Super Shit Spices by Chef Marla
Super Shit Spices by Chef Marla delivers bold BBQ spices built for serious grilling and smoking. These blends amplify smoke, deepen bark, and boost savory heat. Pitmasters trust the balance for ribs, brisket, pork, and chicken across backyard grills and competition-style barbecue cooks.
Created by Chef Marla, Super Shit Spices fuels confident grilling and low-and-slow smoking. Clean flavor layers punch through high heat. The spices enhance rub adhesion and crust formation. Expect crave-worthy aroma, rich color, and consistent BBQ results on every cookout.
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Showing all 2 results
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Mother Shuckin’ Shit – Seafood Horseradish Seasoning
$8.99 Add To Cart - $8.54Mother Shuckin’ Shit Seafood Horseradish Seasoning delivers sharp horseradish heat and bold coastal flavor. Perfect for oysters, shrimp, fish, and sauces needing bright, zesty punch.
Heat: Medium
Quick View
Dip
Seafood -
Dip Shit – Southwestern Dip & Salsa Seasoning
$8.99 Add To Cart - $8.54Dip Shit Southwestern Dip & Salsa Seasoning delivers bold Southwestern flavor for quick dips, salsas, snacks, and everyday meals. Mix with dairy or veggies to create instant party favorites.
Heat: Medium
Quick ViewDip
Specialty
A BBQ rub is a blend of spices and seasonings applied to meat before cooking. Rubs enhance flavor and help create the bark that barbecue is known for.
Brisket rubs typically use salt, pepper, garlic, and a balance of savory spices. Texas-style rubs are the most popular for brisket.
Most rubs should sit on meat for 15-30 minutes before cooking, but you can apply them up to 12 hours in advance for deeper flavor.
Some BBQ rubs are sweet, others are smoky or savory, and some are spicy. Each product description lists the flavor profile and heat level.
BBQ rubs don’t spoil, but they lose flavor over time. For best results, use them within 1-2 years of opening and store in a cool, dry place.
