Bad Byron's Butt Rub Seasoning, 26 oz – All-Purpose BBQ Dry Rub for Pork, Chicken, Beef & More – Gluten-Free, No MSG

I've been using this for years. My primary seasoning for chicken and pork. Everyone loves my smoker ribs using this rub as a base. The various sizes offered present very good value for those who use a lot of rub. The flavor profile is mild and seems to be well received by all.

Best Rub Ever! Not just Pork!

Nothing better on a pork roast. I love the flavor so I use it on several different meats.

Very good, I use it when I smoke ribs

Myself and my friends & family I'm cooking for are really enjoying this rub. I've been using Butt Rub to roast chicken mostly in my Char Broil Big Easy 3-n-1 smoker,grill, roaster, and this rub is amazing. Since there is no sugar in it the skins of the chicken do not turn black when roasted, just a nice delicious golden brown crispy as it should be. It has a mild spice to it and lots of flavor, very well balance of flavors. I also made one of Byrons pork rib recipes, the apple glazed ribs with butt rub and it was freaking incredible. I thought it was better then the ribs I get at Dave's BBQ restaurant. And the most delicious ribs I have ever cooked. I found the recipe on the outdoors cooking channel on my Roku and it's on youtube as well. I look forward to trying more of Byrons recipes. Butt Rub is a keeper and it will be in my seasoning cabinet for ever now. I haven't tried it on beef yet as Spade L Ranch is my long time favorite there, but I'll give it a try. For sure Butt Rub is my new favorite rub for BBQ chicken and pork ribs.

Noticed a few bad reviews, talking about how salty this dry rub is. Maybe, just maybe.. those few folks do not know how to use this rub. One bottle of this rub goes a loooong way people! You don't put it on 1/4" thick. The only meat I put this on is a pork shoulder (Boston Butt)... thus the name! The pork shoulder is a big hunk of meat, and needs the salty flavor of this rub. That said.. this is by far my favorite rub, and if you're going to smoke (with wood), this is how you do it: I always smoke two pork shoulders at a time in my "Smokin-it", electric smoker, because of the time and effort involved. The first thing I do is pull off several 2-3' lengths of saran wrap on the kitchen counters (to wrap the shoulders in shortly). I unwrap the shoulders and rinse them off in the sink, and then pat-dry the excess water off with paper towels. Then I insert a sharp knife between the fat cap and the pork meat, and carefully create a pocket for the rub. I sprinkle about a total of 1 to 1-1/2 tablespoons of the Butt Rub all over the shoulders, and getting some down into that pocket of the fat cap. Note! Ignore those wannabe fools on youtube and DO NOT trim any fat off of the pork shoulder!!! That fat renders out and keep the meat moist and flavorful during the cooking process. Now after that, I wrap the shoulders up in a couple of layers of the saran wrap, and then stack them both on a single plate and put in the bottom of the fridge... for at least TWO DAYS. Three is even better... so time this out. That moderate amount of butt rub is going to permeate that pork shoulder. As stated, I use the small, Smokin-it electric smoker. I use two thick chunks of apple wood chips. The two together would about equal the size of my fist. These two pieces will provide smoke for the entire, 11-hour, 225 degree smoking process. I do put a cup, or can of water in the smoker, to keep things moist. After 11 hours, place the meat in a large container and cover with a big piece of tin foil and let it rest for about an hour. Then start pulling... (not chopping).. that's why they call it pulled-pork! I guarantee you.. if you taste test while pulling that freshly smoked pork; you will think you died and went to Heaven... it's soooo Good! Now.. don't ruin that smoked meat with too much sauce! I hate when I eat so-called BBQ on the road, and all you taste in Vinegar!!! I mix Apple Cider Vinegar and White Vinegar, 1 to 1 ratio, and add a little salt, black pepper and red pepper flakes. As I pull the meat and put it into a large mixing bowl, I'll add 2-3 tablespoons of sauce and mix it up gently by hand. That's all... do not succumb to mixing in more sauce! I usually put the finished meat into the disposable tin meatloaf pans and cover tightly with tin foil to keep it from drying out. Don't forget to make up some fresh cole slaw to go with the sandwiches! Enjoy!

This is a very Stout rub I have used it on ribs and pork belly so far the longer you cook whatever you're making the better the rub tastes, it does not taste that well on short duration smoking. It is not the first rub I go to in my closet but I do use it more frequently than some other rubs, I don't think you'll be disappointed but be prepared for a strong Stout rub. Hint you may want to start off with a lighter coat than what a lot of the pictures show. Happy grilling

With excellent results! A couple of weeks ago, my sis happened to have a pork butt on hand and asked me if I wanted to smoke it.. Yes please! This was on a friday so I didn't have a whole lot of time to prep.. and even worse, I was all out of my usual rub! I had Bad Byron's on the shelf from a long ago purchase that didn't get used after reading a lot of reviews about it being too salty.. but it was the only thing I had so I went ahead and used it but only half the amount I would normally use... and after a whole day of smoking on Sat, I was very surprised how well it turned out. Keep in mind though that I also make a sweet sauce to go with the pulled pork and I think that was a big part of it too. But still, it wasn't salty at all. So the family loved it as well as my sis after giving her what was left over. Her husband loved it so much, they gave me 3 more butts and asked if I could make more for a party they were having the following weekend. I did and this time I used the normal amount as I felt it needed more flavor... and man did everyone love the pulled pork! It was A LOT of meat and all of it was gone quick! If that isn't a testament to how good this is, I don't know what to tell ya. This is definitely my go-to for pork butt.... However, I'll still be using Killer Hog's BBQ Rub for my ribs this weekend because I already know that is a hit. ;)

This is a great shortcut for BBQ meet eaters. My advice is to use it sparingly, I have over seasoned several times because the flavour is so good and unfortunately too much is no where near as tasty.

Einfach toll für Rinder Steaks

L'ho scoperto negli USA e per fortuna si trova anche su amazon. Necessita di un poche di prove per capirne il dosaggio preferito, ma poi diventa irrinunciabile per insaporire la carne alla griglia,

It is a fantastic rub that can be used for any meat. Great flavour with a little heat but not too overwhelming. I use it mostly on Chicken and can be perfect for making things like fajitas. Highly recommended.

Wenn die Saison beginnt und man nicht mehr alles selber mixen will ist man hier gut aufgehoben.