Preparation

1. Cut off any excess fat from the meat if necessary. For BBQ Ribs, remove the membrane off the back of the ribs.
2. Wipe your BBQ item with Olive oil on both sides.

Application

1. Evenly spread the rub on both sides of the BBQ item.
2. Some people use mustard instead of oil to bind the rub to the meat. Olive oil works better.
3. Be aware that when using oil you have to make sure you are not getting direct flames that will cause a flair up and you end up with burnt BBQ. If you are concerned, use aluminum foil on the grill and lay the BBQ item on the foil.
4. This Rub has very little salt unlike most rubs. So, don’t be afraid the meat will be too salty.

Cooking

1. Keep a meat probe handy and just make sure you don’t overcook your BBQ.
2. If you are cooking a brisket, you should only smoke this to about 165 degrees internal temperature and then pull it off the smoker and wrap it with butcher paper. Then put it back on the smoker and take it to about 205 degrees and then let it rest for at least 30 minutes or longer to make sure all the moisture stays in the brisket.
3. You can also use this rub for all types of meats in your oven if you don’t have a smoker or your BBQ is broken or it is snowing outside. You can make great food in the oven just take your time and don’t rush it.
4. If you're cooking chicken, you can use the rub alone or cover it with sweet chili sauce.