Boars Night Out -BBQ Rub 298g
$28.95
Boars Night Out BBQ Rub is a competition-grade blend designed to bring out the best in any barbecue creation. Crafted by award-winning pitmasters, this rub offers a harmonious mix of savory, sweet, and smoky flavors with a hint of heat. Whether you’re working with pork, chicken, ribs, or brisket, this versatile rub enhances the natural richness of the meat, creating a perfectly caramelized crust and mouthwatering depth of flavor.
Product Description
Boars Night Out BBQ Rub is a competition-grade blend designed to bring out the best in any barbecue creation. Crafted by award-winning pitmasters, this rub offers a harmonious mix of savory, sweet, and smoky flavors with a hint of heat. Whether you’re working with pork, chicken, ribs, or brisket, this versatile rub enhances the natural richness of the meat, creating a perfectly caramelized crust and mouthwatering depth of flavor.
Additional Information
| Weight | 0.352 kg |
|---|---|
| Dimensions | 6.5 × 6.5 × 15 cm |
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WHAT’S your BEEF?
Brisket, burgers, steak or tenderloin — whatever your cut, this MSG free, special-blend beef seasoning brings championship BBQ into your backyard. WYB? has been used to earn perfect 180 scores and multiple first place calls in brisket on the professional competition BBQ circuit. Cook like a Champion today!
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Chicken Salt provides a great flavour burst to any meal, but it is especially delicious sprinkled on hot chips, fried or roast chicken, vegetables, popcorn or for something different how about trying it on the glass rim of a Bloody Mary.
Ingredients: Salt, Sugar, Flavour Enhancer 621, Rice Cereal, Anti-caking Agent 551, Rice Bran Oil, Spices, Natural Flavour
Allergens: May contain traces of dairy, soy, peanuts, tree nuts, sesame and gluten
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Details
Clucked and Plucked
My Chicken seasoning.
A perfect combination of herbs and spices, savoury with a touch of sweetness, amplifying the taste of chicken without overpowering it.
Perfect for all cuts of chicken, whether you are roasting, smoking or grilling.
