Guest Review: Big Butz Pig Pollen Pork Rub & Seasoning

I have met some very genuine and amazing people ever since diving in head-first into the world of BBQ.  Two of the nicest people I’ve had a privilege of corresponding with online have to be Brian and Marilyn Meagher of  Brian and Marilyn are well known in the hot sauce realm, but they also know their way around the BBQ world as well, putting out comprehensive reviews of BBQ rubs and sauces. 

Please go and check out their site at and add their blog to your must-read list!  I’m privileged to publish their latest review on Big Butz Pig Pollen Pork Rub & Seasoning. 


Big Butz BBQ Sauce from Tom Porter, out of Wisconsin, has produced some delicious BBQ sauces – and now his rubs are making the rounds.

Here’s a big thank you to Wayne for letting us do a guest review for him. At we love our hot sauce, but when it comes to rubs and BBQ sauce, we want a sweet taste first, then savory, followed by spice and salt. Big Butz Pig Pollen is just that. Check out the ingredients:


Ingredients: turbinado sugar, kosher salt, paprika, chili powder, onion salt, garlic, black pepper, mustard, cumin, celery, oregano, basil, thyme, cilantro, and other natural flavors

Tasting this classic style rub straight up, we get a sweet taste up front, followed by a nice big hit of the garlic. There’s a dose of salt, but that just supports the other flavors, and ends up cooking away eventually. This is not a salty rub when all is said and done. The herbs and other spices bring a nice balance and underlying flavor that rounds out this rub to an almost perfect balance.


We applied this moderately coarse rub all over a 6 pound pork butt, covering the meat completely. We did not inject – we just used the Pig Pollen rub on its own.

After smoking the butt on our Weber Smokey Mountain cooker for about 6 hours, we ended up with a beautiful, crusty, moist butt for pulled pork.


The bark on this baby was astounding. Thanks to the turbinado sugar in the Pig Pollen, which does not burn as easily as brown sugar or other sweeteners, you will get a great result in the bark.


Our final product shows the delicious bark and pulled pork for sandwiches. Just ready for your favorite BBQ sauce. What would YOU put on this delicious looking plate of pork? Tangy Carolina style sauce? Hearty KC or Memphis style? Visit

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Author: Big Wayner

Big Wayner is the mad brains behind Big Wayner's BBQ Blog. A full-time RVer, he enjoys sharing his passion for all things BBQ with anyone and everyone he meets.