Apply liberally to any meat, poultry, or fish thirty minutes before cooking and you too can have blue ribbon results. Our Seasoning and Dry Rub is also great on vegetables or anywhere you would normally use salt.
Posted by David Stogsdill on 16th Aug 2015
Over the weekend I made 5 slabs of spareribs for my daughters birthday. The day before I prepared the ribs and put Bib Bob Gibson Bar-B-Que seasoning and dry rub. Place them in foil and ref. over night. The next morning and placed them on the pit for 5 hours then severed. Every one raved about the taste and enjoyed them very much.
Posted by Edward Forrester on 4th Jul 2015
I have purchased rubs and made my on concoctions over the last 30 years but after buying a bottle of this rub while checking out at BBGs I doubt I'll buy another. Perfect balance of salt, sweet, and spice. No one thing dominates. I just wish I had come up with it.
Posted by JR on 16th Mar 2015
I've used a lot of dry rubs on pork ribs and butts. It is the best rub that I have found across the United States ,with just the right amount of spicies to blend with a slight sweetness making it the perfect choice for pros or for weekend bbq masters.