Smokehouse Seasoning

Most BBQ rubs chase the smoke. This one was built to be it. Little Mountain's Signature Smokehouse Rub was crafted to complement the deep, rich flavor of our pasture-raised, grain-finished Angus beef — with a paprika-forward base that builds color and warmth, and coriander that rounds the edges in a way no generic BBQ blend ever does. Why it works Designed for low, slow, and high heat. The paprika builds a deep mahogany bark whether you're smoking a brisket for twelve hours or reverse-searing a ribeye on cast iron. Chef Rob dialed the salt-to-paprika ratio so the crust develops — not burns. Seven ingredients. No fillers. Salt, black pepper, paprika, granulated garlic, granulated onion, red chili flake, and coriander. That's it. No anti-caking agents, no mystery powders, no shortcuts. The coriander is the secret. It adds a faint citrus warmth that lifts the whole blend — subtle enough that you can't name it, distinctive enough that you notice when it's gone. Versatile enough for every cut. Brisket, ribs, chuck roast, smoked burger patties, even roasted sweet potatoes. One jar, a dozen uses. Use it on Brisket & Chuck Roast — Coat generously 12–24 hrs ahead, let it dry-brine overnight Ribs — Press in before the smoke, no sauce needed Burgers — Mix directly into the grind or press into patties before the flat-top "BBQ is about patience and trust — trust in the animal, trust in the fire, trust in your seasoning. I built this rub for meat that's worth waiting for." — Chef Rob Marilla, LMF Culinary Director Little Mountain Farm & Cattle Co. & Olympic Award Winning Chef Ingredients Salt, Black Pepper, Paprika, Granulated Garlic, Granulated Onion, Red Chili Flake, Coriander. No artificial flavors. No preservatives. No fillers. Made in small batches.