A southern tradition is only as good as who hands it down to you. Being raised in South Texas afforded me the unique opportunity to be surrounded by great southern cooking. Although we could have come up with a rub that was traditional, you know chili powder, pepper and brown sugar, well that has been done. We wanted to provide you with a rub that had such a special flavor you would ask yourself "how did I cook without it?"

Now you've seen rub's for all different types of meat, right? Well we have a rub cocktail that is for everything and beyond. During the test phase people were using our rub for meals we would have never dreamed of.

The rub is the second most important part of the barbecue process; the smoking technique being the first. There are two main concepts to keep in mind when formulating your rub. 1).The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and 2). The proportion of sugar should not be excessive because it will caramelize and burn during smoking and leave a bitter taste. For this reason we do not use any sugar in our rub. Our rub should stand alone with no sauce or additional ingredient.