Batch no. 011 in the works

It started
in a deli tub.
Now it's yours.

A dry rub built the honest way: too much cayenne, a few arguments about paprika, and a strip of blue tape that just told the truth. No lab required.

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Hero photo goes here
Exhibit A
Perfect for
Wings• Ribs• Shrimp• Chicken thighs• Steak• Potatoes• Veggies• Popcorn• Eggs• Basically everything• Wings• Ribs• Shrimp• Chicken thighs• Steak• Potatoes• Veggies• Popcorn• Eggs• Basically everything•
“

You're gonna want a hair tie to eat these wings.

Verified rub enjoyer Katie Schad
Bestseller
6 oz · net wt
Original blend

The rub, 6 oz pouch

The one that started it all. Rub it on wings, ribs, potatoes, or your finger straight out of the bag. We won't tell.

  • No MSG, no anti-caking agents
  • Small-batch, hand mixed
  • Goes on everything, we've checked
$12 $15
6 oz 12 oz Refill bag
From the test kitchen

Recipes

Grilling

Dry-rub grilled wings

High heat, one coat of rub, and the patience to not check them every 90 seconds.

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Low and slow

Smoked rib rack

Rub it the night before. Let the fridge do some of the work for you.

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Weeknight

Sheet-pan potatoes

Olive oil, a heavy hand with the rub, 425 degrees. Done before you finish a beer.

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Our story

Kitchen, not a lab.

We tried building this brand as a science experiment once — molecule logo, lab coats, the whole bit. Turns out the truest version was already sitting in the fridge: a deli tub, a strip of painter's tape, and a name that didn't need explaining. So we kept the part that mattered — testing every batch until it was right — and dropped the part that didn't.