Angus & Oink | Sweet Bones & Butts | Maple BBQ Rub and Seasoning | Gluten-Free, No Preservatives | Ideal for Smoking, Grilling & Oven | 230g

I love this maple BBQ rub — it adds the perfect sweet and smoky flavor to ribs and smoked meats. The blend is just right, not too sweet but with a rich maple undertone that really enhances the meat’s natural taste. It’s gluten-free and has no preservatives, which I appreciate. Whether grilling, smoking, or oven-cooking, this rub performs beautifully and gives a great crust every time. Highly recommend for anyone wanting to elevate their BBQ game with an authentic, flavorful rub!

Great flavours, use on chicken,

I put these on my racks of ribs at the beginning and mid way through the smoking process and they always come out amazing.

This is a lovely rub. We have used it on beef ribs and chicken. And it is a perfect addition for our bbq food. A bit dear, but a lot of this stuff normally is

Very tasty

Delicious rub I will be bying a bigger bottle ,

This really is great rub for pork shoulder, and chops, and ribs and…… For me the best way is to brine the pork shoulder for 24 hours in water, salt, brown sugar, honey, garlic, fresh sage, bay pepper corns, apple cider vinegar (gentle with this) and love. After 24 hours rinse the shoulder or shoulders and pat dry. Put some cuts into the meat and rub your meat with sweet bones and butt rub. Slam a couple of thermo pro temp probes in each end of each piece and cook on a ceramic BBQ (i use a big green egg xl and can cook 4 at a time) at 120C , no typo there , one hundred and twenty degrees centigrade for 20 hours (Twenty hours). You are looking for an internal temp of 87-90 C, You should expect to see the temp of the meat raise steadily then decline as the collagen breaks down then raise again. Just keep the temp at 120C in the BBQ and all will be well. I suggest putting a metal tin under the meat with water in it to help regulate the temp and maintain the humidity. After the meat is cooked , tear with bear claws and sprinkle more Sweet bones and Butt on it to serve… Tips Make sure your charcoal bone dry so it doesn’t smoke so much. Light the left side and spread soaked hickory chips in a line from left to right before fitting the deflector Go for theatre. Your guests should be beating the life out of you for the meats before you finally capitulate and serve Don’t let it over cook. 90C is the limit. If Ito arrives early (less collagen in the meat) get it off the BBQ and wrapped in Foil and tea towels and place in a cool box. Respect the beast that has died for your food….

Good stuff!!!