Is this the BEST BBQ rub ever made? YOU be the judge!

i have bought this and LOVE it. I use it solo and i have used it combined with others. Always great! And your brisket rub is amazing also! I've learned a lot from watching your videos, thank you !

Does the tariff wars affect the price now ?

I commented on your rub on your video during your visit with the bbq competitors. Not sure why seasonings have so much salt as the first ingredient , and was surprised of your ingredients , why companies don’t use regular natural ingredients which some do, unfortunately now days companies use a lot of refined oils to cut costs, and msg is just a flavor enhancer that companies use to make money and then add more refined ingredients that people don’t care about or don’t know about so they can’t stop eating there products, such as potato chips etc..instead of all those processed ingredients, I like Texas grub rub ( sold at the Academy stores) , check it out, and then I just add my own kosher salt and ground pepper as needed

When will your brisket rub be in stock?

Hi Steve I have learned a lot from your channel. I hate getting up at 4.30 in the morning to do a brisket. I built a vertical electric smoker out of cedar and heat to about 240-250f and finish in the oven. To not get up early I smoke 5 to 6 hours and take out of the smoker wrap in paper let cool and put it in the fridge. I then finish it the next day in the oven so you don't have to get up so early. I take it to 200f internal temp shut off the oven and rest it for 2 hours. It is very good. I also freeze them and take it out when I want if I don't have the time to smoke them. I have given frozen ones away for gifts for those who can't smoke them. It is a pretty good thing to do. I have had great success with it and thought it might be something you would like to try or do for an episode on your channel . I am a beginner about a year and a half. Just thought it might be a different angle for those who don't like getting up early on the weekend. I have enjoyed your channel and learned a lot thanks Steve

Loyal fan! Sorry I'm barely seeing this video. Can't wait to try your rub.

Pardon spelly

I just received my second bottle of GOW.. Yeah.. I've already burned through my first bottle. I have rubs from Mest Church (bless their souls) Malcon.. Etc, but I'm using this rub more often than the others…. Wait…. Is it the best rub? Damn! Maybe!
I like the subtle sweet and savory umami flavor. The real problem I'm having is that I like using it after I apply a layer of your Brisket Rub, and am running low. Amazon is out of it..???
Stef? Help a pit boss out!

What glaze or sauce do you recommend that pairs well with this rub?

I bought this and used it on ribs. A great rub and the ribs were delicious! Thanks Steve. It was so good that I just placed an order for your Brisket Rub.

Steve, I cant seem to get this in Canada

Your the king Canuck of bbq. Your lets Gow rub is AMAZING. Added a little brown sugar, honey and people are paying me to make them ribs 🤙🏻. Can you do a video on food warmers please. I’m tired, briskets take SO long. Competition chicken thighs video would be cool too. You’re the man. LETS GOW

I used both of your rubs on a tri tip that I was cooking “brisket style”. I put on your brisket rub first and the all purpose after.
The tri tip turned out amazing, and everyone that ate it loved the flavor profile! Highly recommended!,,

Used your new rub on some salmon and it was awesome! Which speaking of, if you haven’t done a video on smoked salmon it is now time!

Huge fan of the brisket rub as well. Picked up an extra bottle of that.

Are you going for the BBQ Jesus look ? 😊

That "Let's Gow" branding is such a smart wordplay.

Hi Steve, are you working on Canadian distribution by any chance? I can get the full line of Meat Church rubs (which I love!) 20 mins from my house but I’d love to try this!

Steve, just opened the Let’s Gow Rub. Going to do a bone in pork shoulder tonight. The Rub came via Amazon. Just wanted to let you when I went to open it the seal was not on the container. It was stuck inside the lid. I took some photos. However, not going to stop me from enjoying your rub. Thought you should know!

Ordered it. Tasted it. Ordered three more. Will order more for holiday gifts. Yeah, it's good!!

Just received mine today. Smoking this weekend

Made a couple of racks today with 4 different rubs including my own. Yours edged mine out for the top spot. We'll done!

I got your rub yesterday and made 3 racks of ribs today and compared it side by side with Meat Church Holy Gospel and Goldee’s AP rub. Everyone at my house chose yours as their favorite in a blind test. Cheers from down here in Southeast Texas!

Tried reading the ingredients on my phone. Just wondering is there any mushroom powder in it? The 70's taught me I have a food alergy.😉😵‍💫

Rollin' Coal Smoker.

Amazon just delivered my "Let's Gow" about an hour ago. I can't wait to smoke a brisket for my oldest son's birthday and use this rub.

Is it an Amazon thing to have ribs be expensive? Most rubs I've seen are larger in OZ and typically cost $9.99

not availible in canada wtf bro

Love it Steve! Looks awesome, can't wait to try. Just ordered it!

A Canadian rub that can't be purchased in Canada. Make that make sense. Bigger target area in the USA i guess

My bottle was marked as delivered under the tracking number to my locked mailbox in a neighborhood cluster box, but it wasn’t in there. I hate USPS so so much. They are the absolute worst. I was excited to try it this weekend, but got screwed. I’ll order another bottle. Maybe Amazon will refund 🤷‍♂️.

Sounds awesome i will get some to try? Also do you have any secrets on how to bottle and sell sauce?

I just purchased a bottle it will be here on Sunday.

Looking forward to trying it. The brisket rub was outstanding. In the meantime, get a haircut and beard trim, you look like a throwback from Woodstock...

I hope it’s the best. I just got mine in CA

Please tell me your brisket rub is called “Holy Gow.”

Steve ,just got mine ! definitely has a chance to take the #1 spot!! um a sticker of that Beaver with the rub would of been cool!! just saying!

The ingredient silicone dioxide is an interesting ingredient. My educated thought is it’s an ingredient used in making most types of glass. Is this a ingredient you came up with or some spice making company? It’s mostly used as an anti - caking ingredient. That ingredient is listed in the top half of ingredients which means more was used than ingredients in the bottom part of ingredients.

Hey Steve, where's the link to the G'Sheet? Also side note re:oleoresin paprika since most people aren't going to find that in their grocery store, let alone online. I like to use Achiote Powder (ground annato) - which is pretty much tasteless and does much the same thing - adds a red color to the food.

Ordered it plus a reload on the brisket rub.

Not available in Australia 😢 anyway I can organize some sent to me? Can look into sharing it with some Pitt masters in Australia, alternatively can network you with a local ingredients blender here in ANZ to expand your reach.

Is it the best rub? No because they all use the same type of ingredients and every time it's cheaper to mix your own just the way you like it 🤷🏻‍♂️

Nah, Meat Church Blanco is the best for smoking beef ribs at least.

I've been doing the keto thing, so staying away from any sugars. That said, I like the way you rub your meat 👀

I love these! Going to buy this now. Thanks Steve.

I'll have to grab some the next time I'm State-side. Been really enjoying the brisket rub!

So, this was an ad?

Dude your Brisket rub is hands down one of the best out there. Looking forward to this one! Congrats on the launch and keep experimenting!

Hey , can't wait to try the rub , love the content. Could you share the link to the rub formula sheet ,I don't see it in the description

.

Let's Gow for the win! I've got to give it a try. Impressed by your analytical approach in developing it. Since you like analysing different rubs, I suggest you also analyse FlavorGod everything seasoning. I use it in lieu of Lawry's and then add my choice of ingredients.