Williams Sonoma Rub Smokehouse
- Only at Williams Sonoma
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The rustic traditions of a deep-woods smokehouse inspired this aromatic rub. We blend premium Pacific sea salt that's been slow-smoked over Pacific Northwest applewood with imported thyme and sage, then add a dash of sugar for the perfect savory-sweet balance. Generously sprinkle on steak, poultry or pork before grilling, roasting or panfrying to add rich, smoky flavor with an enticing wood-smoked aroma.
- 3 oz.
- Made in USA.
- Applewood-smoked sea salt, brown sugar, garlic, onion, black pepper, natural applewood smoke flavor, French thyme, safflower oil (to prevent separation), Dalmatian sage.
- This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, shellfish, egg, milk, soy.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
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Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
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Rated 5 out of 5 by mimigal from the best rubbed onto a whole head of cauliflower + roasted on grill for 40 min = perfectionDate published: 2018-01-11Rated 5 out of 5 by s2case from Best rub on the planet! I am sure there are a million other uses, but this is my go-to rub for ribs at home. I buy some baby back ribs at the supermarket, apply this and some salt and throw them in the slow cooker. We usually finish them off for a few minutes on the grill or under the broiler. They are seriously better than any I have had anywhere in the country, including famous BBQ places. And guests are always asking me for my "secret"!Date published: 2017-04-17Rated 5 out of 5 by Jim68 from Terrific Hamburger Seasoning and Beef Rub This make a terrific seasoning when mixed in with Ground Beef for burgers.Date published: 2017-04-05Rated 5 out of 5 by Skreft from This rub is amazing. This rub is delicious on wings and steaks. Every one really enjoyed the wings. The steaks were so juicy and tasty. So easy to use only wish there was more in the container for the money.Date published: 2017-01-05Rated 5 out of 5 by psgal from Smokehouse Rub I first tried this in the sample pack and liked it so much I bought it in the larger size. You don't need much to get the full smoke flavor. I've used it on beef and chicken and will definitely order it again.Date published: 2016-11-12Rated 5 out of 5 by SmartMoney from A seasoning change I like to give chicken, beef and fish a different flavor because we eat it often. I used the smokehouse flavor on rib-eyes and my husband and I really enjoyed it. So I plan to try a different flavor next time.Date published: 2016-09-26Rated 5 out of 5 by Knzett from Amazing rub- great for smoking meats I used this rub on ribs before I smoked them- and hands down, better than any other store bought rub and better than most of my rub mixes... And a heck of a lot easier! Will always have a few of these around just in case!Date published: 2016-08-23Rated 5 out of 5 by Thatcherpoe from Barbecue's Finest This is the absolute best barbecue seasoning I've ever had. It has a rich, smokey flavor. We put it on meats as well as sweet potatoes. I've bought one for several family members and each one has enjoyed it.Date published: 2016-06-26