All American Dry Rub

Smoky and a little sweet, with heat that shows up late at the back of your throat. Hickory salt and brown sugar do most of the talking, and it's the one our hunting customers keep coming back for.

Ingredients: Hand blended from chili powder, smoked hickory salt, onion, cumin, brown sugar, garlic, paprika, cayenne, lemon, and yellow mustard.

How to use: About a tablespoon per pound. Work it into the meat with your hands, bag it, and refrigerate. For smoked venison ribs, give it 8 to 12 hours before it hits the smoker.

Try it on: venison, elk, beef, pork, burgers, and corn on the cob.