultimate (12:33): 9 / 8.9 - avg: 8.95
Suckle Busters Hog Waller (13:27): 9.5 / 9 - avg: 9.25
Meat Church Holy VooDoo (14:14): 9.5 / 9.2 - avg: 9.35
Kosmos Q Honey Chipotle Killer Bee (15:05): 6.5 / 6.5 - avg: 6.5
Code 3 Spices Backdraft (15:39): 7 / 7.3 - avg: 7.15
Caribeque Pork (16:39): 8 / 8.2 - avg: 8.1
Ranking based on averages:
Meat Church Holy VooDoo: 9.35
Suckle Busters Hog Waller: 9.25
Pitts & Spits Ultimate: 8.95
Simply Marvelous Genie's Trinity: 8.85
Salt & Pepper: 8.75
Caribeque Pork Rub: 8.1
Oakridge Dominator Sweet Rub: 7.1
Code 3 Spices Backdraft Rub: 7.15
Kosmos Q Honey Chipotle Killer Bee: 6.5
Jarek Kolanko
Thanks for this
Where do guys get your cloth gloves that are underneath the neoprene? Or should I ask, which cloth glove is the best?
You can go get the clock go off of that Home Depot or Lowe’s in the garden department
You are a hero for this 💪
Meat church!! 🤤👌
Meat church is the way to go, they are spot on with their rubs
Way too salty.
@@travismiles5885I like their voodoo and honey hog a lot but my God their fajita seasoning is saltier than pure salt. It's insane. They need to balance it out with about 80% less salt and more cumin and paprika etc.
I have all the Kosmos seasonings and was very surprised it scored so low. I absolutely love everything Kosmos
I know this was a test of off the shelf rubs but I stumbled on an amazing rub ingredient some years back. You know that powder pack of apple cider you find around Christmas time? It is available year round in the same place you find instant hot chocolate in the store. Just tear open the packet and add hot water, poof apple cider. Well, I use the powder in my rub with some granulated garlic and onion, salt and pepper. Whatever else you like in a pork rub. I generally just sub the brown sugar with the apple cider powder. I figure we are going to spray it with apple cider vinegar and/or apple juice. Add it to the rub and it sticks.
Interesting, I think I might have to give the cider a try. I heard Kool-Aid's good, too.
Interesting 🤔
Interesting
Interesting
Excellent video. I'm a SPG guy. I have a whole tub full of rubs and I still find myself enjoying dalmatian or SPG the most. Lately I have found that using S&P or SPG as main base, and then finishing with a rub as just an accent turns out awesome results. My ratio is about 75% S&P or SPG to 25% rub.
Carlos Lucero
Hmm I have never tried that. Great idea
Holy Voodoo and Hog Waller are my absolute favourite. We won some competition with the SB.
What’s “SB”?
@@jackwebb5917 SuckleBuster
I'm a truck driver from Texas and have eaten ribs from many different BBQ joints across the USA.the best ribs I've had was from a little Jamaican place in Georgia they were the best flavored ribs that I've had
Thank you for making this video! I've been struggling trying to find a sugar free rub that will still taste great and seeing that salt and pepper still makes some great ribs makes my day!
Slap Yo Mamma is a great no sugar rub. I like the white pepper version best
Sucklebusters SPG
Song kicked in while seasoning the ribs and I had to check to see what channel I was watching.
Cooking with RY uses same music - threw me too!
This is awesome! Thank you! I have a Traeger smoker and use the methods that Matt at Meat Church preaches. Big fan of you guys and happy to have found you. Your rig looks awesome.
When you cook something often for a very long time the beauty of well executed simple versions of those dishes begins to trump all the bells and whistles sometimes added onto those same dishes. I am no chef, but have been cooking for 30 years. Born and raised on the Cajun Prairie I mainly cook braised meats and seafood in sauces that are served over rice. I have taught many people how to cook Cajun food. The process is more important than the spices. That is the real secrete to great food.
I’ve been using kosmos chipotle killer bee on pork for a while. It is excellent!
tim vandyke
Maybe the rub was just old or something? Maybe I didn’t use enough?
Great video, as I learned a lot! Questions - How much S&P do you apply for seasoning? Coarse S&P?
Killer hogs should of been up there for sure
jak burton4 nah... I used to buy killer religiously then I tried kosmo never went back to killer
Malcom Reed is the man! Love THE BBQ rub. The hot rub and AP are incredible as well.
italianrelic totally agree I love Malcolm’s videos but Kosmos products are better! Dirty Bird is hot is on everything at my house
I agree..along with other meat church rubs.
