St. Louis Rib Rub
2 oz Shaker Bottle
$7.99
Skip to product information
Salty, sweet and spicy with a hickory undertone and hints of celery, onion and black pepper.
- Try it with
- Chicken & turkeyPork & BBQDips & dressings
Shipping, simply
U.S. standard shipping: $4.99 on orders up to $34.99. Free standard shipping on U.S. orders of $35 or more after discounts.
Most orders are prepared and shipped within 2–5 business days. Delivery time is additional.
See shipping detailsSweet-spicy ribs and pork shoulder. Sweet and spicy St. Louis-style rib rub with hickory undertones and savory celery, onion and pepper.
Flavor & cooking character
Salty, sweet and spicy with a hickory undertone and hints of celery, onion and black pepper.
A rib rub can provide a sweet, savory surface layer, but cooking time and moisture control create tenderness. Apply evenly and avoid a thick sugar-heavy coating over intense heat. Taste the finished rub before deciding how much sauce to add.
What to cook
Ribs, pork chops, pork tenderloin, chicken wings and barbecue sauces.
How much to use & when to add it
Start with 8 g per pound of raw meat; for a fuller coating, work up to 12 g per pound on a later cook after tasting. Weighing is more consistent than spoon measures because grind and density vary. Keep seasoned raw meat refrigerated, reduce the rub on pre-salted meat, and account for salty sauces. For vegetables and everyday cooking, begin with 1 teaspoon per pound and adjust after tasting.
Use indirect heat for sweet rubs and add sugary glazes late. These are starting amounts; your meat, cooking method and taste determine the final seasoning.
Kitchen recipe: pulled pork
For a 4 lb pork shoulder, start with 32 g St. Louis Rib Rub. Pat dry, season evenly and refrigerate for 2-12 hours if time allows. Cook with indirect heat at 250-275°F until the bark is set, then cover or wrap with a small splash of water. Continue until a probe slides in easily, commonly around 195-205°F. Plan roughly 6-9 hours, but judge tenderness rather than the clock. Rest covered for 30-60 minutes, shred and mix with defatted cooking juices. Add cider vinegar a teaspoon at a time after tasting.
Ingredients & allergens
Brown sugar, paprika, sea salt, onion, garlic, smoked salt, celery, ancho, fennel, red pepper, black pepper.
Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.
Sizes & storage
- 2 oz Shaker Bottle
- 4 oz Fresh-Sealed Pouch
- 8 oz Fresh-Sealed Pouch
- 1 lb Fresh-Sealed Pouch
Choose an available size above to see the current price. The selected option identifies the size and package format offered.
Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.