Lifelong friends Boomer and Thad spent years experimenting to come up with their barbecue rub that is perfectly balanced for smoking. The result? Boomer Rub which combines smokey sweetness with a slightly spicy finish while including less salt than is typical in most barbecue rubs. The rub takes you on a flavorful journey and leaves you craving more.
Boomer rub is great on beef brisket, pork butt, ribs, and smoked chicken. We also love to use it as a delicious seasoning for wings as they come out of the fryer or sprinkled on a smoked pork chop.
For larger cuts like brisket and pork butt, sprinkle on a thick coat 12 to 24 hours before cooking, then add a touch-up dusting right before the meat hits the smoker. For pork ribs and thinner cuts, 6 hours of dry rub is our favorite method. Boomer Rub is made for “Low and Slow” cooking. Rub early and cook slowly.
Ingredients: Dark brown sugar, salt, garlic powder, smoked paprika, onion powder, dried molasses (molasses, corn starch, silicon dioxide [anti-caking agent], and sunflower lecithin [processing aid]), ancho chili powder, smoked chipotle pepper, spices, less than 2% silicon dioxide (anti-caking)