Suckle Busters Hog Waller Pork Rub

Salty, sweet and a little spicy. Our #1 seller for pork, and the rub on Dan's ribs.

What it tastes like

Sea salt up front, then sugar and brown sugar, then a slight kick of cayenne and chipotle at the end. The sugars caramelize on the smoker into a red, sticky bark, with just enough kick to keep you reaching for another rib.

What it's best on

Pork ribs (baby backs and spares), pork butts for pulled pork, pork chops, tenderloin and pork belly burnt ends.

How to use it

• Baby back ribs: season both sides evenly with Hog Waller, then add a coat of Sugar Daddy BBQ Rub. Finish with Honey BBQ Glaze melted with a stick of butter. Recipe: baby back pork ribs.
• Pork belly burnt ends: a light dusting of SPG, then a thick layer of Hog Waller to cover the pork completely, then a light coat of Texas Pecan. The recipe uses about 4 tablespoons of Hog Waller for 3 lbs of pork belly. Recipe: pork belly burnt ends.
• Pulled pork: mustard as a binder if you like, then a full, even coat on every side of the butt.
• Let it sit on the meat while the smoker comes up to temp so the salt can pull in.

Good to know

• No MSG. Naturally gluten free.