All Natural - Fat Free - Gluten Free - No MSG
Wild Boar Rub is perfect for rubbing on steaks, chicken, pork chops, ribs, and, of course, pork butt. You can also use it to dips, marinades and stir-fry recipes for a bigger and bolder flavor. Wild Boar adds a little "sass" to everything.
Wild Boar offers a tasteful and exciting line of sugar rubs bursting with big, bold flavor. When grilling and roasting meats with Wild Boar, it is helpful to know that sugar burns above 350F; however, don't be discouraged. Learning to cook with sugar-based products can produce some really outstanding and tasty results. For example, our Sassy Pork Loin forms a slightly burned - caramelized crust that is "addictive". My brothers and Dad often "fight" over who gets the end slices, as they are so rich in flavor, even if it's a little singed.
Ingredients: brown sugar, pepper flakes, red pepper powder, ground black pepper, rice concentrate, onion powder, garlic powder, natural hickory powder, and sea salt.
Smokin' Wild Boar Pork Loin
Coat pork loin with our rub and place on skewer; cook on rotisserie for 1 hour at about 375 degrees. Remove and let cool for a about 10 minutes, then slice and serve.
Smokey BBQ Chicken Kabobs
2 tablespoons of Smokey BBQ Wild Boar Seasoning 1/4 cup canola oil1/2 cup white wine vinegar
Directions: Combine all ingredients and mix until thoroughly blended. Allow flavors to meld together and set aside while you prepare chicken and veggies.
Preparing your chicken kabobs:
Using boneless, skinless chicken breast, slice into chunks. Select your vegetables (yellow squash, tomatoes, zucchini, onion, assorted peppers, etc.) and cut/slice into bite size pieces.
Thread chicken and vegetables onto skewers by running the skewer through at each end. If you are using bamboo skewers, soak them in cold water for 15 minutes to keep them from burning on the grill.
Place kabobs in a shallow dish and pour over marinade. Let sit for 15 minutes or longer.
Preheat the grill to a medium heat. Oil grill grate to prevent sticking. Place kabobs on grill and cook until chicken juices run clear.
Serve with Three-Bean BBQ Baked Beans, tossed salad and fresh fruit. Outdoor grilling at it's best. Enjoy!
Three-Bean BBQ Baked Beans
8 bacon slices1 large onion, coarsely chopped1/2 medium green pepper, cut into small dice1-2 tablespoons of Wild Boar Smokey BBQ Rub & Seasoning2 tablespoons dijon mustard 3/4 cup ketchup1/2 cup brown sugar1/4 cup apple cider vinegar 1/3 cup (or more) water1 - 15oz can red kidney beans, rinsed, drained1-15oz can black beans, rinsed, drained1-15oz can cannellini (white kidney beans), rinsed, drained
Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.
Add onion and bell pepper to drippings in pot and sauté until almost tender, about 5 minutes.
Add mustard and Wild Boar Smokey BBQ seasoning, stir 1 minute. Mix in ketchup, vinegar, brown sugar, 1/3 cup water, and all beans. Season with salt and pepper.
Cover pan and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Let stand to thicken slightly and serve.
ALLERGEN ALERT: Processed in a facility that also packages products containing wheat, soy, eggs, milk, tree nuts and peanuts.