The Rib Rust Story

My name is Eric Rudolf, creator of the Rib Rust line. Born and raised in the Midwest, I have spent over 25 years cooking things outdoors over a fire. And I have learned one thing over all of these years: the secret to great BBQ is not which hot metal box you use, but what you put inside of it. Whether you're a competition BBQ professional or a backyard grilling king, you should be able to get the same flavor out of a Traeger or a Weber as you do out of a Yoder Competition rig or a $20,000 Jambo tow-behind pit. Which is where Rib Rust comes in.

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In 2010 I was fortunate enough to spend three days in a small town called Unadilla, Georgia at the home of a guy named Myron Mixon—the winningest man in BBQ, current Barbecue Hall of Fame member, and star of mulitple food shows including "BBQ Rules," "Smoked," "BBQ Pitmasters" and "BBQ Wars." During these amazing three days I not only became a Certified Grillmaster, but was also inspired to stop doing what every other griller and pitmaster was doing, and allowing the shelves at the grocery store to tell me how my BBQ should taste.

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So after returning from that trip I set out on a mission, to find all of the flavors I loved in a dried form. Three years, dozens of shopping trips, hundreds of experiments and thousands of dollars later, I finally had it—the perfect blend of spices and flavors that not only made my BBQ worth eating, but also created a stunningly natural visual finish.

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You can look if you'd like, but I promise you will never see Rib Rust on a shelf, or in a store, or for sale on Amazon. Rib Rust is made to order in small batches and sold directly to the people who use it—like any good Artisan product. This distribution model also keeps costs down, which keeps your prices down. The point is if you want Rib Rust, you need to get it here.

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I am also extremely proud to say that Rib Rust is a naturally gluten free, nut free, egg free, dairy free, shellfish free, plant-based, vegan product with no binders or fillers. Not because of anything I did specifically, but because spices come from the earth this way and I don't attempt to change them. Another benefit of not having to be on a shelf at a store.

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If  you have any questions, please feel free to contact me directly any time, and thank you for visiting Ribrust.com.

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Eric Rudolf

Founder

Rib Rust