As I was an aspiring blogger looking to make my mark, I was looking to network with people in the BBQ sauce and rub industries. One of the people I was able to connect with was Willie Miller of Willie’s Rubbins, makers of Willie’s Hog Dust. He was gracious enough to send me samples of his various rubs to try out, and I have him to thank for helping me gain traction. This is Willie’s Hog Dust.
Willie’s Hog Dust is the product of Willie Miller and is based out of Sumter, SC. Like a lot of us into outdoor cooking, his passion started at an early age. The love of cooking low and slow commenced with his purchase of a Big Green Egg. He was unable to find a rub that he really liked, so he made his own. After much tweaking and refining, he came up with three different flavors — original, spicy, and sweet.
The rubs make the claim of being low in sodium and free of MSG, gluten, and preservatives. So it’s all flavor, no fuss!
- Appearance — Orange-ish color that you see from a lot of BBQ rubs, with specks of spice dispersed throughout. Uniform texture for the various spices.
- Aroma — smells like a BBQ rub… bit of salty, bit of heat, a touch of spicy.
- A Taste — good balance of flavors… salty, sweet, and just a touch of heat to jump in.
With this product being “Hog Dust”, this had to go on some sort of pig. Might as well make it a big piece of pig, so let’s try this out on a pork butt.
I cooked it at between 250 and 275 degrees for approximately 8 hours using Kingsford competition briquettes and oak wood logs.
I decided not to foil the pork butt on this cook. Looking back at it, I probably would have foiled it at about the 4 hour mark. Regardless, it still had a great color — just a bit darker.
In addition, this rub works well as a replacement for seasoned salt (in particular on popcorn).