The Flavor Will Blow You Away!
This is the alpha of the rack.
Prime doesn’t ask what you’re cooking, it tells it what it’s about to taste like. Big savory punch. Controlled heat. A backbone strong enough to stand up to smoke, flame, cast iron, or whatever chaos you’re throwing at it.
Beef. Chicken. Pork. Eggs. Burgers. Veggies.
If it touches heat, Prime belongs on it.
Built to be the only bottle you keep within arm’s reach of the fire.
One seasoning. All problems solved.
PURE SPICE
NO ADDITIVES, NO IODIZED SALT, NO FILLERS
This one doesn’t sit quietly on the shelf.
Smokin’ A’s brings a subtle touch of fresh red apple layered over savory depth and the smooth, clean finish of applewood-smoked pink Himalayan salt. It’s balanced, intentional, and built to turn heads the second the lid comes off.
There’s a natural sweetness woven through it - not syrupy, not heavy - just enough to round out pork, chicken, ribs, and anything that sees smoke.
It builds color. It builds bark. It builds attention.
This is the one people ask about after the first bite.
Sweet smoke with structure.
Flavor that doesn’t fade.
If you’re trying to impress, start here.
This isn’t backyard seasoning.
This is competition smoke.
Built for long burns and serious bark, Brisket brings heavy pepper authority with a deep, almost smoky warmth layered underneath. There’s a subtle earthiness that settles in low and slow, followed by a bright lift that cuts clean through rich beef.
It doesn’t just sit on the surface, it builds.
Designed to handle offset pits, pellet grills, charcoal drums, or cast iron in a kitchen that smells like fire and ambition.
It’s already helped bring hardware home.
Low. Slow. Slice. Watch the room go quiet.
When brisket matters, this is the move.
This was built for real fajita flavor.
Fajita brings bold garlic and onion up front, backed by rich paprika and the natural depth of red and green bell pepper. It settles into the meat while peppers blister and onions soften, creating that unmistakable restaurant-style finish.
Balanced. Deliberate. Built with intention.
No filler. No gimmicks. Just a blend that holds its ground and delivers the kind of flavor that makes people reach for another tortilla without thinking.
If you’re cooking fajitas, start here.
There’s a reason this one earned a name.
Pork, better known around here as Susie’s Favorite, was built to do exactly what great pork demands. Layered savory depth. Balanced sweetness. Structure that builds real color and real bark without drowning the meat.
Ribs that bite clean.
Shoulders that pull right.
Loins that slice like they’re supposed to.
It holds steady through long cooks and finishes strong when it counts.
This blend has helped bring home checks and trophies because it understands pork. It doesn’t overpower it. It elevates it.
Around our pit, it became the go-to for a reason.
When pork’s on the smoker, this is the move.
This one was built, not thrown together.
Fire runs on a proprietary five-pepper blend layered over a subtle sweet backbone that keeps everything balanced and intentional. It hits with authority, builds steadily, and finishes clean - bold heat with depth, not reckless burn.
There’s structure behind the fire.
Wings. Ribs. Tenders. Tacos. Burgers. Whatever hits heat.
This blend doesn’t hijack the plate. It sharpens it.
Five peppers. One formula. No shortcuts.
Impactful. Layered. Built to show up and finish strong.
When you’re ready to turn it up, do it right.
This one flies a different flag.
Island delivers a sharp, clean burst of lemon and lime layered over a bold savory backbone. It cuts through rich meats, wakes up seafood, and brings brightness without losing strength.
Fresh up front. Structured underneath.
Built for chicken over open flame, shrimp over coals, pork hot off the grill, anything that benefits from a clean citrus edge and real depth behind it.
No tropical gimmicks. No candy-coated flavor.
Just crisp citrus and bold seasoning that holds its ground.
Raise the flag. Let it ride.
This one doesn’t pick sides.
Two17 brings the body and bold sweetness of a classic sauce together with the clean, sharp bite of vinegar, not competing, not clashing. Working as one.
It doesn’t drown the meat.
It tightens it up.
Brush it on ribs after the rest. Hit pulled pork right before it hits the plate. Light glaze over brisket slices. It enhances what you built in the pit, it doesn’t cover it up.
It took over a decade to get this balance right. Sweet enough to satisfy. Tangy enough to command respect.
Named after one of the greatest days of my life.
Strong. Balanced. Final.
When the smoke settles, this gets the last word.
AFTER THE SMOKE
La Encabronada starts with the same sweet vinegar backbone that took over a decade to perfect, then it layers in our proprietary five-pepper blend for depth, structure, and real heat.
Not novelty heat.
Not reckless burn.
Layered heat that builds steady and finishes clean while the balance stays intact.
It enhances first.
Then it pushes back.
Brush it on ribs after the rest. Finish pulled pork. Light glaze on sliced brisket. The tang hits, the sweetness rounds it, and the peppers settle in behind it.
Same foundation.
More authority.
When the original isn’t enough, this is the move.