KANSAS CITY — As the grilling season reaches its peak, innovations in the rubs and marinades category are giving consumers plenty of new flavors to test, from tropical treats to sweet heat.
PS Seasoning launched its take on Hawaiian flavors with a huli huli-inspired sauce and rub. Huli huli, the grilled chicken dish prepared by barbecuing the protein over mesquite wood and basting it with a huli huli sauce, combines sweet fruity flavors with smoky savory ones, which is what PS Seasoning is trying to evoke with its Big Kahuna Pineapple Teriyaki Rub and Sauce.
“Fruit is dominating flavor trends this year,” said Ryan Johnson, marketing director for PS Seasoning. "Pairing fruit with a comfort food like barbecue is a fun and unexpected twist on traditional grilling flavors.”
The rub and sauce blends the flavors of pineapple, brown sugar, sesame seeds, ginger and tamari.
Taking barbecue flavor a different direction is Kosmos Q, which released its limited-edition Dirty Bird Sriracha Rub, a spicy rub that is both sweet and sour.
Other additions to the spice blend category include Meat Mitch’s Naked Seas’ning, a gluten-free, keto and paleo-friendly rub, and Frugoni, that added TX Salt and Pepper, a blend of sea salt and black peppercorn.
Barbecue rub and marinade innovators have formulated their products to bring new flavors into the grilling game.
Click slideshow to view the latest rub and marinade innovation.