New here? Join the Posse for first dibs on new blends & pit-tested recipes
Outlaw Spices

Outlaw Spices: bold BBQ rubs and seasonings

Featured blend 01 / 06 Saddle Up

Roadhouse Rub

The everyday workhorse. Coarse, peppery and built to put a crust on anything that hits the grate.

WarmBeef · Pork · Burgers
Shop Roadhouse Rub All 11 Blends
Roadhouse Rub jar
Fan Favorites

Pick Your Flavor

See all 11 blends →
Whole Hog Seasoning jar
Leave Nothin' Behind Whole Hog Seasoning Savory, herby and built for pork from snout to tail — especially pulled pork. Pork Shoulder · Ribs · ChopsView →
Sweet & Spicy Seasoning jar
It's Getting Hot in Here Sweet & Spicy Seasoning Sweet heat that caramelizes on contact. Candy on the front, kick on the back. Pork · Chicken · WingsView →
Hoppin' Honey Mustard jar
Sweet n' Tangy Hoppin' Honey Mustard Golden honey-mustard tang. Bright on chicken, killer on pork and fish. Chicken · Pork · SeafoodView →
Ranch Hand Seasoning jar
Wrangle-Worthy Flavor Ranch Hand Seasoning Herby, garlicky ranch-style flavor for veggies, chicken and every side on the table. Veggies · Chicken · PotatoesView →
The full Outlaw Spices lineup on a dark table
11Bold
Blends
Why Outlaw

Built for the Pit, Not the Pantry

We make rubs for people who light charcoal on a Tuesday. Every blend is designed to stand up to smoke, flame and long cooks, and to build the kind of bark that gets photographed before it gets eaten.

  • Made for live fireCoarse, bark-building grinds that hold up from 225°F smokes to 700°F sears.
  • Gluten free & kosherEvery jar carries both marks. Feed the whole crowd without a second thought.
  • A blend for every cookFrom mild & sweet to Nashville fire. Beef, pork, poultry, seafood and veggies all covered.
Find Your Blend
Match Your Meat

What's on the Pit?

Tell us what you're cooking. We'll tell you what to shake on it.

The Outlaw Cookbook

Recipes Worth the Smoke

All recipes →
Cowboy Coffee RibeyesGrill · Beef
with Cowboy Coffee Rub

Cowboy Coffee Ribeyes

Thick-cut ribeyes with a dark, roasty coffee crust, seared hard over a two-zone fire and finished with herb butter.

Prep 10 minCook 15 minServes 2
Roadhouse Smoked BrisketSmoke · Beef
with Roadhouse Rub

Roadhouse Smoked Brisket

A full packer brisket, low & slow over oak, with a bark so peppery and crisp it crackles when you slice it.

Prep 30 minCook 10–12 hrsServes 12
Kansas City Sticky RibsSmoke · Pork
with Kansas City's Best

Kansas City Sticky Ribs

St. Louis-cut spare ribs smoked low, wrapped with butter and honey, then lacquered with sauce until they shine.

Prep 15 minCook 5–6 hrsServes 4
Pit Guide

Low & Slow Cheat Sheet

Target internal temps we cook to. Trust your thermometer, then trust your fork.

Brisket
203°F
Probe-tender, rest 1 hr+
Pit 225–275°F
Pork Shoulder
200°F
Bone pulls clean
Pit 225–250°F
Spare Ribs
198°F
Bend test, bark cracks
Pit 250°F
Chicken Thighs
175°F
Renders crisp skin
Pit 300–350°F
Steak, Med-Rare
130°F
Pull at 125°F, rest
Hot & fast
Salmon
125°F
Flakes, still glossy
Medium direct

USDA minimum safe temps: beef, pork & fish 145°F with a 3-minute rest; poultry 165°F; ground meats 160°F.

Cookout spread with Outlaw Spices jars, sides and burgers
Grill Like an Outlaw

Cooking Is a Declaration

There's something about cooking over fire. The sizzle, the smoke and the stories that come with it. Whether you're flipping burgers on the patio or babysitting a brisket overnight, grilling brings people together.

We just make sure it tastes like you meant it.

Our story →
The Outlaw Posse

Ride With The Posse

New blends, limited drops and pit-tested recipes, straight to your inbox. No spam, just smoke.