I just wish they'd tell us how they're using the rubs. :wink:
Sterling, I understand not wanting to give away secrets, I'm not asking for that. And I do appreciate what has been given so far. But if you'd offer what you use on what and what base rub you use or what winners have used, you probably would see a jump in sales seeing how you are the only one selling BPS rubs.
I love your and Stephs products and many of them fill my cabinets, but I'd like to know how to use them best together and on which meats. It could keep me and others coming back before we give up and move on to the next rub.
Just food for thought.
here is another hint....grandaughter needs shoes......
big dolphin...buy the pack and I can buy my grand daughter shoes...just a joke
Here is a infographic from website....
https://www.bigpoppasmokers.com/bpsrubsinfographic
You pretty much answered your own question..do some trial cooks like everyone else and figure out what works with what..earlier this year I made the change to using BPS and SM rubs..since then we have racked up 6 GC's and 1 RGC using a combo of both of their products..I along with most here practice different flavors and rub combos..that's part of the fun of cooking!..you asking for more than what's already been given is like saying "hey your wife is Smokin hot!..but now can I see her naked?"..I hope this analogy comes across right and you get my point..that point is we as comp cooks put in hard work and tons of time perfecting what we do and those we share info with are our close friends..close friends we have built TRUST in..and trust doesn't come easy so I'm sure you can understand why you won't get exact anything..but I will give the following infoThanks for the tips, Sterling.
I'm not asking or demanding for exact recipes, that's the kind of stuff people pay good money to get and people make good money giving. But suggested pairings is what I'm looking for. On your site, say what Jallelujah Seasoned Jalapeno Salt goes well with. It says meat, well no kidding. Does it pair well with beef, pork, poultry, fish, all of the above, non of the above, etc., that's all I'm asking for. I don't want you to give away the farm or give away other teams recipes.
I understand what I asked, and I'm sorry if you took that as asking for your teams or other teams recipes, that was not my intent. I just want to know what goes well with what, that's it. A lot of rubs say something to the effect of "good with pork and chicken" or "good with chicken and fish" etc., a starting point. Once a good understanding of the rub is established, then allow each cook to branch out.
Something more than "meat" is what I'm after, a starting point, but not exact recipes.
..you asking for more than what's already been given is like saying "hey your wife is Smokin hot!..but now can I see her naked?"..