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

“I 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, BBQProshop.com

About our rubs and sauce

Many meals ago, in 2005, my neighbor challenged me to a rib cookoff. I won, got a swelled head, and built a website to share my “secrets.” Now, according to Forbes, Meathead’s AmazingRibs.com is “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 won big bucks in competitions and been used in restaurants. Finally, after 16 years, we listened to your requests and created these bottled rubs and a sauce under the name “Meathead’s Amazing.” They are based on our free recipes, but have several new ingredients and changes. Here is more info on them.

Why there is salt in these rubs

When you make rubs at home, we recommend you do not add salt because salt penetrates and none of the other spices and herbs do, so thick cuts need more salt. More on the subject here. We put salt in these bottled rubs because all commercial rubs have salt and without salt the price would be outlandish. Also, without salt buyers would wonder why their food needs salt. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt.

Watch this awesome turkey demo!

Here’s a great video by our friend Jabin Postal doing a turkey with our Tuscan Herb Poultry Seasoning and Dry Brine on the new Slow ‘N Sear Kettle.

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 and when you have them in stock we will add you to this list of other places that sell our rubs and sauces.


Meathead’s Amazing Smoked Pork Seasoning & Dry Brine

meatheads amazing pork rub label

Designed for pork, this stuff also works great on chicken, turkey, veal, excellent on grilled salmon and awesome on smoked salmon, French fries, especially sweet potato 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. I love to fill celery stalks with cream cheese and sprinkle it on top. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle. A number of customers have raved about it on wings.

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.

IS IT 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.

SIZE: These bottles are about the size of a beer can and this one holds 10.8 ounces or rub. That’s enough for about 16 slabs of ribs, generously applied.


Meathead’s Amazing Smoked Red Meat Seasoning & Dry Brine

meatheads amazing red meat rub label

A confession: All my life I have been a vocal advocate of salt and pepper only on steaks. 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.

IS IT 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.

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


Meathead’s Amazing Tuscan Herb Poultry Seasoning & Dry Brine

meatheads amazing poultry rub label

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, most veggies, and yes, sprinkle some in chicken soup! 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.

IS IT 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.

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!


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

meatheads amazing KC BBQ sauce label

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.

SIZE: Net weight 20 ounces. How much sauce will you need? Show restraint! Let the meat and smoke flavor come through. One coat is usually enough. Two max. Here’s a rule of thumb: A full slab of spareribs with the tips still on will need 1 cup (8 ounces) of sauce for both sides so one bottle will coat 2 1/2 slabs. A large slab of St. Louis cut ribs will need 3/4 cup (6 ounces) so a bottle will coat 3 slabs with a little left over. A slab of baby back ribs will need 1/2 cup (4 ounces) so a bottle will coat 5 slabs.


Get a FREE cookbook with your order

At the moment we have four 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!


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

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: 12/1/2021


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