Anyone who knows me, knows that I enjoy the taste of good food. I am not a formally trained chef but I learned at a early age from my mother how to maneuver around in a kitchen. In 2007, I visited a very well known chain restaurant and ordered a slab of ribs. The first thing I noticed was that the ribs were covered in sauce. They did not taste good. The sauce had no character. That day, I vowed to never eat ribs with sauce again.

A few months later, I was at home and decided to grill some meat and I wanted something different. That is when the idea hit me. I did not want to make a barbecue sauce so I began to experiment with some seasonings.  Over the next several months, I tried several different combinations of various seasonings.  The first time I made some, it was extremely hot. The next time it was too salty. The next one was too sweet. I was messing up a lot of food. Then one day, it happened.

In 2008, in Nashville, Tennessee, Reuben's Dry Rub Batch Number 357 was born. It was almost perfect. Not too hot, not too sweet, and not too salty. It was just right. It was unlike anything I had ever tasted.
I didn't really know what I had until I let friends, family, and coworkers try it. They all told me it was delicious and it perfectly accented their meat. They could grill, bake, or smoke with it. It was good on chicken, pork, beef, and turkey.  Even then I still did not really know what I had created. 

Fast forward to 2014. I woke up one day and decided that the world needed to try my rub so I started putting it in bottles and selling some here and there around Nashville. I was getting some good feedback. I thought I had it all planned out but in 2016, life took a turn and I had to put Reuben's Dry Rub on the backburner. I would still sell a few here and there to my faithful customers but I was unable to devout a lot of time and energy to my creation. 

During the 2019 and 2020, I was able to refocus on my vision. I made a few slight adjustments to the recipe and haven't looked back since. Reuben's Dry Rub is not your traditional dry rub. It is a multi-purpose food enhancer. You can use it on chicken, fish, shrimp, beef, pork, turkey, vegetables, etc. You can use it 30 minutes before cooking or 2 days before cooking. It's easy to use and is never overbearing. Even if you find cooking to be a challenge, this will make it seem as if you've been cooking for a lifetime. It is guaranteed to tickle every taste bud in your mouth. Many have said that when they use Reuben's Dry Rub, they do not need sauce. My goal was to eliminate the need for sauce. 

So, please enjoy and eat freely because once you use Reuben's Dry Rub, nothing will beat your meat. No sauce necessary!!!! 

 

Thank You for Your Support!!!!!!

Reuben