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.
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.
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.
Paula: Do you have a spirit animal? Or, more to the point, do you have a Rib Spirit Animal? Mine would be a Memphis-style dry rub made with peppery red spices and a kiss of brown sugar. My go-to technique, two hours over a wood-infused fire followed by two hours in a low oven, works perfectly every time.
Scott: Are you implying that one can have a multitude of spirit animals classified by bone type? Because I am intrigued by that possibility.Read more
Paula: After a 3-hour drive to the lake, the best quick meal is skirt steak, rubbed with warm Mexican spices, marinated long enough to shuck corn and build a fire, and charred over a hot grill (ideally barefoot), right?
Scott: Of course. With the possible addition that allowing your steak to continue to brine for the extra few minutes that it takes to saber some ice chunks into a glass and pour yourself a whiskey drink can be a real difference maker.Read more
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