Cowtownthe Squeal Hog Rub 28.8 Ounce

Made pork ribs on my smoker with this. Amazing!! Also made some chicken an it was fantastic too!!

Used this on ribs several times now and it never disappoints. Not too salty so you can really get a good coating on your ribs. I've also used it on pork tenderloin and boneless country style ribs too. Excellent flavor and color.

Smoked shoulder for pulled pork had good bark great flavor throughout the entire piece was a hit.

I’ve made at least a 20 racks of ribs with this rub. I have had all of my friend complement them and their taste. I was recommended this from a friend for a pork shoulder and ribs and haven’t used anything else since. You don’t need bbq sauce for this because the rub alone has amazing flavor to satisfy anyone. I’m on my 4th bottle and it has a permanent spot on my shelf.

It is a little high dollar but the flavor it adds to a smoking pulled pork is well worth it! I gift it to my son whenever he runs out. He enjoys smoking pork for his navy buddies!

I like this rub because it provides flavor, but is by no means overpowering. I use it as a try rub prior to putting the meat (pork/chicken) into my own marinade. Doing this provides a nice seasoning from the rub so I don't have to bother with adding seasoning to my marinade. Other rubs I've tried have to much cayenne or cumin which overpowers all the other ingredients. I wouldn't use this rub on it's own, not enough garlic for me, but I like it enough to have recently bought it a second time and use it often

I live in Kansas City so I'm exposed to great barbecue all the time. This rub is by far the best commercial rub (in my opinion) that you can put on pork. Its not to hot or to sweet, just perfect! This rub is pretty dang good on chicken too. Very versatile rub and this is one of two rubs that my wife never let's me run out of. I would give this a 6 star if I could because this is deserving of it!

This rub has a high salt flavor so I'm thinking that it's been developed for slow cooking in a smoker or other indirect heat cooking unit. I've done pork shoulders, whole chickens, and fresh hams in my oven this past winter, all at 225 for hours and that seems to mitigate the abundance of salt in this mix. I did a whole bird at 325 first and overdid the amount of rub that I used, it was fine but the salty aftertaste lingered. I adjusted to it, used less rub, more time, lower temps, and subsequent results were very much improved. I like it!