Rub Texas Sugar – 340 g (12 oz)
Competition Sweet-Heat from the Lone Star State 🍬🔥⭐️
DNA & Flavor profile
| Dominant note | Mouthfeel |
|---|---|
| Cane sugar & turbinado | Shiny “Candy crust,” quick caramelization. |
| Paprika & Tex-Mex peppers | Mild heat that awakens sweetness without burning. |
| Natural hickory smoke | Barbecue aftertaste even on a gas grill. |
| Secret spices | Garlic-onion & herb tip for umami depth. |
No MSG, gluten-free, 100% natural ingredients – made in Texas for the KCBS & IBCA circuit.
Meats & ideal preparations 🔥
| Product | Champion’s instructions |
|---|---|
| St. Louis / Baby Back Ribs | 1 tbsp per 450 g – rest 30 min – smoke 110 °C – glaze Texas Sugar + honey 15 min finish. |
| Pulled Pork / Pork Butt | 2 tbsp per kg – marinate 1 h – low & slow until 95 °C internal. |
| Chicken Thighs | Light layer on skin side – indirect cooking 175 °C – “glazed” skin. |
| Salmon / Shrimp | Micro-dust after olive oil – plancha 200 °C – sweet-smoky finish. |
| Finishing Dust | Pinch just before turn-in contest for sweet punch & candy red color. |
(Also great on popcorn, roasted nuts, or roasted sweet potatoes.)
Ingredients (shortened list)
Cane sugar, salt, paprika, chili peppers, black pepper, dehydrated garlic & onion, natural hickory smoke, spices, anti-caking agent (silica).
Why choose Texas Sugar?
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Sweet-Heat calibrated to score perfect ribs & pork.
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Ruby red color and spectacular lacquered crust in photo and in mouth.
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Versatile: pork, poultry, seafood, sides – one rub for the whole table.
Born to Burn, Built to Sweeten.
Sprinkle Texas Sugar on your Ülfi cookouts and take your dishes from simple barbecue… to championship barbecue!
