Used by championship barbequers, professional chefs, and backyard cooks everywhere
Balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno)
Outdoor flavor at it's finest
A great all-purpose seasoning

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This item:Bad Byron's Butt Rub (26 oz.) $14.98($0.58 / ounce)
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Product Description

Size:24 Ounces

Bad Byron's Butt Rub This authentic Texas-style barbecue rub is sure to have them coming back for seconds. The Bad Byron's Butt Rub offers a smoky, authentic flavor to steaks, chicken, pork, and ribs. Ideal for pork butt, this blend of spices includes black pepper, paprika, and chipotle powder for a special kick to any dish. This rub has no MSG, and is great on seafood and vegetables. It is available in 4.5 oz., 24 oz., and 7 lb. shakers. Features: All-purpose seasoning Blend of spices No MSG Ideal for meats, seafood, and vegetables Available in 4.5 oz., 24 oz., or 7 lbs.

Product Details

Size: 24 Ounces

Product Dimensions: 3.2 x 8.2 x 2.8 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
ASIN: B00258I5PM
UPC: 602003047190
Item model number: 26 oz. (1.625 lbs.)
Average Customer Review: 4.6 out of 5 stars See all reviews (511 customer reviews)
Amazon Best Sellers Rank: #2,924 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #1 in Grocery & Gourmet Food > Herbs, Spices & Seasonings > Mixed Spices & Seasonings > Barbecue Seasoning

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Customer Reviews

511

4.6 out of 5 stars

5 star		80%
4 star		9%
3 star		5%
2 star		3%
1 star		3%

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Top Customer Reviews

Best Rub goes with this Fool-Proof method for Pulled Pork

ByDirector of Financial Affairson November 27, 2015

Size: 26 OunceVerified Purchase

Noticed a few bad reviews, talking about how salty this dry rub is. Maybe, just maybe.. those few folks do not know how to use this rub.
One bottle of this rub goes a loooong way people! You don't put it on 1/4" thick.

The only meat I put this on is a pork shoulder (Boston Butt)... thus the name! The pork shoulder is a big hunk of meat, and needs the salty flavor of this rub. That said.. this is by far my favorite rub, and if you're going to smoke (with wood), this is how you do it:
I always smoke two pork shoulders at a time in my "Smokin-it", electric smoker, because of the time and effort involved. The first thing I do is pull off several 2-3' lengths of saran wrap on the kitchen counters (to wrap the shoulders in shortly).

I unwrap the shoulders and rinse them off in the sink, and then pat-dry the excess water off with paper towels. Then I insert a sharp knife between the fat cap and the pork meat, and carefully create a pocket for the rub. I sprinkle about a total of 1 to 1-1/2 tablespoons of the Butt Rub all over the shoulders, and getting some down into that pocket of the fat cap. Note! Ignore those wannabe fools on youtube and DO NOT trim any fat off of the pork shoulder!!! That fat renders out and keep the meat moist and flavorful during the cooking process.

Now after that, I wrap the shoulders up in a couple of layers of the saran wrap, and then stack them both on a single plate and put in the bottom of the fridge... for at least TWO DAYS. Three is even better... so time this out. That moderate amount of butt rub is going to permeate that pork shoulder.

As stated, I use the small, Smokin-it electric smoker. I use two thick chunks of apple wood chips. The two together would about equal the size of my fist. These two pieces will provide smoke for the entire, 11-hour, 225 degree smoking process. I do put a cup, or can of water in the smoker, to keep things moist.

After 11 hours, place the meat in a large container and cover with a big piece of tin foil and let it rest for about an hour. Then start pulling... (not chopping).. that's why they call it pulled-pork! I guarantee you.. if you taste test while pulling that freshly smoked pork; you will think you died and went to Heaven... it's soooo Good!

Now.. don't ruin that smoked meat with too much sauce! I hate when I eat so-called BBQ on the road, and all you taste in Vinegar!!!
I mix Apple Cider Vinegar and White Vinegar, 1 to 1 ratio, and add a little salt, black pepper and red pepper flakes. As I pull the meat and put it into a large mixing bowl, I'll add 2-3 tablespoons of sauce and mix it up gently by hand. That's all... do not succumb to mixing in more sauce!
I usually put the finished meat into the disposable tin meatloaf pans and cover tightly with tin foil to keep it from drying out.

Don't forget to make up some fresh cole slaw to go with the sandwiches! Enjoy!

0Comment 28 people found this helpful. Was this review helpful to you?YesNo

Beware of the good reviews this is a very salty rub

ByTomon June 7, 2012

Size: 24 OuncesVerified Purchase

I bought this product due to all the good reviews. I bbq using a weber smokey mountain often. I usually make my own rubs. I thought this might be a good product to keep on hand in case I didn't feel like making a rub.

Most good bbq rubs have a base of salt and brown sugar. This rub does not contain any sugar. It is however very heavy on the salt. I am used to using a large amount of rub when bbq to get a nice bark. I made some ribs using this rub and they were so salty they were almost inedible. I tasted the rub before hand and cut it with some brown sugar but clearly not enough.

I have used this rub on other foods and had better results. A little is very delicious on french fries or corn on the cob where I use this in place of salt.

