Best rub out there!!

Great rub recipe! Use on any smoked meats!

Great recipe

They original rub was great I was almost there with my own,bbq sauce was good my wife loves it I'm just not that big of a sauce fan.I really enjoy your site thats the main reason I bought the rub tried a few of your meat recipes so far and have not been disappointed yet. THANKS!! Since I just really started smoking meat last year this site helps a lot.

We knew nothing about smoking and Jeff and his recipes have been there every step of the way!! We haven't had one bad meal and I recommend Jeff and his books and sauces and recipes to all that will listen to me!!! Thank You Jeff Phillips!!!

I recently purchased Jeffs Smoking Meat Recipes to show my support. For a long time I have been taking in his posts on Facebook with Great Tips and Recipes. Joining him was the right think to do. Thank You Jeff

Smoking foods is an art and science in which Jeff has made himsel an expert through experimentation that he graciously shares with the public. Expository reviews explained through excellent writing will make one feel as if he were looking over your shoulder,making sure you use "his" tried and proven techniques. I searched the webb for days and Jeff seems to be the very best. I highly recommend what he says,sells,and what he does to get great results!

Great stuff and great customer service. Always look forward to emailed recipes.

Thanks Jeff, I use rub and sauce recipes ( together with your variations ) exclusively since the first time I tried them. I look forward to each weeks email and now have a catalogue of fantastic meals I can draw upon for any occasion. Sincere thanks for all you have done to promote the art and tradition of smoking food. Cheers, Phil Norton, Queensland, Australia.

Can’t thank you enough Jeff, for the recipes. I had some important considerations being a Type II diabetic which you addressed quickly and completely. This was so much more than just the recipes. The totality of the included hints and the process were good reminders of how important some of the basics of BBQ technique are to the finished product. So far I have tackled country style ribs and chicken thighs. I hope soon to attempt a 10-12# turkey from brine to smoker. I also plan on roasting some pecans and walnuts using Jeff’s Texas Rub which I have no doubt will be a hit. Thanks Jeff for your responsiveness and understanding. Your “Smoking Meat Newsletter” is a hit with me and my wife and we look forward to each issue. Our knowledge and courage increases with each item you present and we try to replicate. Lastly, thanks for a greatly unrecognized (yet) web site. I’m sure your hard work is greatly appreciated by lots of BBQ’ers, a lot of whom you have probably helped make better. Neal W. (AFMustang)

I get rave reviews anytime I use any of your recipes. I look forward to your news letter every week. Thanks for the great info and recipes.

It was a bit too black peppery for me, but still good. I made it my own by combining your recipe with another that I like. So now I have perfection! At least for my taste buds. I love your newsletter and web site. The web site is always my first stop when I am about to smoke something. I love the pork butt in bourbon! The jalapeno poppers from a recent newsletter came just in time for me to make them for the 4th of July weekend. They were great, with or without shrimp.