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Thread Starter 
I am getting ready to start selling, or at least attempt to sell, a dry rub that I have put together over the past 5 years or so and would LOVE some professional, or novice, input. I have been using it in my restaurant for the past two years with great response. If you would like a sample pm me your contact info and I would be happy to send out some samples. Along with which I will be sending out some of the suggested usages ie marinages, glazes etc. Thanks in advance for your help.