At Full Throttle Distillery in Branson, we know the secret to great BBQ: a perfectly balanced dry rub. This entry will show you the 3 main seasonings that form the backbone of a great BBQ flavor. We also offer a simple solution to the biggest problem: getting the flavor right every time.

A good dry rub is the first step to making a rich, tasty crust, which forms on the outside of smoked meat. It’s a mix of four key things:

  • Salt: To make the meat’s natural flavor stronger.
  • Sugar: For a sweet, dark crust.
  • Spices: For a bit of heat, different tastes, and a good smell.
  • Herbs: For earthy, savory flavors that add depth.

Here are the top 3 flavor combinations that are essential for great BBQ.

Two large smoked meat cuts on a wooden board, with a rich crust from the BBQ seasonings for a smoked flavor.
Our pitmasters work hard to get this rich crust using our special BBQ seasonings for a smoked flavor.

The Classic: Sweet and Smoky

This popular mix is a balance between sweet and savory flavors that works well with almost any meat.

  • Key Ingredients: Paprika, brown sugar, salt, garlic powder, black pepper.
  • Flavor Profile: It tastes warm, balanced, and a little sweet with a hint of smoke.
  • Best for: Pulled pork, chicken, or ribs.

The Fiery: Bold and Spicy 

For those who like a lot of flavor, this mix has a strong, satisfying heat that doesn’t hide the taste of the meat.

  • Key Ingredients: Cayenne pepper, chili powder, red pepper flakes, cumin, black pepper.
  • Flavor Profile: A bold, spicy taste with a deep, smoky finish.
  • Best for: Brisket and smoked wings.

The Southern: Herb & Savory

This rub is inspired by classic Southern food, and it brings an earthy, fresh taste that makes it special.

  • Key Ingredients: Onion powder, dried thyme, oregano, white sugar, black pepper.
  • Flavor Profile: It tastes savory and fresh, with a nice balance.
  • Best for: Smoked chicken or turkey.

Or you can let Full Throttle handle the BBQ for you

Instead of smoking meat at home, you can let our team take care of the flavor for you. For tourists and families alike, this means enjoying a great meal with our full menu of Southern comfort food that Branson loves. For event planners, our full-service event catering is perfect for a stress-free group dinner or a wedding rehearsal dinner. For locals and bikers, you can hang out at our bar, enjoy a signature cocktail that Branson loves, and eat the best BBQ in town.

Good seasoning is the key to great BBQ, and at Full Throttle Distillery, we know how to do it. 

Contact our events team today to get a quote for your private event, or just come into our restaurant for a meal.

Call: 417.544.8855

Email: events@ftdbranson.com

A close-up of the "Smoke House & Grill" sign, representing the home of authentic BBQ seasonings for a smoked flavor.
The sign for our Smoke House & Grill, where we craft delicious food with the perfect BBQ seasonings for a smoked flavor.

In case you still have questions about BBQ Seasonings…

Is there a difference between a rub and a marinade?

Yes. A rub is a dry mix of spices put on the outside of the meat, while a marinade is a liquid mix that the meat soaks in for flavor and to make it tender.

How long should I leave a rub on the meat before smoking?

For a stronger flavor, put on the rub and let the meat sit in the fridge for at least a few hours, or even overnight.

Do I need to add a binder, like mustard, before applying the rub?

A binder is not needed, but it can help the rub stick better to the meat, especially on smooth surfaces like chicken skin.

What’s the secret to getting a good crust on the meat?

For this, you need a good rub, a steady low temperature in your smoker, and you should not wrap the meat too soon. Moisture is what keeps you from getting a good crust.

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