Pyrodust BBQ Dry Rub

05/28/2026

Have you ever tried cooking straight on the hot coals? No grates, no pans, just a thin layer of white ash between your meat and an the hot coals.

05/27/2026

A burger seasoned with PyroDust BBQ Dry Rub Steak Seasoning, grilled mushrooms, grilled onions, grilled jalapeños, pickles, smoked cheddar, Swiss cheese, and topped with A.1. Thick & Hearty Sauce on a sesame seed brioche bun.

What are you putting on yours?

https://pyrodust.com/shop/

05/27/2026

PyroDust BBQ Dry Rub Hot recently placed 7th at the American Royal, and I wanted to celebrate by making the full lineup easier to try.

While prices seem to keep going up everywhere, I’m taking PyroDust BBQ Dry Rub the other direction for now. All 10 oz bottles are now $14.95.

1 to 2 bottles ship for a flat $5, and orders of 3 or more ship free.

Same recipes. Same 10 oz bottles. Same small-batch PyroDust BBQ Dry Rub.

Shop PyroDust BBQ Dry Rub seasonings including Steak, Hot, Medium, Mild, and CoopDust. Small batch, made in Texas, real BBQ flavor with no fillers.

05/26/2026

Hard to say no to a good pork belly. Dusted with PyroDust BBQ Dry Rub Hot, cooked to an internal temp of about 210F over Applewood smoke cut into cubes or strips your choice.. and dipped in a sweet an spicy BBQ Sauce. I bet once you cook one, you will be hooked.

05/26/2026

Chicken leg quarters in a Cornell style marinade, grilled over hot coals. We Use our CoopDust in the marinade. the chicken gets brushed on each flip this is repeated every 5 to 10 minutes until the chicken is done.

05/20/2026

Little trip down memory lane...

Growing up in North Central Illinois, one of the Friday night hangout spots was the local dirt track. The concession stand had a pork chop sandwich that always sold out fast. Big thin pork chop, hanging off the bun, sauce, onion, pickles... simple, but good enough that people bought two at a time and were not sharing.

This is my PyroDust version: thin pork chop seasoned with Medium rub, cooked fast on cast iron over hot charcoal, then built on a sesame brioche bun with spicy beer mustard, onion, red wine bread-and-butter pickles, and a sweet heat BBQ sauce.

05/17/2026

Little trip down memory lane...

Growing up in North Central Illinois, one of the Friday night hangout spots for me and my friends was the local dirt track. We usually opted for pit passes because we knew several of the drivers.

The one item from the concession stand that was a must have each week was the pork chop sandwich. A big, thin boneless chop that would hang off the side of the bun, drizzled with sauce, with the option to add thin sliced onion and pickles. They usually sold out pretty quick, so it was not unusual to see a line waiting for them to open the window.

Today I decided to recreate this favorite from my youth.

05/05/2026

Asian Fusion, Shanghai Breakfast Noodles with Smoked Pork Tenderloin that was dusted with PyroDust BBQ Dry Rub HOt

05/05/2026

Curious, Does anyone else flip there pulled pork sandwich over when eating it? Do You know WHY I do it? leave your guess below

05/04/2026

Who else just got a craving for some beef short ribs?

05/04/2026

Picanha made a second appearance on the menu this weekend.