Exactly
Cue Ry's Cooking intro music 😂
Igal Tabachnik
👍🏻 had no idea when I put the video together
Yes lol
It's probably some free generic youtube music
First thing I thought of also😄😄
I just bought the Holy Voodoo and Killer Hogs Hot BBQ, excited to try the both. Nice video.
All of the Killer Hogs stuff is solid. I just bought the "TX" rub; haven't tried it yet.
It never occured to me to even try just salt and pepper on pork ribs. Tried that today (with garlic powder and onion powder). It turned out great (well I overcooked them, but overcooked ribs are still good ribs). I think this is how I might be doing it from now on.
Thats called good ole SPG. every rub on the market just spins on that simple trifecta to call it their own.
What about eating or drinking a palate cleanser between each sample? That way each rub doesn't affect the next with lingering flavors.
Grizzleback07
Good call. Will do next time
@@MadScientistBBQ I think chugging a hoppy IPA in between each rib wouldve made a great palate cleanser. Prob change the dynamic of the video too
Next time you should do the same but in a blind test setting... Makes it way more interesting(And a cleaner test).
Awesome video! Thanks for the info👍🏽
Should of thrown some killer hogs in there!
Theorcman2008 man, you stole my suggestion Haha
killer hogs is amazing
Thanks for the video Jeremy...gonna grab some Meat Church VooDoo this morning for the three racks going on my smoker today....I agree with you on the salt/pepper ribs
Please make an episode 2, comparing the best sauces. 😊
this was awesome, extremely informative, concise, and fun.
Great review! Didn't realize that rubs with more ingredients block smoke absorption, but that makes sense. I like a deeper smoke flavor as well, so I'm going to cut a rack of ribs in half and do 1/2 S&P and 1/2 of that VooDoo rub.
BBQ & Brews
Awesome! Let me know how it goes
@@MadScientistBBQ I have to agree the simple salt and pepper rub came out on top (I used SPG). Although the SPG rubbed ribs didn't have the color in your video. Might have been because I was using charcoal and wood chunks vs. straight wood. Anyhow, you did a great video here and I hope others find it useful. Well done!
“One bite everybody knows the rules.”
I see you
Tyler Burns
😂
You gotta say one bite then eat the whole thing
This is awesome 👏🏼 I guess it all depends on ones preference, KILLER HOGS THE BBQ RUB is my number 1
For the Salt & Pepper rub, is it just any kind of S&P or a specific style / grind? What is ideal ratio of Salt to Pepper? Would this same S&P only rub work well for pork shoulder?
made my own the other day, Alaska Sitka smoked salt, Truffle Salt, Garlic Powder, Cheyenne pepper, black pepper. Amazing.
Great review and not surprised to see Hog Waller rank so high. Great rub!
I'm a sucklebusters man all day. Glad you enjoyed that Hog Waller! Its one of my go to's, along with their SPG. Excited to try a couple of those others once I run out of HW.
Killer Hogs, slapp yo daddy, victory Lane , Heath Rub. And I've heard Holy Voodoo. Hi from cal city ca.
All of Victory Lane's rubs were created by Heath Riles, so they are very similar to Heath's rubs. He used to cook for Victory Lane's competition team but left a couple years ago to do his own thing. Can't say I blame him if they were making money bottling and selling his recipes.
Ok i had know idea. Thank you
Great info!! I am a big fan of Heath Riles and Meat Chruch. Running with a Traeger.
@@kylebowers1531 Thanks for the info.
From Canada: Maritime Madness maritimemadness.com/
blues hog is definitely my go to
Their sauce is insane!
Caribeque is my favorite!!!!
I would have preferred blind taste testing.
Same
And about eight more tasters.
Absolutely! Bias is coming through.
Great job Jeremy, enjoyed the BBQ RUBS and both you guys opinions on the different types and flavors. It’s okay to have different opinions on taste. Thanks for sharing with us and keep up the good work and videos. Fred.
5:29 *Gold. Pure Gold.*
Jeremy you give the best barbecue advice in video keep it up
None of these commercial rubs can compare to ones with freshly ground homemade spices. Will never forget the first time I made Chili with actual home-toasted and ground Chiles. Makes an incredible difference.
Do this again with all S&P but different sauces!
I second this!
Agreed. Genius idea.
I disagree. Its just salt and pepper. Pointless to do a "rub" video if its just salt and pepper. Why even do a video?
@@40ozbeerbellydude you don't get the point. He's not talking about doing a rub video. He's talking about doing a sauce video. Good grief.
@@leoingle Take it easy some people just need everything explained in black and white. I have a few people at work like that.
