I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name.
All-Purpose Poultry Rub
For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Cajun Rub
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.
Smoked Prime Rib of Beef with Three-Chile Rub
No alternative listicle for Thanksgiving turkey would be complete without either prime rib brisket on it.
Grilled Spring Lamb Chops with Kentucky Rub and Balsamic Reduction
I’m using a rub popular in Kentucky, where they barbecue the lamb.
First Road Grub Throwdown Launches in 2019 at Sturgis Buffalo Chip
Ray “Dr BBQ” Lampe to emcee Road Grub Throwdown series of motorsports food shows and competitions
Stubb’s BBQ Sauce & Rub | Review
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.
