The Best Rub for Pork Ribs

[@iStig34]

For those who want a breakdown: Salt & Pepper (8:48): 8 / 9.5 - avg: 8.75 Oakridge Dominator Sweet Rub (9:58): 6 / 8.2 - avg: 7.1 Simply Marvelous Genie's Trinity (11:29): 9 / 8.7 - avg: 8.85 Pitts & Spits Ultimate (12:33): 9 / 8.9 - avg: 8.95 Suckle Busters Hog Waller (13:27): 9.5 / 9 - avg: 9.25 Meat Church Holy VooDoo (14:14): 9.5 / 9.2 - avg: 9.35 Kosmos Q Honey Chipotle Killer Bee (15:05): 6.5 / 6.5 - avg: 6.5 Code 3 Spices Backdraft (15:39): 7 / 7.3 - avg: 7.15 Caribeque Pork (16:39): 8 / 8.2 - avg: 8.1 Ranking based on averages: Meat Church Holy VooDoo: 9.35 Suckle Busters Hog Waller: 9.25 Pitts & Spits Ultimate: 8.95 Simply Marvelous Genie's Trinity: 8.85 Salt & Pepper: 8.75 Caribeque Pork Rub: 8.1 Oakridge Dominator Sweet Rub: 7.1 Code 3 Spices Backdraft Rub: 7.15 Kosmos Q Honey Chipotle Killer Bee: 6.5

[@MadScientistBBQ]

Jarek Kolanko Thanks for this

[@brianmcmillin9702]

Where do guys get your cloth gloves that are underneath the neoprene? Or should I ask, which cloth glove is the best?

[@david_reynolds3660]

You can go get the clock go off of that Home Depot or Lowe’s in the garden department

[@PizzaTwinsReviews]

You are a hero for this 💪

[@jose-j5w7j]

Meat church!! 🤤👌

[@Bham67]

For the Salt & Pepper rub, is it just any kind of S&P or a specific style / grind? What is ideal ratio of Salt to Pepper? Would this same S&P only rub work well for pork shoulder?

[@09proudvet]

Meat church is the way to go, they are spot on with their rubs

[@travismiles5885]

Way too salty.

[@uhN0id]

​@@travismiles5885I like their voodoo and honey hog a lot but my God their fajita seasoning is saltier than pure salt. It's insane. They need to balance it out with about 80% less salt and more cumin and paprika etc.

[@offgridoverlanding70]

I have all the Kosmos seasonings and was very surprised it scored so low. I absolutely love everything Kosmos

[@josh8494]

I know this was a test of off the shelf rubs but I stumbled on an amazing rub ingredient some years back. You know that powder pack of apple cider you find around Christmas time? It is available year round in the same place you find instant hot chocolate in the store. Just tear open the packet and add hot water, poof apple cider. Well, I use the powder in my rub with some granulated garlic and onion, salt and pepper. Whatever else you like in a pork rub. I generally just sub the brown sugar with the apple cider powder. I figure we are going to spray it with apple cider vinegar and/or apple juice. Add it to the rub and it sticks.

[@MrSeeindouble]

Interesting, I think I might have to give the cider a try. I heard Kool-Aid's good, too.

[@usafsoc]

Interesting 🤔

[@lowdownone]

Interesting

[@re7alia7or]

Interesting

[@slickrick8869]

I just bought the Holy Voodoo and Killer Hogs Hot BBQ, excited to try the both. Nice video.

[@lancec1463]

All of the Killer Hogs stuff is solid. I just bought the "TX" rub; haven't tried it yet.

[@slybee1]

Excellent video. I'm a SPG guy. I have a whole tub full of rubs and I still find myself enjoying dalmatian or SPG the most. Lately I have found that using S&P or SPG as main base, and then finishing with a rub as just an accent turns out awesome results. My ratio is about 75% S&P or SPG to 25% rub.

[@MadScientistBBQ]

Carlos Lucero Hmm I have never tried that. Great idea

[@josephpayne4591]

I'm a truck driver from Texas and have eaten ribs from many different BBQ joints across the USA.the best ribs I've had was from a little Jamaican place in Georgia they were the best flavored ribs that I've had

[@Grizzleback07]

What about eating or drinking a palate cleanser between each sample? That way each rub doesn't affect the next with lingering flavors.

