Seasoning 101: How to pair your Loot N’ Booty BBQ rubs for the best flavor

Did you know Loot N’ Booty BBQ as a company started as a competition BBQ team? As we got better and earned some hardware (aka trophies), we had the opportunity to turn the name of my competition BBQ team, which is a nod to my Navy days, into its own brand.

That brand has expanded over time. Loot N’ Booty BBQ has seven unique seasonings and three sauces in our lineup.  But one of the most common things I get asked is how to use them. So here’s a breakdown of how I like to use my seasonings in competition BBQ and cooking at home.

They are all very versatile and flavor-forward, so it’s up to you to use them however you like. Get creative, try different combos and let me know your favorite way to use them! We like to layer the flavors with combinations of them all, depending on what we're cooking.

Everything Rub

This is my very first product on the market and it’s still one of my best sellers. I named it Everything Rub because I really do use it on everything. It’s featured in all my comp meats and it’s an awesome all-purpose seasoning for anything from popcorn and guacamole to pork, chicken, ribs and beef.

Gold Star Chicken Rub

Named for poultry, I’ve used this one to garner many “gold star” 180 pins on the Kansas City Barbecue Society comp circuit. These pins are given when a team earns a perfect score of 180 points in any of the four categories (chicken, ribs, pork and brisket). To go even further, a “perfect perfect 180” is designated when all six judges at a table award a perfect score of 9 (for appearance, taste and tenderness) in a single category. Typically, one score, the lowest, is dropped, so achieving this is pretty rare and very gratifying.

Ok, enough with the explanations... Yes, of course, we use Gold Star on chicken. It’s the best. But it’s also great on fish and seafood. Gold Star Chicken rub has herby, citrusy notes that are not overpowering for delicate proteins. And it can impart a lot of flavor into proteins that act as a blank canvas (like chicken).

What’s Your Beef? Rub

This has become a favorite of mine as well because we cook a lot of red meat at home. Burger night is typically in our weekly rotation and What’s Your Beef? is perfect for burgers. It has hearty granules that stand up to big meats, too. So it’s great for brisket, tri-tip and prime rib. I tend to layer it with our Loot N’ Booty Jolly Roger Jalapeno Garlic Black rub. We also use it to season roasted vegetables.

Jolly Roger Jalapeno Garlic Black Rub

Jolly Roger is a great partner for What’s Your Beef?, but she can stand on her own, too! The cool thing about this rub is that our activated charcoal component — which gives you that unique black bark result — is derived from coconut. Another thing about Jolly Roger that people ask about is the heat... but don’t worry, it’s not hot. The jalapeno gives off more flavor than heat and the garlic is not overpowering. It’s well-balanced and great for meats and seafood.

El Jefe Grande Southwest Rub

El Jefe Grande goes hand-in-hand with Taco Tuesday at our house. We use it for carne asada, fajitas, grilled shrimp, pork chile verde and traditional meat-and-bean chili, too. This rub is inspired by the classic “taco seasoning” packet you find at the store, but better. Oh, it’s a great add-in to kick up Bloody Marys and Micheladas, too!

Pirate’s Pleasure Sweet Butter Rum Rub

I think this is the one that I get asked about the most when it comes to what to put it on and how to use it. Because of its hint of sweetness, Loot N’ Booty Pirate’s Pleasure is ideal for sweet foods like French toast, bread pudding and cookies. The butter and rum give it a richness and decadence that is also great for smoked nuts and desserts that follow the sweet-and-savory flavor profile. But we even use it on chicken (like wings!) and fish for just a hint of sweetness pairs well with a sprinkle of salt. Try it!

Gimme The Loot Spicy Maple Pecan Rub

Sweet, nutty and with a hint of spice, Loot N’ Booty Gimme The Loot is my go-to for ribs in competition and at home. The chili pepper and paprika give ribs a beautiful rich color. The spicy pecan and sweet maple are a yin and yang of flavors that really work well together. I like it on pork, beef, poultry and lamb. Like What’s Your Beef?, we sprinkle it on veggies, too.

Going back to the question, “How should I use them?” The answer is, however you like. Everyone’s palate is unique and you might like something a certain way that someone else wouldn’t. That’s the fun and excitement of cooking — you get to choose. There’s really no wrong way to season your meats. Try combining different seasonings and tasting that combination before dousing your whole brisket in it! A dash of this with a dash of that could become your next winning combination.

I encourage you not to limit yourself to what you think each rub is designed for. Instead, use it with the proteins and ingredients that you like to cook with at home and in competition BBQ. I can’t wait to hear what you come up with.