Author Topic: Head Country Championship Rub  (Read 2847 times)

Offline KyNola

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Head Country Championship Rub
« on: November 13, 2010, 07:30:28 pm »
Our good friend STC gave me some Head Country Championship Rub.  Would like to have your opinion of the best use of this rub.  It tastes incredible good, lots of smokey taste even before it hits the meat.  Don't want to waste it by using it on something that it's not going to knock out of the park.

Thanks in advance for your expertise.

KyNola

squirtthecat

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Re: Head Country Championship Rub
« Reply #1 on: November 14, 2010, 04:37:03 am »

Turkey!   :D

Ok, I've used it on poultry (along with CT), ribs, (ditto on the CT), and recently I've mixed it 1/2 and 1/2 with Salt Lick rub and used on butts.   They were fantastic.

Offline classicrockgriller

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Re: Head Country Championship Rub
« Reply #2 on: November 14, 2010, 08:48:37 am »
Darqman turned me on to Head Country and like STC,

I have used it on a variety of things and end results were great.

The 1/2 Salt Lick/1/2 HC rub for Butts is a winner.

A fun experiment might be blending it with some Jan's Rub to see what happens.

squirtthecat

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Re: Head Country Championship Rub
« Reply #3 on: November 14, 2010, 08:53:35 am »

Yep, CRG told me about the blend with SL - and it works great.  Smokey/Salty/Heat.

Offline KyNola

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Re: Head Country Championship Rub
« Reply #4 on: November 14, 2010, 09:16:37 am »
Thanks guys!

Offline Smokin Soon

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Re: Head Country Championship Rub
« Reply #5 on: November 14, 2010, 10:52:28 am »
I have not found anything I did not like it on. I even put in on my eggs. Also good with with baked stuffed spuds and veggies.