Low & Slow
BBQ & Smoke Seasoning
The night-before rub. Built for the long cook where time does the work. Smoked paprika at 120 ASTA carries the backbone. Turbinado slowly caramelizes, creating dark mahogany bark. Cumin adds earthy depth. Cayenne sits in the background, present on the finish but never dominant.
Smoked Paprika (Spanish, 120 ASTA), Kosher Salt, Turbinado Sugar, Black Pepper, Garlic (Granulated), Onion (Granulated), Ground Cumin, Dried Oregano, Cayenne Pepper.
No MSG. No Fillers. No Anti-Caking Agents.
Brisket, Pork Shoulder, Ribs (Spare and Baby Back), Chicken Quarters
Apply heavily the night before. Wrap in plastic and refrigerate. The salt draws moisture to the surface, the spices adhere, and the cook develops bark from the first hour. Cook at 225 to 275 degrees.
The turbinado is not for sweetness. It is a bark builder. White sugar dissolves and burns. Turbinado has a larger crystal structure that caramelizes slowly over the entire cook. That is the mahogany finish on competition brisket.
For additional complexity, apply Everyday the night before, then Low & Slow on top the morning of the cook.
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