American Royal World Series of Barbecue Championship Recipe Provided by: Sweet Swine O’ Mine – Olive Branch, MS. Mark Lambert of Olive Branch, MS doesn’t just BBQ as a hobby, he makes it his living. Mark began competition BBQ in 1996, and he has won Four World Champion Titles and countless other state and local contests. His secret? This rub, of course. It’s a Memphis-style rub with a Texas twist. While Mark is known for his mouth-watering pork recipe, he also uses this version on chicken, brisket and veggies.
RECOMMENDED FOR…BEEF-PORK–FISH & SEAFOOD—FRUIT & VEG–
INGREDIENTS & ALLERGENS: salt, garlic, cane sugar, black pepper, paprika, chili pepper, onion, MUSTARD seed, spices, disodium inosinate & disodium guanylate, sodium diacetate, CELERY seed, caramel colour, citric acid, natural flavour, extractives of paprika (colour). Produced in a facility handling MILK, SOYA, GLUTEN, FISH, CELERY, MUSTARD, EGGS, TREE NUTS, SESAME, CRUSTACEANS, SULPHUR DIOXIDE / SULPHITES.
ALLERGEN SUMMARY: —-CELERY-MUSTARD——–
OTHER PRODUCT INFO: —-Fat Free——–
Nutrition Typical Values per 100g: Energy 0kJ/0kcal, Fat 0g, of which Saturates 0g, Carbohydrates 0g, of which Sugars 0g, Protein 0g, Salt 0.375g