Omar & Craig’s Barbecue Seasoning

Craig Mombert, executive chef, Vail Commons, Davidson College, Davidson, N.C., says the barbecue seasoning has the right amount of sweet with heat. He says his team played with the seasoning for a bit to come up with a flavor that complements the meat. He added ground espresso beans to the rub to give it some color and to balance the sweet with a touch of bitter. The department use the seasoning for our barbecued chicken and ribs.