Pyrodust BBQ Dry Rub
Share
Low and slow, Grilled, or in the oven. PyroDust BBQ Dry Rub brings flavor to your meal PyroDust has been a favorite of friends and Family for Years.
Now you too can enjoy "Flavor In A Handful Of Dust"
Barbecue and Fireworks, Two of my favorite things. My summers are spent doing both. I am a state licensed pyrotechnian and when it came time to come up with a name for my dry rub, it was only natural I tie it in with fireworks.
09/15/2026
Time to break some leftover pulled pork out of the freezer, Have a new idea for a new recipe using leftover pulled pork
You’ve seen us use it from day one.
Our slogan, Flavor In A Handful Of Dust, has been on our labels and used in hashtags to promote our content from the beginning.
Now it officially gets to wear the ®.
Flavor In A Handful Of Dust® is now a federally registered trademark.
That’s not a hot dog. It’s smoked pork belly dipped in corn-dog batter and fried golden.
PORK BELLY CORN DOGS
• Cold, cooked smoked pork belly, cut into strips
• Bamboo skewers
• Oil for frying
BATTER
• ½ cup yellow cornmeal, fine or standard grind
• ½ cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup buttermilk to start, plus more as needed
METHOD
Whisk the dry ingredients together, and then mix in the egg and ½ cup of buttermilk.
Rest for 5 to 10 minutes to hydrate the cornmeal, then add more buttermilk a little at a time until the batter reaches pancake batter consistency: pourable, but still thick enough to coat the pork.
Thread the pork belly strips lengthwise onto skewers. I dipped mine directly into the batter without dusting them with flour.
Pour the batter into a tall, narrow container. Dip each skewer, lift, and gently turn while letting the excess drain.
Fry at approximately 350°F until the coating is golden and crisp and the pork belly is heated through.
Drain on a wire rack and enjoy.
What’s your favorite nontraditional way to use leftover BBQ?
08/30/2026
Left over pork belly turns into pork belly corn dogs. Who wants the recipe ?
Ever wonder what is actually happening inside a pork butt during a long smoke?
This physics-based simulation follows a 12-pound bone-in Boston butt cooking at 225°F on an 18-inch Weber Smokey Mountain.
Watch the heat move toward the center as the charcoal fire spreads, smoke is absorbed, bark develops, and evaporative cooling creates the stall. The animation also tracks pit temperature, internal temperatures, fuel use, water-pan level, smoke uptake, wrapping, and cooker openings.
This is a theoretical simulation, not a live scan of the meat. Our next goal is to compare the idealized cook against temperature data collected during an actual cook and show where theory and the real world differ.
The original simulation and animation were created by Tomas and released under Creative Commons CC0 for unrestricted use, modification, and distribution. PyroDust did not create the original work, and we appreciate Tomas allowing it to be shared with the BBQ community.
The original author welcomes feedback on any mistakes, inaccuracies, or areas that could be improved.
08/04/2026
These are not ordinary spicy onion rings. The proprietary PyroDust blend features ghost pepper, Carolina reaper, and Trinidad scorpion, and it is worked into the flour, lightly dusted over one side after frying, and mixed into the dipping sauce. The sweet white onion and creamy, acidic dip balance the intensity while preserving the flavor of the crust.
The heat is serious and continues building after each bite. Hot enough to make you sweat, but still good enough to keep reaching for another ring.
Nine Rings of Hell. Crispy, flavorful, and built for people who take their heat seriously.
07/25/2026
Pastrami-style beef ribs… and yeah, they turned out about as good as they look.
Five days in a corned beef brine, rinsed, soaked, patted dry, then Dusted heavy with PyroDust Steak Seasoning before going over indirect heat until probe tender.
That deep cured-red color ran all the way through, with a dark peppery bark on the outside and tender, juicy beef that pulled apart with a fork.
They came out a little saltier than I wanted because I rushed the fresh-water soak, but the flavor and texture were absolutely there. Next round, I give them more soak time and do it again.
Would you try pastrami-style beef ribs?
07/21/2026
Testing our newest rub blend... This one brings the heat with ghost chili, carolina reaper and trinidad moruga scorpion.
07/21/2026
The joys off seeing the bone pull clean
07/14/2026
PyroDust BBQ Dry Rub isn’t just for grilling or smoking.
For this chicken-fried steak, I used PyroDust Steak Seasoning in the seasoned flour for the breading, then added more to the cream gravy for another layer of flavor.
Click here to claim your Sponsored Listing.
Category
Website
Address
Hutto, TX
78634
Opening Hours
| Monday | 11am - 4pm |
| Tuesday | 11am - 2pm |
| Wednesday | 11am - 4pm |
| Thursday | 11am - 4pm |
| Friday | 11am - 2pm |
| Saturday | 11am - 8pm |
| Sunday | 11am - 5pm |
Alerts
Be the first to know and let us send you an email when Pyrodust BBQ Dry Rub posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.