Rubs You the Right Way
"If you talk to anybody who barbecues," says Robert Orth, "they'll tell you the secret to it is not the sauce—it's the spice rub." And the secret to a great grilling rub is to use the highest quality hand-crafted seasonings, like the ones Robert and his mother-in-law, Autum Ellis, create.
Shortcuts are not for them. They source single-origin spices from generations-old, pesticide-free family farms around the world: France, Sri Lanka, Israel, Indonesia, Morocco, and the Caribbean. Then, working in small batches with the raw, whole spices, they make the most of each type's flavor profile by hand-toasting and grinding them. Immediately afterward, they hand-blend the spices and let their flavors marry. No fillings. No chemicals.
The regional inspirations of these lip-smacking blends are evident in their names: Cajun Blackened, Caribbean, Chipotle & Honey, and Vermont Maple. Packed in a kraft paper gift box, they make a red-hot present for anyone who loves to grill. Handmade in Hershey, Pennsylvania.