Cowboy Ribs – Sweet & Spicy BBQ Rub | Small-Batch Smokehouse Dry Rub by Spice Therapy

Fire Up the Flavour.

Some rubs season your meat. Cowboy Ribs transforms it.

Inspired by the tradition of open-fire barbecue — where patience, smoke, and the right blend of spices turn a simple cut into something legendary — Cowboy Ribs is crafted for those who take their BBQ seriously.

Every jar is made in small batches using a carefully balanced blend of brown sugar, maple sugar, smoked paprika, garlic, onion, black pepper, cayenne, herbs, and premium spices. The result? A deep, caramelized bark on the outside. Tender, juicy, flavour-locked meat on the inside.

Whether you're low-and-slow smoking a brisket, grilling ribs over open flame, or roasting chicken in the oven on a Tuesday night — Cowboy Ribs delivers smokehouse-quality results every single time.

Handcrafted. Small-Batch. No Fillers. No Preservatives. Just Pure BBQ Magic.

Product Highlights

• Bold smokehouse flavour — sweet heat with a deep, caramelized finish
• Small-batch crafted with premium, carefully sourced spices
• No fillers, no preservatives — clean ingredients, real flavour
• Versatile — works on ribs, brisket, steak, chicken, burgers, pork chops & vegetables
• Builds a beautiful bark while locking in moisture
• Easy to use — coat, rest, cook. That's it.
• Handcrafted in Canada by Spice Therapy

Ingredients Overview

A premium blend of brown sugar, maple sugar, smoked paprika, garlic, onion, black pepper, cayenne pepper, aromatic herbs, and select premium spices. Crafted without unnecessary fillers or artificial preservatives.

How to Use

1. Pat your meat dry with paper towels
2. Coat generously on all sides with Cowboy Ribs rub
3. Press the rub firmly into the surface
4. Rest for at least 30 minutes — or overnight in the fridge for maximum flavour penetration
5. Grill, smoke, roast, or oven-bake to your preferred doneness
6. Let meat rest before slicing — then serve and take all the credit

Cooking Tips

• For smoking: Apply the rub the night before and let it dry-brine in the fridge uncovered for a thicker bark
• For grilling: Use medium-high heat and watch for caramelization — the sugars will develop a gorgeous crust
• For oven roasting: Wrap in foil for the first half of cooking, then unwrap to finish and build the bark
• For brisket: Apply heavily and smoke low and slow (225°F / 107°C) for 10–14 hours
• Pro tip: Mix with a touch of olive oil to create a paste for chicken or vegetables

Suggested Pairings

• Proteins: Pork ribs, beef ribs, brisket, steak, chicken thighs, pork chops, burgers
• Vegetables: Corn on the cob, roasted sweet potatoes, grilled zucchini, cauliflower steaks
• Sides: Coleslaw, baked beans, cornbread, mac & cheese
• Sauces: Pairs beautifully with a classic smoky BBQ sauce or honey glaze finish
• Drinks: Cold craft beer, bourbon lemonade, or iced sweet tea

Storage Instructions

Store in a cool, dry place away from direct sunlight and heat. Keep the lid tightly sealed after each use. Best used within 12–18 months of opening for peak flavour. Do not expose to moisture.

• No preservatives

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Niveau de piquant : 4.0/5