Dark Horse - Blueberry + Ancho

The one nobody saw coming.

Dark Horse combines the deep, jammy richness of blueberry with the smoky, earthy warmth of ancho chile. This isn't a fruit rub — this is something else entirely. Dark, complex, and impossible to stop reaching for.

We raised a little hell in the lab and launched these 4 outlaws on July 4th to celebrate 250 years of outlaw attitude and independence. Blueberry sugars caramelize low and slow into a deep mahogany bark so beautiful your smoker will want to frame it, while ancho brings a mild, raisin-like smoke that doesn't scream heat — it whispers, "keep going."

Built for beef, pork, and game — this is the bark-builder for cuts that can handle something bold.

Concentrated formula — you control the sweetness. Mix 1 part rub to 2 parts brown sugar (2 TBS rub + ¼ cup brown sugar covers 10–15 lbs of meat). Or run it straight savory for a darker, more competition-style bite.

Outstanding on beef short ribs, smoked brisket, pork ribs, pork butt, venison steaks, and duck. Competition judges, take notes.

Packaged in a resealable 4 oz mylar bag — lightweight, airtight, and built for freshness. No glass, no breakage, no worries.

How to use: Mix 2 TBS rub with ¼ cup brown sugar (optional). Apply a generous coat, let it rest 30 minutes or overnight for deeper flavor, then smoke or grill low and slow.

Keep your family well fed, your tastebuds dancing, and your neighbors jealous. Don't cheat your meat.

Storage & Care: Made with no preservatives, no anti-caking agents, and no fillers — just real ingredients. Some natural clumping may occur over time depending on storage and humidity. This doesn't affect flavor or quality — simply break up or stir before use. Reseal the bag tightly and store in a cool, dry place for maximum freshness.