Smoke and Flame Texas BBQ

Black pepper. Roasted garlic. Coffee. Ancho. And a chef's secret that changes everything. Every pitmaster in Texas starts with salt and pepper. That's the foundation. The legend. The law. But what if you kept that classic backbone — and then handed it to a chef? That's what we did. We took the holy trinity of Texas BBQ and built something deeper, darker, and more complex around it. The kind of rub you taste and immediately want to know what's in that. Tastes like: Bold black pepper crust, deep roasted garlic, smoky paprika — with a dark undercurrent of coffee and a whisper of something you can't quite place. Heat Level: 2/4 — a gentle, building warmth. Flavour-forward, never aggressive. Key Features Classic Texas salt & pepper base — because the legend exists for a reason Double garlic hit — both granulated and roasted, for depth over sharpness Coffee and ancho chilli — adds that low, dark complexity that makes people ask questions Smoked paprika and lemon zest — colour, smoke, and a clean lift at the finish Works on everything — brisket, ribs, burgers, chicken, pork. If it goes on a BBQ, it works. 200g tin — enough for around 15 generous servings What does it taste like? The first thing you notice is the crust. That classic Texas bark — black pepper upfront, salt doing its job. Then the roasted garlic lands. Not sharp, not raw — roasted. Slow and rounded. Underneath it all, there's something darker. A hint of coffee, a suggestion of ancho. Nothing that shouts. Everything that lingers. It's the kind of BBQ flavour you've had a hundred times, but somehow never quite like this.