Beef Rub: Burgers, steaks, roasts, bison, beef ribs, pot roast,
lamb.
Fish Rub: Halibut, catfish, walleye, scallops, shrimp, calamari,
bass, tilapia, orange roughy; (not recommended for salmon, trout,
or steelhead).
Pork Rub: Chops, pork spareribs, pork baby back ribs, loins,
butts and picnic roasts (pulled pork), whole hog.
Poultry Rub: Turkey, chicken, pheasant, quail, grouse. Get the
rub underneath the skin, as the skin will not allow the rub to
penetrate to the meat.
Roasted Garlic/Chipotle: Chicken, pork, vegetables, pizza,
brisket, chili, burgers.
Sizzle Blend: If it sizzles when you grill it, put this on it.
South of the Border Rub: Ground meats, enchiladas, tacos,
burritos, and other Mexican dishes.
Wild Game Rub: Deer, elk, bear, duck, lamb, antelope,
rattlesnake.
Pitmaster Sauce – Steaks, ribs, pork, chicken (emphasis on
anything BBQ).
Cattle Drive BBQ Sauce: Steaks, chops, ribs, burgers
(emphasis on beef).
Cherry Chipotle BBQ Sauce: Ribs, chicken, pork roasts
(emphasis on pork and chicken).
S.O.S.S: Chicken wings, French fries, ribs (emphasis on
snacks).
Orient Express: ribs, chicken, salads (emphasis on any attempt
to create an Asian flavor)
Tennessee Sour Mash: steaks, ribs, chicken, pork roast, chops,
loins (emphasis on anything that benefits from the flavor of
bourbon)
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Pellet Grilling Basics
Here are the suggested uses for GMG rubs and sauces.
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