Highlights
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Maple-forward: built on granulated maple sugar for natural caramel notes
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Balanced spice blend: garlic, chili, paprika, allspice, cumin, cayenne
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Salt-free so you season to taste (great for brines & BBQ)
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Versatile: steak, pork, chicken, ribs, salmon, and roasted veggies
Description
A rub that brings sweet–heat without overpowering your food. We start with granulated maple sugar for clean maple-caramel flavor, then layer in warm spices for a rub that sears beautifully and finishes glossy on the grill or in the oven. Use it dry, turn it into a paste with oil, or whisk it into glazes and dressings.
Ingredients
Maple Granulated Sugar, Garlic Powder, Chili Powder, Paprika, Allspice, Cumin, Cayenne.
Size & Storage
Sealed shaker jar. Store cool and dry. Shake before use.
How to Use
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Dry rub (grill/roast): 1 Tbsp per lb meat; rest 15–30 min.
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Wet rub/paste: 1 Tbsp rub + 1 Tbsp oil per lb; great for chicken/pork.
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Glaze finish: 1 Tbsp rub + 2 Tbsp maple syrup + 1 Tbsp cider vinegar; brush on for the last 5–10 min.
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Veggies: 1–2 tsp per lb with oil; roast at 425°F.
Pro Tips
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Natural sugars can scorch—apply glazes late or cook over indirect heat.
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Because it’s salt-free, add kosher salt separately (about ¾–1 tsp per lb meat) for best results.
FAQ
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How spicy is it? Medium warmth; cayenne adds a gentle kick balanced by maple.
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Good on fish? Yes—especially salmon; use a light coat and finish with the glaze.
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Any allergens? None listed; no dairy or gluten ingredients.