Chicago Tribune Says “Rub It In”

The "Good Eating" section of the April 18, 2012, issue of the Chicago Tribune featured Char Crust® rubs. The Tribune staff not only said, "rub it in," but they also, "liked how Ginger Teriyaki played with a rib-eye [steak], and how Hickory & Molasses sealed in juices on a boneless pork roast."

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