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The Salt Lick Legacy:
In 1967, my parents opened their restaurant on the Driftwood ranch where my father was born and raised. It was a popular gathering place for locals, but it was also an attraction for deer who would come to lick the salt and minerals in exposed rocks scattered throughout the property. That’s how Thurman Robert, Sir & Hisako T. Roberts gave the Salt Lick® Bar-B-Que its famous name.
They did everything by hand. They credited the quality of their food to cooking with love and care, and they were only satisfied when the job was done right. We’re proud to continue that tradition. Please enjoy this recipe, I know it would make them very happy. Sincerely, M. Scott Roberts.
Whether they are made in Texas, take on a familiar Texas shape or are inspired by local tastes, Totally Texas products remind us of everything we love about the Lone Star State.
Cooking Suggestions: Remove meat from packaging and pat dry. Rub Salt Lick Garlic Dry Rub into meat and let stand for 30 minutes before cooking.
Ingredients Salt, Spices and Granulated Garlic.
Serving Size
1.00 tsp(3g)
Serving Per Container 113.0000
| Calories | 5 | |
| Calories from Fat | 0 | |
| Total Fat | 0g | 0% |
| Sodium | 700mg | 29% |
| Total Carbohydrate | 1g | 0% |
| Sugars | 0g | |
| Protein | 0g | 0% |
| Vitamin A 4% |
| IS or Contains: Flavor |
| *Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs |
