Smoky with some sweetness and you'll notice just a little heat in the back of your throat.
Hand blended from chili powder, smoked hickory salt, onion, cumin, brown sugar, garlic, paprika, cayenne, lemon and yellow mustard.
How to Use
Our classic All American Dry Rub is a terrific all around spice rub that is great to keep on hand. Use it as a seasoning mix by adding it to your ground beef for a tangy burger or use it as an all-purpose rub on venison, elk, beef, pork and it's really a big hit with our hunting customers. We've even had a customer tell us that it is magically on corn on the cob!
When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat -- that's why it's called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerator for a while to let the seasonings marry with the meat.
This rub may be best on smoked venison ribs and we like to season the ribs and then work the rub into the meat and place in the fridge to work its magic for about 8-12 hours before smoking.