Just a quick note to let you know our rub is on sale on
Amazon for $14.95 a shaker with free shipping for Amazon Prime members. There’s
a limited supply of the BBQ Rub Trial Boxes on sale too at $64.95. These
Superbowl Specials end on Tuesday. The links to these great deals are
Now, if you are still struggling with rubbery chicken skin like many pitmasters are,
visit this link for the answer to your problems…
Chatham Artillery BBQ Team
BBQ Store – www.bbq-book.biz
We’re getting to the last days of Christmas shopping and I would really like you to try all these Championship Rubs I have gathered together for you. The 7 rub Gift Box has been a popular seller and there are less than 17 left.
If that is too pricy for you, I have put together a nice BBQ Rub Trial Box with 6 top notch rubs in it. It comes in a regular Priority Mail box – not a fancy gift box. But it’s about $20 cheaper than the gift box.
In addition… EVERYTHING is on sale from now until Christmas. All the individual rubs, rub boxes, thermometers, books, DVDs, etc. BarbecueCoach.com memberships are 25% off with coupon code 65FF670D78. Shop while you can because some items will sell out fast.
Chatham Artillery BBQ Team
P.S. Don’t forget… $5 shipping through the Holidays only and please order before December 19th in order to ensure delivery by Christmas! Sales good through December 24th.
What do you mean finishing rub? Its not mentioned in your videos?
Thanks Bill. What’s been yr most successful competition use of yr Sw rub?
First of all I’d like to wish you all Happy Thanksgiving! I hope you enjoyed or will enjoy a nice smoked turkey!
As you know, Black Friday, Small Business Saturday, and Cyber Monday are some of the biggest shopping days of the year. And so I have gathered together some of the best rubs available and am offering them to you – they make great Christmas presents for the Holidays!
Over the last year, I have tried many many different rubs. I am an expert on the competition rubs that teams are using to win BBQ contests. Let’s say I have become a “rubmeister” of sorts.
As your rubmeister, I have searched high and low for the best available and weeded out the rest. These have all won many championships each. They are the best of the best. From best brisket in the Country, to winning Memphis in May, to the Big Pig Jig, to KCBS Team of the Year winners, and even an 8x winner of the American Royal.
Trust your rubmeister to bring you the best rubs to kick your BBQ up a notch or three!
I have also put together a special Gift Box that is sure to delight your favorite pitmaster. It contains 7 of the best rubs on the planet in a nice gift box suitable for wrapping. There’s only 50 of these available, so it’s first come, first served. Most rubs are available for purchase individually too and they make nice gifts or stocking stuffers.
Remember… $5 flat rate shipping on all USA orders now through the Holidays!
and the Chatham Artillery BBQ Team
P.S. I’ve been selling the Chatham Artillery BBQ Southwest rub too cheap! I have to raise my price on Tuesday to $19.95 on this 24 oz shaker, so get it while you can at $14.95.
I just made your award winning bar b que sauce, it is very tasty indeed. I am planning a retirement party for myself after 31 years in the Arlington Va fire department. The guys at work loved the sauce. I wanted them to try it first before I made it for the party. I am planning a pork shoulder cooking using convection oven. I was wondering what I need to do for the shoulders cooking them in a convection oven. I was thinking of six to eight hours at 225 F. Does this sound right. I wanted to try your rub and inject the shoulders. Couldn’t find your recipe on the shoulders in your newsletters.
How can I preserve the sauce, was hoping I could keep it. Don’t know how long it will last? Can I freeze it until Jan 4, 2014
If you have any suggestions, I would appreciate them.
Bill, do you know of anyone that make a Montreal (injection type) steak
I have a question regarding the “stall” when cooking a brisket. Would it best to get through the stall without wrapping the brisket or would it be best to wrap it? Or does cooking at a higher temp like at 275 prevent the stall from happening all together? Any help would be appreciated.