Butt Rub® originated as a seasoning or “dry rub” to barbeque meats, namely the boston butt (blade end of the pork shoulder.) It was soon discovered though, it was good on many of things, hence the slogan — “A little Butt Rub makes everything better”.

It has less than half the salt content of commercially available seasoning slats, about half the heat of the commercial “CAJUN” seasonings and a wonderful balance of salt, pepper onion, garlic, paprika, and chipotle.

Use Butt Rub® on meats, fish, poultry, wild game, French fries, onion rings, hash browns, fried potatoes, salads, popcorn, soups, stews. Sprinkle it on top of deviled eggs instead of paprika, on potato salad or in baked beans for an extra kick…and even on cubes of sweet chilled cantaloupe.

Recipes:
Season chicken wings with Butt Rub®--no oil, no marinade or any other ingredients. Grill on medium high until well browned on each side.

Butt Rub® Steaks—marinate steaks a few hours with Italian dressing. Brush steaks with melted butter and a generous amount of Butt Rub®. Char steak on a high heat grill and serve on a pre-heated plate. Add equal parts of melted butter to fresh Italian dressing (not from the marinade) for a delicious and complementary steak sauce.

Butt Rub® Texas Toast—First make a honey-butter by adding honey to soft butter (2 parts honey to one part butter). Spread honey-butter on thick bread; then season with Butt Rub®. Toast until golden brown. Serve with steaks.

Roasted Cauliflower—Cut cauliflower up into small pieces. Add a squeeze or lemon, coat with butter or margarine, sprinkle Butt Rub® over top and roast in a 400 degree oven until it starts to brown.

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