Pork Rub
Our Competition Pork Rub—If you’re smoking a pork butt/shoulder/picnic—or any pork—this is the stuff that gives you an incredible crusty, sweet and smoky bark! Even if you’re not smoking, it gives a wonderful flavor. Also amazing on ribs! Inject your pork with apple or pineapple juice, put a little olive oil or mustard all over the outside, pour on, and rub in, about 1/2 to 1 tablespoon per pound of this delight. Smoke at 220° for 8-12 hours until center internal temperature is 203°—don’t forget to get some of Poppi’s Award Winning BBQ Sauce and Hot Sauce for pouring on top when you serve!
SKU: PR302, 9oz.
Our Competition Pork Rub—If you’re smoking a pork butt/shoulder/picnic—or any pork—this is the stuff that gives you an incredible crusty, sweet and smoky bark! Even if you’re not smoking, it gives a wonderful flavor. Also amazing on ribs! Inject your pork with apple or pineapple juice, put a little olive oil or mustard all over the outside, pour on, and rub in, about 1/2 to 1 tablespoon per pound of this delight. Smoke at 220° for 8-12 hours until center internal temperature is 203°—don’t forget to get some of Poppi’s Award Winning BBQ Sauce and Hot Sauce for pouring on top when you serve!
SKU: PR302, 9oz.
Our Competition Pork Rub—If you’re smoking a pork butt/shoulder/picnic—or any pork—this is the stuff that gives you an incredible crusty, sweet and smoky bark! Even if you’re not smoking, it gives a wonderful flavor. Also amazing on ribs! Inject your pork with apple or pineapple juice, put a little olive oil or mustard all over the outside, pour on, and rub in, about 1/2 to 1 tablespoon per pound of this delight. Smoke at 220° for 8-12 hours until center internal temperature is 203°—don’t forget to get some of Poppi’s Award Winning BBQ Sauce and Hot Sauce for pouring on top when you serve!
SKU: PR302, 9oz.
