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  5. Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ
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b**1
·
Verified purchase
US
Love the flavor of this seasoning and will definitely be ordering some more
Item:
Default
2026-03-08
US
We use this Rib Rub pretty much on everything that we cook.. Excellent on Baby Back Ribs, Try tip, Hamburgers ,Salmon. Can't go wrong with this product. Will definitely buy again.
2026-02-05
US
Love this rub! Used on some chicken already and it was so tasty. I had three different rubs on three different chickens and this one was first to be all gone. Can’t wait to put it on ribs and BBQ.
2026-01-30
US
I have used Kent Rollins products for awhile. Love them all and we follow him on youTube and now Cast Iron Cowboy. Great recipes and great show.
2026-01-27
US
I bought two rib rubs ,two mesquite rubs and red river bbq sauce for my boys for Christmas. My mistake Was I didn't order any for my self. I bought it last year they loveeverything.
2026-01-05
US
This is a really great rub! Just did two slabs on the grill and they were amazing! Trying some chicken soon! ❤️❤️❤️
2025-12-30
US
Second time purchasing. Also bought some for a gift.
2025-12-17
US
This is the best rub i have ever used.I use it on everything.Thank You, Wesley.
2025-12-16
US
This was a re-order of Rib Rub. If I didn't think it was great, I wouldn't be re-ordering. Enhances everything I use it on.
2025-12-12
US
We love the rib rub flavor, our grandson said the ribs were epic. 😋
2025-12-09
US
I know you would shudder at this but I often make ribs in an Instant Pot. I used your rib rub the last time I made them and it was a big success. I had been using "Signature Texas Inspired" rub (which I loved but can't find any more. I like your rub every bit as much (maybe a little more).
2025-12-01
US
Haven't used it yet but am looking forward to the next time I cook babyback ribs.
2025-11-22
US
Your seasonings makes me so happy! They are so flavorful. I am excited about cooking again thanks to you. Store bought doesn't even come close to your stuff. Keep up the good work!
2025-11-19
US
I used the rib rub whilst making the poor man’s burnt ends and it was delicious! They came out so good! I was so excited I ordered a Hasty Bake grill afterwards! 😆
2025-11-09
US
We put this on some steaks that I made and it was very Flavorful!! We love it and will be ordering again.
2025-11-05
C**e W**s
·
Verified purchase
US
Absolutely perfect for pork. Whether it be for ribs or used as a rub on pulled pork, it's spot on.
Item:
Default
2025-07-11
US
Spice rack problem solved. I was able to toss a lot of containers of outdated spices in the trash. Rib Rub is fantastic (reminds me of West Texas Panhandle). Taco seasoning, Original, Mesquite, and Chili seasoning replaced a lot of my spice rack. Great blends, not over powering unless you want it to be.
2023-02-02
US
Love the rub, as well as your other seasonings
2025-12-23
US
Excellent! Only dry rub use for my ribs now
2025-12-22
US
Muy Yummmyyyyyyy! Cheers, Mate.
2025-12-28
About this product
Details
Region Of OriginUS
Ingredientsbrown sugar,salt,spices,paprika,sugar,onion powder,garlic powder,natural smoke flavor,oleoresin,less than 1% silicon dioxide
Age WarningNo
ManufacturerKent Rollins
Storage TemperatureAmbient
Shelf Life12 Months
View more
Product description
✨ Product Overview ✨
Kent Rollins Rib Rub Seasoning is a 13 oz. plastic bottle of flavor spice. It contains brown sugar, salt, spices (including paprika, sugar, onion powder, garlic powder, natural smoke flavor, paprika oleoresin, citric acid, and less than 1% silicon dioxide). Gluten-free and no MSG. Perfect for enhancing the taste of various dishes.
Ingredients & Features
·Ingredients: Brown sugar, salt, spices (paprika, sugar, onion powder, garlic powder, natural smoke flavor, paprika oleoresin, citric acid, silicon dioxide).
·Gluten-Free: No MSG.
·Net Weight: 14.5 oz (41g).
Recipes to Enjoy
·Beef Short Ribs
·Corn Cob Smoked Ribs
·Corn Ribs
·Royal Smoked Ribs
·Reverse Sear Tomahawk Ribeye
·Cowboy Caramel Corn
·Pork Belly Burnt Ends
Enjoy this seasoning on your favorite dishes!
