Thanks Gator

[Markw142]

I should have posted this sooner, ya know how it is...Anyway I was getting ready to buy my regular rib rub, but the place where i get it was closed for a family emergency, So i purchased 1.5lbs of the hog waller just off of everyone's comments on the site. EVERYONE loved the ribs at the charity event and out of the 7 other teams present, and the silent auction going on, plus straight up donations....our ribs took in a full 25% of the money...so Thanks Gator and i'll be using Hog Waller from now on!

[Gator]

That is awesome news Mark - thanks so much for using our products!

Hog Waller is quickly becoming our most popular rub....for the rest of you folks not on board yet -> I'm just sayin:

- 1 gallon jugs are $5LB + 20% TBBQF discount = $4 per lb

- 25 LB Bulk are $4LB + 20% TBBQF discount = $3.2 per lb

You cant beat this!

[CrazyD]

hmmm, bulk buys could be in my future then lol.

[Markw142]

yeah once i get my team organized again, i'll be buying some bulk hog waller for my comp ribs....I don't know if you've tried a brand called "Salt Lick" but i would be interested if you were to carry somethng similar...it's got a strong freshly gound pepper (peppercorn) taste with sea salt and cayenne pepper mixed in. Seemed like a nice "back to basics" kinda rub.

[B&K Smokers]

Yes you cant beat the bulk if you use it in a quick timeframe. I have now bought 3 bricks of hog waller and love it. Only problem is if you let it sit to long it will get very clumpy, but I normally do not have that problem as I cook 75-100 ribs a week.

[Gator]

Yes you cant beat the bulk if you use it in a quick timeframe. I have now bought 3 bricks of hog waller and love it. Only problem is if you let it sit to long it will get very clumpy, but I normally do not have that problem as I cook 75-100 ribs a week.

Did you see this? viewtopic.php?f=40&t=20868

[B&K Smokers]

Yes you cant beat the bulk if you use it in a quick timeframe. I have now bought 3 bricks of hog waller and love it. Only problem is if you let it sit to long it will get very clumpy, but I normally do not have that problem as I cook 75-100 ribs a week.

Did you see this? http://www.texasbbqforum.com/viewtopic.php?f=40&t=20868

Ha Ha....read it after i posted....very nice! always improving.