Traditional KC Style Rump Rub - 30 oz

  • Traditional KC Style Rump Rub (30 oz.)
  • Another view of a 30 oz. bottle of Traditional KC Style Rump Rub
Availability: Ships Same Business Day
Shipping Weight:
2.10 LBS
Ship Dims:
2.00 x 5.25 x 2.50 (in)
Sugar, Tomato Powder, Salt, Dextrose, Modified Food Starch, Onion and Garlic Powder, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Spices (Including Mustard Seed), Caramel Color Powder, Beet Powder, Xanthan Gum, White Distilled Vinegar, Cane Molasses, Natural Hickory Smoke Flavor, Cane Caramel, Natural Spice Extractives. Contains: Soy
For optimal flavor, rub protein liberally and let sit overnight in the refrigerator. Perfect on ribs, brisket, pork butts or poultry.


Traditional KC Style Rump Rub - 30 oz

Excalibur Seasoning

Easily make some great, traditional KC ribs, briskets, and butts with this Traditional KC Style Rump Rub from Excalibur! This flavor is also perfect for any whole muscle meat like chicken! For best results, rub the day before and store in the refrigerator overnight to allow the seasoning to sink in.


  • Heat: Mild
  • 30 oz shaker
  • Made in the USA
  • 2 per case

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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