Angus & Oink | Sweet Bones & Butts Seasoning | Maple BBQ Rub | 230g

We love this for ribs. And even good on chicken. We now use it even if not on bbq.

It was a great flavour. Went well with chicken wings and pork ribs

Tastes amazing! A & O do certainly know what they are doing! Tried many of their products, but this is definitely one of my “go to” rubs whenever It’s chicken on the bbq time, but great in the air fryer too👌

Easy to use and more importantly clung to the meat which is exactly what you want from a rub. Amazing flavour, will be purchasing again 😊

First time I’ve used a rub and first time slow cooking on the BBQ. 6 hour cook of some Farm Foods ribs and used this rub and American yellow mustard as a binder. Tastes, smells and looks delicious.

I sprinkle it on pretty much everything going on the BBQ. Would thoroughly recommend.

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….

Its a tasty rub but a little overpriced probably wouldn't buy again as its not a very big tub for the price

Our goddaughter in England recommended this rub, so we found it here. Absolutely delicious, easy to use and wonderful on both chicken and pork. We have paired it with various different flavors of pellets such as bourbon, maple and pecan, it goes well all of them.

Nice over meat and vegetables

Goût original,délicieux .

😌

Ottimo prodotto per cucina e BBQ e spedizione arrivata prima del previsto 👍🏻