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Pit Boss 40321 Prime Beef Rub Grill Spices, Multicolored

Pit Boss 40321 Prime Beef Rub Grill Spices, Multicolored

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Regular price $13.74
Sale price $13.74 Regular price $19.63
SAVE 30%
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SKU

WBGROB08XN2XXQ6

Vendor

Pit Boss

Product Type

Cooking Spices


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Description

This Dynamic Rub Is The Perfect Flavor Combination For All Beef Dishes The Salty And Sweet Undertones Are Enhanced By The Savory And Spicy Taste Of Garlic, Onion, And Paprika - All Wrapped In A Blanket Of Smoky, Natural, Mesquite Hardwood Flavor Use It Alone To Marinade Steaks, Rub Down A Chuck Roast, Or Coupled With Your Favorite Seasoning On A Juicy Rack Of Beef

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What types of meats can I use the PIT BOSS Prime Beef Rub on? A: The PIT BOSS Prime Beef Rub is specifically designed for all beef dishes, making it perfect for steaks, chuck roasts, and even juicy racks of beef. You can also experiment with other meats like pork and chicken for added flavor.
  • Q: Is the PIT BOSS Prime Beef Rub gluten-free? A: Yes, the PIT BOSS Prime Beef Rub is gluten-free, making it a suitable choice for those with gluten sensitivities or celiac disease.
  • Q: How do I apply the PIT BOSS Prime Beef Rub for best results? A: For optimal flavor, pat the meat dry before applying the seasoning. Firmly rub the seasoning on each side of the meat, then let it rest for 15 minutes before cooking to allow the flavors to penetrate.
  • Q: Does the PIT BOSS Prime Beef Rub contain any artificial additives? A: No, the PIT BOSS Prime Beef Rub is MSG-free and contains no artificial colors or preservatives, ensuring a natural flavor profile.
  • Q: Where is the PIT BOSS Prime Beef Rub made? A: The PIT BOSS Prime Beef Rub is proudly made in the USA, ensuring high-quality ingredients and production standards.
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