Cook with Lane’s Sweet Heat and immediately look smarter
There is a common evolution among amateur pitmasters: First you buy rubs, then you start making your own… then you buy them. Why? Because eventually you figure out that it’s not worth the time to create something that might be nearly as good as what the professionals make. That’s me with Lane’s Sweet Heat. Flavorful, versatile, and convenient. I now buy it by the 2-lb bag. Why mess around? Great on smoked salmon (with hot honey glaze), poultry, and - try this! - rimming the edge of a Bloody Mary. Other than Dalmatian (which I do still make myself), this is my go-to.