Please note
ALLERGENS: Contains celery and mustard. Always check the current packaging before consumption. Store in a cool, dark place and use within two weeks of opening, as the rub can clump.
Build the ultimate sticky rib feast
Finish your Bone Sucker ribs with a complementary Tubby Tom’s BBQ sauce for a sweet, sticky and deeply smoky glaze.
Bone Sucker - World Famous BBQ Rib Rub - Tubby Tom's Rub
by
Tubby Tom's
Tax included.Shipping calculated at checkout.
Please note
ALLERGENS: Contains celery and mustard. Always check the current packaging before consumption. Store in a cool, dark place and use within two weeks of opening, as the rub can clump.
Build the ultimate sticky rib feast
Finish your Bone Sucker ribs with a complementary Tubby Tom’s BBQ sauce for a sweet, sticky and deeply smoky glaze.
-
Sweet, smoky BBQ flavour that keeps you coming back to the bones
Bone Sucker is one of Tubby Tom’s original seasoning blends: a sweet, deeply savoury BBQ rub created for seriously good ribs.
White and dark brown sugars help form a sticky, caramelised crust, while oak-smoked paprika, mesquite-smoked salt, garlic and onion deliver layers of barbecue flavour. Black pepper, ginger, mustard and a touch of cayenne provide warmth without turning it into an aggressively hot rub.
Beetroot powder and oak-smoked paprika give the finished ribs their distinctive deep pink colour. Despite its bacon-style smokiness, the seasoning is described by the manufacturer as vegan-friendly.
Use it generously on pork or beef ribs before smoking, barbecuing or cooking slowly in the oven. Pair it with Tubby Tom’s Smokey Maple BBQ Sauce for the complete sweet, sticky and smoky rib experience.
How it tastes
Sweet, smoky and savoury, with bacon-style flavour, garlic, black pepper and gentle warming spice.
What to use it on
- Pork ribs
- Beef ribs
- Pork shoulder
- Pulled pork
- Pork belly
- Chicken wings
- Burgers
- Sausages
- Roast potatoes
- Corn on the cob
How to use it
Trim the ribs if required, then apply the rub generously and massage it firmly over the entire surface.
Cover and refrigerate for at least two hours—ideally overnight—to give the seasoning time to flavour the meat.
Cook the seasoned ribs in a smoker, on an offset barbecue, over indirect heat or slowly in the oven. For a sticky finish, brush them with Smokey Maple BBQ Sauce towards the end of cooking, allowing each layer to set without burning.
Always keep raw meat refrigerated while marinating and cook it thoroughly before serving.
Product details
- Sweet and smoky BBQ rib rub
- Bacon-style smoke flavour
- Made with oak-smoked paprika
- Beetroot powder creates a rich pink colour
- Suitable for smoking, barbecuing and oven cooking
- Vegan-friendly
- Contains celery and mustard
- Available in 90g tin or 255g shaker pot
Ingredients
White Sugar, Cornmeal, Smoked Paprika, Dark Brown Sugar (Sugar, Cane Molasses), Garlic Granules, Mesquite Smoked Salt, Onion Granules, Black Pepper, Monosodium Glutamate, Beetroot Powder, Celery Salt, Ginger, Mustard Powder, Yeast Extract, Citric Acid, Turmeric, Mixed Herbs, Natural Flavouring, Cayenne Pepper, Smoked Maltodextrin.
Allergen information
Contains celery and mustard.
Always check the current packaging before consumption, particularly if you have allergies or specific dietary requirements.
Storage
Store in a cool, dark place away from heat. Keep securely sealed and use within two weeks of opening, as the seasoning can clump.
Break up any clumps with clean, dry fingers or mix the rub with a little oil before use.
Sweet, smoky BBQ flavour that keeps you coming back to the bones
Bone Sucker is one of Tubby Tom’s original seasoning blends: a sweet, deeply savoury BBQ rub created for seriously good ribs.
White and dark brown sugars help form a sticky, caramelised crust, while oak-smoked paprika, mesquite-smoked salt, garlic and onion deliver layers of barbecue flavour. Black pepper, ginger, mustard and a touch of cayenne provide warmth without turning it into an aggressively hot rub.
Beetroot powder and oak-smoked paprika give the finished ribs their distinctive deep pink colour. Despite its bacon-style smokiness, the seasoning is described by the manufacturer as vegan-friendly.
Use it generously on pork or beef ribs before smoking, barbecuing or cooking slowly in the oven. Pair it with Tubby Tom’s Smokey Maple BBQ Sauce for the complete sweet, sticky and smoky rib experience.
How it tastes
Sweet, smoky and savoury, with bacon-style flavour, garlic, black pepper and gentle warming spice.
What to use it on
- Pork ribs
- Beef ribs
- Pork shoulder
- Pulled pork
- Pork belly
- Chicken wings
- Burgers
- Sausages
- Roast potatoes
- Corn on the cob
How to use it
Trim the ribs if required, then apply the rub generously and massage it firmly over the entire surface.
Cover and refrigerate for at least two hours—ideally overnight—to give the seasoning time to flavour the meat.
Cook the seasoned ribs in a smoker, on an offset barbecue, over indirect heat or slowly in the oven. For a sticky finish, brush them with Smokey Maple BBQ Sauce towards the end of cooking, allowing each layer to set without burning.
Always keep raw meat refrigerated while marinating and cook it thoroughly before serving.
Product details
- Sweet and smoky BBQ rib rub
- Bacon-style smoke flavour
- Made with oak-smoked paprika
- Beetroot powder creates a rich pink colour
- Suitable for smoking, barbecuing and oven cooking
- Vegan-friendly
- Contains celery and mustard
- Available in 90g tin or 255g shaker pot
Ingredients
White Sugar, Cornmeal, Smoked Paprika, Dark Brown Sugar (Sugar, Cane Molasses), Garlic Granules, Mesquite Smoked Salt, Onion Granules, Black Pepper, Monosodium Glutamate, Beetroot Powder, Celery Salt, Ginger, Mustard Powder, Yeast Extract, Citric Acid, Turmeric, Mixed Herbs, Natural Flavouring, Cayenne Pepper, Smoked Maltodextrin.
Allergen information
Contains celery and mustard.
Always check the current packaging before consumption, particularly if you have allergies or specific dietary requirements.
Storage
Store in a cool, dark place away from heat. Keep securely sealed and use within two weeks of opening, as the seasoning can clump.
Break up any clumps with clean, dry fingers or mix the rub with a little oil before use.
