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  2. 10 of the Best BBQ Rubs to Try This Labor Day Weekend - AOL

    www.aol.com/10-best-bbq-rubs-try-150000410.html

    1. Meat Church Holy Gospel. Buy on Amazon for $14. Barbecue rubs have some of the most clever product names, but we have to say, the brand Meat Church might be the most appropriate of all because ...

  3. The Best & Worst Buffalo Wild Wings Orders, According to a ...

    www.aol.com/best-worst-buffalo-wild-wings...

    Best: Chipotle BBQ Dry Rub Buffalo Wild Wings Chipotle BBQ Dry Rub Nutrition : 5 calories, 0 g fat (0 g sat fat), 360 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 0 g protein

  4. How a North Texan got his special BBQ rub on H-E-B store ...

    www.aol.com/north-texan-got-special-bbq...

    Simmons also sells his peach molasses rub on Amazon for $15.95 and his website for $13.95. He expects the product to be in the $9 range once it reaches H-E-B shelves in a few weeks.

  5. City Barbeque - Wikipedia

    en.wikipedia.org/wiki/City_Barbeque

    City Barbeque founder Rick Malir grew up on a farm in rural Kansas and, as a teenager, served as National FFA president from 1985 to 1986. [3] [4] [5] He was introduced to barbeque in college at Kansas State University, [6] where he earned a degree in agricultural economics; Malir also holds an MBA from the University of Illinois. [4]

  6. Kansas City–style barbecue - Wikipedia

    en.wikipedia.org/wiki/Kansas_City–style_barbecue

    President Obama visited Arthur Bryant's barbecue restaurant in 2014. Kansas City barbecue uses a wide variety of meats, such as pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. [2] It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce. [3] [4]

  7. Pulled pork - Wikipedia

    en.wikipedia.org/wiki/Pulled_pork

    Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood.A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker.

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