Big Bang BBQ rubs are built around a simple idea: the seasoning on brisket should not be the seasoning on a pork shoulder. Each blend comes with clear guidance on how to apply it and what to expect on the bark.
The launch lineup starts with two blends and leaves room to grow. Big Bang Beef Rub is made for brisket, beef ribs and tri-tip, where a bold crust matters. Thick Pig Pork Rub is made for pork butt, spare ribs and chops, where a touch of sweetness helps the surface color up.
Both blends are meant to be shaken on generously, since a large cut of meat has a lot of surface and a little bit of seasoning disappears into it. If you want to understand how the pieces of a rub fit together, the guide on building a barbecue rub walks through the logic.
Pat the meat dry with paper towels first. Surface moisture dilutes seasoning and slows crust formation. Then season all sides, including the edges and the fat cap, and press lightly so the rub stays put.
Some cooks season right before the meat goes on the smoker, and others season hours ahead so the salt has time to work into the surface. Both approaches are used by serious barbecue cooks. The right choice depends on your schedule and how much of a cured-surface texture you like.
Keep rubs away from moisture and heat in storage, and close the lid after each use.
Bark is the dark, chewy, deeply flavored crust on good barbecue. It comes from a surface that dries out, absorbs smoke and browns over hours. A rub supplies much of what browns and holds that crust together. Our guide to getting good bark covers spritzing, wrapping and airflow in detail.
Because sugar can darken quickly, a pork rub with a sweeter profile suits the lower, longer cooks that pork is known for. For a long brisket cook, a beef rub can lean on pepper and savory notes.
A good dry rub is not limited to a smoker. Use it on a grill, in an oven, on roasted vegetables or stirred into ground meat before shaping. Start lighter than you would on a brisket, taste, and adjust on the next batch.
Because the line is new, specific sizes and formats will be announced to the launch list first. If you are a store or kitchen owner, the wholesale page explains how supply inquiries work.
Rub builds the foundation and sauce finishes the plate. Our barbecue sauces were written to sit next to these blends, and our gift boxes put a rub and a sauce in the same package so a new cook can start immediately.
Cover the surface so the meat is evenly coated but you can still see the meat through the seasoning. Thick cuts like brisket take more than thin cuts like ribs, and you can adjust next time based on taste.
You can. The blends are named for the meat they were designed around, but nothing stops you from mixing and matching to find what you like.
Many cooks do, and many apply it right before cooking. Hours ahead lets the salt interact with the surface of the meat, while right before keeps things simple. Try both and compare.
Join the launch list using the form on the home page and choose rubs and sauces for home.
Tell us how you plan to use the line and we will write when it is ready to order.