Rub Your Meat
The lab opens
Quarantine hits. The kitchen becomes a science lab, spices take over every counter, and the mixing begins.
The Legend of Rub Your Meat
Every outlaw has an origin story. Ours started in a kitchen turned science lab, a mountain of spices and a name nobody could say with a straight face.
WANTED
The man behind the rub
Andy Olree
Founder · Rubbing meat since 2020
Last seen: Denver, Colorado
Andy Olree
Founder · Rubbing meat since 2020
Last seen: Denver, Colorado
It started in the lab.
Andy had always struggled to find a rub that truly impressed him, so for years he dreamed of making his own.
When COVID hit in 2020 and the world went into quarantine, he finally had the time to do it. He turned his kitchen into a makeshift science lab, with spices scattered everywhere, and spent countless hours mixing, experimenting and testing until each recipe was just right.
The rule stuck: make it the old fashioned way, with real flavor, and put it in a jar big enough to actually use.
How it went down.
The taste test
Family, friends and even the kids' friends became the official blind taste testers and judges, helping Andy fine-tune every blend into Old-Fashioned, The Cowboy Way and Sweet 'n Sassy.
Still experimenting
Three rubs in big 16 oz jars, made in Denver and shipped to grills across the country. And Andy's still in the lab, dreaming up what's next.
The Code of the Rub
No shortcuts.
Every blend is built in Denver and tested until it's right. If it's not good enough for our grill, it doesn't go in a jar.
The old fashioned way.
Real spices and real sweetness from molasses and honey. It's right there on the label.
No bland meat. Not only meat.
Ribs, brisket, wings, salmon, veggies, popcorn. If it's going on the heat, it gets rubbed.