Cherry, Vanilla, Caramel and Almond. And a secret the Professor refuses to reveal.

There's a reason the 2nd most famous drink in America has 23 flavours. Complex. Layered. Utterly addictive. Professor Popper has done the same thing - but for your BBQ.

This isn't a marinade. This is a slow-cooked revelation. A rub so intriguing you'll keep going back to the tin trying to work out what's in it. 

Tastes like: Sweet cherry, warm vanilla, and a swirl of caramel - straight from a 1950s American soda fountain.

Heat Level: 1/4 — zero burn. Pure flavour, no firepower.

Key Features

• 23-layer flavour complexity — because one note is never enough
• Cherry and vanilla forward — deep, sweet, and unmistakably American
• Zero heat — big on flavour, easy on the family
• Built for the low and slow — pork shoulder or ribs, pulled chicken
• 200g tin

What does it taste like?

Close your eyes. You're at a soda fountain counter somewhere in 1955. The first hit is sweet cherry — rich, almost jammy. Then vanilla rolls in underneath it, smooth and round. Then something else. Something you can't quite name. A warm, spiced cola depth that shouldn't work on meat... but absolutely does. By the time you've swallowed, you're already planning the next bite.

How Do I Cook With It?

The "Soda Fountain Slow Cook" Method:

1. Coat: Rub generously onto pork shoulder or chicken thighs. Don't be shy.
2. Cook: Low and slow - in the BBQ or the oven
3. Pull and serve with slaw and a cold one.

We offer full after-sales support — email us, slide into our DMs, or check out our Inspo and Instructions pages for full cooking guides.

Net weight:  200g.  

Allergens: None