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Since 2005, AmazingRibs.com founder, Meathead, has shared countless rub and sauce recipes for free, and along the way many of them have generated a cult-like following. In fact, you’ve likely made and enjoyed a few fan favorites including his Memphis Dust rub for pork, Simon and Garfunkel rub for poultry, and Mrs. O’Leary’s Cow Crust rub for red meats.

Now, after years of fielding requests, we are thrilled to unveil three bottled rubs under the name Meathead’s Amazing Seasoning & Dry Brine.

Each rub starts with one of our three most popular recipes then amps them up with the addition of some new ingredients including several smoked ingredients so they will be great on indoor recipes too.

You will also notice that while we always recommend leaving salt out of homemade rubs and instead adding it to the meat ahead of time, these rubs contain sea salt in order to simplify the process. Plus even with herbs and spices, they can still be used as a dry brine.

There are only 1500 bottles of each in the first bottling run, and 17,000 members so we are announcing this first to members only. And if you order them you can get a free pdf version of one of Meathead's e-books.

Ready to try our new rubs on pork, beef, poultry, or perhaps all three?

Once you have them on hand, be sure to try them out on whatever you happen to be cooking (even if it isn’t our recipe or is a personal creation) then report here on your experience.

ONLY A COUPLE DAYS LEFT!

We will be increasing the annual membership on September 1, 2021 from $23.95 to $34.95/year for new members who join after September 1. This does not apply to you if you are already a paid member or on a Trial membership. We will honor the old price of $23.95 for as long as possible.

If you know someone who has been thinking about joining, tell them to get in now and lock in our lowest price and save $11 per year for a long time!

We have no plans to increase the price for any current members or new members who join before 9/1.

Another great option is to buy your pal a Pitmaster Club Gift Card! Order one or more before September 1, 2021 and your recipients will lock in an annual membership at the current lower renewal price for the foreseeable future.

Your gift recipient will be mailed a physical Visa card that they can use to join the Pitmaster Club, along with instructions on how to join. The card will go in the mail within 24 hours. Recipients must live in the US or Canada.

Mark your calendar for our next Pitmaster Club exclusive LIVE Zoom Happy Hour event, taking place Thursday, September 2 at 7:30 p.m. CT (8:30 p.m. ET) titled:

So your friends, family, and co-workers have told you that your BBQ is so great that you should open a restaurant or food truck. While it sounds good on paper, running any restaurant is challenging enough with the bulk of them failing within the first five years, now add the unique challenges of a BBQ joint where everything's cooked low & slow ahead of time instead of to order.

Learn from a man who's been there & done that.

We'll be featuring Jimmy Stovall of the "Ribbin' With Jimmy" Podcast and Corky's restaurant group in Memphis, and Todd Johns, owner of Plowboys Barbecue restaurants in Missouri and Kansas.

To join us, visit https://tinyurl.com/pmc-happyhour a little before 7:30 p.m. CT on Thursday, September 2.

In the meantime, you can check out a recent podcast our own Clint Cantwell did with Jimmy by visiting https://ribbinwithjimmy.com/episode-8-clint-cantwell/. (Bet there's a lot you didn't know about Clint!)

We've been sharing the news all over since May that this summer's Meatup In Memphis has been rescheduled from this upcoming weekend to March 18-20, 2022. Don't show up in Memphis this coming weekend, you'll be 7 months early!

For more details, or to reserve one of the few spots left, click here.

If you have questions, click here.

Each month we draw 3 Pitmaster Club members' names out of the hat for Grand, Second, and Third Prize and add them to the winner's list, 36 winners each year.

Grand Prize winners get to choose a cooker from about 10 of our favorite Gold & Platinum medal-winning cookers, which range in value up toward $2,000.

August 2021's contingent GRAND PRIZE winner is Phill Ingram, a.k.a ABQ-BBQ! Give a congratulations to him here.

Phill selected the Hasty-Bake Legacy 131 Charcoal Grill, MSRP $1,199.

"This last weekend I fed 50+ people brisket, pulled pork, turkey and pork belly burnt ends. I could have used the Hasty-Bake to lighten the load", he said. Cooking for crowds has just become easier for you, Phill, congrats!

August 2021's SECOND PRIZE winner is John Pope, a.k.a. Pontiff25.

