Fire up the smoker with Wildlife Seasonings Wild Boar Rib Rub — the signature blend built for ribs.
This bold, peppery rub combines paprika and chili pepper with garlic and onion to build a deep, savory crust on wild boar and pork. Liberally worked into a rack of ribs, it locks in flavor low and slow on the smoker, grill, or in the oven for that classic barbecue-house bark.
Don't stop at ribs — this rub is just as at home on chicken, beef, steak, and vegetables for an easy way to bring backyard BBQ flavor to any cookout.
FLAVOR PROFILE: Peppery, Savory, Garlicky, Smoky Heat
SUGGESTED USAGE: Liberally season and rub into cuts of boar and pork. Let the flavors penetrate the meat for about 10-15 minutes prior to cooking. Fantastic on ribs — also great on chicken, beef, steak, and vegetables.
INGREDIENTS: Spices (including Paprika and Chili Pepper), Salt, Dehydrated Onion, Dehydrated Garlic, and not more than 2% Tricalcium Phosphate (added to prevent caking).
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Customer Reviews
I used this Wildlife Seasonings Wild Boar Rib Rub on ribs on my pellet smoker and they turned out so good. The flavor was the perfect mix of sweet and savory, with a little warmth from the chili and paprika that made the ribs taste really flavorful without being overpowering.I also really liked that it has no sugar added, but still gave the ribs that subtle sweetness you want in a good BBQ rub. It helped create a delicious crust on the outside and worked really well on my smoker.Overall, this rub was delicious and I would definitely use it again on ribs or pork. It’s a great option if you want a bold, savory rub.
This is marketed for "wild boar" meat but heck, it goes on everything! It doesn't taste super salty, which is a good thing. I've tried it on chicken and steak so far and it worked perfectly for those! Tastes great, and a fun addition to your spice cabinet. Definitely would recommend.
Always on the lookout for a little different rub mix to use so I thought I'd give this a try. It smelled fantastic when I took the ribs out of the smoker after phase 3 of 3-2-1. The taste in the end is pretty good; didn't blow my mind, but it was good. I would buy this again, but I'm going to keep on the hunt for the knockout.
Pretty good flavored rub. I'm not a big pork eater, so I used this with chicken and with just plain hard boiled eggs. On it's own, it tastes good. But on the chicken, I felt like it needed something more. It almost has a tiny bit of a bbq sauce (maybe sweetness?) note. I added a couple more spices like garlic and pepper, and that helped a lot. On the eggs, which I was the most excited about, this didn't stand out too much, which surprised me. It's a milder rub, and compared to another they have which is for fish, needs to be paired with something else so the flavors stand out better.
This Wildlife Seasonings | Wild Boar Rib Rub | Pork Rub | Chicken Rub | Wild Game | Premium Seasonings | 5.0 oz. is a good blend of seasonings. It imparts an appealing flavor on ribs when used as a dry rub. The size of the container is decent. It comes with a safety seal. The product is easy to dispense out of the container.
Fire up the smoker with Wildlife Seasonings Wild Boar Rib Rub — the signature blend built for ribs.
This bold, peppery rub combines paprika and chili pepper with garlic and onion to build a deep, savory crust on wild boar and pork. Liberally worked into a rack of ribs, it locks in flavor low and slow on the smoker, grill, or in the oven for that classic barbecue-house bark.
Don't stop at ribs — this rub is just as at home on chicken, beef, steak, and vegetables for an easy way to bring backyard BBQ flavor to any cookout.
FLAVOR PROFILE: Peppery, Savory, Garlicky, Smoky Heat
SUGGESTED USAGE: Liberally season and rub into cuts of boar and pork. Let the flavors penetrate the meat for about 10-15 minutes prior to cooking. Fantastic on ribs — also great on chicken, beef, steak, and vegetables.
INGREDIENTS: Spices (including Paprika and Chili Pepper), Salt, Dehydrated Onion, Dehydrated Garlic, and not more than 2% Tricalcium Phosphate (added to prevent caking).