Spivey-Q
Third-generation Texas BBQ rubs, seasonings, hot sauce, and smoked snacks.
Origin Story & Identity
How did you get into Spivey-Q, and what’s the story behind it all?
Spivey-Q is a third-generation family BBQ business, and I mean that literally. It starts with my grandfather, Henry Spivey, who served as an Army cook in World War II, then came home to work as a butcher and farmer. His sons -- my dad Curtis and my uncle Richard -- grew up in the meat market and learned the trade from the ground up. In 1974, Curtis started hosting an annual BBQ for friends and family and eventually built a home trailer smoker from scratch. That same smoker smoked the very BBQ made with The Original BBQ Rub and the first batch of Spivey-Q crackers. I grew up tending late-night hickory wood bonfires, feeding the coals that went into pit-smoking hams and shoulders at those legendary family cookouts. Those long nights at the open pit taught me the patience the craft requires. Spivey-Q is my way of carrying that tradition forward -- same smoker, same principles, new flavors.
Do you have a fun fact, tradition, or personality quirk that makes Spivey-Q uniquely “you”?
Spivey-Q is about family. The brand carries my name because of how proud I am to be part of a tradition of serving others. My wife and son contribute heavily to the business with new ideas and feedback.
Another tidbit - coffee shows up in multiple blends -- Jittery Jones, Cajun Sunrise, and our Anything rub all use it. It started as an experiment and became a signature. People see "coffee" on the label and get curious, then they taste it and get it. The coffee adds depth and richness without tasting like a cup of joe. Once you use it on a brisket or a steak, it's hard to go back.
What do you make or produce?
I make handcrafted BBQ rubs, seasonings, hot sauce, and smoked snacks out of Irving, Texas. The seasoning line currently has 10 blends, ranging from a sweet brown sugar classic to a sugar-free garlic and herb blend to a habanero-forward heat seasoning. I also use those same rubs to produce smoked crackers and snacks -- they're a great way for people to taste the flavors before committing to a full jar.
What are you most proud of producing?
Honestly, the smoked snacks. They're simple on the surface, but they're the thing that turns a first-time passer-by into a customer. People walk up at the market, try a snack, and their eyes light up. That's the smoke doing the work and it shows. Knowing that what I built in my backyard on a custom family smoker can do that to someone who's never heard of Spivey-Q is pretty satisfying.
Spivey-Q
Philosophy & Practices
How would you describe your creation process & philosophy in your own words?
Patience and intention. We listen to our customers. Every seasoning we have is because we either wanted to cook with it, or a customer made a recommendation and we tried something new! Good BBQ doesn't happen fast and neither does a good seasoning. Every blend I've developed went through a lot of trial and error -- batches that were close, batches that were wrong, and then the one that was right. I don't chase trends. I build flavors that belong on real food, at real family meals. We use everything we sell and I know it’s ready for everyone else when we reach for another bite of the newest creation.
How does this reflect in your practices?
I'm hands-on at every step. I'm the one sourcing the ingredients, mixing the blends, running the smoker, and standing at the market table. My wife and I co-create. She’s usually the idea-generator and I make it happen.
What’s something about your methods that most people don’t know — but should?
Spivey-Q operates under Texas Cottage Food Law, which means everything is made in a home kitchen and on a family smoker. That's not a limitation I apologize for -- it's the whole point. This food comes from a real kitchen, from a real family tradition. There's no commercial facility and no mass-production shortcuts. What you're buying is exactly what it says it is.
What’s the biggest challenge of making food the way you do?
Predicting what will sell. We watch our weekly and monthly sales and even look year-over-year. Just when we think we have figured out what to make and what to skip (for a week), customers will be asking for the product you decided not to make. We’ve learned that consistency is key and communication with our customers is what allows us to create relevant products that will perform well.
Daily Life & Personal Connection to the Work
What’s your favorite part of the work you do every day?
100% the conversations at the market table and the community that local markets create with customers and other vendors. People come in curious and leave delighted, or they come back a month later to tell me what they made with the seasoning they bought. That direct feedback loop is something you don't get in a lot of businesses, and it keeps me honest about what's actually working.
What’s your favorite way to enjoy something you make?
Jittery Jones on a ribeye. Period. It’s our best-selling seasoning and it’s our favorite. We grill a steak every Sunday as part of our meal plan and it’s what I look forward to each week.
What are you excited to grow, offer, or dream up for the future of Spivey-Q?
Our seasoning lineup is always growing. We try to develop a new seasoning each year and we’re excited about some of our new creations. We also just got into hot sauce production and are excited for more people to try it. We use many of the same ingredients in the hot sauce as we do in the seasonings (coffee is a signature note) and we’ve gotten great feedback.
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