Kiss of SPOG All-Purpose Seasoning - 10 oz
Double D BBQ
$14.00
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Double D BBQ
Kiss of SPOG All-Purpose Seasoning - 10 oz
Kiss of SPOG strips barbecue seasoning down to the four essentials it's named for — salt, pepper, onion, and garlic — mixed by hand in Double D BBQ's own Minnesota kitchen, in small batches, rather than run through a spice plant by the pallet. It's the blend every other Double D BBQ rub was built on top of, and it still earns a spot on the smoker every time out.
- Reach for it on brisket, pulled pork, chicken, or a tray of roasted vegetables — a four-corner blend that works wherever the grill lid opens.
- Made under Minnesota's Cottage Food Producer Law in a real home kitchen, small batch by small batch, not on a production line running a spec sheet.
- Just four spices, no fillers or anti-caking agents — naturally gluten-free and at home in keto, paleo, or whole-food kitchens.
Double D BBQ didn't set out to build a spice empire - the goal was to make Monday nights on the smoker taste a little better than the week before. Kiss of SPOG is where that started: the plain, unshakeable foundation of salt, pepper, onion, and garlic that every great barbecue rub is built from, mixed by hand in a Minnesota home kitchen instead of a commercial spice facility.
This is the all-purpose BBQ seasoning behind the rest of the Double D BBQ lineup - a straightforward four-ingredient salt, pepper, onion, and garlic rub, made small-batch under Minnesota's Cottage Food Producer Law. No hidden anti-caking agents, no flavor-enhancer shortcuts, no filler starches stretching the jar. Just the four spices doing the work, the same way they do on the Double D BBQ smoker. True to Double D BBQ's small-batch roots, ingredients are sourced locally whenever possible, keeping the supply chain as close to home as the kitchen it's mixed in.
Salt draws moisture to the surface of the meat to help form bark; pepper and onion and garlic powders caramelize into that bark as it smokes, building the savory backbone underneath whatever finishing rub or sauce goes on top. That's why Kiss of SPOG holds its own on brisket and pulled pork, and works just as well rubbed into chicken thighs or tossed with roasted vegetables before they hit the grill grates. With just four whole-food spices and zero sugar, starches, or fillers, this rub fits neatly into keto, paleo, and even carnivore-style ways of eating.
Simple enough to read every word on the label, and versatile enough to reach for on nearly anything that hits the smoker. Store in a cool, dry pantry, away from direct heat and light, to keep the spices at their sharpest.
Ingredients: Salt, Pepper, Onion Powder, and Garlic Powder.
Common Questions
How does Kiss of SPOG compare to a conventional grocery-store SPOG or all-purpose seasoning?
Most commercial SPOG blends list five to eight ingredients instead of four, with silicon dioxide or calcium silicate added as an anti-caking agent and sometimes dextrose or maltodextrin as a filler to bulk up the jar. Kiss of SPOG is only salt, pepper, onion powder, and garlic powder in a 10 oz jar, so nothing displaces the actual spice content. A typical quarter-teaspoon serving of a filler-based commercial blend can carry 15-20% less actual pepper and onion/garlic powder by weight than the same serving here, because part of that scoop is inert bulking agent. The tradeoff is that without anti-caking agents, this blend can clump slightly in humid conditions and may need a quick shake or fork-stir before use.
Why does salt matter so much for smoking, and what's actually happening chemically?
Salt is hygroscopic, meaning it pulls moisture out of the meat's surface through osmosis in the first hour or two on the smoker. That moisture evaporates and re-deposits dissolved proteins and sugars on the surface, which is the raw material for bark. As the surface dries out, the onion and garlic powder's natural sugars and the pepper's compounds undergo the Maillard reaction and caramelization once surface temperature climbs past roughly 300°F, turning that dried protein layer into the dark, flavorful crust pitmasters call bark. This is a purely physical and chemical process, not a marketing claim, and it's why a straight SPOG blend without added starches works better for bark formation than a rub that's mostly filler.
Does this fit keto, paleo, or carnivore diets?
