Hand blended from granulated honey, smoked applewood sea salt, paprika, garlic, onion, chipotle powder, black pepper and chipotle flakes. This blend gives just the right amount of sweetness with nice balance of heat from the chipotle and the black pepper.
For chicken and pork, use about 1 tablespoon of dry rub per pound of chicken or pork and let it sit in the refrigerator for 8-24 hours to allow the seasoning to work its way into the meat before smoking or grilling. For fish, use a little less to start and let the seasoning sit for 30 minutes to 2 hours before cooking.
Net Wt. 2 oz. in a resealable foil pouch
