Refrigerate
after 
use

Yum! Yum! Oh, and did I say, YUM?! Kent gave me his oven recipe for ribs, which I tried for the first time today. The Rub Done Right was the perfect blend of seasonings and the ribs literally fell off the bone when I pulled them out of the foil. I've also purchased the Black Garlic rub, which I have used (and LOVED) on steaks. This is some good stuff, y'all!

I love the original Rub Done Right for pulled pork. However, I wish they would make seasonings that don't contain salt. Dry Brining and salting during Sous Vide both mean you don't want to add additional salt afterward.

I recently order the Black Magic and Original rubs. I like them both very much but, think there is a little to much celery salt in the Original.

I also, order 1LB of Ground Black Garlic. Wish this had come in a resealable bag because once you open the vacuum sealed bag, you have to put into another container or sealed bag. Just an idea

I have been using RDR for 5 years now. I use it on everything. Pork shoulder, ribs, pork chops. I use the black magic on all my steaks for the best flavor ever. I use the fish seasoning on salmon and halibut. Give Rub Done Right a shot. You won't be disappointed.

I seasoned my pork chops with Rub Done Right’s black magic black garlic rub. First, I was impressed that the rub stuck to the meat better than other rubs. It also did not burn on the meat or on the grill during cooking. The cooked meat was juicy and savory and tasted like it was prepared by a 5 star chef! I plan to also try Rub Done Right’s other rub flavors and I highly recommend that you do too!

So here is my feedback on the general rub. First, I have to say the smell is absolutely amazing compared to any other rub that I have utilized in the past. The celery salt that is used in there absolutely overpowers everything else, and just adds such a wonderful aroma to what I did with the ribs today. That being said what I did notice compared to the other rub that I used was that the sweat from the meat was significantly less on your rub versus my meat Church rub. And I think that is an obvious reflection of the ingredients in both because your rub has less salt than what I typically use. Your rub also has no sugar in it, which is completely different than what I've usually used in the past. Now getting to the end result in the flavor. Both were absolutely fantastic but I feel like the celery again was the predominant flavor that stuck out on both slabs of ribs. That being said, I feel like everybody enjoyed the ribs that utilized your rub equal two or more than the ribs that did not have your rub on them. If I could make a perfect rub, I would take everything that you guys already had an add a little bit of brown sugar, a little bit of black pepper, a little bit of coarse salt, and that would make in my mind the absolute perfect all purpose rub. With that in mind what you guys have developed is an absolutely amazing rub. The celery salt is such an overpowering aroma that it just adds something different than what I've always utilized on my meat. It is a fantastic flavor and I am so excited to continue to use that on so many different types of meat. I'm even more excited for the fish rub and the steak rub this week to see how those entice and accentuate the flavors of both of those meets moving forward. It has been an absolute treat cooking with these samples and I can't wait to order more. Thank you so so so much.

J​EFF B.