News

July is National BBQ Month — and if you live in Nebraska, you know the grills have been going since May. This year, more home cooks are looking for a small-batch dry rub with no MSG and less salt. At Sandhill Ben's, that's just how we've always done it. Here's what makes a Nebraska BBQ seasoning worth reaching for.

Tariffs have pushed our ingredient costs up, and we held our prices as long as we could. But there's a point where the only way to keep the number on the label the same is to change what's inside the bottle — and that's something we're not willing to do. Here's an honest look at what's changing and what isn't.

It's the question we hear most at our Nebraska State Fair booth, and the honest answer is: it depends. The cut of meat, the cooking method, and your own taste all play a role. Here's what years of seasoning everything from brisket to brussels sprouts with our Nebraska dry rub has taught us about getting it right.

Most low-sodium seasonings taste like something is missing — because something usually is. When we built our Salt Free Original Blend, we refused to give up flavor just to drop the sodium. No MSG, no salt, no compromise. Here's why we made it, who it's for, and how a Nebraska small-batch seasoning can still taste like the real thing.

My dad spent a full year perfecting his Cajun blend — testing, adjusting, and chasing what I call a delayed heat that builds slowly without overpowering the meat. That's the kind of effort that goes into every small-batch dry rub we sell. But if you'd rather build your own BBQ seasoning from scratch, here's exactly where I'd start.