The best all-purpose barbecue seasoning you’ll ever buy—Jeff’s Original Rub is the perfect balance of sweet and spicy, gluten-free, not overly salty, contains NO MSG, artificial colors or additives of any kind and comes in a generous 5.4 oz bottle.
Great on anything you cook in the oven or smoker including pork, beef, chicken, lamb and even fish and seafood (my kids even use it on popcorn).
We now have this available in bulk (case of 24 bottles) for resale in stores, restaurants, for use at large events or just because you love it and don't want to run out.
From an economical standpoint, buying a case of the original rub instead of a single bottle is your best deal since this drastically discounts the price per bottle due to less packaging material and reduced handling and we are happy to pass those saving on to you ;-)
Reviews
Note: We are working on our review system as this store is brand new but here's some from a few weeks ago:
"Anything this guy makes is awesome, I’m a member of his site. I usually make the rub up, got lazy when I saw it prepackaged. Good stuff!!" -Jerry Moon
"Like the idea that I don’t have to make the rub.....I used the rub on Chicken....it was great as usual!" -Jeanine
"Jeff's original rub is amazing! One of the best available." -dh
"Great rub. Used in meatloaf." -Michael W. Johnston
A Little Background
I created this rub after trying to find a good rib/pork seasoning at the store that wasn't based on salt-- at the time I discovered that this did not exist and after doing some research, decided to just become a mad scientist and make my own.
In making a rub for ribs or any meat for that matter, it must be well balanced, have enough sugar to create a good crust without being too sweet and enough salt to bring out the flavor without being overly salty.
Hundreds of iterations later and after chasing family members around for months on end to taste yet another bite of the newest version of the original rub, I decided that it was as perfect as it could get.
Here we are more than 14 years later and that same rub still blows people away with flavor, balance and a crust on the outside of the meat that is nothing short of amazing.
I have offered the formula on the website for years and now, after many, many requests, it is available in a ready-to-use format.
Order plenty.. you're gonna love it!
How to Use It
I highly recommend that you sprinkle Jeff's original rub onto the meat after applying a wet, sticky base to the meat. I like to use mustard but some folks use mayonnaise, Worcestershire, honey, molasses, and almost anything else you can think of. Just a thin coat of the base is usually enough but don't be afraid to add plenty.
When you add the rub to the meat, liquids from the base and the surface of the meat mix with the rub and, after just a few minutes, you'll notice that it starts to have a "wet look". That's how you know it's ready to flip over and do the other side (if you want) or place in the smoker.
If you want to speed up this process, place some Worcestershire, juice, beer, etc. in a spray bottle and spray the rub liberally once it's been applied to the meat. Make sure the spray doesn't come out so strong that it washes the rub off the meat.
How much of the original rub to use is subjective but I like to add enough so that I can just barely see the color of the meat through the rub. As a general rule, on thicker meats, add a little more, on thinner meats add a little less. Once you use it and see how it works, you can adjust your usage based on your own taste.
Note: even though it is called "rub" there is no need to actually rub it, pat it, massage it in, etc.. simply sprinkling it on is perfectly adequate.