RubBarn

Dry rubs and spice blends built for smoke and fire. Paprika-heavy pork rubs, coffee-black brisket blends, and lighter poultry mixes are all ground in small runs. Each tin comes from a pitmaster who worked it out over long nights.

A rub is a family's fingerprint. Some folks lean on paprika, some on salt, some on a secret they'll carry off with them. These come from smokehouses and kitchens where the tin was refilled, never replaced.