(net weight 3.2 oz)
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LOW SODIUM WITH NO MSG, FILLERS, CHEMICALS, ARTIFICIAL COLORING, NUTS, FLOUR, MILK DERITIVES OR
ANTI -CAKING AGENTS.
Due to the low sodium content of our
if you are
accustomed to a
salty taste to your food, you will probably need
to add some salt
to your recipes.
I had always wanted to smoke brisket, ribs and other meats and fish but had not gotten around to doing it. Then in 2001 my cousin from Springfield, Missouri, gifted me with a smoker for Christmas. I let it sit around for three months before assembling it and trying it out.
My first attempt was a brutal learning lesson. The meat was tough and the flavor was dull. I did several things wrong. I had cooked at too high a temperature for too short a time, and the rub I used had too much salt in it. Changing the temperature and cooking time was easy to resolve, but the seasoning was another thing.
I tested each of the seasonings I had already formulated, but none gave me the flavor I was looking for; so I set out to formulate a new one. After four or five attempts, I finally hit on the right blend of twenty-two spices.
There are many meat rubs on the market, each marketed toward a specific meat with the connotation that you have to ‘rub’ the meat to get it to penetrate. My formula is so unique it amplifies the flavor of every meat, (including game and seafood).
Though best when used in a smoker, it is great for grilling and even imparts a special flavor when cooking in your oven.
ALL-NATURAL INGREDIENTS: sea salt, brown sugar, paprika, onion and chipotle; then enhanced them with seventeen other spices.
Why “BBQ PAT”? Because you do not have to “rub” the mixture in.
Just sprinkle on the meat liberally and “pat it” to make it stick. The UNIQUE formula is ‘self-caramelizing’.
Great for use on all meats when using a smoker or grill.
Excellent for broiling and cooking in your oven where it imparts an outdoors smoke flavor.
Fantastic for use when grilling steaks, pork, chicken, game, fish and hamburgers. (1 tbs. for each pound ground meat)
Sprinkle liberally on meat, patting gently to help seasoning adhere to meat. Cover and let set for 1-2 hours before cooking.