Description
This BBQ rub screams Texas! If you have been to Franklin, Kreuz, Blacks or Smittys then you know what I am talking about. This beefy BBQ seasoning is fantastic on brisket, tri-tip and steaks, but can be applied to anything you like. Many folks love it on chicken and burgers.
Mike Donapel –
Meat Church’s Holy Cow has become my go‑to brisket rub for a reason. It brings a depth of flavor that goes way beyond an ordinary SPG. SPG has its place, but Holy Cow adds that bold, beef-forward punch that makes brisket taste amazing.
One of the best parts is how well it layers. You can put down your favorite SPG as a base, hit it with Holy Cow, and the flavor profile jumps to another level without getting muddy or overpowering. It builds bark beautifully, stands up to long cooks, and gives the meat that rich, savory edge that keeps you coming back.
If you’re smoking brisket and want something that delivers every time, Holy Cow earns its spot on the shelf. It’s the rub I trust when I want big flavor without overthinking it.