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Killer Hogs Championship BBQ Team The BBQ Rub.
You don’t win BBQ Championships without knowing a thing or two about seasoning meat.
For over 13 years brothers Malcom & Waylon Reed have been cooking competition BBQ. The Killer Hogs Championship BBQ Team spent years perfecting their BBQ dry rub and now you get a chance to experience the flavor.
And this rub has it all, flavor, balance, sweetness, and a nice little kick at the end. That’s why this rub is THE BBQ RUB period. This seasoning brings out the best in everything you cook and allows you to turn out BBQ like a professional pitmaster.
Killer Hogs BBQ Rub brings out the natural flavors in meat and builds a beautiful, mahogany bark on pork, beef, and poultry. Not heavy on the salt, but it does contain salt.
Ingredients: Brown sugar, sugar, salt. paprika, spices, including chili pepper, evaporated cane juice, dehydrated garlic and orange peel, onion powder, MSG, mustard flour, extractives of paprika(color), dill weed, tumeric (color) and natural flavor.
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Killer Hogs Championship BBQ Team The BBQ Rub.
You don’t win BBQ Championships without knowing a thing or two about seasoning meat.
For over 13 years brothers Malcom & Waylon Reed have been cooking competition BBQ. The Killer Hogs Championship BBQ Team spent years perfecting their BBQ dry rub and now you get a chance to experience the flavor.
And this rub has it all, flavor, balance, sweetness, and a nice little kick at the end. That’s why this rub is THE BBQ RUB period. This seasoning brings out the best in everything you cook and allows you to turn out BBQ like a professional pitmaster.
Killer Hogs BBQ Rub brings out the natural flavors in meat and builds a beautiful, mahogany bark on pork, beef, and poultry. Not heavy on the salt, but it does contain salt.
Ingredients: Brown sugar, sugar, salt. paprika, spices, including chili pepper, evaporated cane juice, dehydrated garlic and orange peel, onion powder, MSG, mustard flour, extractives of paprika(color), dill weed, tumeric (color) and natural flavor.
- Curtis H.
- Brian J.