Launch
We did not set out to launch eight things. We set out to make one rub good enough to put our names on, and then kept finding reasons to make another. Twenty-two numbered jars later, these are the five that earned a label, a bottle and a spot on the shelf. In September a sixth joined them: Turnpike Smoke, named for the grass fires you can see on the Turner Turnpike from ten miles out. Two more followed the same week: Beautiful Sunset and Cold Water.
Every one of them is small batch, low on salt so you can season heavy, and made in one kitchen from a written formulation with a taste panel behind it. Here is the lineup, in the order we would hand them to you.
1 · Some Heat
The one that started it. Deep and smoky rather than sharp, herby underneath, with a pepper build that keeps going after the bite. It was built for a screaming hot cast iron skillet and a redfish fillet, and it has never really left that job.
Good on Redfish, snapper, catfish, shrimp and any firm white fish. Skillet, grill grate or plank.
2 · All purpose
Named for the band, because it is the one that rides in the green room cooler. Savoury and garlic led with a deep, almost meaty base, ten percent salt, and barely any heat. It is the bottle we reach for without thinking, and the one we tell people to buy first.
Good on Chicken, steak, burgers, pork chops, vegetables, eggs and popcorn. Anything, honestly.
3 · Some Heat
Came out of an actual shrimp boil on an actual dock at Port Aransas. Coastal and aromatic - bright citrus lift, celery salt, a warm finish that rides underneath. It is a boil seasoning first, but it works dry on anything that came out of the water.
Good on Shrimp, crawfish and crab boils, fish tacos, fries and corn on the cob.
4 · Medium
Smoke three ways and not a grain of sugar. Smoked paprika for the body, chipotle for a fruitier smoke and a Medium warmth, and a little mesquite on top. With no sugar in it nothing burns, so it goes on the night before and sits through the whole cook.
Good on Pulled pork, beef ribs, brisket and chicken quarters. Stir it into baked beans before they go in the oven.
5 · Mild
Chris and Landon wanted a beach sunset, vivid and a little psychedelic. Sweet paprika and dried orange peel carry the color, ancho chile keeps the heat at Mild and fruity rather than sharp, and cumin, allspice and ginger give it the warm, low golden hour glow the name promises.
Good on Chicken, pork chops and tenderloin, shrimp and other shellfish, white fish, and roasted vegetables.
6 · Medium
Named for the RiverKingz song: Latin at its core, modern rock in its attitude. Smoked paprika and ancho chile go in first, chipotle and cayenne build a steady Medium heat behind them, and dried lime zest cuts through it bright and cold, the flavor the name is named for.
Good on Chicken, pork and beef of any cut, shrimp and firm white fish, and roasted corn and vegetables.
7 · Medium
The first sauce. Sweet smoked mango up front, a soft chipotle warmth behind it that settles in and stays put. It was made for the last five minutes on the grill, brushed on when the sugar can caramelize without burning.
Good on Pork shoulder, ribs, chicken thighs, salmon and grilled pineapple or peaches.
8 · Medium
A Gulf Coast take on Carolina gold. Bright and tangy, mustard forward with a rounded sweetness behind it and just enough heat to notice at the end. Landon wanted to name it after his truck. It earned the Mobile Bay name instead, on a dock, over thighs.
Good on Pulled pork, chicken thighs, ribs, smoked sausage and anything that needs cutting through.
If you cannot decide, the four-pack is the answer. Pick any four, mixed however you like, and fifteen percent comes off the lot. Everything ships together, free over $45.
Build your own
Nobody needs all 9 at once. Choose the four you will actually cook with this month, and take 15 percent off the lot.
Keep reading
Every formulation on the shelf started out as a number on a mason jar. Here's how five jars became five names, and why two of them almost didn't make it.
Most rubs on a grocery shelf run salt-heavy because salt is cheap and it's the easiest way to make a blend taste like something. We went the other way on purpose.
Before there was a bottle, there was a band, a green room cooler, and two guys who couldn't agree on the setlist but never argued about the rub.
From the lineup
Every post ends the same way, with a fire and a bottle. Nine small batch rubs and sauces, low on salt so you can season heavy.
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