Their first blend, used for years in competition barbecue, including Prairie Smoke & Spice’s 1st place brisket at the Canadian BBQ Championships in Whistler, BC. This rub recipe was about 90% complete when they had the opportunity to consult with Paul Kirk, the Kansas City Baron of Barbecue. Paul had a taste and provided a suggestion to fine tune the rub… The suggestion was implemented, and it’s the final recipe we still use today. This rub was created to compliment your Big Beef! Their competition brisket rub is designed to accent the flavour of all big cuts of beef – roasts, prime rib, etc. It’s great in homemade burgers, chill, or on wild game.