CJ's Saddlebag

Our own Cowboy Jack used to carry a secret stash of salt, pepper, and garlic in his saddlebags for when the trail cook had an off day. We carry that tradition on with this elevated version of the ol' SPG rub by adding a sprinkle of Sichuan peppercorns to the mix.

Flavor Profile: Coarse pepper, savory smoke, and clean seasoning that lets the meat do the talking.

Best Uses: Beef, burgers, steaks, potatoes, and cast-iron cooking.

Technique Tip: Apply just before cooking to preserve the pepper's natural bite and aroma.

Wild Oak Note: No frills. No distractions. Just good cooking.