As a young boy, I helped my father build a brick barbeque pit in our backyard, where we were able to smoke 50 to 100 pounds of meat at a time. We would cook beef, chicken, lamb, squirrel, rabbit, and fish. Our family always sprinkled a dry rub on the meat. The recipe for the dry rub was a secret from our inner family circle. It took 50 years to get the recipe “just right.” The old pit we built is still operational after 50 years.

Our recipe keeps the meat moist on the inside while creating a succulent outer crust. We use a blend of spices that will actually marinate and tenderize the meat while the meat bastes in the refrigerator. It can also enhance soups, stews or vegetables dishes. Ole Man's Spice Rub & Seasoning is a unique product because it is low in salt so you can "Sprinkle dat" liberally without over salting your dish.

 

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