Angus & Oink BBQ Seasoning- Pastrami Rub - 225g

Lid is designed to be closed and reused, but mine would never snap closed once opened.Grew up on NY pastrami, and decided to make my own. Initial taste is great. Authentic flavoring. Then slice kicked in. Then more. The spice kept growing until the point of ruining the food. NY isn’t known for spicy pastrami. I scraped the seasoning off one side to chill the heat, and it helped.Could also trying using it lightly.If the ever come out with a non spicy version (idk if it’s the white pepper or the ancho), I’d be all over it.