Competition Sausage cook

Competition Sausage cook

How to Cook Competition BBQ Sausage with Heat's Neat Rub 'n' Spice

If you're serious about turning heads (and winning hearts) at your next BBQ competition, perfectly cooked sausage is a must. One secret weapon? Heat's Neat Rub 'n' Spice. This guide will walk you through every step to create smoky, spicy, and absolutely irresistible sausage that stands out from the crowd.

What You'll Need:

  • Your favorite high-quality sausage (beef, pork, or a blend)

  • Heat's Neat Rub 'n' Spice

  • Smoker or grill

  • Meat thermometer

  • Your favorite BBQ sauce

Instructions:

1. Prepare the Sausage First, start with cold sausage. This makes the next step much easier: removing the casing. Cold sausage firms up, allowing you to gently peel away the casing without tearing the meat. Once the casing is off, you're ready for the flavor bomb.

2. Apply Heat's Neat Rub 'n' Spice Now comes the fun part: seasoning. Roll the sausages in a generous amount of Heat's Neat Rub 'n' Spice. Be bold! The more rub you use, the spicier and more flavor-packed your sausages will be. Make sure every inch of the surface is coated evenly for maximum impact.

3. Preheat Your Smoker or Grill Get your smoker or grill preheated to a steady 250°F. Low and slow is the name of the game for competition-worthy BBQ sausage.

4. Cooking Time Place the seasoned sausages directly on the grates. Maintain your temperature at 250°F throughout the cook. Monitor them closely with a meat thermometer.

5. Target Temperature The magic number you’re aiming for is 180°F internal temperature. This ensures the sausage is fully cooked, juicy, and has that perfect "bite" that judges love.

6. Rest and Serve Once they hit 180°F, pull them off the heat and let them rest for about 5 minutes. While the sausages are resting, brush them generously with your favorite BBQ sauce to add a final layer of flavor. This helps redistribute the juices for that first incredible bite.

Pro Tips:

  • If you love extra-crispy edges, finish with a quick high-heat sear after they hit 180°F.

  • Try experimenting with different wood chips like hickory or cherry for subtle flavor variations.

With these steps, Heat's Neat Rub 'n' Spice, and a little BBQ passion, you'll have a winning sausage that's loaded with juicy heat and flavor. Good luck out there — and don't forget to bring napkins!

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