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.
- Montreal Steak Spice-For your favorite cut of steak, this coarse seasoning can also be used on oven baked fries and is also a palate pleasing hamburger seasoning. Hand blended from coriander seed, black pepper, red bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
- 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.
- Fort Worth Burger-the ideal balance of earthy flavor from the cumin, Mexican oregano and Spanish paprika with just enough subtle heat from the ancho and de arbol chilies. Hand blended from ancho chile powder, domestic paprika, cumin, brown mustard, Mexican oregano, coriander, salt, garlic powder, onion powder, de arbol chile powder, black pepper and brown sugar.