{"product_id":"smokin-hoggz-rib-rub-bbq-rub","title":"SMOKIN HOGGZ: Rib Rub BBQ Rub","description":"\n\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, savoury and a little spicy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA — Smokin' Hoggz BBQ, the competition team of pitmaster Bill Gillespie\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG, as listed by the brand's distributor — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, chops and belly\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe rib rub with a blue ribbon to its name\u003c\/h2\u003e\n\u003cp\u003eSmokin' Hoggz BBQ is the competition team of pitmaster Bill Gillespie — 2011 Jack Daniel's World BBQ Champion and 2014 American Royal Invitational Champion, according to the team. Rib Rub is the blend they built for pork, and Smokin' Hoggz says it was named Best Overall Rub at the American Royal.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and sugar lead for a sweet, caramelising bark. Salt, garlic and onion bring the savoury middle, and chilli and paprika add colour and a gentle warmth on the finish. Sweet, savoury and spicy — the brand's own words — in that order.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpare ribs or baby backs: a thin mustard binder, an even coat on both sides, then low and slow.\u003c\/li\u003e\n\u003cli\u003ePork shoulder: go heavy for a sticky, sweet bark on your pulled pork.\u003c\/li\u003e\n\u003cli\u003eChops and pork belly: dust before grilling, and keep them off the hottest part of the grill so the sugar doesn't scorch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (as listed by the brand's US distributor):\u003c\/strong\u003e Brown sugar, sugar, salt, spices including chilli pepper, dehydrated garlic and onion, paprika, extractives of paprika (colour) and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG, as listed by the brand's distributor. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/049_ribs-hide-sneaky.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eIt says rib on the label, so the Smuggler took it straight to a rack of pork spare ribs. Coat both sides, smoke at 120°C for about five hours until the bones wiggle, then brush on \u003ca href=\"\/en-nz\/products\/four-saucemen-the-rib-glaze-500ml\"\u003eFour Saucemen The Rib Glaze\u003c\/a\u003e for the last 30 minutes. Serve \u003ca href=\"\/en-nz\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e on the side for a tangy dip. The rack's gone before the bones cool.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Baby Back Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTender, glossy and worth the wait.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork baby back ribs; 2 tbsp yellow mustard; 4 tbsp Smokin Hoggz Rib Rub; 125ml apple juice, for spritzing; 125ml BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePeel the membrane off the back of the ribs, smear with mustard and coat with the rub. Rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 4 to 4½ hours, spritzing with apple juice every hour after the first 2.\u003c\/li\u003e\n\u003cli\u003eBrush with sauce for the last 30 minutes. They're done when a rack bends and the bark cracks, about 93°C between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SMOKIN HOGGZ","offers":[{"title":"Default Title","offer_id":40810168418346,"sku":null,"price":36.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Smokin-Hoggz-BBQ-Rib-Rub.jpg?v=1760880409","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/smokin-hoggz-rib-rub-bbq-rub","provider":"THE RUB HUB","version":"1.0","type":"link"}