Yes, on a macro basis this is essentially carbohydrate-free at the serving level: a quarter-teaspoon has under half a gram of carbs, coming almost entirely from trace starch in the onion and garlic powder, with no sugar, no fat, and no protein contributing meaningfully to a serving. It fits keto and paleo protocols cleanly since there are no grain-derived fillers, dextrose, or seed oil-based anti-caking agents in the ingredient list. Strict carnivore followers who exclude all plant matter should note that onion powder and garlic powder are plant-derived, so this blend sits at the more permissive end of carnivore rather than a zero-plant approach, similar to how many carnivore dieters treat salt and pepper as an acceptable exception.
What dishes work best with this, and does it need any adjustment for different meats?
It was built for brisket and pulled pork, where a longer smoke gives the salt time to draw moisture and the bark time to develop over 8-14 hours, but it holds up just as well on chicken thighs, where a shorter cook of 60-90 minutes still gives enough time for browning if you pat the skin dry first. For burgers or steaks, apply it about 40 minutes before grilling rather than right before, so the salt has time to pull moisture back in rather than sitting on a wet surface. On roasted vegetables, toss it with the oil first rather than sprinkling it dry, since vegetables don't render fat the way meat does and the oil helps the onion and garlic powder adhere instead of burning at high oven temperatures.
How can I verify the small-batch and Minnesota-made claims?
This product is made under Minnesota's Cottage Food Producer Law, which permits home-based food production for shelf-stable, low-risk goods like dry spice blends, but caps production volume and requires the producer to operate out of a registered home kitchen rather than a commercial facility. That's a specific legal designation, not a vague marketing term, and it's why the batches are genuinely small rather than scaled through a co-packer. If you want to confirm it, Minnesota's cottage food registration is public record through the Minnesota Department of Agriculture, and the ingredient label itself is the simplest check: four ingredients with no anti-caking or flavor-enhancer additives is consistent with a hand-mixed small-batch process rather than an industrial one.
What does small-batch actually change about the final product?
Small-batch mixing means each run is blended by hand in quantities small enough that the ratio of salt to pepper to onion and garlic powder stays consistent throughout the batch, since there's no large industrial blender that can create hot spots or uneven distribution across thousands of pounds. It also means the pepper and onion/garlic powder are more likely to be freshly ground or recently packed rather than sitting in bulk industrial storage for months before blending, which matters because pepper loses aromatic oil potency over time through oxidation. The visible tradeoff is batch-to-batch variation is possible since there's no industrial homogenization step, so one jar might taste very slightly more pepper-forward than the next depending on the exact batch.
This is the all-purpose BBQ seasoning behind the rest of the Double D BBQ lineup - a straightforward four-ingredient salt, pepper, onion, and garlic rub, made small-batch under Minnesota's Cottage Food Producer Law. No hidden anti-caking agents, no flavor-enhancer shortcuts, no filler starches stretching the jar. Just the four spices doing the work, the same way they do on the Double D BBQ smoker. True to Double D BBQ's small-batch roots, ingredients are sourced locally whenever possible, keeping the supply chain as close to home as the kitchen it's mixed in.
Salt draws moisture to the surface of the meat to help form bark; pepper and onion and garlic powders caramelize into that bark as it smokes, building the savory backbone underneath whatever finishing rub or sauce goes on top. That's why Kiss of SPOG holds its own on brisket and pulled pork, and works just as well rubbed into chicken thighs or tossed with roasted vegetables before they hit the grill grates. With just four whole-food spices and zero sugar, starches, or fillers, this rub fits neatly into keto, paleo, and even carnivore-style ways of eating.
Simple enough to read every word on the label, and versatile enough to reach for on nearly anything that hits the smoker. Store in a cool, dry pantry, away from direct heat and light, to keep the spices at their sharpest.
Ingredients: Salt, Pepper, Onion Powder, and Garlic Powder.
Common Questions
How does Kiss of SPOG compare to a conventional grocery-store SPOG or all-purpose seasoning?
