Honey Habanero Rub
A quick burst of heat followed by sweet honey, smoky salt and savory aromatics.
From $7.99 USD
Steak, Ribs & BBQ
Made to order in the Finger Lakes region of Upstate New York. Free U.S. shipping on orders of $35 or more.
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Blackened Seasoning
Earthy, fruity, mildly smoky, peppery and herbaceous with gentle cayenne heat.
From $7.49 USD
Greek Sausage Seasoning
Refreshing, fruity, citrusy, sweet, woodsy and earthy with a touch of smoky heat.
From $7.49 USD
Mexican Chorizo Seasoning
Spicy, earthy and herbaceous with warm sweet-spice undertones.
From $7.49 USD
German Bratwurst Seasoning
Savory, nutty and earthy with fragrant herbs and light citrus notes.
From $7.49 USD
Andouille Sausage Seasoning
Garlicky, peppery and moderately hot with savory herbal undertones.
From $7.49 USD
Butcher’s Best Chicken Rub
Earthy, smoky and woodsy with notes of black pepper, citrus and mint.
From $7.99 USD
Santa Maria Seasoning
Woody and smoky with smooth garlic, balanced salt and black-pepper bite.
From $7.49 USD
Austin Steak Rub
Salty, oniony and garlicky with herbaceous black pepper and chile accents.
From $7.99 USD
Diablo Burger Seasoning
Spicy and sweet with bold aromatics, saltiness and a surprising citric twist.
From $7.49 USD
Chop House Burger Seasoning
Salty, oniony and garlicky with subtle finishing sweetness.
From $7.49 USD
Fort Worth Burger Seasoning
Earthy, warm and herbaceous with a touch of sweetness and subtle lingering heat.
From $7.49 USD
Pork Stank Seasoning
Sweet and earthy with herby undertones and very mild back-of-the-throat heat.
From $7.49 USD
Cooking and flavor suggestions come from each product’s guide. Check the product page for ingredients and available sizes.
Choose your rub: pulled pork, pulled chicken or brisket
Pick the meat first, then the flavor. Explore 10 essential BBQ styles plus six variations, with cooking guidance on every featured product page.
- Pulled pork: Memphis for paprika-and-pepper bark, Kansas City for sweet smoke, or Carolina Gold for mustard tang.
- Pulled chicken: Texas Chicken for savory flavor, Smoky Honey for sweet BBQ, or Bayou Czar for Cajun heat.
- Brisket: Beef Brisket Rub for pepper and smoke; try Coffee Cardamom Chile for a roasty twist.
Explore all 10 essential BBQ styles
Classic all-purpose BBQ: Czar BBQ Rub
Sweet, savory and peppery. Best for pulled pork, pulled chicken and ribs.Kansas City sweet smoke: Kansas City Molasses Smoke Rub
Molasses, paprika and smoke. Best for pulled pork, ribs and burnt ends.Memphis dry rub: Memphis Bark Builder Dry Rub
Paprika, pepper and brown sugar. Best for pulled pork and dry-rub ribs.North Carolina inspired: North Carolina BBQ Rub
Sweet chile and warm spice. Best for pulled pork with a vinegar finish.Carolina mustard: Carolina Gold Mustard BBQ Rub
Mustard, sweet-tart spice. Best for pulled pork and pulled chicken.Pepper-led brisket: Beef Brisket Rub
Black pepper, smoke and chile. Best for brisket, beef ribs and chuck roast.Savory Texas poultry: Texas Chicken Rub
Pepper, garlic and mustard. Best for pulled chicken, thighs and turkey.Honey BBQ: Smoky Honey BBQ Rub
Sweet smoke and tang. Best for pulled chicken, pork and ribs.Cajun: Bayou Czar Cajun
Garlic, herbs and chile heat. Best for pulled chicken, pork and wings.Coffee and chile: Coffee Cardamom Chile Rub
Roasty, aromatic and warming. Best for brisket, beef ribs and steak.
Try six flavor variations
Adirondack Maple Chipotle Smoke Rub — Maple-chipotle pulled pork or chicken.
Honey Chipotle Rub — Sweet smoky pulled chicken or pork.
Honey Habanero Rub — Hot honey pulled chicken or pork.
Applewood Chipotle Rub — Applewood-style smoke for pulled pork.
St. Louis Rib Rub — Sweet-spicy ribs and pork shoulder.
Montreal Steak Seasoning — Coarse pepper-and-herb beef variation.
How much rub should I use?
Check the product page for its starting amount. Sweet pork rubs generally use a fuller coating; salt-forward chicken rubs and strong coffee or habanero blends use less. Weigh the rub for consistent results. Reduce it on brined or injected meat, and taste before adding more salt or sauce.
Cook chicken to at least 165°F. Pork shoulder and brisket need enough time to become probe-tender, often around 195-205°F. Keep raw seasoned meat refrigerated. Sweet rubs work best over indirect heat.
Also explore seasonings for steak, burgers, ribs, sausages and grilled vegetables below.