what'll you have?

Once you find something that suits you, that perfectly satisfies your taste, you tend to stick with it and it becomes your go-to... your usual. After lots of taste tests, on all kinds of food, we found ourselves continually coming back to this spice, and it earned the nick name "The Usual", which ended up sticking. It really does go perfect with damn near anything.

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Here's the Rub

Fire Smoke Society Spices

We don’t care if you cook in a $10,000 pellet powered monstrosity with a ten-speed transmission and wi-fi or a wooden stick over a campfire, this stuff will make your food taste good.

rub it on

the hot line is ringing

Coming Soon! A few drops of this blistering blend kicks up wings, tacos, dry-rubbed ribs, all things eggs and breakfast cocktails (that’s you, Bloody Mary!).

Get spicy with it

slather it up with sauce

Inspired by our insatiable thirst for craft brews, our robust and distinctive sauces rely on three of the best—Stout, IPA, and Pilsner—to create a finger-licking finish for ribs, a mustardy wet rub for slow-smoked pork, and citrusy glaze for chicken wings and more.

get saucy

Fire & Smoke Society Recipes

Scott: What’s for dinner? I need an idea.

Paula: “Have the lambs stopped crying, Clarice?”

Scott: Yikes! I’ll take scary lamb burger references for $100, Alex.

Paula: Sorry, couldn’t resist. It’s burger night at our place and these lamb burgers are fantastic--crowd pleasers for sure. I love keeping them simple, topped with thinly sliced feta cheese, onions, and a final slather of sauce so the meat’s distinctive flavor shines. However, no one would complain if you added juicy slices of beefsteak tomatoes, lettuce, or whatever else puts a skip in your step. If you want to step up your condiment game, spike up the mayo with finely chopped rosemary, garlic, or lemon zest.

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Paula: Do you know the difference between ragu and Bolognese? There isn’t one! Technically they’re both defined as a full-bodied meat sauce, often enhanced with wine or cream. Bolognese sauce is named after the northern Italian region Bologna, where it’s a staple. I went with Bolognese for this recipe because, you know, alliteration. My point is: full-bodied meat sauce.

Scott: I love the idea of using a smoked shoulder (or butt) as the meat component of this robust sauce. The smoke acts like an extra ingredient to kick the flavor up a notch.

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