"Meathead's Amazing" Poultry Seasoning & Dry Brine

Big. Bold. Flavor.

Based on Meathead’s Simon & Garfunkel Rub, this herb-based rub features parsley, sage, rosemary, thyme and other ingredients, all working in unison to create unparalleled flavor. While it is designed for poultry, it also works well with pork, veal, seafood, vegetables, and so much more. For more information, click here.

For best results, 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 for enhanced flavor and juiciness.

“As a Pitmaster and Chef, I cook and test rubs a lot and this is absolutely my new favorite and “Go To” seasoning for chicken, turkey, and even pork. Perfect combination of herbs and spices that takes my meat to a new level of deliciousness. A powerhouse!”

Lee Ann Whippen, Champion Pitmaster and Restaurant Chef

"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

“They’re like magic, they really make a difference. Absolutely fantastic. You’re taking it to another level! And I love that there are no carbs or calories in the Poultry and Red Meat seasonings. And I tell ya I absolutely love the sauce. You can put it in potatoes and meatloaf, and your Sloppy Joe recipe with this is absolutely amazing.”

Chef Jasper Mirabile Jr. of Jasper's Ristorante in Kansas City on “Live! From Jasper's Kitchen” KCMO Radio

Watch this video:

Gluten-Free

Size: 10.3 oz (292 g)

Ingredients: Sea salt, spices including black pepper, dehydrated garlic, brown sugar, sugar, thyme, yeast extract, rosemary, molasses powder, sage, white pepper, and citric acid

Yes, there is salt in them.

Although the rub recipes on the Amazing Ribs 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 (Meathead's fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda.