Things are finally starting to warm up here in Texas. Yes, we still have Rain, Tornadoes, and the occasional 75 degrees to 25 degree cold fronts but hey... BBQ Season has arrived, what are you cooking? Better yet, what are you using to Season your meat? Spaulding's of course!
Below is a list of our BBQ Seasoning options. Whether you are cooking Brisket, Chicken, Ribs. or just need an All Purpose Rub go to we have you covered. Two of my absolute staples are Hancock's Signature Rub, and our New Honey BBQ Rub which is great on Ribs, Chicken, and Veggies. We also have a few new debuting Rubs this season- an all purpose Beef Rub aka Here's the Beef Rub, our Honey BBQ, and its hotter Twin- Hot Honey BBQ rub with a kick of Jalapenos and Chipotle Peppers just to name a few.
Need a 4 pack? Click the BBQ Picture
BBQ Rubs and Salts
All Purpose Beef Rub- aka Here's the Beef Rub
Honey BBQ Rub
Hot Honey BBQ Rub
Johnny Creole's Sweet Heat Rub
Hancocks Signature Blend
Hell's Favorite Seasoned Salt (Hot)
Honey Bacon BBQ Rub
Bacon Smoke on the Barbie
The O.G.-S.P.G.---Salt Pepper and Garlic Blend
Ohana Hawaiian Meat Seasoning Rub
Smokey Maple Dry Rub
Pride of Texas BBQ Rub line -Flavors- chicken, brisket, Ribs, Pork or all purpose
Good Ol Steak Seasoning
Spaulding's Seasoned Salt
Kickoff Burger Blend
Cowboy’s Famous Tailgate Blend
Smoke on the Barbie BBQ Blend
Smoke on the Barbie Brown Sugar Rub
Tarragon Pepper Pork Seasoning
Memphis Rib and More Rub
Steakhouse Select Spice Blend
Sweet and Smokey Blend
Arlington Brisket Rub
Good Ol Chicken Rub
Perfect Chicken Rub
Campfire Smoked Sea Salt
Applewood Smoked Sea Salt
Cherry Smoked Sea Salt
Mesquite Smoked Sea Salt
Hickory Smoked Sea Salt
Alderwood Smoked Sea Salt
Bonfire Blaze Smoked Sea Salt
Fiery Smoked Sea Salt
Chicago Steak Seasoning
Montreal Steak Seasoning
M.E.A.T. Seasoning
Go to BBQ Rub
Prime Rib Rub
Porky’s Pigskin Pork Rub
WMD Butcher's Blend
Kickin Chops Rub
Asian Tea Rub
Here's a few Super Simple Rib Recipes for y'all
Click Image Below To order Hancock's Signature Rub
Pepper heavy Like Franklins, with a kick of heat from Chipotle. We eat this regularly with Brisket, Chicken, and Love it on Ribs and Chops too... We sometimes use Mustard as a binder, and a BBQ Sauce and Honey Glaze to Finish. The beauty is this rubs versatility and huge flavor.
Ingredients: La Baleine Sea Salt, Organic Tellicherry Pepper, Chili Powder, Onion Powder, Garlic, Cayenne, Chipotle, Yellow MustardHancock's Signature Rib Recipe
Ingredients
1 Rack of Pork Ribs
Jar of Honey
BBQ Sauce of Choice
Mustard of choice
Jar of Hancock's Signature Rub
Optional:
Apple Juice Spritz
Butter or Butter Spread
Heavy Duty Aluminum Foil
Pepper Jelly
Method:
Flip the Ribs over Meat side down. Remove the membrane on the Ribs, trimming excess fat. Let Ribs come to room temperature before Smoking. We recommend Hickory wood for this cook. Rub Ribs with Mustard of choice.- We Prefer Dijon but any mustard will do really. Season liberally with Hancock's Signature Rub and put on the Smoker at 225 Degrees for 2 1/2 Hours.
Brush with your Favorite BBQ Sauce of choice and allow Sauce to set (approx 15 Mins), then Brush with Honey for an additional 15 Minutes cook and Pull right around 3 hours total cook time.
Version 2 The 3-2-1 Method:
Flip the Ribs over Meat side down. Remove the membrane on the Ribs, trimming excess fat. Let Ribs come to room temperature before Smoking. We recommend Hickory wood for this cook. Rub Ribs with Hancock's Signature Rub. Cover and allow the rub to adhere for 15 -30 minutes. Put the Ribs on the Smoker at 225 Degrees for 3 Hours meat side up.
Pro Tip: If Your smoker does not have a built-in water pan, you may want to place a container of water in the cook chamber to keep moisture in the cook chamber so ribs wont dry out. We like to Spritz our Ribs every 45 Minutes to hour.
Using Heavy duty Aluminum foil tear off one long piece of foil slightly longer than 2 times the length of the ribs, 2 pieces works as well. Spread approx 1 cup of Brown Sugar into a rectangle where the ribs will lay on the foil.. Toss in a few pats of softened butter, or Squeeze Butter and a few lines of Honey and place ribs on it meat side down and wrap. Pro Tip: Want to Kick it up a notch? Add Some Pepper Jelly to this. You're family will sing its praises.
Return the wrapped ribs to the smoker for 2 Hours and continue to cook until meat has pulled back and exposed the bone approx 1/4" inch and then pull.
Remove Ribs from Foil and place back on Smoker mopping with your favorite BBQ Sauce or Honey and allow to set up for another 15-30 Minutes. Protip: Remove from Smoker by gloved hand or Paper towel to not mess up bark. Let rest for a few minutes, slice and enjoy!