I was here just for the voodoo rub review 💪🏽 been using it over a year!!
Do one of these for Tri-tip rubs! Fun to watch, thanks!
Jeremy, thanks for this video!!
Purchased the Suckle Busters & Holy Voodoo rubs & used your lard & butcher idea on some spare ribs trimed to St Louis style ribs. OMG Best ribs I've ever eaten & certainly best I've ever made (only 2nd time smoking ribs) Thanks for your teaching videos! Smoked a pork butt last week it was good too. Spilled a bunch of juice onto my shoe pulling it off my Oklahoma Joe's Highland. Dog got some good scraps. Thanks!!!
From Lawson, Mo
Never seen scoring the membranes before, only simply taking them off. Is that just an efficiency thing or is there a benefit to scoring the membrane and not removing them completely?
James Pullman yeah that was kind of odd to me also 🧐🤔🤔
A lot of restaurants will score the membrane. They do that because taking the membrane off a bunch of ribs can take a lot of time. Scoring helps out with tenderness as well as removing the membrane. I’ve scored before and I haven’t noticed a difference in the ribs.
Ryan Rodriguez it literally takes 15 seconds to pull it off
EqualsDeath except when it takes 30, or 60. You know you get those pita membranes sometimes. Then multiply by 200 for some rib joints. And honestly, it’s often minimal difference, depends on your cooker.
EqualsDeath dont act as if I’m the one who did that in this video lmao but just like that guy just told you.
Thanks for a great video and some useful rub suggestions. I've used several different rubs, but I plan to give simple salt and pepper (or maybe salt-pepper-garlic) a try. Some of my favorite BBQ restaurant ribs have a great smoke flavor, and I think I've been missing that.
Operation BBQ relief Sweet & Smokey !!!
Classic I just bought a bottle of holy voodoo. Great video 👍
Outstanding review! You guys make great videos! I loved the optional choices you chose to review! Thanks!!
Kosmo's rubs are the best!!
I find they taste too much like Lawrys Season All! :-(
I use meat church for almost everything! Glad to see it made your top list
So I like sweet rub which combo would you recommend
Awesome video! I will be buying the holy voodoo based on your recommendation, I am new to owning a smoker and curious what you are spraying on ribs before foil. Thank you.
A nice cold ipa and some bbq is the way to go 🍺
Add Buc-ees BBQ sauce to that Honey Chipotle Rub and that's a gamechanger
Hey Jeremy! Great video! What was the ratio of the salt and pepper for your rib rub? Thanks and keep up the great videos!
was waiting for cooking with ry to pop out of no where
i could listen to that song all day
It is hard to pick the best been you didn’t use it. That would be Killer Hog!! 😂. Great video.
that's your opinion..that is very bland unless you load it up like he does with salt and pepper first
I know it my opinion like this is your opinion.
@@RetiredBadge only opinion that counts is mine.....lol
Did your autocorrect kick in or did you just spell Lambert’s Sweet Rub ‘O Mine wrong?
I love Meat Church! Holy Voodoo is awesome. Honey Hog is also a great one for sweet ribs.
Totally agree, I want to try the honey hog hot next.
Just got some honey hog and the gospel this week. Can't wait to try it!
Have either one of you tried the salt lick rub on ribs if so what do you think about that
Spanglish Asadero al pastor rub then glazed with Tacticalories pineapple margarita salsa. Straight fire!
Great feedback. What kind of wood was used?
So this test has raised a question in my mind that I had never considered before; if too much rub blocks wood smoke then what about smoking the ribs for an hour and a half or so and then adding the rub so that you can get the rub flavor but also a good round of wood smoke?
It's totally doable. Most likely would want your binder heated up.
“You won’t hurt my feelings”.
Immediately has feelings hurt
@madscientistBBQ One thing I wanted to mention the Oakridge Dominator Sweet Rub you said felt muted out. I've found the reason for this was it was lacking salt, once I added some additional salt the flavour profile is insane! Honestly my fav sweet rub.
I have the Holy Voodoo and is a great well balanced savoury rub for dry ribs.
Thanks for the review this was really helpful 👊
I agree with you. Sometimes the simple solution is salt.
Meat Church Holy BBQ is AMAZING!
Salt and pepper to start for more smoke. Wrap it in butter and brown sugar. Finish with a Memphis style sauce (ketchup, vinegar, molasses). Ultimate rib
Blake Aquadro
I’ll have to try it that way. I’ve done similar stuff in the past but never tried to finish with a Memphis sauce
also major kudos to your video editor, superb job
The Kosmos rub used I usually use as another layer but not solo or a base layer. If you like just S&P, you should give the Kosmo's Q SPG a run on ribs. Its Salt, Pepper, Garlic and some MSG. And its probably my favorite rub for ribs or anything right now.
