Ultimate Pork Chop and Roast Rub

  • A shaker of Ultimate Pork Chop and Roast Rub from Excalibur

Bulk discount rates

Buy 12 or above and pay only $5.49 each

Availability: Ships Same Business Day
Shipping Weight:
0.60 LBS
Ship Dims:
2.00 x 5.25 x 2.50 (in)
Sugar, Kosher Salt, Dehydrated Onion and Garlic, Spices (Including Turmeric), Corn Starch, Dextrose, Hydrolyzed Soy Protein (Contains Salt, Caramel Color), Molasses Powder (Cane Sugar, Cane Molasses, Cane Caramel), Citric Acid, Natural Spice Extractive of Celery. Contains: Soy
Use as a rub or season to taste. Shake over pork steaks and pan fry until desired doneness; sprinkle over pork shoulder roast and place into a baking dish. Bake for 2 to 3 hours in a 350 degree oven or until an internal temperature of 165 degrees is


Excalibur Ultimate Pork Chop and Roast Rub

Excalibur Seasonings

Add the perfect flavor to your grilled or pan-fried pork chop with the Ultimate Pork Chop and Roast Rub from Excalibur. Simply sprinkle on as much as you want, and don't forget to split the fat with a knife on the side of your chop to prevent it from curling one way or the other! Small Particle Size.


  • 7 oz shaker
  • Made in the USA
  • Particle Size: Small

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

Meatgistics - Walton's Learning Center

Learn about Excalibur's Spirited Line in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

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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