[@MadScientistBBQ]

Grizzleback07 Good call. Will do next time

[@MrPanthers23]

@@MadScientistBBQ I think chugging a hoppy IPA in between each rib wouldve made a great palate cleanser. Prob change the dynamic of the video too

[@vandykeshouseofsmoke8382]

I’ve been using kosmos chipotle killer bee on pork for a while. It is excellent!

[@MadScientistBBQ]

tim vandyke Maybe the rub was just old or something? Maybe I didn’t use enough?

[@JamesPullman]

Never seen scoring the membranes before, only simply taking them off. Is that just an efficiency thing or is there a benefit to scoring the membrane and not removing them completely?

[@Mr.Burton98]

James Pullman yeah that was kind of odd to me also 🧐🤔🤔

[@ryanrodriguez3736]

A lot of restaurants will score the membrane. They do that because taking the membrane off a bunch of ribs can take a lot of time. Scoring helps out with tenderness as well as removing the membrane. I’ve scored before and I haven’t noticed a difference in the ribs.

[@EqualsDeath]

Ryan Rodriguez it literally takes 15 seconds to pull it off

[@Rob-df6py]

EqualsDeath except when it takes 30, or 60. You know you get those pita membranes sometimes. Then multiply by 200 for some rib joints. And honestly, it’s often minimal difference, depends on your cooker.

[@ryanrodriguez3736]

EqualsDeath dont act as if I’m the one who did that in this video lmao but just like that guy just told you.

[@hambone150]

Thank you for making this video! I've been struggling trying to find a sugar free rub that will still taste great and seeing that salt and pepper still makes some great ribs makes my day!

[@curtisscheelke4023]

Slap Yo Mamma is a great no sugar rub. I like the white pepper version best

[@jonwhite3422]

Sucklebusters SPG

[@francescodox78]

Holy Voodoo and Hog Waller are my absolute favourite. We won some competition with the SB.

[@jackwebb5917]

What’s “SB”?

[@francescodox78]

@@jackwebb5917 SuckleBuster

[@cjr4497]

When you cook something often for a very long time the beauty of well executed simple versions of those dishes begins to trump all the bells and whistles sometimes added onto those same dishes. I am no chef, but have been cooking for 30 years. Born and raised on the Cajun Prairie I mainly cook braised meats and seafood in sauces that are served over rice. I have taught many people how to cook Cajun food. The process is more important than the spices. That is the real secrete to great food.

[@aaronkarr9430]

Great review! Didn't realize that rubs with more ingredients block smoke absorption, but that makes sense. I like a deeper smoke flavor as well, so I'm going to cut a rack of ribs in half and do 1/2 S&P and 1/2 of that VooDoo rub.

[@MadScientistBBQ]

BBQ & Brews Awesome! Let me know how it goes

[@aaronkarr9430]

@@MadScientistBBQ I have to agree the simple salt and pepper rub came out on top (I used SPG). Although the SPG rubbed ribs didn't have the color in your video. Might have been because I was using charcoal and wood chunks vs. straight wood. Anyhow, you did a great video here and I hope others find it useful. Well done!

[@eric.psu95]

Great video, as I learned a lot! Questions - How much S&P do you apply for seasoning? Coarse S&P?

[@davidreed833]

Song kicked in while seasoning the ribs and I had to check to see what channel I was watching.

[@1corycar]

Cooking with RY uses same music - threw me too!

[@bahalospanty]

made my own the other day, Alaska Sitka smoked salt, Truffle Salt, Garlic Powder, Cheyenne pepper, black pepper. Amazing.

[@bennattj]

It never occured to me to even try just salt and pepper on pork ribs. Tried that today (with garlic powder and onion powder). It turned out great (well I overcooked them, but overcooked ribs are still good ribs). I think this is how I might be doing it from now on.

[@garypoe4411]

Thats called good ole SPG. every rub on the market just spins on that simple trifecta to call it their own.

[@mashtea818]

This is awesome! Thank you! I have a Traeger smoker and use the methods that Matt at Meat Church preaches. Big fan of you guys and happy to have found you. Your rig looks awesome.

