Texas Style Rump Rub 24 oz

  • Texas Style Rump Rub (24 oz.)
  • Another view of a 24 oz. bottle of Texas Style Rump Rub
Availability: Ships Same Business Day
Shipping Weight:
1.80 LBS
Ship Dims:
3.00 x 7.00 x 4.00 (in)
Salt, Paprika, Sugar, Spices (Including Celery Seed), Hydrolyzed Soy Protein, Garlic Powder, Caramel Color Powder. Contains: Soy
For optimal flavor, rub protein liberally and let sit overnight in the refrigerator. Perfect on ribs, brisket, pork butts or poultry.


Excalibur Texas Style Rump Rub

Excalibur Seasonings

Craving Texas barbecue? Then this Texas Style Rump Rub from Excalibur won't disappoint! This seasoning takes the great taste of Texas BBQ and puts it in a shaker! This works great with any whole muscle meat, but especially Brisket, Ribs, and Butts! If you are doing pulled pork, make sure you sprinkle some of the seasoning back on once you shred it. For best results rub this on the meat the night before to let the taste really sink in.


  • Heat: Mild
  • 24 oz shaker
  • Made in the USA

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.

Meat Processing FAQ - Answers for Issues or Questions

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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