Burnt Sacrifice BBQ Rubs & Seasonings
Made with Brown Sugar and Amazing Spices
It's all natural with No MSG, No Preservatives, No Gluten, No High Fructose Corn Sweetener, and No Anti-Caking Agents. We got rid of the junk to make room for more of the good stuff.
BBQ Rubs are The Foundation
As soon as you tear open one of the ziplock packages of Burnt Sacrifice natural BBQ rubs you are met with the aroma of quality spices which makes all the difference in the world for great cooking. Quality meats require quality spices.
If you are new to BBQ then you probably just think you just slop on some sauce and you're done, but to really get the flavor deep into the meat I suggest you use one of our regional rubs.
It's All Pretty Simple
People are used to cooking burgers and hot dogs on the grill, but real BBQ is now just catching on in a big way. I can help you take a lot of the mystery out of the process by just telling you a few secrets to make your experience more fun. Before you use a sauce I recommend you use our rub.
I never do a store demo or a cookout without first using some rub on the meat. Either of our rubs can be used just 15 min before cooking, but if you really want to impress let me tell you that you can sprinkle it on the meat the day before you cook and just cover it and put it in the fridge then you are going to get real spice penetration into the meat. The thicker the meat the more you let it go up to three days. One pack of our rubs is enough to totally coat a big tri tip or chateaubriand with total coverage. And, since it has real brown sugar in it you will get some nice bark and caramelization on the outside. You should get flavor all the way to the center.
I am sure you will get a real kick out of our regionally correct rubs. Mix and match with our sauces for a wonderful finish. And, of course, the spices are good enough by themselves you can just have a dry BBQ and still really enjoy yourself.
This is great with a grill, smoker, broiler, or counter-top grill
Learn more about BBQ: Barbecue, BBQ Sauce, BBQ History, BBQ evolution, Carolina style, Kansas City style, Memphis style, Santa Maria tri-tip style