xshops

SPG Brisket RUB 300 g | Mugwort BBQ

SPG Brisket RUB 300 g | Mugwort BBQ - Main image
$111.54 $169 In stock

Category: Swedish Pepper - World Wide Chili 🌐

SPG Brisket Rub – Mugwort BBQ

En klassisk Texas-inspireret rub til brisket, beef ribs og andet oksekød. SPG står for Salt, Pepper & Garlic – den enkle, men effektive kombination, der lader kødets naturlige smag komme i centrum, samtidig med at den skaber en velsmagende bark ved grillning og rygning.

Passer lige så godt til brisket, picanha, højreb og hamburgere.

Ingredienser: Salt, sort peber, hvidløg.

Før betaling

Betalingsmuligheder og det endelige beløb vises ved kassen.

Hvornår ordren sendes

Beregn tid til både klargøring og transport.

Standard Shipping: Behandling (hverdage) 0–1; Transport (hverdage) 7–15.

Express Shipping: Behandling (hverdage) 0–1; Transport (hverdage) 7–15.

Se vilkår
Bed om tilbagebetaling

Kontakt butikken med ordrenummeret om tilbagebetaling.

Tilbagebetaling (dage efter modtagelse og kontrol): 3. Bankens behandlingstid er adskilt fra sælgerens behandlingstid.

Se vilkår
Leveringspriser

Tjek prisen for den valgte destination og tjeneste.

Standard Shipping · USA: 0,00 US$

Express Shipping · USA: 3,99 US$

Se vilkår
Returner en vare

Tjek vilkårene, før du sender en vare tilbage.

USA · Returfrist (dage efter levering): 30. Returmetode: Med post. Returfragt: Sælger betaler.

Kunden sender, og sælger refunderer portoen

Se vilkår

Customer Reviews (4.6 / 5 · 14 reviews)

Hazel L. ★★★★★

That smoky garlic kick comes through exactly right on beef ribs, and the coarse grind sticks to the meat without burning over a long smoke. One generous rub coat was all it took for a proper bark.

Alexander ★★★★★

After smoking two briskets back-to-back this weekend, this rub gave both a deep, peppery crust that held up beautifully over the long cook. The salt-to-garlic balance is spot on, and the 300g bag lasted through both cooks with plenty to spare.

Avery ★★★★★

The garlic comes through just right without overpowering the salt and pepper, and it forms a proper bark on my beef ribs after a few hours on the smoker. Used it on a brisket point last weekend and the crust was exactly what I was after.