... fierce food at home

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Perfectly sweet heat developed especially for cooking barbecue pork or chicken low and slow.

Hand blended from succanat and turbinado sugars, sea salt, chipotle, jalapeno, onion, black pepper, GRIND®, and a pinch of SNAP®.

Rub in generously and marinate a few hours or overnight.

Baste with a little juice, soda pop, beer, or wine and skip the store-bought sauce! 


Doing pork shoulder - or -picnic roast instead of ribs? Coat the roast generously with Rub® and let sit, refrigerated, for a few hours or overnight. Roast at between 225 and 250 degrees in the oven or on the grill/smoker for 8-10 hours.


Make from-scratch sloppy joes with onion, bell pepper, chopped tomatoes, and plenty of RUB®. A little less sloppy, way more delicious and a healthy alternative to jarred or canned sauces.


Great seasoning for homemade baked beans. Gives classic sweet smoky barbecue flavor to everything it touches.


Heat in a saucepan with tomato paste, vinegar, and a spoonful of your favorite jam for your family's new signature barbecue sauce.


Michigan Summertime Spareribs

~serves 4~

2 Slabs pork spare ribs (or baby backs)
8 TBSP  Spicegrrrl® Rub
1 can Faygo® Rootbeer


1. Sprinkle 2 TBSP Rub on one side of one slab of ribs. Rub in well, turn over, and repeat on back side. Repeat with second slab.
2. Wrap a slab of ribs in foil, loosely, and place on cookie sheet. For extra flavor, let ribs sit, refrigerated, for a few hours up to overnight. Bring to room temp before baking or grilling.
3. Roast, in over at 250 degrees for 4 hours. Alternately, cook on grill or in smoker on low for 4-6 hours.
4. Remove ribs from heat and pour off most of the fat that has accumulated. Pour in ½ cup soda pop into each foil pack and re-seal.
5. Place on grill on medium-high and cook another 30-45 minutes. Remove from foil, reserving liquid in foil and grill directly over heat for 8-10 minutes per side. Baste a couple times with cooking liquid on each side.
6. Let finished ribs set a few minutes to settle, then slice off ribs in twos to serve. Enjoy.



~serves 4 generously~


1 Tbsp oil
1/2 large onion, chopped fine
1/2 green bell pepper, chopped fine
1 large clove garlic, minced
1 lb ground beef
2 TBSP Spicegrrrl RUB ®
2 Tbsp cornmeal
8 oz tomato sauce or diced tomatoes
1 Tbsp vinegar
Soft buns and dill pickles to serve

1. Heat oil in a large skillet on medium. Add onion, bell pepper and garlic and cook, stirring occasionally, until just soft, about 5-7 minutes. Add ground beef and stir to break up, cooking until no longer pink but not browned. Spoon off excess fat.
2. Add RUB® and stir a minute or two until well combined and fragrant. Now add  cornmeal, tomatoes, and vinegar and simmer, stirring occasionlly, until thick to your liking.
3. Spoon over a lightly buttered and toasted or grilled roll, and top with your favorite pickles. Even tastier than you remember from childhood.