Route 66 - Hand blended from chili powder, smoked hickory salt, onion, cumin, brown sugar, garlic, paprika, cayenne, lemon and yellow mustard.

Our classic dry rub....smoky, salty and with just a little bit of sweetness and heat. We generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work this rub into the meat -- Once this is done place into a resealable bag (like a zip lock) and then refrigerator for a while to let the seasonings marry with the meat.