First order from Big Poppa Smokers
 

Ordered some rubs and sauces as follows.

Money Rub - 14oz
Oakridge Habanero Death Dust 6oz
Plowboys Yardbird Rub
Big Bob Gibson's Habanero Sauce
Blues Hog Original Barbecue Sauce

Supposed to be here Friday. What others should I try next based on ya'lls experience?

Looks like you will be set for cooking up some fun stuff.

Simply Marvelous anything

Get some of the Simply Marvelous Spicy Apple! Great with pork.

This. And Slap Yo Daddy Chicken Rub is OUTTA this world good. You're gonna LOVE that BH Sauce.

I like Simply Marvelous Cherry Rub. The Happy Ending rub is good too.

BH Tennessee Red to go with that original.

Anything Simply Marvelous!

FTFY. :-D

Go ahead and get the 7-pak. They're ALL good.

I like 3eyz rub. But, I would suggest you use up what you got first. I have a bad habit of buying too much too frequently. I got a closet full of rubs, and I'm probably never going to finish half because I've already ordered more. I'll shamefully probably end up throwing them out. Experimentation can be fun, but it can also prevent you from getting in a good grove with one product or technique. You'll be constantly trying new stuff and never master anything.

Yeah go 50/50 with the Tennessee and Original BH. Just sublime.

I am a HUGE FAN of the BPS Jallelujah Bacon Rub and Little Louie seasoned garlic salt

Thank you, my next order will probably just be sauces I can't get around here.

Yes, I also have that problem and not just with Qing!


Thanks for the replies/suggestions everybody.

Matt

BPS Double Secret Steak Rub tastes awesome when mixed into ground chuck for hamburgers.

Try the EAT IPO sauce. Good stuff!

Well, I just ordered a Maverick ET-732 and while I was there I also took some of ya'lls advice and got these coming.

Blues Hog Tennessee Red Sauce
Simply Marvelous Sweet & Spicy Rub
Simply Marvelous Spicy Apple Rub

? about the Maverick. I'm going to use BobM's grommet mod on the 22.5 OTG and was curious where to put the grill sensor. TIA from a noob wanting to get better at this glorious art of cooking meat.

Matt