Food by AJ BBQ Seasonings

Exclusive Recipes

BUILT FROM
SCRATCH.

These recipes were developed specifically around our formula — not adapted from a generic blend. Every cook time, every temp, every technique is dialed in for Coming In Clutch Rub.

Proprietary Formula

This blend was developed in-house from the ground up. The recipe is ours — exclusively.

Not White Label

We don't buy a generic blend and slap a label on it. Every ingredient was chosen intentionally.

Small Batch Only

Mixed in small batches to maintain quality and consistency. No mass production shortcuts.

Championship Beef Brisket
Signature

Coming In Clutch Rub Recipe

Championship Beef Brisket

Low and slow is the only way. A full packer brisket rubbed generously the night before, smoked over post oak until the bark is set and the flat probes like butter.

Cook Time

14–18 hrs

Serves

10–14

Temp

225°F

  1. 1

    Trim brisket to ¼" fat cap. Pat dry.

  2. 2

    Apply a generous coat of Coming In Clutch Rub — don't be shy. Wrap and refrigerate overnight.

  3. 3

    Smoke fat-side up at 225°F over post oak until internal temp hits 165°F.

  4. 4

    Wrap in butcher paper. Continue smoking to 200–205°F.

  5. 5

    Rest in a cooler for at least 1 hour before slicing against the grain.

Fall-Off-The-Bone Pork Ribs
Fan Favorite

Coming In Clutch Rub Recipe

Fall-Off-The-Bone Pork Ribs

St. Louis cut ribs with a thick crust of rub, smoked with cherry wood for a deep mahogany bark and a pull that doesn't quit.

Cook Time

5–6 hrs

Serves

4–6

Temp

250°F

  1. 1

    Remove membrane from back of ribs. Pat dry.

  2. 2

    Coat both sides heavily with Coming In Clutch Rub. Let sit 30 minutes.

  3. 3

    Smoke at 250°F with cherry wood for 3 hours unwrapped.

  4. 4

    Wrap in foil with a splash of apple juice. Cook 2 more hours.

  5. 5

    Unwrap and smoke 30–45 minutes to set the bark. Rest 15 minutes before cutting.

Smoked Pulled Pork
Crowd Pleaser

Coming In Clutch Rub Recipe

Smoked Pulled Pork

A bone-in pork shoulder rubbed the night before and smoked until it shreds with nothing but two forks and a little patience.

Cook Time

10–12 hrs

Serves

8–12

Temp

225°F

  1. 1

    Score the fat cap in a crosshatch pattern. Pat dry.

  2. 2

    Apply Coming In Clutch Rub all over — work it into the scores.

  3. 3

    Smoke bone-side down at 225°F until internal temp hits 165°F.

  4. 4

    Wrap tightly in foil. Continue to 200–205°F.

  5. 5

    Rest 1–2 hours. Pull by hand, discarding bone and excess fat.

Crispy Smoked Chicken Thighs
Quick Cook

Coming In Clutch Rub Recipe

Crispy Smoked Chicken Thighs

Bone-in, skin-on thighs with a rub that caramelizes into a crackling, spiced crust. Done in under 2 hours.

Cook Time

1.5–2 hrs

Serves

4–6

Temp

275°F

  1. 1

    Pat chicken thighs completely dry — moisture is the enemy of crispy skin.

  2. 2

    Season generously with Coming In Clutch Rub under and over the skin.

  3. 3

    Smoke skin-side up at 275°F for 1 hour.

  4. 4

    Crank heat to 375°F for final 20–30 minutes to crisp the skin.

  5. 5

    Pull at 175°F internal. Rest 10 minutes before serving.

The Formula

THIS IS NOT
SOMEONE ELSE'S BLEND.

A lot of brands in this space buy a pre-made seasoning from a bulk supplier, put their name on it, and call it their own. That's not what this is.

Coming In Clutch Rub was developed from scratch — ingredient by ingredient, batch by batch — until the flavor was exactly right. Small batch production means we control every step. What's in the jar is what we designed. Nothing more, nothing less.