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Meat Church Texas Sugar BBQ Rub
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ShareMeat Church Texas Sugar BBQ Rub
Users say:
This seasoning is great for a variety of meats, from beef to pork to chicken. It has a sweet taste with some spices mixed in, and is addictive. It is also a bit pricey, but worth it for the flavor.
This sweet heat pork and poultry rub is very versatile. It starts out sweet and then has a subtle back-end kick much in the same fashion as our insanely popular Holy Voodoo. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn.The rub is sweet, but not overly sweet. In fact, it is less sugary than 6 of our c…
This sweet heat pork and poultry rub is very versatile. It starts out sweet and then has a subtle back-end kick much in the same fashion as our insanely popular Holy Voodoo. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn.The rub is sweet, but not overly sweet. In fact, it is less sugary than 6 of our current seasonings. Texas Sugar is just a catchy name that we always wanted to use!The history on the seasoning comes from Matt's competition BBQ days. Many folks have "gotten paid" at BBQ competitions using this rub on their ribs, pork and chicken entries at KCBS and IBCA competitions.Ingredients:
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Review summary
AI-generated content
This seasoning is great for a variety of meats, from beef to pork to chicken. It has a sweet taste with some spices mixed in, and is addictive. It is also a bit pricey, but worth it for the flavor.
Pros
- Great flavor
- Versatile for various meats
- Sweet taste
- Not overly spicy
- Works well for BBQ
Cons
- A bit pricey
Read original reviews
Description
This sweet heat pork and poultry rub is very versatile. It starts out sweet and then has a subtle back-end kick much in the same fashion as our insanely popular Holy Voodoo. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn.The rub is sweet, but not overly sweet. In fact, it is less sugary than 6 of our current seasonings. Texas Sugar is just a catchy name that we always wanted to use!The history on the seasoning comes from Matt's competition BBQ days. Many folks have "gotten paid" at BBQ competitions using this rub on their ribs, pork and chicken entries at KCBS and IBCA competitions.Ingredients:
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