BBQ BROS RUBS (Western Style) - Barbecue Seasonings - BBQ Spices - Dry Rub- Handcrafted BBQ Rubs for Grilling, Cooking & Smoking - Use as a Meat Rub, Dry Marinade, Rib Rub & Meat Seasoning - Great on; Steak, Burgers, Meat, Chicken, Pork, Beef, Brisket & Seafood - California Style - Texas Style - Kansas City Style

I enjoy barbecue. I have spent countless hours preparing, smoking and eating all kinds of meats. Lately, I have been getting rave reviews on my barbecue and in large part, it's because of the BBQ Bro's Rubs (Western).California Style Rub. I pour a healthy portion of this rub on a whole, trimmed tri-tip that I smoke with mesquite for a couple of hours. The garlic, salt and pepper are balanced and give the meat that West Coast flavor you'll find in barbecue along the Central Coast of California. I've used several others over the years, but this is my new favorite.Kansas City Rub. I've barbecued ribs for years. But it's only been since I started rubbing my ribs with the BBQ Bro's KC rub that I've won raving fans. The preparation is the key. Remove the silver lining on the back of baby back ribs, and then pour generous amounts of the KC rub on both sides. Smoke for four-to-five hours with hickory and oak wood. Wrap in foil and let stand for an hour. Do not add sauce. When you open the foil and serve, you'll have the most flavorful, fall-off-the-bone ribs you've ever enjoyed.Texas Style Rub. I trimmed a brisket, poured a generous portion of this rub on and let it sit overnight. Got up early the next morning and smoked the brisket in mesquite for over 11 hours. Wrapped in foil, and let rest for an hour. Voila! Tender, flavorful brisket like you enjoy in the Dallas/Fort Worth region. As good as it was (and it was very good), we decided we'd stick with the Tri Tip mentioned above (a lot less work and time with all of the flavor).The rubs are well-balanced with salt and spices and add a regional flavor to your barbecue. Yes, you will have to shake them thoroughly before you pour them because they tend to cake after not being used. It's not a big deal, and the flavors-added make this menial task worthwhile.

Most of the barbecue rubs we have found have a large amount of salt. These have some salt but not a great amount. They all taste a little different. They are trying to duplicate the types of barbecue that you will find in California, Texas and Kansas city Don't know how authentic they are in duplicating these tastes but they do taste good. We use them very often on meats and seafood. If you want to keep your salt level down these are ideal. The price is right-and they have a deal when you buy 6 which we did there is a discount. These are the Western style rubs. We also bought the Southern style-3 of each. Enjoy

I liked all three of these rubs, with the Kansas City and California dry rubs being the best. But the Texas-style rub? The first thing you taste is salt, then more salt, then a hint of spices, then salt again. It's just salt on top of more salt. The spices are there, but the salt just overwhelms them. I'll pass. But the other two are excellent. The Kansas City rub is a bit salty as well but at least there is enough sugar and spices to balance it out. Would definitely buy the California rub and Kansas City style again, but not the Texas rub. The only other problem, only the California rub was still 'loose', that is you could still shake it out of the container, But the other two were already 'caked' or starting to solidify into a mass that had to be broken up. This did NOT, as far as I could tell, affect the flavor, but it made me wonder about the freshness of the product.

Got these during the lockdown...I like most people have been staying home cooking, avoiding public places, and dining out. Can't say enough about these rubs..I've used them on ribs, brisket, pork butt, and in a drunken stupor I put some on a jelly donut. All in all great taste, great value for the money...BUY THESE....although...not recommended as a donut topping.

These were perfect for both myself and my wife. One Spicy with a little kick for me, yet non too spicy for my wife, These are great for those who like to smoke their meats and use it as a rub.

okay

Just yesterday, I put some Texas Style Rub on a rack of pork ribs and some Kansas City Rub on a pork tenderloin, slow cooked the meat in a smoker, and enjoyed the wonderful taste all afternoon (and I'll enjoy it all this week too!) My daughter, who was home from college over the weekend, tried some of the pork loin and declared it "professional quality." The rubs provide just the right amount of flavor and don't overpower the taste of the meat itself. I especially appreciate that they're low in sodium and that they're a great buy for the money.

Short story(not), My 1st born was graduating with her doctors degree and asked that I do a Texas BBQ cook for the party. (50 people), so I decided to use the BBQ Bros Rub for both the BabyBacks/St. Louis and the Brisket cooks. Had to do the cook a couple of day before the graduation, so I fired up the Smoker, and started the cook, 1st the 18 lbs Brisket (9 Hours) and the day later with 8 racks of baby back and ST. Louis ribs. Use two different rubs for the cook to spread out the flavors. Needless to say, it was a hit. Everyone loved both the brisket and ribs and did not use the bbq sauce as everyone was pleased with the native flavors these rubs added to the cook. No, Salt, No sauce, just the way they were. When packing up to head home, all of our meats were gone. Testament to flavor!