Buttery Garlic Style Rump Rub 32 oz

SKU:
4530940505
  • A 32 oz. bottle of Buttery Garlic Style Rump Rub from Excalibur
  • Buttery Garlic Style Rump Rub
$14.99
Availability: Ships Same Business Day
UPC:
729009405059
Weight:
2.20 LBS
Dimensions:
3.00 x 7.00 x 4.25 (in)
Ingredients:
Salt, Spices, Dehydrated Garlic, Natural Butter Flavor (Contains Maltodextrin), Corn Syrup Solids, Parsley. Contains: Milk
Usage:
For optimal flavor, rub protein liberally and let sit overnight in the refrigerator. Perfect on ribs, brisket, pork butts or poultry.
Frequently bought together:

Description

Excalibur Buttery Garlic Style Rump Rub

Excalibur Seasonings

What is a better combination than Butter and Garlic? This is an amazing and versatile seasoning that works great with anything! Rub it on chicken or pork before cooking, or sprinkle it on afterward for some added flavor! This works great with ribs, briskets, and especially pork butts! This is a larger-sized version of Excalibur's excellent Butter Garlic Rub.

Features:

  • Heat: Mild
  • 32 oz shaker
  • Made in the USA
  • 2 Case Pack

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

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Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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