If you intend on using this rub heavily for low and slow cooking plan on cutting it heavily with brown sugar. I prefer a salty spicy rub over an overly sweet rub but this is too much on its own. I just wish they used more of the other ingrediantes and less salt as the spice is very tasty.

If you plan on using this to spice up other foods in place of salt you may be very happy with this.

88 comments 70 people found this helpful. Was this review helpful to you?YesNo

It was a last minute attempt at smoking..

ByJames Kon April 16, 2015

Size: 26 OunceVerified Purchase

With excellent results!

A couple of weeks ago, my sis happened to have a pork butt on hand and asked me if I wanted to smoke it.. Yes please! This was on a friday so I didn't have a whole lot of time to prep.. and even worse, I was all out of my usual rub! I had Bad Byron's on the shelf from a long ago purchase that didn't get used after reading a lot of reviews about it being too salty.. but it was the only thing I had so I went ahead and used it but only half the amount I would normally use... and after a whole day of smoking on Sat, I was very surprised how well it turned out. Keep in mind though that I also make a sweet sauce to go with the pulled pork and I think that was a big part of it too. But still, it wasn't salty at all.

So the family loved it as well as my sis after giving her what was left over. Her husband loved it so much, they gave me 3 more butts and asked if I could make more for a party they were having the following weekend. I did and this time I used the normal amount as I felt it needed more flavor... and man did everyone love the pulled pork! It was A LOT of meat and all of it was gone quick! If that isn't a testament to how good this is, I don't know what to tell ya. This is definitely my go-to for pork butt.... However, I'll still be using Killer Hog's BBQ Rub for my ribs this weekend because I already know that is a hit. ;)

0Comment 16 people found this helpful. Was this review helpful to you?YesNo

Salt Lick Butt Rub!

BySkip.St.Pierre.on August 20, 2014

Size: 26 OunceVerified Purchase

If you like a Salt Lick then this is for you! Wasted a few pounds of good meat... It was so salty that the dog would not even eat the meat. I'm usually pretty forgiving but be warned and look for a different BUTT RUB. If you have a low tolerance for sodium I would recommend Pappy's, my kids even ask for Pappy's by name now.

11 comment 31 people found this helpful. Was this review helpful to you?YesNo

My Go-To Rub

ByW. Coxon August 5, 2015

Size: 24 OuncesVerified Purchase

I've used Butt Rub for a decade and a half and love the stuff. So do the folks who eat my fare from the grill and smoker. I use it on everything, except steaks, from a dusting on burgers to a light rub on chicken to a thick "bark" on smoked butts. This stuff is deserving of the tons of trophies it has won at BBQs around the country... If you are in Destin, make a short trip inland to check out their trophy room. It's impressive.

Some have complained about it being too salty, and I'm just not seeing it, the primary taste is the combination of spices, not the salt in the mix. FWIW, I'm pretty sensitive to salt usage, only regularly using it on my eggs.

0Comment 4 people found this helpful. Was this review helpful to you?YesNo

Best Dry Rub I have found for making pulled pork

ByGary Della'Zannaon August 23, 2015

Size: 24 OuncesVerified Purchase

This stuff is amazing for making Pulled Pork BBQ.

Light rub with muster, generous application of this dry rub,

Slow coot at 225F for 1.25-2 hours per pound (Internal temp of 205).

Makes a nice Bark

0Comment 3 people found this helpful. Was this review helpful to you?YesNo

Great rub for pork butts!

ByJoe L.on December 26, 2012

Size: 24 OuncesVerified Purchase

Have used most of the rub already to rave reviews on my pulled pork. Forms good bark and gives great flavor to the meat. As some have noted, its a bit too salty to use on ribs unless you modify it a bit, hence only the 4 star rating.

0Comment 8 people found this helpful. Was this review helpful to you?YesNo

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Most Recent Customer Reviews

Five Stars

great taste

Published 14 hours ago by Andre spalding

I like this rub works great on pork

I like this rub works great on pork. Have not used much of it but it seems to do good.

Published 2 days ago by ChadWilliam1

Four Stars

good taste first time using this

Published 7 days ago by WLG

Great Rub for Ribs and Chicken

Very good rub, but as others have stated, it can be a bit salty. I just combat that by not using as much.

Published 7 days ago by Kelvin Sledge

Five Stars

Love my Butt Rub !

Published 8 days ago by M. Skindell

Rub it

Very good rub. Don't understand other reviewer that said too salty....I held back a bit on a Boston butt and wish I hadn't. Great taste and not too salty

Published 10 days ago by j rocket

Best butt rub EVER !!!

LOVE everything about it. Price, taste and the flavor it gives different types of meat.

Published 13 days ago by VERNON R JORDAN

Four Stars

Good rub for ribs - you can add red chilli flakes for extra spice.

Published 19 days ago by John Doe

I wouldn't give this stuff to my worst enemy, just saying

I purchased this for a quick fix because I was out of the normal rub I make on my own and I had a rib cook off with my boss.Read more

Published 21 days ago by John Bowersox

Five Stars

Use this stuff on chicken, pork shoulder, and ribs. It is my go to for most BBQ.

Published 21 days ago by Jack Raffety

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