BBQ RSN STK RUB 7.1OZ

A lot of spice companies say their flavor can’t be beat, but that’s only because their customers haven’t yet tried Dizzy Pig. We take it personally, getting intimately involved in every stage of the process. Not only do we choose and blend the spices, we test them relentlessly on a huge range of recipes to make sure they hold up. The truth is, the art of blending flavors offers so many possibilities. We’re always searching, testing, tasting… and listening to feedback on our spice blends from our customers. Every day, we discover new facets and expressions of spices. In 2000, two guys with a passion for BBQ met on a forum for ceramic smokers/grills – Chris Capell and Mike Kerslake. Store bought rubs and generic spice blends did not impress. So they created their own blends using whole spices they ground themselves. The first five seasonings were released in 2003 to rave reviews, and Dizzy Pig became a trailblazer in the small-batch craft seasoning industry. You’ll never find MSG, preservatives, anti-caking agents or unmentionables in our seasonings. cow’s milk, eggs, peanuts, tree nuts, fish, shellfish, soy or wheat near our spices under our own, allergen-free roof. , grinding whole spices moments before bottling, capturing the goodness and flavor of each essential oil. The Dizzy Pig Competition team, , has racked up 15 grand championships on the pro BBQ circuit. Maryland pit beef is round roast cooked over charcoal, with a crunchy slightly charred exterior, and cooked to no more than medium rare. The taste is reminiscent of a slightly smoky roast beef with a blast of flavor from the charred edges. Chris use to make lunchmeat for his twin girls for years. Their classmates were always asking for a bite of their sandwiches. This recipe is for beef eye round, but other beef roasts can work, as will pork loin. You really just need a piece of meat that will work well on your meat slicer.