Backyard barbecue
Built to bring bold character to the grill, from weeknight cookouts to long weekends around the fire.
Heritage small batch
BackboneRub Co.
The backbone of great flavor, made for the heart of the home.
In stock — 60 jars from a small batch
ABCTTEBJTTSGBRBN · The names behind our backbone · ABCTTEBJTTSGBRBN
Why Backbone
Family is the first ingredient.
Backbone Rub Co. was built around the people who give our family its strength. The letters in our founding mark honor our children and grandchildren—each one part of the story, and every one part of our backbone.
That spirit carries into the food: generous, unhurried, and made to bring people back to the table.
ABCTTEBJTTSGBRBN
Our family. Our mark. Our backbone.
All Beginnings Come Through Time —Every Bite Joins Traditions,The Slow Grind, Built Resilient, Blood & Name.
Built for the fire
One rub. Plenty of territory.
A spice-based seasoning made for barbecue, slow cooking, meats, and vegetables.
Low & slow
Made for the patient kind of cooking that turns a simple meal into something worth gathering around.
Beyond the meat
Bring the same bold character to roasted, grilled, and slow-cooked vegetables.
From the pit
Smoke. Bark. Fire. Family.
Brisket on the board, ribs in the smoker, steaks over open flame. This is what Backbone was made for.
In the kitchen
Five ways we use it
Sprinkle, rub, or season to taste — the same rub, five tables.
Brisket
Pat the trim dry, then coat the whole surface lightly and evenly before it goes on. Let it sit while the smoker comes up to temperature.
Ribs
Season the meat side before wrapping. Add a second light dusting after unwrapping if you want more on the outside.
Chicken
Work it under the skin before roasting, or sprinkle it over the last few minutes of cooking for a fresher taste.
Seafood
Pat it dry, then coat lightly just before it hits the heat. Firm fillets can take it early; shrimp and scallops are better in the last few minutes.
Vegetables
Toss hot vegetables with a little oil or butter, then sprinkle and toss again so it goes on evenly.
Recipe of the month · October 2026
Texas Red Chili
A bowl of red, Texas style — beef, dried chiles, and time. No beans, no tomatoes, just a deep red gravy made for cool evenings and a crowd around the table.
Ingredients
- 3 lbs beef chuck, cut into ½-inch cubes
- 6 dried ancho chiles, stemmed and seeded
- 3 dried guajillo chiles, stemmed and seeded
- 4 cloves garlic, minced
- 2 tablespoons Backbone Original Family Rub
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 3 cups beef stock
- 2 tablespoons oil or beef tallow
- Salt to taste
Method
- 01
Toast the dried chiles in a dry pot for about a minute per side until fragrant, then cover with hot water and soak 20 minutes. Blend with a cup of the soaking water into a smooth paste.
- 02
Heat the oil in a heavy pot over medium-high and brown the beef in batches. Set it aside.
- 03
In the same pot, add the garlic, cumin, and oregano and stir for a minute.
- 04
Return the beef to the pot. Stir in the chile paste, 2 tablespoons Backbone rub, and beef stock.
- 05
Bring to a simmer, then cook low and slow, partly covered, for 2 to 2½ hours, until the beef is tender and the gravy coats the meat. Salt to taste.
- 06
Serve with shredded cheese and warm cornbread or tortillas.
Perfect pairings
- Warm cornbread
- Shredded cheese
- Flour tortillas
- Cold beer or sweet tea
Kitchen tip
Toast the dried chiles gently — a scorched chile turns the whole pot bitter. A minute per side over medium heat is plenty.
From your kitchen
Cooked by you
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Light the fire. Call the family.
The first batch is here — 60 jars, packed and ready to ship. Get yours before the smoke clears.
Small batch fulfillment — made in limited runs to keep quality at its highest