Billy Twang is a Texas-based dry rub and grilling tool company that was started in Houston in 1992. All of their products are proudly made in the USA and backed by a lifetime guarantee. They recently reached out to me to try out a few of their dry rubs in exchange for an honest review, and I happily obliged.
Bottom line: Based on my experience with these rubs, I would happily recommend them to any backyard griller or smoker.
Old No. 3 Rub ($25 but currently sold out, link)
Old No. 3 Rub is a classic central Texas salt and pepper dalmatian mix with granulated garlic. Not having time for a brisket, I tried the rub on a chuck roast that I was smoking for tacos. You can tell the quality of the ingredients in the rub just by looking at it, with the coarsely ground peppercorns and salt. Slightly overcooked chuck roast notwithstanding, the crust and flavoring on the chuck roast was excellent.
I also got good results by using the rub a porterhouse steak in a cast iron on the stove. I would occasionally get an especially peppery bite, but that’s why you have the red wine to wash it down.
Plan to use on: Brisket and tri-tip, naturally
Punch Rub ($25, link)
The aptly named Punch Rub is the spiciest of the bunch, but not overpoweringly so on the pork chops I grilled. The heat is not for kids or the faint of heart *cough*Mrs.Monk*cough* but if you are a spice head there’s nothing you can’t handle here. The rub contains high quality ingredients sourced from Mexico, France, and India.
Plan to use on: My next set of baby back or spare ribs, with a sweeter sauce to counteract the heat
Big Rub ($25, link)
The Big Rub is a more savory rub that still provides a kick on the back end due to the Tellicherry, Aleppo, and Urfa peppers. Again, this rub was too spicy for my kids on pork chops (amateurs) but not so for Mrs. Monk.
Plan to use on: Pork tenderloin or chicken or mixed into burgers
Many thanks to Billy Twang for reaching out and providing these rubs for a product test. Click here for ordering information