Hey folks! This is Jeff with smoking-meat.com and this original rub is my absolute pride and joy. I worked on it for months getting everything just right and, in my opinion, it’s the best thing you can do for your barbecue or almost any meat for that matter regardless of how you plan to cook it.
My original rub is the perfect balance of sweet and spicy without being too salty, too spicy or too sweet and comes in a generous 5.4 oz bottle with an opening for spooning it out and one for shaking it on.
It’s 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).
Also, it’s gluten-free and has no MSG, fillers, artificial colors or anything like that.. I just won’t have it and I knew you would really appreciate that as well.
I don’t know if I got lucky or I’m really a true scientist but this stuff is a well-balanced masterpiece and everyone who tries it, absolutely loves it.
Bottom line, If you’re ready to take your outdoor cooking up several notches, you just have to try this stuff right away.
I have people emailing me all the time saying that they could kick themselves for not trying it sooner.
Disclaimer: I don’t condone kicking, even if it is your own self!
Click that “Buy Now” button to purchase and we’ll have it to you in “two shakes of a sheep’s tail” as my grandma used to say which is just another way to say, “really fast” ;-)
I look forward to your cooking success!
"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
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How to Use the Original Rub
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.
Also see my blog post on "How to Use the Original Rub"
I have gotten rub several times from you now......When I see a free sample or free shipping......you'll see a free review:) Thanks Scott K.
You should sell this in a larger bottle. In fact, 2 sizes would be best.
It is good I bought his book five years ago even made rub myself from recepie it is easier to buy it got to get me another bottle of Texas rub
excellent product--needs to offer it in bigger bottles