I have never used anything but salt, pepper, garlic powder, cayenne. These rubs seem to be on everybodys list, just got them from bbq superstore and big poppas. Which one would be best for my first attempt at pepper stout beef?
First time chuckie with bovine bold as unanimously recommended by the brethren
1 1/2 lbs jimmie dean hot carmelized red onion with yardbird rub
on a small hot fire