I am very excited to now offer many recipes using my rubs. Years of trial and error has resulted in these delicious recipes. My all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
Ryne Pearson has showcased my rubs on his YouTube channel 
DAY 1: Wet brine 24 hours with water and salt. No need to heat up when it’s just salt. Just make sure the water is chilled to 40° or colder before putting the chicken in.
DAY 2: Fire up the Smoker with charcoal in back half of the basket and 2 chunks of hickory on bottom. Rinse the chicken then pat dry and tie it up tight and insert on to spit with forks. Season with BYBBQ Mild Original or BYBBQ Sweet Honey. Put the chicken on when the temperature holds at 375-400°. Cook till internal breast reaches 150-155°. Then drizzle a blend of Kinders Mild, Honey, and BYBBQ Mild Original or BYBBQ Sweet Honey. Once the breast reaches 160-165° and the thighs reach 170-175° rest on counter up to 1 hr and enjoy.
