Pit Master Matt Barry (a Carolina native) blends his favorite multi-regional barbecue flavors for this Midwood Smokehouse rub recipe. It's good on brisket, pork, chicken or even fresh popcorn.
Recently viewed
Are you 18 years old or older?
Sorry, the content of this store can't be seen by a younger audience. Come back when you're older.
Join the Paper Skyscraper Newsletter!