Missouri's Own BBQ Seasoning

INTRODUCING

MISSOURI'S OWN INFUSED BBQ SEASONING

Missouri’s Own BBQ Seasoning was created to elevate your meat, poultry, or fish to new heights, but that’s not all. It’s also perfect for spicing up sides dishes, setting off your sauces, or dressing up your favorite snacks with an extra kick of flavor.

An expertly crafted blend of brown sugar, salt, chili pepper, paprika, onion, garlic, and celery, developed in collaboration with Kansas City-based Rufus Teague, our seasoning is also infused with 100mg of THC. The product proudly carries only the Missouri’s Own name—aligning with state regulations but still staying true to the brand’s mission of showcasing authentic Missouri flavors.

Made with gluten-free, non-GMO ingredients, just rub Missouri’s Own BBQ Seasoning onto any meat before cooking or sprinkle on vegetables, fish, or your favorite snacks, like popcorn.
‍

‍
‍DOSING DETAILS
‍• 1 JAR = 45g of seasoning + 100mg THC
‍• 1/2 TEASPOON = 2.85g of seasoning + 6.32mg THC
‍• 1 TEASPOON = 5.69g of seasoning + 12.63mg THC
‍• 1/2 TABLESPOON = 8.54g of seasoning + 18.95mg THC
‍• 1 TABLESPOON = 17.07g of seasoning + 37.90mg THC
‍

Smashed Burger

A crispy-edged smash burger with the THC-infused seasoning worked into both the sear and the sauce.‍

‍
‍INGREDIENTS

• 1.5 pounds ground beef, 80/20
• 3 teaspoons Missouri’s Own BBQ Seasoning, for the patties
• 4 hamburger buns, buttered
• 4 American cheese slices
• 1/2 cup mayonnaise
• 2 tablespoons Rufus Teague Touch O’ Heat BBQ sauce
• 1 teaspoon yellow mustard
• 2 tablespoons dill pickle relish
• 3 teaspoons Missouri’s Own BBQ Seasoning, for the sauce
• 8 dill pickle slices
‍

‍

‍
‍STEPS

1. Make the “Special” sauce: Whisk together mayonnaise, BBQ sauce, yellow mustard, dill pickle relish, and 3 teaspoons of Missouri's Own BBQ Seasoning, in a small bowl.

2. Make the patties: Divide ground beef into 4 loosely formed balls. Don't pack them tight — loose meat gives a better crust.

3. Heat the griddle: Heat a griddle or cast iron pan to 375°F.

4. Smash the patty: Place a ball of meat on the hot griddle, cover with a piece of parchment paper, and smash flat and thin with a spatula or bacon press.

5. Season with 3 teaspoons of Missouri's Own BBQ Seasoning: Sprinkle evenly over all 4 patties as they cook.
‍

6. Sear the first side: Cook until the edges are lacy and deeply browned, about 2-3 minutes.

7. Flip and add cheese: Flip with a metal spatula, scraping up all the crusty bits. Immediately top each patty with a slice of American cheese.

8. Finish cooking: Cook until the cheese is melted and the patty is cooked through, about 1-2 more minutes.

9. Toast the buns: Place buns butter-side-down in the pan/griddle until nicely brown.

10. Assemble and serve: Spread the “Special” sauce on the bottom of each hamburger bun, add the cheesy patty, top with dill pickle slices, and close the burger.

Prep: 10 mins • Cook: 15 mins • Yield: 4 servings
THC per serving: 18.95mg
‍

GRILLED FLANK STEAK PRE-ROLL

A rich, salty-sweet filling that pairs incredibly well with the smoky flavor of a barbecue grill.‍

‍
‍INGREDIENTS

• 1 flank steak (2 lbs), butterflied
• 4 oz cream cheese, softened
• 3/4 cup crumbled feta cheese
• 1 cup fresh spinach
• 1/4 cup sun-dried tomatoes, drained and chopped
• 2 tablespoons Missouri’s Own BBQ Seasoning
• Twine
‍

‍
‍STEPS

1. Flatten the steak: Butterfly and pound the flank steak out evenly. 1/8 inch thick. Place lengths of twine every 2-3” under flattened steak.

2. Make the filling: In a small bowl, mix the cream cheese and feta, then spread it across the steak.

3. Sprinkle the chopped sun-dried tomatoes, and spinach on top of the cheese layer.

4. Sprinkle lightly with 1/4 of the Missouri’s Own BBQ Seasoning (1/2 tablespoon).
‍

5. Roll tightly, secure with twine, and rub the outside with the remaining dry rub.

6. Grill over medium-high direct heat for about 20–25 minutes, turning frequently to ensure even cooking and a nice crust.

