BBQRubs is a working field guide to the world's great barbecue dry rubs and wet marinades — and a pitmaster coach in your pocket. From the Texas brisket salt-and-pepper "Dalmatian" rub to the Memphis dry rib rub, Kansas City sweet-and-spicy, the Carolinas, Jamaican jerk, al pastor and Korean bulgogi, every rub is broken down the way a pitmaster actually thinks about it. WHAT'S INSIDE EACH RUB - Base spices and the exact ratio - Heat level and how to dial it up or down - How to apply it: dry brine, bind, rest, timing - The cut and the wood it suits best - Aroma, flavour on the meat, and a little history - The common mistakes that ruin a cook ASK THE PITMASTER Out of paprika? Not sure which wood to run on pork shoulder? Ask the AI pitmaster a plain question and get a specific, plainspoken answer — no forum-thread guesswork. YOUR COOK LOG Save a note from any rub after you fire up the smoker — rub, time, temp and how it turned out — so next time is better. All on-device. FREE: the full rub reference plus 3 pitmaster questions a day. PRO ($9.99/month or $59.99/year): unlimited pitmaster questions and the complete dry-rub and marinade reference. No login. No analytics. Just rubs, fire and good notes. Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/
