CRUSTED. finisher
Smoke Dust
Hickory-Smoked Finisher
Taste fire, anywhere
Current label artwork.
The low-and-slow whisper of the pit. Sweet paprika, hickory smoke, and a hint of chili give Smoke Dust its irresistible depth, everything tastes like it just came off the smoker.
Born in the kitchen at Sebastiano's Pizzeria, built to go on last. The story →
How to use it
- Coat chicken wings, pork shoulder, or ribs before roasting or smoking, or finish with it right before serving for double flavor.
- Mix into honey or maple syrup for a drizzle that transforms grilled corn or biscuits.
- Blend into melted butter or olive oil for a smoky finishing glaze.
- Use as a secret seasoning for mac & cheese, deviled eggs, or baked beans.
- Try it on roasted almonds or kettle corn for a smoky-sweet snack that feels addictive.
Smoke without the smoker. Smoke Dust carries the pit to anything hot off the heat: one shake and the whole plate reads low-and-slow. No wood, no wait. Just smoke.
Pairs With
- Wings
- Ribs
- Pork shoulder
- Grilled corn
- Biscuits
- Mac & cheese
- Baked beans
- Kettle corn
More ways to finish
- Shake over a hot cheese pizza the second it leaves the oven for a backyard-pit finish.
- Dust fresh-cut fries or tater tots straight out of the fryer.
- Finish a burger patty right off the grill, just before the cheese goes on.
What's inside
Ingredients
Sweet paprika, smoked paprika, brown sugar, kosher salt, granulated garlic, onion powder, chili powder, black pepper, cayenne.
Allergen statement: Made in a kitchen that also processes wheat, milk, and soy.
Nutrition Facts
Smoke Dust: Coming Soon
Not on shelves yet. Ask about early access, wholesale, or retail.