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Grandma's apple pie, turned into a pitmaster tool. Cinnamon and nutmeg lead, with allspice, ginger, and green cardamom filling in behind them. It is the warm, sweet-spice backbone that turns pork, poultry, and anything you throw on the grill in the fall into something people ask about.
Stir it into a brown sugar rub for ribs or a pork butt, dust it over grilled peaches and pineapple, or fold it into a glaze for smoked ham. Off the grill it does exactly what the name says on pies, muffins, doughnuts, baked apples, and oatmeal.
A baking-spice blend with enough depth to hold its own against smoke and char.
Built for fall cooks, but it works any time sweet meets smoke.
Treat it as a layer rather than a standalone rub, since there is no salt in the tin.
Cinnamon, Nutmeg, Allspice, Ginger, Green Cardamom. Made in the USA.
Mix two parts brown sugar, one part kosher salt, and one part Apple Pie Spice for a fall pork rub that builds a dark, sticky bark.
Add Apple Pie Spice to a custom box and stack your own lineup of rubs, sauces, and gear.
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