Blues Hog Dry Rub, 156g

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 in our guide to choosing the best BBQ rubs.

Ingredients: paprika, salt, chilli powder, sugar, spices including: mustard, onion, garlic. Contains allergens: mustard.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.