All natural; no MSG, no anti-caking agents, no fillers or preservatives. Simply blended spices. No Bull!
Regional Barbeque Preferences
Perhaps one of the oldest debates in the United States is which region has the best barbeque? We take the stand that each region has its own unique qualities to be admired. It’s a barbeque jungle out there. We’ve taken the cleaver to the jungle to forge a path of clarity. Knowledge seekers beware; there are enclaves within these regions that barbeque to their own style of fire pits and flavor profiles. Here is what we’ve found:
Characterized by tender meat, sweet heat seasoning and oak wood smoke.
Protein: Pork, St. Louis Style Spare Rib
Sauce Profile: Thin sauce, tomato, vinegar, brown sugar
Seasoning Profile: Brown sugar, salt, dry mustard, worcestershire, paprika, spices, chilis; not a dry rub
Characterized by deep red smoke rings, long, low and slow cooking.
Protein: Beef, Brisket, hot link sausage, pork ribs, chicken, steaks