Description
Bring the taste of American BBQ champions to your next barbecue.
Use Blues Hog dry rub on pork, chicken, beef or even fish as a dry marinade before cooking on a barbecue. Fans of the seasoning will sometimes keep a pot on the table along with salt and pepper, so they can add the hot, smoky flavour to everything!
The Blues Hog BBQ team are from Tennessee, and got their start by holding family and community barbecues. Under the guidance of pitmaster, Bill Arnold, Blues Hog started entering BBQ competitions. Their unique rubs and sauces soon catapulted them to victory, and won lots of awards on the way. So many, in fact, that Blues Hog sauces are often referred to as the Choice of Champions!
To use the rub, massage a generous amount of the Blues Hog Dry rub into a beef brisket, whole rack of ribs, or pork shoulder. Refrigerate overnight to allow the flavours to fully penetrate the meat. Then cook low and slow the next day, for meat that just falls apart and explodes with flavour.Learn more inour guide to choosing the best BBQ rubs.
Ingredients: paprika, salt, chilli powder, sugar, spices including: mustard, onion, garlic. Contains allergens: mustard.
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