7. Remove when the internal temperature is 135°F and let it rest for 15 minutes before slicing.

Prep: 20 mins • Cook: 40 mins • Yield: 4-6 servings
THC per serving: 12.63mg - 18.95 mg
‍

GLAZED & Confused Pork Belly Burnt EndS

‍Classic smoked-then-braised pork belly burnt ends, coated in THC-infused BBQ dry rub, glazed sticky and caramelized.‍‍‍

‍
‍INGREDIENTS

‍• 3 pounds skinless pork belly, cut into 1.5-inch cubes
• 3 tablespoons Missouri’s Own BBQ Seasoning
• 4 tablespoons unsalted butter, cubed
• 1/3 cups brown sugar
• 2 tablespoons honey
• 1 cup Rufus Teague Honey Sweet BBQ sauce
‍‍

STEPS

Prep smoker or grill to 250°F.

1. Season the pork belly: Toss 3 pounds pork belly, cut into 1.5-inch cubes with 3 tablespoons Missouri's Own BBQ Seasoning, coating every side evenly.

2. First smoke: Place cubes on a wire rack fat-side down and smoke at 250°F until a deep mahogany bark forms. About 2.5 - 3 hours.

3. Add butter and sugar: Transfer cubes to a foil pan. Dot with 4 tablespoons unsalted butter, sprinkle 1/3 cup brown sugar over the top, and drizzle with 2 tablespoons honey. Cover tightly with foil.
‍

4. Braise until tender: Return the covered pan to the smoker and cook until the cubes are fork-tender and internal temp is 200-205°F. Around 60 minutes.

5. Sauce the cubes: Uncover, drain off excess liquid, then toss the cubes in 1 cup Honey Sweet BBQ sauce.

6. Set the glaze: Return the uncovered pan to the smoker and cook until the sauce is tacky and caramelized on the cubes. About 30 minutes.

7. Rest and serve: Let rest for 10 minutes before serving so the glaze sets.

Prep: 15 mins • Cook: 4 hours 30 min • Yield: 4-6 servings
THC per serving: 18.95mg - 28.42mg
‍

420 BBQ BLUNTS

Bacon-wrapped, cheese-and-meat-stuffed manicotti shells, smoked low and slow and coated in Missouri’s Own BBQ Seasoning, then glazed with Rufus Teague BBQ sauce.

‍
‍INGREDIENTS

• 12 manicotti shells, uncooked
• 8 ounces cream cheese, softened
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 pound uncooked spicy sausage or hamburger
• 12 bacon slices
• 1 cup Rufus Touch O’ Heat BBQ sauce
• 3 tablespoons Missouri’s Own BBQ Seasoning
‍

STEPS

Prep smoker or grill to 250°F.

1. Make the filling: In a bowl, combine 8 ounces cream cheese, 1 cup shredded pepper jack cheese, 1 cup shredded sharp cheddar cheese, and 1 pound spicy sausage (or hamburger). Mix until well combined and uniform in texture.

2. Stuff the shells: Gently load the filling into the shells. If filling is soft and room temperature, load into a piping bag or a zip-top bag with the corner snipped off.

3. Pipe filling into each of the 12 uncooked manicotti shells, from both ends until fully packed.
‍

4. Wrap in bacon: Wrap each stuffed shell tightly with one slice of bacon, making sure to cover entire shell.

5. Apply the infused seasoning: Equally divide 3 tablespoons Missouris Own BBQ Seasoning evenly across bacon on all 12 shells, pressing gently so it adheres to the bacon.

6. Even coating matters here since this is where the dose lives.

7. Smoke the shells: Place shells on a smoker preheated to 250°F. Smoke until the bacon is crisp, the pasta is tender, and the insides are cooked. Around 90 minutes.

8. Glaze and finish: During the last 15 minutes, brush shells with Rufus Teague Touch O’ Heat BBQ sauce and keep on grill to let the sauce caramelize.

9. Rest and serve: Let the shells rest for 10 minutes before serving so the filling sets and flavors settle.

Prep: 20 mins • Cook: 2 hours • Yield: 4-6 servings
THC per serving: 18.95mg - 28.42mg
‍‍

HIGH-lote

Grilled Mexican-style street corn finished with cotija, lime, and Missouri's Own BBQ Seasoning sprinkled on as a garnish after grilling.