[@hmemcpy5807]

Cue Ry's Cooking intro music 😂

[@MadScientistBBQ]

Igal Tabachnik 👍🏻 had no idea when I put the video together

[@edgarrodriguez3084]

Yes lol

[@texasbbq555]

It's probably some free generic youtube music

[@kennybaumann2117]

First thing I thought of also😄😄

[@JayMannStuff]

Please make an episode 2, comparing the best sauces. 😊

[@BluePiggy97]

Thanks for the video Jeremy...gonna grab some Meat Church VooDoo this morning for the three racks going on my smoker today....I agree with you on the salt/pepper ribs

[@hardlifesurvivor4404]

So I like sweet rub which combo would you recommend

[@Mr.Burton98]

Killer hogs should of been up there for sure

[@italianrelic]

jak burton4 nah... I used to buy killer religiously then I tried kosmo never went back to killer

[@MuddyPuttersDG]

Malcom Reed is the man! Love THE BBQ rub. The hot rub and AP are incredible as well.

[@chrisberry3146]

italianrelic totally agree I love Malcolm’s videos but Kosmos products are better! Dirty Bird is hot is on everything at my house

[@40ozbeerbellydude]

I agree..along with other meat church rubs.

[@jonesbunny]

Exactly

[@Igneshto]

Next time you should do the same but in a blind test setting... Makes it way more interesting(And a cleaner test). Awesome video! Thanks for the info👍🏽

[@Theorcman2008]

Should of thrown some killer hogs in there!

[@markgardner9308]

Theorcman2008 man, you stole my suggestion Haha

[@bigdaddynasty69]

killer hogs is amazing

[@waynemorrison3598]

So this test has raised a question in my mind that I had never considered before; if too much rub blocks wood smoke then what about smoking the ribs for an hour and a half or so and then adding the rub so that you can get the rub flavor but also a good round of wood smoke?

[@catsgomeeeeow]

It's totally doable. Most likely would want your binder heated up.

[@stephanieyeminez89]

Killer Hogs, slapp yo daddy, victory Lane , Heath Rub. And I've heard Holy Voodoo. Hi from cal city ca.

[@kylebowers1531]

All of Victory Lane's rubs were created by Heath Riles, so they are very similar to Heath's rubs. He used to cook for Victory Lane's competition team but left a couple years ago to do his own thing. Can't say I blame him if they were making money bottling and selling his recipes.

[@stephanieyeminez89]

Ok i had know idea. Thank you

[@mashtea818]

Great info!! I am a big fan of Heath Riles and Meat Chruch. Running with a Traeger.

[@mashtea818]

@@kylebowers1531 Thanks for the info.

[@TheCanuck1962]

From Canada: Maritime Madness maritimemadness.com/

[@carlcamacho5324]

Great feedback. What kind of wood was used?

[@jonwhite3422]

I'm a sucklebusters man all day. Glad you enjoyed that Hog Waller! Its one of my go to's, along with their SPG. Excited to try a couple of those others once I run out of HW.

[@raytrout8272]

Have either one of you tried the salt lick rub on ribs if so what do you think about that

[@bsmcafee]

I've used almost all of the rubs that you used. I would have to say kosmos has my vote hands down. It's hard to find though.

[@allanr6132]

You can buy it off his website. Expensive though.

[@bobbydurning4265]

#ItJustWins

[@jasonboone7472]

What did you spray on the ribs before your wrapped them?

[@heathergulliver451]

None of these commercial rubs can compare to ones with freshly ground homemade spices. Will never forget the first time I made Chili with actual home-toasted and ground Chiles. Makes an incredible difference.

[@keithf5236]

scoring membrane vs. complete removal? Scored to save time or is that your preferred method?

[@dantheman1962]

@madscientistBBQ One thing I wanted to mention the Oakridge Dominator Sweet Rub you said felt muted out. I've found the reason for this was it was lacking salt, once I added some additional salt the flavour profile is insane! Honestly my fav sweet rub. I have the Holy Voodoo and is a great well balanced savoury rub for dry ribs. Thanks for the review this was really helpful 👊

[@joshuaduenas5957]

I agree with you. Sometimes the simple solution is salt.

[@elxever44abarca39]

Good video 👍 but I'm curious to know what kind of wood you used...."probably oak" but wondering if you would of have a different result if you used a little apple wood or pecan, cherry....that might of kicked the the various rubs up a notch?

[@MadScientistBBQ]

ELxEVER44 ABARCA I used 100% pecan

[@elxever44abarca39]

Nice!... I want to experiment with various woods myself, so far I've used mesquite and oak. pecan is definitely on the list to perfect my BBQ skills 👍

[@The_table_242]

“One bite everybody knows the rules.” I see you

[@MadScientistBBQ]

Tyler Burns 😂

[@BeersAndBeatsPDX]

You gotta say one bite then eat the whole thing

[@djblunt01]

What's the reason/purpose of scoring the silverskin membrane instead of pulling it off?

[@pattersonjones2422]

Do this again with all S&P but different sauces!

[@ComparisonCooking]

I second this!

[@jcooper43]

Agreed. Genius idea.

[@40ozbeerbellydude]

I disagree. Its just salt and pepper. Pointless to do a "rub" video if its just salt and pepper. Why even do a video?

[@leoingle]

@@40ozbeerbellydude you don't get the point. He's not talking about doing a rub video. He's talking about doing a sauce video. Good grief.

[@davidcrosby7457]

@@leoingle Take it easy some people just need everything explained in black and white. I have a few people at work like that.

[@2010stoof]

Where did you get the aerosol duck fat? And what you use it for?

[@zanderwow]

So now I'm left wondering, what if we wait til after the 3 hour smoke to season? Smoke 3 hours, season and wrap for 2 hours, and then open the last hour. Maybe that would let more smoke flavor through?

[@EightTicks8]

Yeah. Just put the salt on first and let sit overnight. The salt is the only part of the rub that penetrates the meat anyway.

[@billybastar4022]

Fun video filled with rib over eating..what else could we ask for😂 I do have a question regarding the meat prep, why score instead of remove the silver skin?

[@carlcalvin1479]

9 ribs is not over eating, lol. When it is that good

[@olddawgdreaming5715]

Great job Jeremy, enjoyed the BBQ RUBS and both you guys opinions on the different types and flavors. It’s okay to have different opinions on taste. Thanks for sharing with us and keep up the good work and videos. Fred.

[@havok2022]

The Kosmos rub used I usually use as another layer but not solo or a base layer. If you like just S&P, you should give the Kosmo's Q SPG a run on ribs. Its Salt, Pepper, Garlic and some MSG. And its probably my favorite rub for ribs or anything right now.

[@jonathon5084]

I do the same, base layer of spg, killer bee chipotle and Texas beef. Makes for a great crust and flavor

[@ronaldkondler5792]

Outstanding review! You guys make great videos! I loved the optional choices you chose to review! Thanks!!

[@billsiebel9941]

Great video. Salt and Pepper, what ratio please?

[@RetiredBadge]

It is hard to pick the best been you didn’t use it. That would be Killer Hog!! 😂. Great video.

[@davo912]

that's your opinion..that is very bland unless you load it up like he does with salt and pepper first

[@RetiredBadge]

I know it my opinion like this is your opinion.

[@davo912]

@@RetiredBadge only opinion that counts is mine.....lol

[@Bigheadedwon]

Did your autocorrect kick in or did you just spell Lambert’s Sweet Rub ‘O Mine wrong?

[@longlostcoder6322]

i usually s&p first for 3 hours and go back with less salty rub after before wrapping and after spraying with cider.

[@NotAnotherGrill]

Great review and not surprised to see Hog Waller rank so high. Great rub!

[@tdf20123]

What type of wood do you use? Hickory, mesquite, cherry, apple?

[@markstephens2709]

“You won’t hurt my feelings”. Immediately has feelings hurt

[@ParrotHead1809]

What was your ratio of salt to pepper? Great video.

[@paulfix8081]

Would love to see more of these videos testing other rubs with a final showdown video of the top rubs tested . Try some Killer Hogs The bbq rub And Chupacabra rub. Maybe add a third judge and make it a blind test to eliminate any preconceived notions.

[@MadScientistBBQ]

Paul Fix Not a bad idea.

[@pippi7144]

I heard about that chupacabra rub Heard it’s out of this world

[@jasonsams4258]

Why score the membrane vs removing it?

[@hemilover9574]

Kosmo's rubs are the best!!

[@ShanShanahan]

I find they taste too much like Lawrys Season All! :-(

[@ferraricarpaccio1811]

This is awesome 👏🏼 I guess it all depends on ones preference, KILLER HOGS THE BBQ RUB is my number 1

[@otismartin132]

You gave me a good laugh 😂 with the Trump impression 🤣🤣🤣

[@madielgarcia5594]

😂😂😂

[@carlcalvin1479]

Better then the Tonite show. Lol

[@ucdbnxt7318]

What is the salt/pepper ratio?? Thx...

