For the grill and smoker enthusiast. Well balanced choices for pork, chicken, beef and more; both whole and ground. Grade A, Class 1 spices.
- 18-Spice Chicken Rub-Season 2-4 hours before use. One Tablespoon per pound of meat. Hand blended from ancho, pasilla, cinnamon, ginger, onion, garlic, cumin, sea salt, demerara sugar, mustard, black pepper, coriander, California paprika, cloves, allspice, fennel, cayenne and de arbol.
- Diablo Burger Seasoning-Use 80/20 or 70/30 meat for best results. Pick up a umami flavor followed by some smokiness, a nice balance of sweetness and tanginess and then finally a tiny bit of heat will hit the back of your tongue. Hand blended from organic lime, onion, black pepper, garlic, molasses, sea salt, ancho, shallots, chipotle, brown mustard, guajillo and cayenne.
- All-American Dry Rub-Use it as a seasoning mix by adding it to ground beef for a tangy burger or use it as an all-purpose rub on venison, elk, beef, pork. One Tablespoon per pound of meat. Hand blended from chili powder, smoked hickory salt, onion, cumin, brown sugar, garlic, paprika, cayenne, lemon and yellow mustard.
- 16-Spice Pork Rub-A good pork rub is meant more as a surface treatment for flavor and to create the bark. Apply the rub just before cooking in combination with a thin layer of EVOO, as most of the flavors in the rub are oil soluble. Spread the rub generously on the thicker portions of the shoulder. Add two tablespoons to one cup of apple juice to spray on the meat while it is smoking. Hand blended from turbinado sugar, salt, paprika, demerara sugar, grains of paradise, onion, garlic, yellow mustard, chili powder, brown mustard, black pepper, rosemary, marjoram, clove, and allspice.