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BBQ Industry Staff

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Brian Misko's meat rub

Rub the Right Way: Do’s & Don’ts for Amazing Dry Spice Rubs

Spice rubs matter so much because—after choosing the type of protein and the cut—the rub is the pitmaster’s first chance to make contact with...
Smokin' Hot BBQ

Capture Customers Who Literally Can’t Eat Anywhere Else

When you’re putting together the menu for your barbecue restaurant, your focusing on all the different meats, rubs, sauces and cooking styles that you...

8 reasons why Santa Maria BBQ is next-level

Take a closer look at Santa Maria barbecue, and you’ll find that there are a few things that set it apart—and make it pretty...

Brew and ‘Cue: Lessons to live by from Fat Head’s Matt Cole

The brewmaster-turned-pitmaster talks about research and development, the learning curve from one smoker to another, expanding the business, the addictive nature of barbecue and...
Billy Sims BBQ

Billy Sims Continues to Up His Game + 5 More New Openings

Fast-casual BBQ is not to be taken lightly, as evidenced by the rapid expansion of several franchises, including former Heisman Trophy winner Billy Sims’...