News — nebraska
Is It Worth Buying Dry Rub, or Should You Make Your Own?
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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.
Father's Day, the Man Behind the Seasoning
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Jess "Ben" Mellor was a Nebraska rancher who believed that if you made something good, you shared it. He gave away more of his dry rub than he ever sold. This Father's Day, we're sharing the story of the man behind Sandhill Ben's — and why a small-batch seasoning born on the Nebraska plains still carries his name.
Why Most Dry Rubs Ruin Good Meat (And What to Look for Instead)
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Most store-bought dry rubs are built around salt — and when you use them, you're tasting the seasoning, not the meat. A good Nebraska dry rub should do the opposite: bring out the beef, not bury it. Here's what to look for when you're choosing a BBQ rub that actually works with what you're cooking.