2 pounds large russet (baking) potatoes
1/4 cup corn oil or vegetable oil
1 tablespoon Stubb’s Steak Spice Rub
2 tablespoons lemon-pepper seasoning salt
Scrub the potatoes and pat dry. Do not peel. Slice the potatoes lengthwise into 1/4-inch-thick pieces.
Pour the oil into a rimmed baking sheet. Push the potato slices around in the oil, turning to coat all sides. Sprinkle the spice rub over both sides of the potatoes. Let the potatoes rest in the spice rub from 15 minutes to 1 hour. Sprinkle with Stubb’s Steak Spice Rub and lemon-pepper seasoning just before cooking, so it doesn’t draw out the juices from the potatoes.
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
Over direct medium-high heat, grill the potatoes on one side until golden brown, then flip over and grill the other side. The potatoes are done when crisp and browned on the outside but tender in the center, 10 to 15 minutes total cooking time. Serve hot off the grill. If not serving immediately, tent with foil; they’ll soften but will still be tasty, or re-crisp them on a hot grill just before serving.