For many years the only BBQ in my proverbial spice tool belt was North Carolina BBQ. Then it hit me that this was GREAT for pork and for making a quick sauce to wet mop with but not great for a traditional BBQ flavor. So I set out to make not one but two BBQ seasonings. One traditional and one a bit more versatile without the sugar. This is my traditional take on a BBQ seasoning! It is sweet and smoky with a hint of spicy. I love it on potatoes and chicken but have also use it on pork and cauliflower. Make a quick BBQ flavored dip or even try it in chili and pulled pork/chicken.
Hand blended from brown sugar, smoked sweet paprika, applewood flaked sea salt, black pepper, garlic, onion, granulated molasses, mustard seed, coriander, and ancho pepper.