While barbecue may be a southern tradition, Chicago has its fair share of pitmasters and fanatics. This robust blend makes for exceptional smoked ribs, pork shoulder, and chicken. Use three tablespoons of this barbecue rub for every pound of meat. For best results, coat meat in yellow mustard before applying the spice rub. This blend was previously called 'Gary Wiviott's Barbecue Rub.' Ingredients: Spices, paprika, garlic, Maldon sea salt, onion, kosher salt.
Paprika, garlic, salt, pepper, chiles, onion, oregano, thyme, chipotle, guajillo, habanero.
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Discovered this place on my trip to Chicago and it’s amazing!!
Haven't tried it yet but I know it's going to be great!!
In my opinion I think it would be great on chicken which I haven't tried yet. I had it on ribs without sauce and it just wasn't the great on the ribs. The next day we put sauce on them.
I love this rub. I use it on ribs, steak, chicken, any meat will be transformed with this spice seasoning. It does have a spicy kick. Very good
I didn't eat pork for about 20 years after raising our own pigs. The meat at grocery stores was mush after being frozen or smoked was over salted. I discovered the local butcher had fresh pork and started getting lions, ribs and even shoulder roasts. We also like it on BBQ'd chicken and goose.