Table of Contents
- Backyard Smokehouse Mega Pack: Seventeen Bottles for People Who Take the Grill Seriously.
- What’s Inside the Backyard Smokehouse Mega Pack
- Competition-Style St. Louis Ribs
- Backyard Smoked Brisket
- Austin-Grilled Bone-In Ribeye
- Carolina Gold Smoked Pulled Pork
- Backyard Smokehouse Chop House Burger
- Garlic & Herb Grilled Potatoes
- Seventeen Bottles. Six Very Different Cooks.
- FAQs
Backyard Smokehouse Mega Pack: Seventeen Bottles for People Who Take the Grill Seriously.
The Backyard Smokehouse Mega Pack is built for the cook who wants more than one house rub. Twelve regular bottles cover ribs, brisket, steak, burgers, regional barbecue styles, smoke, and sides. Five small bottles let you nudge a cook toward more smoke, color, heat, or mustard without changing the entire recipe. The six recipes below use the box that way: three stay simple, and three use a small-bottle booster.
What’s Inside the Backyard Smokehouse Mega Pack
12 Regular Bottles
- St. Louis Ribs, Dry Rub Seasoning
- Memphis Style Ribs, Dry Rub Seasoning
- Kansas City BBQ, Dry Rub Seasoning
- Carolina Gold BBQ, Dry Rub Seasoning
- Austin Steak, Dry Rub Seasoning
- Colorado Cowboy BBQ, Dry Rub Seasoning
- Espresso Rub, BBQ Seasoning
- Brazilian Steakhouse, BBQ Seasoning
- Chop House Burger, BBQ Seasoning
- Hickory Smoke, BBQ Seasoning
- Brisket Bark, BBQ Seasoning
- Garlic & Herb, Side Seasoning
5 Small Bottles
- Habanero Chili Powder
- Ground Chipotle Pepper
- Smoked Sweet Spanish Paprika
- Hickory Smoked Salt
- Mustard Powder
Competition-Style St. Louis Ribs
Serves 4 to 6
St. Louis Ribs, Dry Rub Seasoning supplies the main bark, while a little Smoked Sweet Spanish Paprika deepens the red color without adding much heat. The rub should disappear into the surface as it cooks, leaving a smooth mahogany crust rather than visible dry granules.
Ingredients
- 3 tablespoons St. Louis Ribs, Dry Rub Seasoning
- 1 teaspoon Smoked Sweet Spanish Paprika
- 1 rack St. Louis-cut pork spareribs, 3 to 4 pounds
- 1 tablespoon yellow mustard, optional binder
- 1/2 cup apple juice
- 1/4 cup apple cider vinegar
- 1/3 cup tomato-based barbecue sauce
- 1 tablespoon honey or molasses
Directions
Prep the rack. Remove the membrane, trim loose edges, and pat dry. Add a very thin mustard binder if using.
Season and rest. Mix the St. Louis seasoning with smoked paprika and coat both sides. Rest 30 to 45 minutes so the rub hydrates.
Smoke at 250°F. Cook bone-side down over indirect heat until the bark is set, about 2 to 3 hours.
Keep it supple. Mix the apple juice and vinegar and lightly spritz only after the bark is set.
Glaze late. Mix the barbecue sauce with honey or molasses and brush on one thin coat during the final 20 minutes.
Rest before cutting. Rest the rack 10 to 15 minutes, then slice between the bones.
Backyard Smoked Brisket
Serves 6 to 8
Brisket Bark, BBQ Seasoning does the heavy lifting while Hickory Smoked Salt quietly reinforces the smoke character. This is a long cook, so the seasoning should become one dark integrated bark—not look freshly sprinkled at the finish.
Ingredients
- 4 tablespoons Brisket Bark, BBQ Seasoning
- 1/2 teaspoon Hickory Smoked Salt
- 1 brisket flat, 4 to 5 pounds
- 1 tablespoon neutral oil or yellow mustard, optional binder
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar plus 1/4 cup water for spritzing
- Oak, pecan, or hickory wood
Directions
Trim evenly. Remove hard fat and silver skin, leaving a modest fat cap. Note the grain direction before cooking.
Season. Mix the Brisket Bark with the smoked salt, apply a thin binder if desired, and coat the brisket. Rest 30 to 45 minutes.
Smoke at 250°F. Let the bark develop before spritzing. Use the vinegar-water mix only when the surface looks dry.
Wrap after the bark sets. Around 160 to 170°F internal, or whenever the bark looks right, wrap tightly with the beef broth.
Cook until probe-tender. Continue to roughly 200 to 205°F, using tenderness as the final test.
Rest at least an hour. Keep wrapped while resting, then slice across the grain.
Austin-Grilled Bone-In Ribeye
Serves 2 to 3
Austin Steak, Dry Rub Seasoning gives a thick ribeye its savory live-fire crust, while a small amount of Ground Chipotle Pepper adds a smoky chile edge. Keep the chipotle measured; the ribeye should still taste like ribeye.
Ingredients
- 2 tablespoons Austin Steak, Dry Rub Seasoning
- 1/4 teaspoon Ground Chipotle Pepper
- 1 large bone-in ribeye or cowboy steak, about 2 inches thick
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- Oak or hardwood charcoal
Directions
Season the steak. Mix the Austin Steak seasoning with chipotle. Rub the ribeye lightly with oil, season both sides, and rest 30 to 45 minutes.
