Cattlemen's Cowboy Rub, 27.25 oz - One 27.25 Ounce Container of Cowboy BBQ Rub with Hickory Smoke, Molasses and Coffee Flavor, Perfect for Brisket, Chicken or Beef

Excellent!!

Husband likes this rub for ribs.

the flavor is great on steak and chicken, haven't tried on seafood. But it can get a little cakey when rubbing down the protein. Still will purchase again because the flavor is really good

Excellent flavor good very good quality good value for the money excellent

Did the wet pinky taste test with this Cowboy rub. This is what I do with any new spice. If it has high salt content, you will taste it immediately. Read the ingredients with hickory smoke, coffee & molasses. Small amount of Sea Salt, sugar, onion, garlic. Also says natural flavors, incl hickory. Hard to find spices that are something that makes your taste buds trick into the flavors, while they are not natural. Modified in a food lab to trick the tongue. I have used 2 other brands of coffee rub that have good flavor. However, when compared to this low sodium spice mix, this one is better for the health. Due to the lack of MSG or high salt content, I can see why some would call it blah! Not the case if used the right way with a good meat match. With any RUB (which this is), it means prepare your meat 2 days before cooking as THIS IS A RUB. For example, Chicken: Wash, dry, small layer of light olive or grape seed oil. Now be generous with a layer of this Cowboy Rub. I use parchment paper when prep meat. Then enclose meat into parchment. Followed with complete wrap of wide saran wrap, completely enclosing the parchment. Then into fridge for 2 days. Rub will turn to liquid and meat will absorb. Then when time to grill, dutch oven or smoke, light additional layer of Cowboy and let meat come to room temp before cooking. Remember that this is a RUB NOT A SPICE. Spice you sprinkle on and cook. Rubs are what they say they are, a RUB. Follow these RUB instructions, then grill your Chicken, Beef or Pork on High to develop a crust. Once you have that, lower the heat and cook LOW AND SLOW, just like it says on front of bottle. Then you will appreciate the full flavor of this rub. I do alot of stovetop dutch oven chicken with rubs and I also smoke meat on weekends. Low and Slow on my pellet grill. If this passed my pinky test, it is a good rub! Cannot wait to try it on an all day smoked Tri-Tip!

Very good

It's very difficult to get this out of the jar and onto the meat. Typically after one shake it cakes over the dispensing hole and ceases to flow. You have to keep turning upright, shake then dispense a little more. The taste is nothing special, it's alright but not a wow by any means. I don't recommend it.

It was great on my smoked brisket. Mustard as a binder, 225 degrees for 6 hours on my Ninja Woodfire Grill then in a cooler for 3 hours. Fall apart brisket and good flavor.