I do the same, base layer of spg, killer bee chipotle and Texas beef. Makes for a great crust and flavor
I've used almost all of the rubs that you used. I would have to say kosmos has my vote hands down. It's hard to find though.
You can buy it off his website. Expensive though.
#ItJustWins
The flavor is in the fire. That’s why salt & pepper rules. Don’t ya know a proper pit has a firebox and no gas/electric, no pellets, no soaking the chips. Wood fire. I love your comment about the beer. Spot on!
VOOO DOOO!!!
KOSMO is great too, but that Voo Doo from meat church is my favorites
we need a 2024 update for modern rubs bro 👍👍👍👍
I would like to see a comparison between when you apply the rub? I may just be stupid but in my mind it would seem that if you apply nothing and smoke for 1-2 hours the smoke would penetrate better. And then apply the rub unwrapped for 1-2 hours. The spritz and wrap?
Meat Church Texas Sugar is my goto. I make ribs when hanging out with the neighbors and they always love my ribs. Ill need to try the Voodoo.
S&P is the way to go. Everything else is objective and nuanced. I personally like sweet heat but who can really say. Good video.
Happy Holla BBQ Seasoning is really good as well, I used it the last time I smoked some ribs and they were fantastic! Meat Church Holy Voodoo is another good one!
scoring membrane vs. complete removal? Scored to save time or is that your preferred method?
I personally use a SPG first and then put Kosmos Killer bee without the chipotle and it’s really good
Those guys are good, and the ribs look absolutely fantastic 😊😊😊
This is why we use S&P here in Texas, the true flavors of the meat and smoke shine through.
I've heard you say s&p is your favorite. Now that I've done that and other seasoning, I see where you are coming from.
Great video and test. I’m a big fan of Meat Church and glad Matt Pittman’s product shined through.
What type of wood do you use? Hickory, mesquite, cherry, apple?
Salt and pepper all the way! Sometimes for a little extra flavor, I like Cavender’s Greek Seasoning along with salt and pepper.
Solid video and honest review. My only suggestion would be to try Code3Spices Sweet/Zesty 5-0 Rub, that is their competition pork rub and designed for pork. The Backdraft is a great rub but more as a layering rub or finishing rub rather than a stand alone. Keep up the great work
Born To Chef
Thanks for the info!
1:33. Anyone else rooting for him to spread it super evenly??
Kosmo’s is great accept for one thing that I’ll point out his sauces when there made have the pepper seeds in them so they come out hotter then expected and bitter from the seeds being crushed so small you can taste it . Top 3 contenders for me Kosmo’s 1 Heath riles 2 killerhogs 3 ... Kosmo’s plays with the oz’s on the bottles also don’t know what that’s about everything and everyone’s bottles should be 16 oz that’s normal. But maybe I’m crazy .
Awesome video. I definitely love playing around with different rubs.
Great vid.
Surprised no ones asking for Zero to Hero. I’ve tried a ton of rubs but still go back to that. Rib tickler is pretty great on ribs as well.
Thanks for putting in the work!
robert mainini
Thanks for the suggestion
Zero to hero and most powerful..those are my go to all the time..EAT BBQ
Paint those rims on the smoker! Awesome channel by the way 👌
Killer Hogs hands down 👍🏾🙏🏾
Thanks gents - BBQ-on!!
Would love to see a cook off of the available Texas bbq joint rubs.
Salt Lick has been my favorite rib rub.
Blacks has been my favorite beef rub.
Rudy’s/salt lick tied on poultry.
Good video Jeremy ... I purchased sum MEAT CHURCH HOLY VOODOO SEASONING afew wks ago...Is it primarily a pork r beef rub?? Could u do another rib comparison with using sum MEAT CHURCH DEEZ NUTS SEASONING & HONEY HOG SEASONING, PLOWBOYS YARDBIRD SEASONING, JP BBQ - JP LICIOUS RIB RUB, any seasoning from HEATH RILES BBQ ,& VICTORY LANE BBQ??
Great video. Salt and Pepper, what ratio please?
ive used the voodoo on chicken wings all the time.. great rub!
We love it on everything. But heck ya on the wings.
It's awesome bro..
What wood did you use?
Love this type of video great job man please do more of these kind with different meats Great job man
kyridgejumper
Will do
You gave me a good laugh 😂 with the Trump impression 🤣🤣🤣
😂😂😂
Better then the Tonite show.
Lol
What did you spray on the ribs before your wrapped them?