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Showing all 4 results
Showing all 4 results
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Meltdown Dry Glaze – Bourbon Cowboy
$12.99 Add To Cart - $12.34Meltdown Dry Glaze – Bourbon Cowboy blends brown sugar, smooth bourbon-style flavor, warm spices, and smoke for a glossy, caramelized glaze on pork, chicken, wings or salmon. Perfect for grilling, smoking or roasting.
Heat: Mild-Medium
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Beef
Hamburger
Pork
Poultry
Seafood
Veggie -
King Louie’s Meat Apostles “Trash Can Molasses”
$12.99 Add To Cart - $12.34Trash Can Molasses is a rich and sweet rub blending molasses, brown sugar, citrus orange peel and smoky paprika. Use on pork, ribs, chicken, wild game or veggies to deliver caramel-deep flavor and serious grill impact.
Heat: Mild
Quick ViewBeef
Eggs
PopcornPorkPoultrySeafoodVeggie
Wild Game -
Blazing Star Pork’n Rub and Seasoning
$12.99 Add To Cart - $12.34Blazing Star Pork’n Rub combines sweet, smoky, and savory flavors for perfect BBQ pork. Gluten-free, MSG-free, and made in small batches for tender, flavorful results every time
Heat: Mild-Medium
Quick ViewBeefPorkPoultryVeggie -
Big Cock Ranch Good Shit
$12.99 Add To Cart - $12.34Big Cock Ranch Good Shit blends sweet and savory spices with brown sugar for rich caramelized flavor. Perfect on chicken, pork, ribs, eggs, vegetables, and everyday meals.
Heat: Mild
Quick ViewBeefEggsHamburgerPopcornPorkPoultrySeafood
SpecialtyVeggie
A BBQ rub is a blend of spices and seasonings applied to meat before cooking. Rubs enhance flavor and help create the bark that barbecue is known for.
Brisket rubs typically use salt, pepper, garlic, and a balance of savory spices. Texas-style rubs are the most popular for brisket.
Most rubs should sit on meat for 15-30 minutes before cooking, but you can apply them up to 12 hours in advance for deeper flavor.
Some BBQ rubs are sweet, others are smoky or savory, and some are spicy. Each product description lists the flavor profile and heat level.
BBQ rubs don’t spoil, but they lose flavor over time. For best results, use them within 1-2 years of opening and store in a cool, dry place.
