Flavor Bursting
Flavor Bursting Dry Rubs
Flavor Bursting Dry Rubs, with a blend of 14 different spices. Creating an alluring flavor that teases the taste buds, making them burst trying to identify the different flavors.
We exclusively use Johnny’s Famous Dry Rubs for all our dry rub processes.
We also offer the Dry Rubs to DIY requests.
Choose from our 7 flavors
- Johnny’s Famous Basic – Just a nice touch - (mixed with water for the injection)
- Johnny’s Famous Smokey – Slightly Smokey - (mixed with ½ water ½ liquid smoke for the injection)
- Johnny’s Famous Apple – Nice and Fruity - (mixed with apple juice for the injection)
- Johnny’s Famous Hawaiian – Blend of the Tropics - (mixed with pineapple juice for the injection)
- Johnny’s Famous Italian – Pure Italian - (mixed with ½ water ½ liquid smoke for the injection)
- Johnny’s Famous Vinegar – Nice Blend - (mixed with vinegar for the injection)
- Johnny’s Famous Adobo - es bueno – (Used for our Puerto Rican Style Roast, not injected)
The rubs from Basic to Vinegar have a similar base of 14 different ingredients, which enhances the flavor of the Pulled Pork. Salt, Brown Sugar, Paprika, Garlic Granules, Onion Powder, Mustard Powder, Chili Powder, Cummin and other spices.
Hot is an option in our spice mixes. Just let us know!
The Adobo Rub is used exclusively for our Puerto Rican Style Roasts and consists of Garlic Powder, Salt, Pepper, Turmeric, Cilantro, Achiote and other spices.
We normally pick up our Hog orders on Wednesday evenings and do the order sorting and the dry rub process that evening.
First, we place the Hogs in a large bag, then apply vegetable oil on the Hog and do a liberal sprinkling of the dry rub. Next, we mix a portion of the rub half and half with a liquid and do the injections, we like to do 40 different spots in the hams and shoulders. Next and last step is to apply a vacuum for about 5 min and have the bag sucked tight to the hog, which helps to push the rub into the skin, and which helps to distribute the injected portion. Back in the cooler it goes till either Friday or Saturday roast.
Plus, we do mix custom blends as well, let us know and we mix them and apply them.
You will enjoy the extra touch these rubs give the meat, stop in and ask for a sample.
