The Rub Down BBQ blog featuring recipes, pitmaster stories, grilling notes, and Your Rub Club beside a backyard smoker.

FRESH OFF THE SMOKER

Stories Worth Gathering Around the Grill For.

Recipes worth repeating. Stories worth telling. Pitmasters worth knowing. And occasionally, whatever Randy from Marketing talked us into publishing.
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Latest From The Rub Down

Thanksgiving table with turkey, roasted potatoes, Brussels sprouts, deviled eggs, stuffing, and seasoned vegetables.

7 Thanksgiving Dishes That Deserve a Good Rub

Looking for an easy way to make Thanksgiving more interesting? Here are 7 familiar holiday dishes that pair naturally with Your Rub Club seasonings.
The Late Night Rub with smoked brisket, ancho chiles and coffee in a barbecue setting

Why Coffee and Beef Work So Well Together | BBQ Rub Guide

Coffee and beef have more in common than you might think. Learn why roasted coffee, ancho chile, smoke, and fire make such a natural combination for brisket, steak, burgers, and...
The Right Hand Rub with smoked brisket, garlic and barbecue spices beside a smoker.

What Makes a Good All-Purpose BBQ Rub?

A great all-purpose BBQ rub needs more than versatility. Here’s how balance, savory spices, herbs, and mild chiles create a seasoning you can reach for again and again.
The Routine Rub salt, pepper and garlic seasoning with smoked brisket and garlic.

Salt, Pepper & Garlic: Why SPG Is a Barbecue Essential

Salt. Pepper. Garlic. Three simple ingredients that can handle just about anything you put on the grill. Here’s why SPG has become a barbecue essential.
Rubs on the Fly presentation showing humorous barbecue seasoning ideas during a Your Rub Club marketing meeting.

Rubs on the Fly | Randy from Marketing | Your Rub Club

Rubs on the Fly Management asked me to come up with a faster way to get Your Rub Club into more hands. I believe the results speak for themselves. —...
Smoked deviled eggs topped with barbecue seasoning beside a backyard smoker.

The Deviled Egg Made Us Do It

A classic deviled egg gets a little help from The Right Hand Rub. Savory, tangy, ridiculously easy to eat, and absolutely worth repeating.
Sliced smoked brisket with a dark bark served on a cutting board beside a backyard smoker at sunset.

Welcome to The Rub Down

Recipes worth repeating. Stories worth telling. Pitmasters worth knowing. And occasionally, whatever Randy from Marketing talked us into publishing.