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Add A ½-Cup Bag Of Pumpkin Pie Spice To Your Cart And Get It FREE With Any Purchase of $40 or More. Use Code PUMPKIN.
Add A ½-Cup Bag Of Pumpkin Pie Spice To Your Cart And Get It FREE With Any Purchase of $40 or More. Use Code PUMPKIN.

Black Smoke Spice Set


Savory Spice is proud to partner with James Beard award-winning author Adrian Miller on a collection of regional African American barbecue seasonings to coincide with his book, Black Smoke.

This spice set contains five 1/2 cup bags of these staples in African American barbecue history:

  • Black Smoke Seasoning
  • Beaumont BBQ Rub
  • Tsire West African Spice
  • Jamaican Jerk Seasoning
  • Red Rocks Hickory Smoke Seasoning

Buy the book & spices together with our Black Smoke Bundle and save 15%.


More Information

About Black Smoke Seasoning

John Frank Garth inspired this spice blend. Garth was born in Dekalb, Texas on Nov. 11, 1921. A US Navy cook, he later became the head chef at the Denver Country Club. He developed his barbecue rub recipe in 1955. For years, Garth sent his signature rub and sauce to people around the country. With a few updates to the original recipe, this paprika-based seasoning shines on smoked meats. We recommend trying with chicken, pork chops, pork spare ribs, and steak.

About Jamaican Jerk Seasoning

“Jerk” is a cooking method where food is seasoned with a chile-based spice blend and then cooked in a wood-fired pit. Jerk fuses the culinary traditions of Jamaica’s indigenous people with formerly enslaved Africans.

About Beaumont BBQ Rub

Enslaved African Americans developed East Texas barbecue in the early 1800s. Later, the Cajun and Creole flavors of neighboring Louisiana influenced the food served in the region’s barbecue joints.

About Tsire West African Spice

Tsire meat skewers are a popular Nigerian street food. Traditionally combined with finely ground peanuts, this sweet-spiced blend turns grilled beef, chicken, or lamb into a flavorful, portable feast.

About Red Rocks Hickory Smoke Seasoning

This smoky, salty seasoning complements the best cuts of red meat. Great for grilling with steak, or adding color and flavor to chicken, pork, and vegetables.

About the Chef

Adrian “The Soul Food Scholar” Miller is a James Beard Award-winning author, recovering attorney, former politico, and certified barbecue judge who grew up in the Denver, Colorado area. Before pursuing his passion for “dropping knowledge like hot biscuits,” Miller graduated from Stanford University and Georgetown University Law Center. Miller previously served as a Special Assistant to President Bill Clinton and as a Senior Policy Analyst for Colorado Governor Bill Ritter. Miller has written critically acclaimed books on the history of soul food and African American presidential chefs. He is the author of Black Smoke: African Americans and the United States of Barbecue.

Dietary Information

Black Smoke Seasoning: Paprika, garlic, salt, sugar, black pepper, vegetable bouillon, white wine vinegar, arrowroot, onion, turmeric, celery, fenugreek, mace, lemon, thyme, coriander

Beaumont BBQ Rub: Sugar, salt, paprika, garlic, onion, black pepper, cayenne, thyme, oregano

Tsire West African Spice: Cinnamon, crushed red pepper, salt, ginger, nutmeg, allspice, clove

Jamaican Jerk Seasoning: Toasted onion, salt, allspice, garlic, sugar, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage, scotch bonnet chiles

Red Rocks Hickory Smoke Seasoning: Hickory smoke salt, Hungarian and California paprika, roasted garlic, toasted onion, black pepper, hickory smoke flavoring, Greek oregano