Most commercial SPOG blends list five to eight ingredients instead of four, with silicon dioxide or calcium silicate added as an anti-caking agent and sometimes dextrose or maltodextrin as a filler to bulk up the jar. Kiss of SPOG is only salt, pepper, onion powder, and garlic powder in a 10 oz jar, so nothing displaces the actual spice content. A typical quarter-teaspoon serving of a filler-based commercial blend can carry 15-20% less actual pepper and onion/garlic powder by weight than the same serving here, because part of that scoop is inert bulking agent. The tradeoff is that without anti-caking agents, this blend can clump slightly in humid conditions and may need a quick shake or fork-stir before use.
Why does salt matter so much for smoking, and what's actually happening chemically?
Salt is hygroscopic, meaning it pulls moisture out of the meat's surface through osmosis in the first hour or two on the smoker. That moisture evaporates and re-deposits dissolved proteins and sugars on the surface, which is the raw material for bark. As the surface dries out, the onion and garlic powder's natural sugars and the pepper's compounds undergo the Maillard reaction and caramelization once surface temperature climbs past roughly 300°F, turning that dried protein layer into the dark, flavorful crust pitmasters call bark. This is a purely physical and chemical process, not a marketing claim, and it's why a straight SPOG blend without added starches works better for bark formation than a rub that's mostly filler.
Does this fit keto, paleo, or carnivore diets?
Yes, on a macro basis this is essentially carbohydrate-free at the serving level: a quarter-teaspoon has under half a gram of carbs, coming almost entirely from trace starch in the onion and garlic powder, with no sugar, no fat, and no protein contributing meaningfully to a serving. It fits keto and paleo protocols cleanly since there are no grain-derived fillers, dextrose, or seed oil-based anti-caking agents in the ingredient list. Strict carnivore followers who exclude all plant matter should note that onion powder and garlic powder are plant-derived, so this blend sits at the more permissive end of carnivore rather than a zero-plant approach, similar to how many carnivore dieters treat salt and pepper as an acceptable exception.
What dishes work best with this, and does it need any adjustment for different meats?
It was built for brisket and pulled pork, where a longer smoke gives the salt time to draw moisture and the bark time to develop over 8-14 hours, but it holds up just as well on chicken thighs, where a shorter cook of 60-90 minutes still gives enough time for browning if you pat the skin dry first. For burgers or steaks, apply it about 40 minutes before grilling rather than right before, so the salt has time to pull moisture back in rather than sitting on a wet surface. On roasted vegetables, toss it with the oil first rather than sprinkling it dry, since vegetables don't render fat the way meat does and the oil helps the onion and garlic powder adhere instead of burning at high oven temperatures.
How can I verify the small-batch and Minnesota-made claims?
This product is made under Minnesota's Cottage Food Producer Law, which permits home-based food production for shelf-stable, low-risk goods like dry spice blends, but caps production volume and requires the producer to operate out of a registered home kitchen rather than a commercial facility. That's a specific legal designation, not a vague marketing term, and it's why the batches are genuinely small rather than scaled through a co-packer. If you want to confirm it, Minnesota's cottage food registration is public record through the Minnesota Department of Agriculture, and the ingredient label itself is the simplest check: four ingredients with no anti-caking or flavor-enhancer additives is consistent with a hand-mixed small-batch process rather than an industrial one.
What does small-batch actually change about the final product?
Small-batch mixing means each run is blended by hand in quantities small enough that the ratio of salt to pepper to onion and garlic powder stays consistent throughout the batch, since there's no large industrial blender that can create hot spots or uneven distribution across thousands of pounds. It also means the pepper and onion/garlic powder are more likely to be freshly ground or recently packed rather than sitting in bulk industrial storage for months before blending, which matters because pepper loses aromatic oil potency over time through oxidation. The visible tradeoff is batch-to-batch variation is possible since there's no industrial homogenization step, so one jar might taste very slightly more pepper-forward than the next depending on the exact batch.
- __Storage_Location:
- Dry
- __Volume:
- 400
- __Owner:
- Double D BBQ
- __badge:
- Locally Sourced