UPDATE: Meathead's Amazing Rubs & Sauce Status

[Clint Cantwell]

We are bummed to say that we have made the difficult decision to discontinue our line of rubs and sauces. Our customers think they are great products but we just don’t have the ability to market them properly in a crowded marketplace.

Instead, we are going to focus on doing what we do best -- providing AmazingRibs.com readers, and especially Pitmaster Club members, with engaging outdoor cooking content. While the KC BBQ Sauce and Tuscan Herb Poultry Rub are completely out of stock at this point, there are still a limited number of bottles of our Red Meat Rub and our Pork Rub available. We are in the middle of switching retailers for these two but once they are back on Amazon, we will add links here as well as on our rubs and sauce page here.

You can also make somehting close from Meathead's recipes for Memphis Dust pork rub and Simon & Garfunkel poultry rub. We have also just created "members only" recipes similar to our bottled KC Style BBQ Sauce and the bottled red meat rub. They are very similar to the bottled products. Thanks!

"Member's only" red meat rub recipe: https://amazingribs.com/beef-rub-recipe/

"Member's only" KC BBQ sauce recipe: https://amazingribs.com/red-kansas-city-bbq-sauce/

[yakima]

This is welcome news. I was getting confused about how much a rub from Meathead was going to cost. And this is supposedly a family friendly site!
For me, the rub/seasoning/sauce market is saturated. Have been using AR homemade recipes successfully. Don't need much, and use fresh product.

[realdocBBQ]

Saturated is an understatement. I sympathize. My wife has told me so many times I should make and sell my own rubs, but she doesn't know how hard that is, how much work and how slim the margins would be. It's just not worth it to me, when I'm sure it wouldn't take off.

[Alan Brice]

What do you mean, supposedly yakima ?? Noone forces any purchasing here. Only fun type MCS.

[J-Melt]

Makes sense that this is the case. I have a hard time justifying $15 for any bottle of rub when I can make amazing bbq with Memphis dust and big bad beef rub. Thank you for posting the two member only recipes!

[synodog]

It was nice to have some “on hand” when I didn’t have any stored somewhere but making my own was fun too. I’ll live. I may stock up on some of the last bottles of red meat rub though.

[ItsAllGoneToTheDogs]

Oh man the poultry and red meat rub were both killer. That's a shame for sure.

[Huskee]

Check out Heaven Made Products' Sinsational Italian. It is fantastic.

[ItsAllGoneToTheDogs]

Huskee as a bird rub? Or on anything? Looks interesting I'll give it a shot.

[Huskee]

Yes!

[fuzzydaddy]

Major bummer for me as the Red Meat seasoning was outstanding and my family/friends loved it on poultry, better than typical herb seasonings. It had become my "all purpose" rub. I'll grab the (very similar) recipe and back to making my own.

[DavidNorcross]

I personally think this was a smart decision. Thank you for the update.

[Alan Brice]

If you take the time, nearly all the rubs and swarshs can be made at home, then they are fresh. I like Huskee 's version. But I will give these recipes a go when I have a second. Thank you AR, keep looking out for the lil guy.

[fzxdoc]

What a nice thing to do, making those two much-sought-after product recipes available to Members. Thank you.

Kathryn

[mrichie1229]

+1. I agree!

[Mosca]

Clint Cantwell is that sauce link for an analog of Meathead’s KC Sauce? Because it sure looks like a straight-up raspberry/chipotle sauce.

Whenever I’ve made Meathead’s sauce, I’ve added the tamarind paste. I make the recipe as written, then sometimes add liquid smoke in dashes by portioning out a cup or so first. That’s for if I’m making LBJ Burgers, something my mom made in the ‘60s. They’re just cheeseburgers with bbq sauce, but man are they good.

[jfmorris]

I think that recipe can't be right. Raspberry jam and Chipolte don't make for a KC style BBQ sauce at all.

[Mosca]

jfmorris That’s what I think, too, but 🤷🏻♂️

[jfmorris]

Ok I missed the description mentioning the raspberries. So, sounds worth trying for sure. Certainly different than the standard KC recipe on the free side!

[Clint Cantwell]

Clint Cantwell is that sauce link for an analog of Meathead’s KC Sauce? Because it sure looks like a straight-up raspberry/chipotle sauce.

Whenever I’ve made Meathead’s sauce, I’ve added the tamarind paste. I make the recipe as written, then sometimes add liquid smoke in dashes by portioning out a cup or so first. That’s for if I’m making LBJ Burgers, something my mom made in the ‘60s. They’re just cheeseburgers with bbq sauce, but man are they good.

The bottled sauce was roughly based on an existing sauce recipe but it wasn't the same so this members-only recipe is a close approximation of the bottled one.

[Mosca]

Okay then, I’ll mix some up and find out!

Hmmm… bourbon, and liquid smoke… this sounds like a job for that last schosh of Glenfiddich 14 year old aged in bourbon barrel Scotch whiskey….

[wu7y]

Oooh! "Liquid smoke" and "14 yr old Glenfiddich" are two terms I never expected to see in the same sentence. 😊

[Clint Cantwell]

Major bummer for me as the Red Meat seasoning was outstanding and my family/friends loved it on poultry, better than typical herb seasonings. It had become my "all purpose" rub. I'll grab the (very similar) recipe and back to making my own.

The good news is that we did a new run of the red meat and pork rubs not too long ago so our new retail partner for Amazon and possibly elsewhere will have a pretty good inventory, hopefully lasting through the end of the year. And they have an additional shelf life of at least 2 years if you want to stock up!

It may be a few weeks but as soon as our partner has them live on Amazon I will share the new links.

[fuzzydaddy]

Thank you so much for the heads up and for the recipe. I’m down to 4 or 5 jars so I’ll be ok till then 😁. Yes, I use a lot of it.

[synodog]

Will you link that here? I guess I can follow you and this thread to cover all the bases.

[Michael_in_TX]

It is a ridiculously crowded marketplace. I've stood in the BBQ rub/sauce aisle at both HEB and Academy, marveled at just how many rubs and sauces there are.....and also wondered....some of these have to be so similar to one another as to be indistinguishable. There are just so many.

[MattTheGR8]

This is disappointing news, but understandable given the crowded marketplace. Meathead's sauce was my favorite, so now I need to try recreating it at home.

[Potkettleblack]

That’s a shame. The poultry rub was better than any of my attempts to make Simon and Garfunkel rub.

thanks for the recipe for the Red Meat rub. That one was amazing as well.

i think the MMD recipe worked the opposite way from
the S&G for me. The version I made from the website instructions worked better than the packaged one.

[Huskee]

I too am a bigger fan of the recipe for MMD than the Meathead's Pork rub. They're too different for me.