Angus & Oink – Sweet Bones & Butts

Full product description

Competition-style flavour without the faff. Angus & Oink – Sweet Bones & Butts is a pork-first BBQ rub that nails sticky ribs, pulled pork and pork belly with a sweet–savory balance, gentle chilli warmth and a glaze-friendly finish. It builds colour, bark and shine—equally happy in the smoker, oven, BBQ or air fryer.

Why you’ll love it

• Tailored for pork: ribs, shoulders, butts, belly and chops

• Sweet, smoky, gently spicy profile that caramelises beautifully

• Ideal for low & slow or hot & fast cooks

• Doubles up on chicken wings, BBQ beans and roast veg

Product details

• Style: sweet BBQ pork rub (sugars, paprika, chilli, aromatics—recipe may vary)

• Format: shaker/tub (pack size—see label)

• Allergens & ingredients: check label; may contain traces from manufacturing

How to use

• Ribs: Remove membrane, light oil, generous coat of rub. Rest 20–30 mins. Cook low & slow (e.g. 120–135°C) till tender; glaze in the last 10–15 mins.

• Pulled pork (shoulder/butt): Oil, liberal rub all over. Rest 1 hr (or overnight). Smoke/roast till probe-tender; wrap when bark sets. Toss finish with pan juices and a touch more rub.

• Chops/belly: 1 tsp per side, sear hot, finish to piping hot.

• Finisher: A pinch post-cook wakes up the aromatics.

Glaze tip: Warm apple juice + honey (or your favourite sauce) and brush at the end for shine.

Serving ideas

• Candy ribs with pickles and slaw

• Pulled pork buns with apple slaw and tangy sauce

• Burnt ends from belly or shoulder cubes, glazed to lacquer

• BBQ beans and corn lifted with a shake of the rub

Storage & handling

• Store cool, dry and sealed

• Keep moisture out; use a clean, dry spoon if not shaking directly

• Shake before use to redistribute spices

FAQs

Is it very spicy?
No—sweet–savory with gentle warmth, family friendly.

Salt level?
Balanced for BBQ; taste before adding extra salt.

Only for pork?
Brilliant on chicken wings, sweet potatoes and halloumi too.

Air fryer friendly?
Yes—great on ribs (par-cooked), chops and belly strips.