Rub® originated as a seasoning or “dry
rub” to barbeque meats, namely the boston
butt (blade end of the pork shoulder.) It
was soon discovered though, it was good on
many of things, hence the slogan — “A
little Butt Rub makes everything better”.
It has less than half the salt content of
commercially available seasoning salts, about
half the heat of the commercial “CAJUN”
seasonings and a wonderful balance of salt,
pepper onion, garlic, paprika, and chipotle.
Use Butt Rub® on meats, fish, poultry,
wild game, French fries, onion rings, hash
browns, fried potatoes, salads, popcorn, soups,
stews. Sprinkle it on top of deviled eggs
instead of paprika, on potato salad or in
baked beans for an extra kick…and
even on cubes of sweet chilled cantaloupe.
wings with Butt Rub®–no oil,
no marinade or any other ingredients. Grill
on medium high until well browned on each
Butt Rub® Steaks—marinate
steaks a few hours with Italian dressing.
Brush steaks with melted butter and a generous
amount of Butt Rub®. Char steak on a high
heat grill and serve on a pre-heated plate.
Add equal parts of melted butter to fresh
Italian dressing (not from the marinade) for
a delicious and complementary steak sauce.
Butt Rub® Texas Toast—First
make a honey-butter by adding honey to soft
butter (2 parts honey to one part butter).
Spread honey-butter on thick bread; then season
with Butt Rub®. Toast until golden brown.
Serve with steaks.
Roasted Cauliflower—Cut cauliflower
up into small pieces. Add a squeeze or lemon,
coat with butter or margarine, sprinkle Butt
Rub® over top and roast in a 400 degree
oven until it starts to brown.