Originally Posted by BBQ&Beyond
Ill take that wager and you'll lose. I am on the 3 eyz team and we use the rub straight out of the package on all the kcbs meats, no mixing, no added ingredients, no modifications. There is a case in the back of the truck and when we need more we go get a bag and empty it into the shaker.
What you're suggesting isn't cool and not at all what we do. Feel free to ask Dan, Chris, Dan Mc, or anyone who has ever seen us cook at a comp.
Do you ever change flavor profiles based on regions?
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken