BBQRubs

BBQRubs is a working field guide to the world's great barbecue dry rubs and wet marinades — and a pitmaster coach in your pocket.

From the Texas brisket salt-and-pepper "Dalmatian" rub to the Memphis dry rib rub, Kansas City sweet-and-spicy, the Carolinas, Jamaican jerk, al pastor and Korean bulgogi, every rub is broken down the way a pitmaster actually thinks about it.

WHAT'S INSIDE EACH RUB
- Base spices and the exact ratio
- Heat level and how to dial it up or down
- How to apply it: dry brine, bind, rest, timing
- The cut and the wood it suits best
- Aroma, flavour on the meat, and a little history
- The common mistakes that ruin a cook

ASK THE PITMASTER
Out of paprika? Not sure which wood to run on pork shoulder? Ask the AI pitmaster a plain question and get a specific, plainspoken answer — no forum-thread guesswork.

YOUR COOK LOG
Save a note from any rub after you fire up the smoker — rub, time, temp and how it turned out — so next time is better. All on-device.

FREE: the full rub reference plus 3 pitmaster questions a day.
PRO ($9.99/month or $59.99/year): unlimited pitmaster questions and the complete dry-rub and marinade reference.

No login. No analytics. Just rubs, fire and good notes.

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