The Spice Lab Spicy Citrus Mojo Chicken & Pork Seasoning Rub Blend - True Island taste in a Dry Seasoning (No Fillers, Clean Label, All Natural) Kosher - 5.7 oz. Shaker Jar - 3 Pack
The Spice Lab Spicy Citrus Mojo Chicken & Pork Seasoning Rub Blend - True Island taste in a Dry Seasoning (No Fillers, Clean Label, All Natural) Kosher - 5.7 oz. Shaker Jar - 3 Pack
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The Spice Lab

The Spice Lab Spicy Citrus Mojo Chicken & Pork Seasoning Rub Blend - True Island taste in a Dry Seasoning (No Fillers, Clean Label, All Natural) Kosher - 5.7 oz. Shaker Jar - 3 Pack

|2 ratings
The Spice Lab Spicy Citrus Mojo Chicken & Pork Seasoning Rub Blend - True Island taste in a Dry Seasoning (No Fillers, Clean Label, All Natural) Kosher - 5.7 oz. Shaker Jar - 3 PackSpice Lab Spicy Citrus Mojo Chicken Pork Seasoning Rub Blend True Island taste Dry Seasoning No Fillers Clean Label Natural Kosher 5 7 oz Shaker JarSpice Lab Spicy Citrus Mojo Chicken Pork Seasoning Rub Blend True Island taste Dry Seasoning No Fillers Clean Label Natural Kosher 1 Pound BagSpice Lab Spicy Citrus Mojo Chicken Pork Seasoning Rub Blend True Island taste Dry Seasoning No Fillers Clean Label Natural Kosher 5 7 oz Shaker Jar
Size:Shaker Jar - 3 Pack

Ingredients

Key item features

  • USE: A perfect Island Infused seasoning for meats, fish and vegetables. Get that Bitter Orange Flavor in a Dry Seasoning
  • RECIPE: Chef Fionas corner: Season meat and vegetables with this mojo blend to add a zesty citrusy pop of flavor. Simply coat meat with oil and season with the mojo blend before cooking. For a more intense flavor boost, let the seasoned meat rest for 30 minutes or refrigerate overnight before cooking.
Current price is $14.99
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Columbus, 43215
Arrives by Thu, May 7
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Sold and shipped by The Spice LabPro Seller
4.496774193548387 stars out of 5, based on 155 seller reviews(4.5)
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5 out of 5 stars
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Showing 1-1 of 1 review

Jan 20, 2021
grannee3xs
5 out of 5 stars review

Verified Purchase

5 star rating from me.

Love this rub. It is spicy hot but great with smoked meats.

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