Our Gourmet Brown Sugar Rub is a tantalizing blend of garlic powder, paprika, salt and other secret spices that leaves a semi-sweet and warm memorable taste in your mouth that lingers - just a little heat! The aromatic enriched flavors leave you wanting more!


Directions for use:

Dry Rub: Remove membrane from inside of rib rack. Easier to remove when rack is cold. Coat rack with garlic granules first, then salt and pepper to taste. Generously coat rack with Wild Bill’ s Rub, wrap in plastic wrap, refrigerate for at least four hours to six hours. Cook at 225 degrees or indirect heat on grill till meat pulls back from bone tip 1/4 inch. Be careful high heat will burn ribs. To marinade chicken, pork chops, tuna and salmon use salt and pepper and the dry rub.


Brisket and Pork Shoulder: Use above marinade technique. I do not use the garlic on brisket (optional). After seasoning is applied wrap in plastic wrap and let marinate at least over night or more for these cuts of meat to really enhance the flavor in the meat.


Cook on pit or in the oven uncovered for 5 hours at 225 degrees. Set temperature at 325 degrees, wrap in aluminum foil, cook fork - tender. I like to cook my pork shoulder to 185 degrees so it pulls apart nicely. Pork can get mushy if it is cooked to 190 degrees or above.


Liquified: Mix 1/3 cup warm water to the 14.7 oz container. (You want a honey type consistency). Coverage will be 4 large racks or 5 to 6 small racks. Use one cup of rub with 2 tablespoons of warm water for 1 large or 2 to 3 small racks of ribs.


Baste top and inside of ribs while still warm for a beautiful glaze look and flavor. Use on grilled or oven cooked chicken, ribs, fish, bacon wrapped shrimp or sausage and vegetables like potatoes, zucchini, onions and peppers.


For Grilling: Check in under the cooking tips page.