B's Rubs

TODAY ONLY!

We will be set up out at Owens Meats in Cle Elum Washington!

Come on by and we will have our rubs on display for you to try.

Starts at 11. See you there!

Smashing through this Monday with this delicious Smash Burger! 💯🔥

🎥
🧂 Carne Asada Rub

Go to BSRUBS.COM to get your Carne Asada Rub. Link in bio. 👍🏻

•
Well, my first attempt at smash burgers on the griddle was a hit!

Bringing that next-level flavor with CarneAsada Rub, then topping it off with some perfectly cooked sunny-side-up eggs on sourdough bagels that were toasted to perfection. Huge shoutout to for those delicious homemade sourdough bagels!

It was officially a Sourdough Smashed Burgers night!

If you’re wanting to try out products, visit the link in my bio and use code DADGRILLS for 15% off your order at checkout!

🔥B's Rubs Owners SPOTLIGHT!🔥

This month we take a look at the two people that started it all! The people that put their dreams into reality.

Brian and Tamar Lumsden launched B's Rubs in 2015 and have continued to go above and beyond to bring you the best crafted rubs and seasonings.

Head over to BSRUBS.COM to check out all B's products!

We asked Brian 3 questions. See what he said below!

Q. What is your favorite B's Rubs product and why?
A. My favorite product is our Super Sampler Set — it represents all the years of experimenting, learning, and building B’s Rubs from those early hobby days to now.

Q. What got you into cooking/bbq?
A. I started making rubs in college over 20 years ago, beginning with the Smoked Rub, which I sold out of at my first bazaar. Seeing people enjoy it pushed me into coarse blends, citrus, competition BBQ, and specialty flavors like Homerun Habanero.
I got into cooking at 19 as a prep cook in a busy Italian chain, eventually working my way through every station and into management. From there I cooked everywhere — dive bars, three‑stars, catering — and many of my blends came from wanting better seasoning options.
BBQ became a hobby in college with a Little Chief smoker, and since then I’ve cooked on just about everything. I’m always trying new cuts and methods.


Q. What is your favorite thing to cook/bbq?
A. My favorite thing to cook depends on the people and the time I have. If I can spend the day, I love doing a prime rib over natural wood on a rotisserie. For a treat, I’ll carve off the rib cap and sear it over coals. Around home, salmon is a staple — smoked with Smoked Rub and Big Squeeze, pulled at 135° over fruit wood.