So I have been practicing a lot recently for two upcoming KCBS comps in a few months. I have my brisket and rib rubs down pretty good. Still tinkering with them a little. Pork is good but chicken is not so good. Been trying a lot of commercial rubs with some good results but havent had that wow factor yet. Anyone try Myron's rubs? I was thinking about ordering a couple of bottles to see how good they are. Any input on his sauces would be helpful to. I might be going to his cooking school late fall
