Savory with Hint of Heat | Aromatic Citrus Flavors Once a well-kept secret in the times of the Clay’s BBQ restaurant, this proprietary blend features dried onion, garlic, and lemon pepper, mixed with a bit of cayenne cajun-spice kick. This savory spice rub is best on smoked and grilled meats like pork and beef – roasts, brisket, ribs, and steak – as well as fish. What’s with the name? Joe Clay (the patriarch of our family) never allowed anyone to call him by his first name, with just two exceptions – his wife Virginia (“Ginnie Mae”), and his 2-year-old grandson Zac. For everyone else, he insisted on being called just “Clay.” We’re not kidding, watch the video clip!! Add it to your spice rack today – just remember not to call it “Joe’s” BBQ Spice Blend! How the Clay Family Uses It Back in the days of the Clay’s BBQ Restaurant, this blend was the main dry rub used for meats we smoked in our two-ton offset smoker, including Pork Ribs, Shoulder, Butt and Beef Ribs, Brisket, Steak.
