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Our rubs are developed specifically for smoking. When you add the dimension of smoke and low temperature to your preparation it actually changes the flavor profile of the spices and herbs involved.
The seasonings are developed for more traditional cooking methods such as searing, grilling, baking, brazing, and things of that nature, which actually gives a completely different flavor profile without having the influence of smoke over a longer period of time. Our Spice/Rub works both ways.
Flavor says it all
When exploring how to smoke competition-grade barbecue with perfection, it’s good to know the essential flavors of various types of BBQ meats. I personally feel that simplicity is usually best. Too many contradicting flavors can take away from the flavor of the meat and will likely overwhelm your taste buds. With barbecue, the woods used during the smoking, the spices used for rubbing, and marinating (if you must) should enhance the flavor of the meat and not overpower it.