Barbecue Rubs & Oils

3-Chili Gourmet Pit Master Rub, a spicy, aromatic, savory and well rounded blend of chilies and spices. This spicy rub delivers a whole new level of flavor, this is a gourmet blend created for the ultimate "Pit Master" and is a perfect 10 on any cut of beef (excellent on brisket), chicken or ribs. Use as a marinade or as a rub. 100% PURE CHILIES, SPICES AND HERBS. NO ARTIFICIAL FLAVORS, NO FILLERS AND NO PRESERVATIVES OF ANY KIND EVER!

Blended with a Ancho and Arbol chilies, Mexican oregano, cumin, mustard, low glycemic organic palm sugar and additional spices and chilies.

Baharat Spice Blend is warm, full bodied, complex distinctive taste with a little kick of fabulous! Used in Middle Eastern cooking  and as a fantastic barbecue rub, this blend works beautifully with pork, chicken, beef, lamb and stews. This blend really shines on pork chops and lamb chops! Don't miss out on this deliciously bold and flavorful blend.

Hand-blended in micro batches for optimal nutrients and bold taste, with smoked paprika, cumin, nutmeg, coarse black pepper, Ceylon cloves, cardamon, and red chili pepper. SALT FREE 2 ounces

Quick 15 minute recipe: in a bowl, add 1/2 cup soy sauce, 1 1/2 tablespoons of Baharat and 1 tablespoon of oil and mix together. Now add 4 pork chops, pork tenderloin or lamb chops to the marinade and make sure they are completely coated, flipping them over several times. Refrigerate at least 2 hours or overnight for maximum flavor. Make sure to bring your meat to room temperature prior to grilling or pan searing. To pan sear: over high heat put each chop in a hot skillet (almost smoking) and let cook for about 4 minutes (undisturbed) and then flip over and turn down flame to medium low. Immediately squeeze the juice of 1 lime, a teaspoon of butter, a sprinkle of Baharat and a tablespoon of water directly in the skillet. Now spoon the sauce over the chops as they cook for another 7 minutes. Be sure to spoon the sauce over the chops many times while cooking. The flavor is outstanding!

No time to marinate? Simply rub olive oil on your meat of choice and then liberally sprinkle this blend all over. Now pan sear, grill or roast....your choice! Just don't forget to add the lemon at the end and spoon over meat!

Coffee Spice Barbecue Rub. This is for the serious griller who loves to try new and exciting blends. With the flavor and smells of espresso roast coffee beans, sweet paprika, brown sugar, coriander, ginger and spices, you will love the complexity of this rub. The combination of spices work so well with this rub that you will be asking for more!  

Island Smoke Dry Rub, AS SEEN ON ABC CHANNEL 7. Extremely flavorful, aromatic, well rounded, sweet and bold with a touch of lime. The blend is simply amazing on fish! This versatile blend is also fantastic on chicken, turkey cutlets, shrimp, ribs and in lobster butter. This blend can be made into a paste to spread on fish by simply adding maple syrup, olive oil and tamarind for a taste you won't soon forget!

Blended with smoked paprika, tellicherry peppercorns, cloves, cumin, brown sugar, lime leaves and spices.

Quick 10 minute recipe - drizzle olive oil on fish and sprinkle blend to completely cover fish. In a skillet over high heat add 2 tablespoons of olive oil. Add fish and pan-sear over high heat for 3 minutes. Flip fish over, add 1 teaspoon of butter, the juice of 1 lemon and a sprinkle of the blend right into the oil. Turn the flame down to low and spoon juices over fish as it cooks for another 4 to 5 minutes. Be sure to spoon the pan juices over the fish several times. Serve over mixed greens tossed with lemon and olive oil, vegetables or rice. Get ready for a flavor explosion!

Kansas City Barbecue Rub. Complex, bold, earthy, sweet layered flavors. Goes great on steaks and heavier meats. This blend can also be used as a bold and delicious sauce base by combining 2 1/2 tablespoons of this blend to 2 cups of tomato sauce and 1/3 cup of honey and a pinch of cayenne pepper.

Blended with Hungarian Paprika, cloves, cumin, sage, coriander, celery seeds, Spanish thyme, Tellicherry black peppercorns, Turkish oregano, pink Himalayan sea salt, mustard powder and brown sugar.

Pit Master Barbecue Rub. Intense with the bold and smoky flavor of pure Ancho chili and sweet paprika. This blend delivers great flavor with a simple touch of sweet and citrus. No need to marinate for intense flavor from the start. Great on fish, chicken, ribs, pork, beef, fruit and especially shrimp. This blend delivers awesome barbecue with a slight kick. Don't miss out on this one, it's Pit Master worthy!

Blended with paprika, brown sugar, Kosher salt, cumin, pure Ancho chili, cayenne, coarse black pepper

Quick recipe: place 1 1/2 pounds of jumbo shrimp in a bowl, drizzle with olive oil and make sure the oil has coated all of the shrimp. Next sprinkle 1 1/2 tablespoons of the blend to completely coat the shrimp. Grill for 2 minutes on each side. Arrange sliced tomatoes and onion slices on a platter and top with shrimp. Drizzle a mixture of 1 tsp of olive oil and juice of 1 lime onto shrimp. Sprinkle with cilantro.

Flame and flavor go together! This blend dances beautifully from sweet to heat to the spicy bite of ginger and the warmth of star anise. Massage this blend into your steak to add deep layers of flavor that will bring your steak to life. You will absolutely love this blend!

To use as a show-stopping marinade add 2 tablespoons of low sodium soy sauce and 1/2 teaspoons of Asian sesame seed oil. Next add 5 tablespoons of this blend and mix all together. Now add 1 1/2 to 2 pounds of steak. Delicious grilled or broiled!

Blended with star anise, ginger, brown sugar, cayenne