FOUR SAUCEMEN: The Pork Rub - 295g

Built for the whole hog

Pork rewards a rub that knows what it's doing, and this is that rub. A sweet-savoury blend of spice, brown sugar and garlic, The Pork Rub is built to melt into fat, build bark and carry a shoulder or a rack of ribs all the way through a long, slow cook.

The flavour

Sweet brown sugar and warm spice up front, savoury garlic underneath, and a faint mustard tang that cuts the richness of the fat. Balanced for pork — sweet enough to caramelise, savoury enough to stay serious.

How to cook with it

• Coat pork ribs the night before, then cook low and slow until the bark sets and the meat pulls back off the bone.
• Rub a shoulder heavily for pulled pork and let it ride through the stall.
• Season chops and sear hard for a sweet, caramelised crust.
• Slather a pork belly and roast slow for crackle up top, spice underneath.

In the jar

A coarse, sugar-flecked blend in warm brown tones; the grind grips fatty cuts and builds a proper bark under low heat.

Ingredients & Dietary

Ingredients: Spices and Spice Extract, Salt, Sugar, Brown Sugar, Garlic Powder, Anti-Caking Agent (551). Contains Mustard.

Dietary: Contains mustard. Allergens and traces — always check the physical label.

The Rub Smuggler's Verdict

Word from the docks: two coats on a shoulder the night before, then low and slow till it pulls itself apart. Glaze the last stretch with Heavenly Hell Holy Grail Hog Glaze and spoon Tracklements Sticky Fig Relish over the sliced belly. Patience does the heavy lifting.