Gourmet Rubs & Spice Blends

Our Beef & Bison Rub is a very special blend of moderately hot and very flavorful spices and herbs that bring-out the best in red meats.  Not only is this an exceptional rub for beef and bison, but it works wonderfully with most game meats such as: venison, elk, antelope, and mountain goat. 

This rub may be used dry (as is from the jar), sweet (mixed one part rub to 4-6 parts brown sugar), or wet (start with sweet and add a dark alcoholic beverage such as bourbon, dark beer or red wine).  The blend contains salt and additional salt is generally not needed during cooking.  Individuals on a strict low sodium diet should use this blend conservatively.

The blend is available in two versions.  "For Smokers" is intended to be used with an electric, gas, or stovetop smoker. "For Grilling" is an identical blend but uses hickory smoked salt and smoked paprika.  We don't recommend using the "For Grilling" blend with smokers.  Note that neither blend uses any artificial smoke "flavor".

The title isn’t a mistake, it is a Pork and Seafood rub.  This Rub is a unique blend of moderately hot and very flavorful spices and herbs that highlight the mellow flavor of light meats and the darker seafood (such as salmon and tuna).  This versatile rub also has a special place with dark vegetables such as carrots and broccoli when used lightly.

This rub may be used dry (as is from the jar), sweet (mixed one part rub to 4-6 parts brown sugar), or wet (start with sweet and add a dark alcoholic beverage such as bourbon, dark beer or red wine).

The blend is available in two versions:  "For Smokers" is intended to be used with an electric, gas, or stovetop smoker and contains no smoked salt or smoked paprika, "For Grilling" is an identical blend but used hickory smoked salt and smoked paprika.  We don't recommend using the "For Grilling" blend with smokers.  Note that neither blend uses any artificial smoke "flavor".

Our All Purpose Poultry Rub is a mildly hot blend of herbs and spices for chicken, turkey, goose, pheasant, and duck.  Less heat and more herbs lifts the intensity of the poultry’s naturally mild flavor without hiding any of it. 

This rub is recommended for both grilling and smoking as a dry rub and works extremely well with rotisserie cooking.