Barbecue-hieroma

Tossed a spoonful of this rub on roasted potatoes and carrots last night and they came out way better than the usual salt and pepper. The spice blend has a nice smoky kick without being too salty, so I've been using it on chicken thighs too.

Rubbed this on a pork shoulder before smoking it for six hours and the bark came out incredible. The blend isn't too salty, so I could load it on without worrying. Also tried it on roasted potatoes and it worked just as well.

The blend really shines on a slow-roasted pork shoulder—the crust came out dark and savory without overpowering the meat. I’ve also tossed it on roasted potatoes and they picked up a nice smoky kick.