Recipes Using Roddey's Butt & Rib Rub

Use Roddey's dry BBQ rub to add flavor to your next cookout

Best Hamburger Ever
Rick B. from Rock Hill, SC

2 lbs ground beef
4 oz. Roddey’s Butt & Rib Rub (RBRR)
1 small chopped onion

Mix well and pat into ¼ lb patties. Grill. Sprinkle with RBRR while grilling. Enjoy!

Try our dry BBQ rub at your next cookout
Our customers are always finding new ways to use our special dry BBQ rub. We know it's good on BBQ ribs, Boston butts, pork chops, steak and chicken. Hopefully some of the recipes on this page will inspire you to try Roddey's Butt & Rib Rub in a new recipe. If you do, we'd love to hear about it. Please send us your recipe by EMail and we will post it here on our website.

Order your Roddey's Butt & Rib Rub today!!

Roddey's Butt & Rib Rub - Quite possibly the best BBQ rub in the South

Order your Roddey's Butt & Rib Rub today!!

Use Roddey's butt rub to add flavor to your next cookout RBRR Grilled Shrimp
Ed C. from Lake Wylie, SC

Ingredients

24 12-14 count shrimp
Roddey’s Butt and Rib Rub (RBRR)

Instructions

Take shrimp wash, peel, de-vein, and wash again.
Add 4 ounces RBRR to a one-gallon a zip lock bag (or something similar) then add the 24 shrimp.
Shake well then let shrimp stand in refrigerator for 3-4 hours.
After the shrimp have stood for the proper time place shrimp on bamboo skewers (soak skewers in water 30 minutes before, metal skewers work too) and grill until done.

Roddey's Butt & Rib Rub - the only butt rub you'll ever need

Happy BBQ'ing

Use Roddey's butt rub to add flavor to your next cookout

RBRR Grilled Steaks
Ken R. from Rock Hill, SC

Ingredients

Beef Steak (any kind will work) but rib eyes are my favorite
As much Roddey's Butt and Rib Rub (RBRR) as it takes

Instructions

Generously add RBRR to both sides of the steak. Let stand in the refrigerator for a minimum of 4-6 hours. The longer it stands the better. Cook on hot grill until desired doneness. Enjoy!

RBRR Quail / Pheasant
Ken R. from Rock Hill, SC

Ingredients

12-14 Quail split/ 4-6 Pheasant split
6 oz. Roddey's Butt and Rib Rub (RBRR)

Instructions

Add RBRR to a zip lock bag (big enough to accommodate rub and meat) then add meat, shake well and then let stand in frig. for approx. 4-6 hours. Remember the longer it stands the better it tastes. Cook on grill or slow smoke until done. Enjoy!