[@ryanlogan9231]

The killer bee chipotle is a nice compliment to hot dirty bird. Doesnt have a ton of flavor on its own though.

[@MrAirtaz]

Agree. Most people now days layer rubs.

[@Dwg67]

i agree,didn't go head over heals about killer bee. Dirty bird for the win. I'll try blending the two next time.

[@jakedibbert316]

I just laid down some SPG and then a layer of honey Chipotle Killer bee on some country ribs. I think that should really make that killer be pop

[@johnmoss8886]

Jeremy, when you were spritzing the ribs, it looked like you only sprayed one side. Was that the meat side or the bone side? Why just one side? Thank you, John

[@TheMule440]

If you look closer, he sprays under it, and then on top. In the foil like that it really doesn't matter as you're going for steamy moisture, unlike a rub where placement does matter

[@jkpchewy]

I would have preferred blind taste testing.

[@SaintMaceToTheFace]

Same

[@brickdavis9265]

And about eight more tasters.

[@adamwright6433]

Absolutely! Bias is coming through.

[@rickkienzlen]

this was awesome, extremely informative, concise, and fun.

[@windellpenton]

Killer Hogs “The BBQ Rub”

[@joshsinglefooter]

I can believe he didn't pick killer Hogs

[@taylordixon8073]

Seriously is the best

[@Colorado4x4]

I got some in the mail the other day! Going to try it soon!

[@ronbarfield5615]

Because this is all the guy in the video carries. Take it for what it is...

[@chris_favreau]

Best part is that Killer Hogs is available at Walmart now, so it should be available locally for most of us... It's a very good rub .. Great on pork and chicken... Pretty good on beef as well. Great all around rub

[@Macncheese69]

What’s his mix for spg? Or does anyone know where I can find the directions

[@david_reynolds3660]

How dare you, you stole the music from “Cooking With Ry”

[@desun75]

David Reynolds 😂😂😂😂😂

[@MadScientistBBQ]

😂 I had no idea

[@david_reynolds3660]

That is his intro music On every video

[@david_reynolds3660]

Lmao

[@tjpulliam5678]

That's so funny. I wondered if I as the only one to notice.

[@timmcdermott9110]

I personally use a SPG first and then put Kosmos Killer bee without the chipotle and it’s really good

[@badass46060]

Why score the membrane instead of removing it?

[@TuckerDale89]

HK 45 in my experience removing the membrane isn’t necessary scoring works just as well and they stay together better

[@dewayneandrews642]

Good video Jeremy ... I purchased sum MEAT CHURCH HOLY VOODOO SEASONING afew wks ago...Is it primarily a pork r beef rub?? Could u do another rib comparison with using sum MEAT CHURCH DEEZ NUTS SEASONING & HONEY HOG SEASONING, PLOWBOYS YARDBIRD SEASONING, JP BBQ - JP LICIOUS RIB RUB, any seasoning from HEATH RILES BBQ ,& VICTORY LANE BBQ??

[@sportsmanjack21j62]

Great video!!! I’ve been looking at a few of those spices... HOLY VOODOO! #meatchurch

[@timwilt8755]

Add Buc-ees BBQ sauce to that Honey Chipotle Rub and that's a gamechanger

[@sidford8419]

I called S&P before I even knew they had that as a rub lol.

[@qwer01230]

Awesome video! I will be buying the holy voodoo based on your recommendation, I am new to owning a smoker and curious what you are spraying on ribs before foil. Thank you.

[@wilburmcbeezy6299]

Plowboys Yardbird. I’ve ventured off and tried many others and always end up back with Yardbird..

[@MadScientistBBQ]

Wilbur McBeezy I’ll have to check it out

[@liamlad1]

Plowboys Yardbird on Ribs is fantastic! Definitely one of the best.

[@Chris-wp3ew]

I did too.. LOVE Yardbird,,, Now Holy Voodo is right up there and maybe a touch higher!

[@wilburmcbeezy6299]

@@Chris-wp3ew I love MC Holy Gospel. Voodoo is great as well but use it mostly combined with Victory Lane Garlic Jalepeno on all things vegetable....bacon wrapped jalepenos, bacon wrapped asparagus... All around Yardbird and Holy Gospel are my two favorites especially on chicken and spare ribs..

