Matt Pittman built Meat Church in Texas, but he spent part of his youth in Millington, twenty minutes up the road. We've carried his rubs since we opened the doors.

Blanco started life as a steak shake and turned into the one people grab when they don't want to think about it. Salt, garlic, onion and a butter note underneath — savory all the way through, no sweetness. It's white because there's no paprika and no sugar in it.

That second part is the useful bit. Sugar burns. If you're cooking hot — steaks on a ripping grill, wings at 400, potatoes in a hot oven — most barbecue rubs scorch and go bitter on you. Blanco doesn't. It's what I hand people who come in telling me their rub keeps burning.

Good on beef, chicken, pork, fish, and vegetables. Plenty of folks put it on popcorn and eggs.

One thing worth saying out loud: Blanco does contain MSG. Doesn't bother most people, but if you avoid it, come see us and we'll point you somewhere else.

12 oz shaker. Gluten free, dairy free.