Build two heat zones. Create a hot direct side and a cooler indirect side.
Cook indirectly first. Bring the center to about 110 to 115°F over the cooler side.
Sear over live fire. Move directly over the coals and sear 60 to 90 seconds per side, moving as needed to avoid scorching.
Butter the finish. Brush or spoon over melted butter during the last minute.
Rest whole. Pull around 125 to 130°F for medium-rare and rest 10 to 15 minutes before slicing.
Carolina Gold Smoked Pulled Pork
Serves 8 to 10
Carolina Gold BBQ, Dry Rub Seasoning already brings mustard, tang, spice, and sweetness, making it a natural fit for a whole pork shoulder. No small-bottle booster is needed here; the long smoke lets the blend become a dark, glossy bark before the pork is pulled.
Ingredients
- 4 tablespoons Carolina Gold BBQ, Dry Rub Seasoning
- 1 bone-in pork shoulder, 6 to 8 pounds
- 1 tablespoon neutral oil or yellow mustard, optional binder
- 1/2 cup apple juice
- 1/3 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Directions
Season the shoulder. Pat dry, add a thin binder if desired, and coat with Carolina Gold seasoning. Refrigerate several hours if possible.
Smoke at 250°F. Use apple, pecan, or hickory and let the bark build undisturbed for the first several hours.
Mix the mop. Stir together apple juice, yellow mustard, cider vinegar, and honey.
Mop only after the bark sets. Brush lightly every 60 to 90 minutes once the surface is dark and stable.
Finish tender. Cook until roughly 195 to 205°F and a probe slides in with little resistance.
Rest, then pull. Rest at least 45 minutes before pulling into large strands.
Backyard Smokehouse Chop House Burger
Serves 4
Chop House Burger, BBQ Seasoning gives a thick beef patty onion, garlic, paprika, salt, and chive without turning it into meatloaf. Grilled onions and melted cheddar do the rest.
Ingredients
- 1 1/2 tablespoons Chop House Burger, BBQ Seasoning
- 1 1/2 pounds 80/20 ground beef
- 4 slices sharp cheddar
- 4 brioche or potato buns
- 1 large onion, sliced into thick rings
- 1 tablespoon neutral oil
- Lettuce and tomato, optional
Directions
Season gently. Sprinkle the seasoning over the beef and mix only enough to distribute it.
Form four thick patties. Press a shallow dimple into the center of each.
Grill the onions. Brush the rings lightly with oil and brown them over medium-high heat.
Grill the burgers. Cook over direct heat until deeply browned, flipping once.
Add cheddar. Melt the cheese during the final minute with the lid closed.
Build and serve. Toast the buns and stack the burgers with grilled onion and any fresh toppings you like.
Garlic & Herb Grilled Potatoes
Serves 6
Garlic & Herb, Side Seasoning gets to stay visibly textured here because part of it goes on after cooking. Sesame, roasted garlic, black pepper, lemon, and chive make sense on crisp grilled potatoes in a way loose raw granules do not make sense on a finished brisket.
Ingredients
- 2 tablespoons Garlic & Herb, Side Seasoning, divided
- 2 pounds small red or Yukon Gold potatoes, halved
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 scallions, thinly sliced
Directions
Par-cook. Simmer the potatoes until just tender, 10 to 12 minutes. Drain and let steam-dry.
Season for the grill. Toss with 1 tablespoon olive oil and 1 tablespoon Garlic & Herb seasoning.
Char the cut sides. Grill cut-side down over medium-high heat until browned and lightly blistered.
Make the dressing. Whisk the remaining olive oil with lemon juice and Dijon.
Toss while warm. Coat the potatoes with the dressing and scallions.
Finish visibly. Sprinkle the remaining Garlic & Herb seasoning over the top just before serving.
Seventeen Bottles. Six Very Different Cooks.
The Mega Pack is not about using everything at once. It is about having the right base seasoning, then having a few useful levers when you want more smoke, more color, or a little extra heat. That is what makes a pitmaster box more useful than one giant jar of “BBQ flavor.”
Pick the meat. Pick the fire. Then pick the bottle that makes sense.
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FAQs
Do I really need 17 different barbecue seasonings, or will my family think I’m hoarding spices?
Think of this ultimate pitmaster gift set as your personal passport to flavor country, ensuring you never have to make a legendary brisket taste exactly like your grilled pork chops. With 12 full-sized regional rubs and steak house blends plus 5 small-bottle flavor essentials, you can take dinner from St. Louis to Memphis and Carolina Gold without ever leaving your backyard smoker.
What exactly am I supposed to do with the five smaller bottles hidden inside this mega spice box?
Those mini powerhouses are explicitly designed for backyard kitchen experimentation when you want to customize your own signature barbecue rubs and sauces. You can dial the heat up to ten with fiery Habanero Chili Powder, inject rich campfire notes with Hickory Smoked Salt, or give your pork marinades a sharp, savory bite using the raw Mustard Powder.
Is this massive pitmaster grilling gift set safe for backyard cooks who follow strict dietary restrictions?
You can gift this premium multi-pack collection with absolute peace of mind because our handcrafted blends contain zero artificial fillers. Every single bottle in the kit is certified kosher, vegan, vegetarian, gluten-free, and dairy-free. Just remember that the individual Garlic & Herb Side Seasoning contains sesame seeds if you are navigating a severe allergen profile.
