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Try Our Bottled Rubs And Sauce If You Love Our Recipes (And We Know You Do)

Many meals ago my neighbor challenged me to a rib cookoff. I won, got a swelled head, and built a website to share my “secrets.” According to Forbes, Meathead’s AmazingRibs.com is now “By far the leading resource for BBQ and grilling information” and I am in the Barbecue Hall of Fame.

Since I founded the site in 2005 I have shared more than a dozen of our favorite rub and sauce recipes for free, and they have become hugely popular. All of them have been used in competitions or restaurants. Finally we listened to your requests and created three bottled rubs and a bottled sauce under the name “Meathead’s Amazing.” Here is info on them and links to order them direct from the manufacturer.

ATTENTION RESELLERS: If you are a reseller you can order in case lots at wholesale direct from Old World Spices, the manufacturer. Contact us here and we will hook you up.

Had the beef rub tonight on a ribeye and a filet. An amazing steak rub! Absolutely delicious. All sorts of flavors! Like nothing else I have tasted in the beef category.

Jeff Belmonti, BBQ Pro Shop https://BBQProShop.com

Meathead’s Amazing Smoked Pork Seasoning & Dry Brine

pork label

Designed for pork, this stuff also works great on chicken, turkey, veal, salmon (excellent on grilled salmon and awesome on smoked salmon), French fries, on the rim of a bloody Mary, even popcorn! Sprinkle it on jalapeno poppers and hard boiled eggs. Mix with cream cheese to make a super Boursin-like cheese spread or sour cream to make a dip. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle.

Sprinkle one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!

The Pork Seasoning & Dry Brine is based on Meathead’s Memphis Dust, but there are some new ingredients, some old ingredients in new proportions, and many of the ingredients have been smoked. Smoked seasonings give indoor cooked foods an outdoor flavor. Wait til you smell it! The smoke takes it to the next level.

Ingredients. Sea salt, sugar, brown sugar, dehydrated garlic and onion, spices, mustard seed, smoked paprika, yeast extract, natural smoke flavor, and extractives of paprika (color). Made in USA. Gluten Free. Non GMO. Kosher Pareve.

Size: These bottles are about the size of a beer can and this one holds 10.8 ounces or rub. Should last a long while!

Click to order Meathead’s Amazing Smoked Pork Seasoning & Dry Brine


Meathead’s Amazing Smoked Red Meat Seasoning & Dry Brine

A confession: All my life I have been a vocal S&P only on steaks advocate. My wife too. But this rub has turned me around 180. The aroma is awesome, especially when cooking, and it really puts beef into orbit! This smoked version really gives indoor cooked foods an outdoor flavor.

Sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!

It is perfect for steaks, brisket, beef roasts, beef ribs, burgers, lamb, venison, duck, and goose. Mix with cream cheese to make a super Boursin-like cheese spread or sour cream to make a dip. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle.

Based on Mrs. O’Leary’s Cow Crust, there are new ingredients and old ingredients in new proportions in Red Meat Seasoning & Dry Brine. And many have been smoked.

Ingredients. Hickory smoked sea salt, spices including black pepper, dehydrated garlic and onion, ancho chili pepper, brown sugar, smoked paprika, natural smoke flavor, coffee, thyme, and chipotle chili pepper. Made in USA. Gluten Free. MSG Free. Non GMO. Kosher Pareve.

Size: These bottles about the size of a beer can and this one holds 9.7 ounces of rub. Should last a long while!

Click to order Meathead’s Amazing Smoked Red Meat Seasoning & Dry Brine


Meathead’s Amazing Tuscan Herb Poultry Seasoning & Dry Brine

Based on my Simon & Garfunkel Rub, this rub recipe has parsley, sage, rosemary, and thyme and other goodies, all singing in harmony. Use this in competition and you’ll come in last because the standard rub they use is much more like my Pork Rub. Serve it to your family and they will bow and scrape. I much prefer the clean savory flavor of herbs on my chicken and turkey and I think you will too.

Sprinkle one tablespoon per pound of meat two hours or more before cooking on the grill or smoker. Go a bit lighter if cooked indoors. Designed for chicken and turkey, it works great on pork, veal, seafood, potatoes, risotto, and most veggies. I especially like it on hardboiled eggs, egg salad, and potato salad. Put it in melted butter and paint it on corn while it is grilling. Don’t cover it with sauce! Let is shine on its own! Mix with cream cheese to make a super Boursin-like cheese spread or sour cream to make a dip. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle.

Ingredients. Sea salt, spices including black pepper, dehydrated garlic, brown sugar, sugar, thyme, yeast extract, rosemary, molasses powder, sage, white pepper, and citric acid. Made in USA. Gluten Free. Kosher Pareve.

Size: These bottles are about the size of a beer can and this one holds 10.3 ounces of rub. Should last a long while!

Click to order Meathead’s Amazing Tuscan Herb Poultry Seasoning & Dry Brine


Meathead’s Amazing “Good Enough To Drink” KC BBQ SAUCE

Based on my “KC Classic” recipe, this sauce has a secret natural flavor not in the original recipe. See if you can guess it! Use it on pork, poultry, meatballs, taters, and meatloaf. Mix it in my Burger Glop, in my Bourbon Baked Beans, and Sloppy Joes. A squeeze in Ranch dressing will amp up your salads. It’s mild enough for kids, or add a splash of your favorite hot sauce for a kick.

Available in October 2021


Get a FREE cookbook with your order

deep dive covers

At the moment we have three ebook cookbooks on Amazon. They are really focused and detailed and they cost $3.99 each (everyone tells us we should charge more). When you order one of our rubs, just use your smartphone and point the camera at the QR code or go to https://amazingribs.com/free and we’ll email you the book of your choice, free!


Yes there is salt in them

Although our rub recipes on this website do not have salt for good reason, we put salt in these bottled rubs for good reason:

  • Salt is needed on most foods. It amplifies and enhances flavor, and it helps protein retain moisture.
  • There is no health risk unless there is too much salt.
  • Many readers tell us they want salt in their rubs.
  • All commercial rubs have salt. Without salt the price would be about 50% more expensive because salt is cheap.
  • Even with herbs and spices they can still be used as a dry brine.
  • If you have a piece of meat more than 2″ thick, add a bit more salt and an extra hour or two for it to penetrate.

Are they hot?

No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda.


Here are some recipes to try with these rubs

If you purchase our bottled rubs, keep in mind that they have salt in them. When using the bottled rubs with our recipes, you do not need to add the salt that is called for in the recipe.

Pork Rub

Red Meat Rub

Poultry Rub


Some other fun sauces?

We expect our first sauce to become available in October 2021. Meanwhile let me introduce you to Black Swan sauces created by our own Max Good (hey, everyone has a side gig nowadays). He has 3 flavors, The Original Sauce, Beso del Fuego (with some heat), and Sweet Cognac (my favorite). You can order them from http://blackswancompany.com


Published On: 4/22/2021 Last Modified: 10/8/2021


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