Look, we know. Most of us didn’t get into BBQ because we love leafy greens. We got here for ribs, brisket, pork butts, and the sweet smell of victory. But hear us out…Your favorite Big Poppa Smokers seasonings? They make insanely good salad dressings. Yep.We’re talking Desert Gold lemon dressings, the stuff that turns your “side salad” into something you don’t just push around with a fork while waiting on the ribs. Why does it work? Because seasonings aren’t just for meat.They’re for vegetables, dips, fries, popcorn, pasta salad… and yes, even desserts. (Sweet Money on grilled pineapple? Life-changing.) If you want to impress someone with “balance” and “health,” toss your greens with olive oil + vinegar + your favorite BPS rub. Boom. Salad done. Pride intact. Now let’s have some fun with it: Question for the group: 👉 What non-meat ways do YOU use Big Poppa Smokers seasonings? (We won’t tell anyone you put Sweet Money on cottage cheese… but you should, because it’s delicious.) Real BBQ. Real Results. Even on salads.

There’s one thing every pitmaster has strong opinions about — BBQ sauce. Are you Team Sweet, Team Tangy, or Team Savory? Maybe you’re all about that vinegar kick from Carolina, the molasses-rich Kansas City style, or even the Alabama white sauce life (yes, mayo-based and proud!). Every sauce tells a story — the region, the cook, the tradition behind the pit. Some swear by brushing it on thick near the end, others serve it on the side only. 💬 So let’s hear it — what makes the perfect BBQ sauce for you?Do you like it sticky and sweet, bold and peppery, or thin and tangy? Bonus points if you drop your go-to sauce or share your homemade secret recipe! 👉 Let’s settle this once and for all — what kind of BBQ sauce rules your grill? SPECIAL OFFER ALERT -- Exclusive for Skool Members you get 20% off Big Poppa's Granny's this week only (thru 11/8) with code SKOOL25 at checkout. Offer is good towards 18oz, bottles, 1/2 gallons or gallons, so stock up today.

Ever open your favorite BBQ rub only to find it clumpy or stuck together? That’s called caking, and it happens when moisture sneaks into your seasoning. Even a little humidity can cause the salts and sugars in your rubs to bind — not great when you’re trying to shake it onto ribs or brisket. Here are 5 tips to keep your rubs free-flowing and competition-ready: 1. Seal it tight: Always make sure the lid is completely sealed after each use. Even a tiny gap can let moisture in. 2. Avoid heat and steam: Don’t open or store your rubs near steam, your smoker, or the stove — condensation will form fast. 3. Use a plastic wrap barrier: Before screwing the lid back on, place a piece of plastic wrap under the cap for an extra moisture seal. 4. Store in a cool, dry spot: Keep rubs out of direct sunlight and away from your prep area where humidity builds up. 5. Shake it before you use it: If your rub sits for a while, give it a quick shake to redistribute ingredients evenly. Keep those bottles fresh, your rubs ready to roll, and your BBQ tasting just the way Big Poppa intended.

Ever wondered what it takes to make your own BBQ seasoning? You don’t need a factory — just a little creativity and the right ingredients. Here are 5 pro tips to help you mix up something worthy of your pit: 1️⃣ Start with a solid base.Salt, sugar, and pepper form the foundation of most great rubs. Skip the table salt — it clumps, tastes harsh, and doesn’t blend evenly. Instead, use premium sea salt for clean, balanced flavor (it’s what we use in Big Poppa’s rubs). 2️⃣ Layer your flavors.Think sweet, savory, smoky, spicy. Use sugars for caramelization, paprika for color, and chili powders for depth. Keep it simple and balanced. 3️⃣ Go for quality, not quantity.Use fresh, high-quality spices — old spices lose punch and aroma. Invest in premium ingredients because you’ll taste the difference on the grill. 4️⃣ Take notes.Write down every measurement. When you hit the flavor jackpot, you’ll want to repeat it! 5️⃣ Test and tweak.Try your rub on chicken, ribs, or veggies. A good rub works across proteins — adjust salt, sugar, or heat based on how it cooks. 👉 Remember: great BBQ isn’t about copying a recipe — it’s about creating flavor that’s uniquely yours. What’s one ingredient you always reach for when mixing up your own rubs? Drop it below 👇

Not all BBQ rubs are created equal. When you’re comparing rubs, pay attention to what’s inside, not just the label. 👉 Start with the salt. Premium rubs use sea salt—it’s cleaner, has natural minerals, and dissolves evenly for better flavor absorption. Cheaper rubs often use plain table salt, which can taste harsh and leave your meat over-salted or unevenly seasoned. 👉 Look at the sugar. Real BBQ flavor comes from high-quality brown sugar or turbinado, not just refined white sugar. It caramelizes better and gives your bark that deep, mahogany color. 👉 Check for fillers. Premium rubs skip anti-caking agents and unnecessary starches. You’re paying for flavor, not fluff. 👉 Smell test. Open the jar—premium rubs hit you with complex aromas, not just salt and pepper. When you’re investing in your cook, choose rubs built on quality ingredients. It’s the difference between “good BBQ” and “what did you put on this?!” 💬 What’s your go-to premium rub and why do you love it?