How have I missed these two remarkable rubs until now?? Saw guest Chris Schafer on Chicken Fried BBQ podcast. Remarkable winning record. Ordered the bundle containing both of his offerings. Had a prime tri-tip that I gave a generous coat of Black Label and let sit overnight. Put on pellet grill at 225° until 125° internal. Rested about 15 minutes then threw onto blazing Napoleon gas grill to complete reverse sear. Magnificent. Can’t wait to try on brisket with layer of 16 mesh black pepper. Yesterday had a couple of slabs of baby backs. First coat was Chicken Fried BBQ TEXAS Rib Grind. Then medium coat of the Heavy Smoke White. I overcooked them a little and they were mushy but the flavor was right on point. Everyone else said they were fantastic and that I’m too picky. Maybe. But they never say no to BBQ get together. Highly recommend both. And as always they were shipped immediately and delivered promptly.