Are you looking for a way to impress family and friends at your next barbecue? Champion Pork Stank is a 16-ingredient taste bud frenzy that has won multiple barbecue competitions for its carefully crafted flavors. As an all-purpose rub, it veers on the sweet side, rather than the hot side, so for those who are sensitive to spicy rubs, Champion Pork Stank is the perfect option for you.
What’s in It?
Hand-blended from brown sugar, sea salt, California paprika, demerara sugar, grains of paradise, onion, garlic, yellow mustard, chili powder, brown mustard, black pepper, rosemary, marjoram, clove, and allspice, Champion Pork Stank is a high-quality product with true attention to detail.
Choosing your Pork
There are a few options when it comes to selecting which cut of pork you want to use. Pork ribs, pork butts, and pork shoulders are three top options. Arguably the tastiest of the three is the “butt,” which actually is taken from the top half of the pig’s shoulder, through the back near the spine, and through the shoulder blade. If you want a great-tasting pulled pork sandwich, then this choice meat is the best way to get the most flavor from your pork.
How to Season and Cook
To use Champion Pork Stank as a tasty pork rub, you can apply it well in advance to cooking. While some people like to apply it as much as 24 hours in advance, know that the majority of the rub will not seep into more than half an inch of the meat. Quality pork rubs aren’t made for marinating so much as they are a way to treat the surface of the meat for a bark-like flavor. Therefore, it is recommended that you don’t apply the rub until right before cooking the pork, with a fine layer of olive, canola, or vegetable oil. Most of the flavors will easily dissolve into the oil. Simply spread this oil rub onto the pork, giving extra attention to the thicker parts of the meat before cooking.
In order to maximize the amount of flavor your pork roasts will have, you must work as much Champion Pork Stank onto the meat as possible. Professional barbecue chefs have suggested adding 2 tablespoons of rub to a cup of apple juice and spraying that onto the meat as it smokes to even further increase the flavor. Once you have successfully seasoned the pork, it’s ready to cook. When the meat reaches 150°-160°F, the bark begins to form and your flavor-packed pork is ready to be devoured!
Champion Pork Stank is not limited to just pork butts, ribs, and shoulders. In addition, you can use our rub on ham and pork chops.