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$1*Unlock price
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Cowboy Kent's Rib Rub - Custom Blend of Spicy Sweet Smoke Flavor for BBQ

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14 sold
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Cowboy Kent Rollins
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Videos for this product
Fried Jalapeno Poppers are a must have at any football watch party. It's playoff season! Recipe below & link in bio. Ingredients 12 jalapenos 3/4 to 1 8-ounce block cream cheese - softened ½ cup cheddar shredded cheese 2 teaspoons Rib Rub 1 ½ pounds ground pork sausage 3 large eggs beaten 2 cups instant potato flakes Oil for frying Instructions With a knife, cut out a long and narrow slit from the top of each pepper to remove the seeds. Keep the stems attached. Roast the peppers over a burner until they just begin to blister and soften. In a mixing bowl, combine the cream cheese, shredded cheese, and Rib Rub. Stuff the peppers with cheese mixture. Cut the sausage into 12 equal slices. Take one slice and roll out thinly between two pieces of waxed paper. Place a pepper in the center of sausage round and form around the pepper, leaving the stem out. Repeat with the remaining peppers and sausage. Place the eggs in a bowl and roll the wrapped peppers in the egg wash then coat generously with the potato flakes. Repeat in the egg wash and potato flakes for a double coating. Add 2 to 3 inches of fry oil to a deep fryer or Dutch oven and heat to 350 degrees Fry the peppers for about 4 minutes, turning occasionally, until a deep golden brown and crispy. Remove and let cool slightly on a paper towel or wire rack. Serve warm. #CowboyCooking #JalapenoPoppers #FriedJalapenoPoppers #ArmadilloEggs #Appetizer #FootballFood #FootballTikTok #WatchParty #PartyFood
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Smoked breakfast sausage roll for the win. Cut a trough, load it with onion and garlic, season with Rib Rub, smoke it slow, melt provolone on top, then slice it and dip in Sweet and Spicy Mustard. Easy and so good. Rib Rub and mustard are in the shop. Recipe Servings: 4 to 6 Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes 1 two pound roll pork breakfast sausage 1 yellow onion, diced 4 garlic cloves, minced 4 slices provolone cheese Heat smoker or grill to 350°F with indirect heat. Cut a lengthwise slit in the sausage and press open to make a trough. Add onion and garlic to the trough. Smoke for about 1½ hours until it reaches 165°F. Add provolone on top and melt. Rest, slice, and dip in Sweet and Spicy Mustard. #cowboycooking #kentrollins #smokedsausage #grillingtiktok #breakfastideas #smokerrecipes #ribrub #mustardlover #easyrecipe #foodtok #campcooking
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Pork Belly Burnt Ends with Cherry BBQ Glaze. The pups went crazy for this one, and so did the Cowboy 🤠 Recipe below, and printable from our website (link in bio). #cowboycooking #porkbelly #burntends #bbq #bbqsauce #ribrub Ingredients 4 to 5 pound pork belly skin off 1/2 cup Kent’s Rib Rub or your favorite all-purpose rib seasoning 1 tablespoon coarse ground black pepper ⅓ cup light brown sugar plus more for sprinkling 2 sticks butter ½ cup BBQ sauce ½ cup honey ¼ cup cherry juice or 1 cup cherry preserves 3 tablespoons hot sauce Instructions Preheat the smoker to 250 to 275 degrees F. In a small bowl, combine the Rib Rub, black pepper and brown sugar. Cut the pork belly into 1½- inch cubes. Place the cubes in a large bowl and toss in the seasoning mixture, to generously coat. Place a wire rack in a large foil pan. Evenly spread the pork cubes on the wire rack. Cut 1 stick of butter into tablespoons and place on top of the pork. Place the foil pan on the smoker and smoke for about 2 ½ to 3 hours, or until the internal temperature of the pork is 170 degrees F. I like to add a few chunks of hickory and cherry woods to the smoker for additional flavor. Remove the pan from the smoker and place the pork directly in the foil pan. Cut the remaining 1 stick of butter into tablespoons and place on top of the pork. Sprinkle with additional brown sugar on top. Cover with tinfoil tightly and return to the smoker. Smoke for 1 hour. In a small bowl, whisk together the BBQ sauce, honey, cherry juice or preserves and hot sauce. Remove the tinfoil from the pan and pour the glaze over the pork belly cubes, and stir to coat. Smoke, uncovered, for 15 minutes. Remove from the heat and let cool slightly before serving.
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Pork Belly Burnt Ends in the smoker with a cherry glaze. These are some of the BEST appetizers but you'll need to make 3-4 lbs for every 3-4 people because they're going to keep coming back and eating these. #chuckwagon #foodietiktok #recipe #cowboycooking #porkbelly #appetizer #smokedmeat #bbq #bbqtiktok
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Cheap & Easy Chicken Lollipops - Tailgate Appetizer Potluck Recipe! Save 20% on @chefstemp.tiktok with code: COWBOYKENT20 - recipe below & link in bio! Ingredients 6 to 8 chicken legs or drumsticks ¾ cup olive oil 1 tbsp of apple cider vinegar ½ cup honey 2 tbsp soy sauce Juice of half of Lemon 3 sprigs rosemary 3 sprigs thyme 3 garlic cloves Kent’s Rib Rub or your favorite all-purpose seasoning BBQ sauce for basting optional Instructions With a sharp knife or kitchen scissors, find the knuckle just down from the end and cut it off. Cut the tendons loose and slide the meat down the bone to expose it. See video for “how-to.” In a large bowl, whisk together the remaining ingredients, except the Rib Rub. Add the chicken to the bowl and toss to generously coat. Cover and place in the fridge for 4 hours, or overnight. You can alternately do this in a large plastic bag. Remove the chicken from the fridge about 1 hour before cooking. Preheat the smoker/grill to 250 degrees F. Move all the coals/heat to one side, for indirect cooking. Remove the chicken from the marinade. Generously season the legs with the Rib Rub. Place the chicken on the smoker on the indirect heat side and shut the lid. Add a few small chunks of cherry or apple wood. Cook until the internal temperature is 170 degrees F. Move the chicken over the direct heat and cook until the internal temperature is 180 to 185 degrees F. and the skin chars/crisps slightly. You can also baste with BBQ sauce while finishing on the direct heat, if desired. Remove from the heat and let rest a few minutes, then serve warm.
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