Our Original 1932 Dry Rub allows you to cook like the pros! It tastes great on beef, chicken, and pork, and is the same recipe that we use on our meats in Lockhart.
Note: Dry rub is very concentrated so apply lightly. Use one teaspoon per pound of chicken, ribs, turkey, or pork. Use two teaspoons of rub per one pound of beef brisket.
(Click for a larger image)