Description

All PepperCave rubs are built on a brown sugar foundation with paprika and ancho powder as the backbone. 

Competition Style – This rub was developed when I was competing in KCBS events. There is absolutely NO SALT in this rub. it’s meant to accent a brine, or be mixed with salt or hot salt. This blend is nearly 50% brown Sugar. – let’s the chef control the salt level.

Kansas City Style – This rub is the classic sweet & salty blend with roughly 1/3 sugar, 1/3 salt and 1/3 seasonings – Perfect for ribs and chicken. not quite salty enough to drive through whole shoulder or brisket without a brine or extra salt

Texas Style – Texas BBQ is known for being a simple salt and pepper blend, but I couldn’t leave well enough alone, so my blend’s salty with a hefty dose of black pepper and ancho chile  while still bringing a depth of flavor from herbs and other spices and a little sweetness with some brown sugar rounding it out. – This rub is ideal for BIG cuts like whole brisket or whole shoulder without a pre-brine.

*MILD features nothing hotter than an ancho
*MEDIUM incudes chipotle
*HOT includes chipotle + cayenne