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$48.99
Buxton Hall Barbecue's Book of Smoke + Buxton Hall Barbecue Big Tin 3 pack
Buxton Rib Rub - Buxton Chicken Rub - Buxton Turkey Rub
Buxton Hall Rib Rub
Pitmaster Elliott Moss may claim that he's more of "a whole-hog guy than a rib guy," but one taste of this Buxton Hall Rib Rub will make you think otherwise. Try this rub wet or dry, on ribs, pork butt, or even chicken!
Buxton Hall Chicken Rub
Bring home the taste of Buxton Hall Barbecue chicken. If going to the restaurant every day isn't a feasible option, then this rub is your next best bet! It's Pitmaster Elliott Moss' "go-to rub for barbecue chicken," but it's great on any white meat!
Buxton Hall Turkey Rub
Whether you're smoking a turkey breast or roasting the whole bird, this rub will cover all of your poultry seasoning needs. The mildly sweet flavours of fennel seed, along with Spicewalla's Herbs de Provence, are complemented by a spicy kick of black pepper and make this rub a must-have for turkey, chicken, or pork loin.
Pitmaster Elliott Moss may claim that he's more of "a whole-hog guy than a rib guy," but one taste of this Buxton Hall Rib Rub will make you think otherwise. Try this rub wet or dry, on ribs, pork butt, or even chicken!
Buxton Hall Chicken Rub
Bring home the taste of Buxton Hall Barbecue chicken. If going to the restaurant every day isn't a feasible option, then this rub is your next best bet! It's Pitmaster Elliott Moss' "go-to rub for barbecue chicken," but it's great on any white meat!
Buxton Hall Turkey Rub
Whether you're smoking a turkey breast or roasting the whole bird, this rub will cover all of your poultry seasoning needs. The mildly sweet flavours of fennel seed, along with Spicewalla's Herbs de Provence, are complemented by a spicy kick of black pepper and make this rub a must-have for turkey, chicken, or pork loin.
In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food.