‍
‍INGREDIENTS

• 6 ears of corn, husked
• 2 tablespoons vegetable oil, for grilling
• 1/2 cup mayonnaise
• 1/3 cup Mexican crema (or sour cream)
• 1 cup crumbled cotija cheese
• 3 tablespoons Missouri’s Own BBQ Seasoning
• 2 limes, cut into wedges
• 1/3 cup fresh cilantro, chopped
‍

STEPS

1. Prep the grill: Preheat a grill to medium-high (~400°F). Husk 6 ears of corn, brush with 2 tablespoons oil.

2. Grill the corn: Grill the corn, turning occasionally, until charred in spots and tender. About 3 min per side.

3. Make the crema mixture: While the corn grills, whisk together the mayonnaise and Mexican crema (or sour cream) in a small bowl.

4. Coat the corn: Remove corn from the grill and let cool slightly (a few minutes off direct heat helps preserve the seasoning's potency). Brush each ear generously with the mayo-crema mixture.
‍

5. Roll in cotija: Roll each ear in the crumbled cotija cheese to coat evenly.

6. Add the infused seasoning: Sprinkle the Missouri's Own BBQ Seasoning evenly across the cheese-coated corn, turning each ear to distribute the rub as evenly as possible.

7. Finish and serve: Squeeze limes over the corn and finish with chopped cilantro. Cut cobs into thirds and serve immediately.

Prep: 10 mins • Cook: 12 mins • Yield: 6-8 servings
THC per serving: 14.32mg - 18.95mg

SHAKE, SHAKE, PASS

Add Missouri’s Own BBQ Seasoning to give your popcorn, potato salad, baked beans, or summer melons and fruit a spicy lift.
‍

‍
DOSING DETAILS
‍• 1 JAR = 45g of seasoning + 100mg THC
‍• 1/2 TEASPOON = 2.85g of seasoning + 6.32mg THC
‍• 1 TEASPOON = 5.69g of seasoning + 12.63mg THC
‍• 1/2 TABLESPOON = 8.54g of seasoning + 18.95mg THC
‍• 1 TABLESPOON = 17.07g of seasoning + 37.90mg THC
‍

DEVILISH EGGS

Take one dozen eggs and add 1-1/2 teaspoons Missouri’s Own BBQ Seasoning to your favorite deviled egg filling recipe for an added kick. Sprinkle another 1/2 teaspoon Missouri’s Own BBQ Seasoning on top to finish (2.105mg THC per serving per dozen eggs).
‍

ROASTED VEGGIES

Whether it's squash, brussels sprouts, cauliflower florets, carrots, turnips, red onions, or button, cremini or shitake mushrooms, a dash of olive oil and shake of Missouri's Own BBQ Seasoning is the perfect way to light up your roasted veggies.

LET'S GET SAUCY

BARBECUE? Add Missouri’s Own BBQ Seasoning to your favorite BBQ sauce – or make your own.

WINGS TAKE FLIGHT! ‍Throw in a dash or a more dialed-in dose to your favorite wings sauce. Use for wings, as a dip, to make buffalo chicken sandwiches, and more.

RANCH ME, PLEASE. ‍Mix in Missouri’s Own BBQ Seasoning with ranch dressing for use as a dressing or dip for chips, veggies, pizza, wings, sandwiches, or anything else.

YES, YOU MAYO. Fold in Missouri’s Own BBQ Seasoning with your favorite store-bought or homemade mayonnaise to take your sandwich skills to a higher level.
‍

RIM SHOTS

‍Missouri’s Own BBQ Seasoning is the perfect infused addition to your favorite summer mocktails, like Bloody Marys, micheladas, mangonadas, and margaritas.

• Pour 1/2 tablespoon (18.95mg THC) of Missouri's Own BBQ Seasoning onto a saucer or small plate.
• Use a lime wedge to wet the rim of your glass.
• Place the rim of your glass in the saucer to coat.
• Add ice, pour in mocktail, and garnish as desired.
‍

CREATED IN COLLABORATION WITH

Are you at least 21 years old?

MISSOURI'S OWN INFUSED BBQ SEASONING

Smashed Burger

GRILLED FLANK STEAK PRE-ROLL

GLAZED & Confused Pork Belly Burnt EndS

420 BBQ BLUNTS

HIGH-lote

SHAKE, SHAKE, PASS

DEVILISH EGGS

ROASTED VEGGIES

LET'S GET SAUCY

RIM SHOTS

STORE LOCATOR

Stay up to date