SuckleBusters Competition SPG
SuckleBusters Competition SPG

SuckleBusters Competition SPG

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$ 12.99
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Salt, pepper and garlic - nectar of the BBQ gods. 

SPG BBQ Rub is a premium blend of salt, pepper and garlic. It contains large-flake ingredients to use on big cuts of meat and also for high heat grilling. Even the purists will enjoy the balance and flavor of this rub because salt, pepper and garlic are the basic ingredients found in all great BBQ rubs. We use two types of; salt, pepper and garlic plus a few, small extras that send the taste of this seasoning over the top. SPG allows the taste of the meat to shine through & shine it does! This BBQ Rub is excellent on beef & good on just about anything you throw it on. It's a customer favorite, All-Natural, NO MSG and naturally gluten free. 

Use on: Beef, pork, chicken, lamb and fish. 

Ingredients: Sea Salt, Black Pepper, Garlic, Turbinado Sugar, Spices and Silica. NO MSG. Naturally Gluten Free.

Texas Style Tri-Tip recipe with Chimichurri Sauce


1 Tri-Tip roast usually 1 1/2 Lbs to 2 Lbs
2 Tablespoons SuckleBusters SPG

Chimichurri Sauce
1 bunch parsley
1/2 bunch cilantro
1/4 cup red wine vinegar
2 limes, juiced
1 Tablespoon olive oil
1 Tablespoon SuckleBusters SPG

Step 1: Make the Chimichurri Sauce
Add all ingredients to a blender or food processor and blend until smooth. Reserve.

Step 2: Prepare and cook the Tri-tip
Pre-heat your smoker to 225 - 250 degrees cooking temp. We recommend using oak, pecan or hickory wood. Coat the Tri-tip with the SPG seasoning and immediately place on your smoker. Cook for about 45 minutes to 1 hour - until the center of the meat reads 130 degrees with a thermometer. Remove from the smoker, wrap in butcher paper (or foil) and allow to rest for about 5 minutes.

Step 3: Assemble and Serve
Remove the Tri-tip from the butcher paper and slice in 1/2 inch sections across the grin, plate and top with the Chimichurri Sauce. Serve immediately.