[@Chris-wp3ew]

@@wilburmcbeezy6299 I just ordered the Holy Gospel! Thanks for the tip

[@carltrano1325]

Classic I just bought a bottle of holy voodoo. Great video 👍

[@nbtxbackyardbbqbbq9935]

S&P is always the best. I think if you're using quality meat and clean smoke, you don't need to complicate the flavors with anything else. Now I do sometimes buy commercial rubs when I want to change things up, but I always end up coming back to plain old S&P.

[@ComparisonCooking]

I agree with that, I always default back to S&P. Right now I am changing it up, but within two weeks I'll be back 😂

[@saenzt07]

Hey Jeremy! Great video! What was the ratio of the salt and pepper for your rib rub? Thanks and keep up the great videos!

[@SuckleBusters]

Thanks gents - BBQ-on!!

[@jeffersonfjeld]

I would like to see a comparison between when you apply the rub? I may just be stupid but in my mind it would seem that if you apply nothing and smoke for 1-2 hours the smoke would penetrate better. And then apply the rub unwrapped for 1-2 hours. The spritz and wrap?

[@Just_the_Q]

I wish you would have listed the ribs and score down below.

[@p1bignick]

Screen shot is your friend

[@chrisramsden2413]

What wood did you use?

[@natehiggers42069]

Dam, yall really stole Cooking With Ry's song.....

[@prodanman]

Jeremy, thanks for this video!! Purchased the Suckle Busters & Holy Voodoo rubs & used your lard & butcher idea on some spare ribs trimed to St Louis style ribs. OMG Best ribs I've ever eaten & certainly best I've ever made (only 2nd time smoking ribs) Thanks for your teaching videos! Smoked a pork butt last week it was good too. Spilled a bunch of juice onto my shoe pulling it off my Oklahoma Joe's Highland. Dog got some good scraps. Thanks!!! From Lawson, Mo

[@davidhouse1693]

I love this video. Definitely some new rubs I’m going to be trying out. BTW you’re spot on with the Donald Trump impersonation. I would like to see more of that 😂

[@MadScientistBBQ]

David House Thanks!

[@christaylor4086]

Would love to see a cook off of the available Texas bbq joint rubs. Salt Lick has been my favorite rib rub. Blacks has been my favorite beef rub. Rudy’s/salt lick tied on poultry.

[@michaelbougie8658]

I love the trump impersonations 😂

[@Grizzleback07]

I ha e to admit it was well done.

[@2005Pilot]

Yeah That was Great!!!! Lmao!!!!

[@boostedmaniac]

Make ribs great again.

[@wraynephew6838]

Does anyone know if McCormick Applewood rub is any good?

[@gregsitzer6581]

U stole ry's intro music lol...soooooo many ribs OMG

[@MadScientistBBQ]

Greg Sitzer Haha I had no idea someone was using it already

[@hellowacko6451]

Huh Can people not use music they like even if someone else used it ? It’s Not like you would know what song everyone uses when editing videos 😂 and if you want to say stole I would say this Ry stole the song from the original creator 🤭

[@gregmiller6608]

What wood did you use

[@spythis79]

Sadly the fact that Killer Hogs “The BBQ Rub” was not included makes this video worthless.

[@DogwoodRicky049]

Thanks for a great video and some useful rub suggestions. I've used several different rubs, but I plan to give simple salt and pepper (or maybe salt-pepper-garlic) a try. Some of my favorite BBQ restaurant ribs have a great smoke flavor, and I think I've been missing that.

[@brickeyj123]

Jeremy you give the best barbecue advice in video keep it up

[@kierronis]

What was the duck fat used for...a binder?

[@caltch]

I got a bottle of rub called Rib Ninja a few days ago and made ribs with it yesterday I Really like it. kinda has a spice to it that comes through afterwards.

[@eldetailplug]

I was here just for the voodoo rub review 💪🏽 been using it over a year!!

[@robertmorrison4020]

Spanglish Asadero al pastor rub then glazed with Tacticalories pineapple margarita salsa. Straight fire!

[@40russia]

I usually make my own rubs but support Matt Pittman with Meat Church (Holy Voodoo) and his efforts. I have all of his rubs. Glad to see his rub scoring well!

[@martinbrink833]

What is the sauce that you sprayde on the ribs.?

[@macky197733]

I haven't noticed in any of your videos you scoring the membrane. Is there a reason vs taking it off?