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Texas Style Rump Rub 24 OZ

The great taste of Texas BBQ in a shaker! This works great with Brisket, ribs and especially Butts! For best results rub the night before to let the taste really sink in. If you are doing pulled pork make sure you sprinkle some of the seasoning back on once you shred it. A larger size than our traditional shake
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SKU: 4530940502
Only 6 left
 
Product Name Warehouse Comotara
(Pickup Only)
Texas Style Rump Rub 24 OZ 4 1

Availability: In stock

$14.99

Details

Details

Excalibur Texas Style Rump Rub

Excalibur Seasonings

The great taste of Texas BBQ in a shaker! This works great with Brisket, ribs and especially Butts! For best results rub the night before to let the taste really sink in. If you are doing pulled pork make sure you sprinkle some of the seasoning back on once you shred it. A larger size than our traditional shaker.

Features:

  • Heat: Mild
  • 24 oz shaker
  • Made in the USA

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

Additional Info

Additional Info

SKU 4530940502
Ship Weight 1.8000
Expert Review Stars No
Ratings 4.6000
Reviews 5
Manufacturer Excalibur Seasoning
Manufacturer Part Number 0940502
Ingredients Salt, Paprika, Sugar, Spices (Including Celery), Hydrolyzed Soy Protein, Garlic Powder, Caramel Color Powder. Contains: Soy
Usage For optimal flavor, rub protein liberally and let sit overnight in the refrigerator. Perfect on ribs, brisket, pork butts or poultry.
Rub Size Large Shaker
Requires Shipping Upcharge No

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