Many great barbecue rubs start on the competition circuit or in a restaurant kitchen. Here's what happens when they go retail.
Formula
The rub is documented by weight so it can be reproduced. Coarse and fine ingredients are noted, since they behave differently in production.
Blending
Ingredients are weighed and blended so sugar, salt, and spices are evenly distributed — the first shake should taste like the last.
Packaging
The finished blend is filled into containers chosen for the product and sales channel, then labeled.
Partnership
Throughout, the brand and manufacturer stay in contact about forecasts, ingredients, and timing. That communication is what keeps shelves stocked.