"I have been a long time member but rarely post...I read a lot and have learned a lot from you all. Thanks for that. And I do cook a mean rack of ribs!" John said.

He chose the Gold Medal-awarded UltraQ Thermostatic Controller Kit from BBQ Guru, MSRP $395. Completely customized for his cooker, John's "mean rack of ribs" will be even meaner with the UltraQ in charge now!

Third Prize winners get the full Backyard Pitmaster Prize Package with a variety of cool stuff as shown here:

August 2021's THIRD PRIZE winner is Stan Ingram, a.k.a...get this... "Stan Ingram".

"And to think that my lucky number is 3!" he said. "I have been a member for a few years and have enjoyed finding new and better ways to cook with fire and smoke. Each month I would see that folks were winning and wondered if it would ever be me. Yes, it has happened and I can't wait to use the new stuff!"

Congrats Stan!

Click here to learn why you must have a US address. Click here to see past winners and what they picked.

In April 3 Grand Prize winners forfeited their prize by not answering us, and in May 3 more did the same! This month the first Grand Prize winner also forfeited so we drew another name and we're waiting. Make sure the email address in your account settings is one you use regularly, and make sure you have us (@amazingribs.com) whitelisted or added as a contact. And when you get an email from us, OPEN IT!

NOTICE: If you change your email with us, YOU STILL NEED TO CHANGE IT WITH THIS NEWSLETTER SYSTEM HERE. They are different systems and are not automatically connected.

It's easy- just scroll to the bottom footer of this newsletter and click the "Update Profile" link as the red arrow shows in the example below. There you can change the email address to which this newsletter goes.

The team at Tappecue have created an exclusive 15% discount for our members!

Explore their various products in their online store here then use promo code RIBS15 at checkout.

Repeat Porter Road customers can get $10 off $100+ purchase, unlimited use, now through the end of 2021! Click here for details.

And now for everyone's favorite part! The following shots are member submissions from the past month in our "Show Us What You're Cooking (SUWYC) Volume 22 - Summer 2021" sticky topic, from our Show Us channel.

Let's get this fire started by heading over to pit master new2smoking. He had his Forno Bravo Oven fired up. How about this pizza margherita with buffalo mozzarella & basil added at the end.

Ernest out did himself again with this amazing sous vide smoked brisket.

Who else is down for two bludgeons of beef? We know our fellow pit master glitchy is. Check out these tomahawk ribeye, that were reverse seared on his MAK pellet smoker. WOW!

Few things say summer in North Carolina like hickory-smoked pulled pork. Check out these big ol' butts smoked up by TWBarbecue on his Grilla Silverbac pellet smoker.

Anyone else have the urge to sear up some tri-tip? Check out Polarbear777's PK Grill being put to work.

Here is perhaps the ultimate camping griddle, the Skottle. Dtax was up up in VT doing some camping and biking so he had to eat well. Check out these peppers, sausage and a couple of sunnyside-up eggs.

Who said you can't have some smoked turkey in August? Whiskleyman53 cooked these leg quarters and wings and enjoyed them with a cauliflower steak and a tomato & white bean sauce.

Our good friend Eric2662 smoked up some amazing steelhead trout with some of Meathead's Memphis Dust rub. Great presentation.

Next up we head into the inferred zone to meet up with Attjack. How about these lamb loin chops?! Great color!

Who doesn't love a good meatball sub? Canadiansmokesman smoked marinara meatballs were made with tomatoes, fresh Italian parsley, oregano, carrot, garlic and grated Parmesan. Spectacular!

DavidNorcross whipped up this amazing spicy pulled chicken sandwich with an Alabama white sauce and some blue cheese slaw. Go get it!

There is almost nothing better than a Weber Smokey Mountain smoker packed with some ribs! Check out this rib cook by ecowper. Rack'em and stack'em!

Not to be outdone...Troutman felt like he needed to make a crazy pineapple boat. Here is his amazing Thai-inspired Viet vermicelli bowl. Served with pan smoked shrimp.

Richard Chrz always has something amazing up his sleeve. This smoked three meat Italian meatball dish is a prime example; served in a reduced red sauce of San Marzanos with fresh herbs and sauced pasta.

RonB fired up the vortex insert on his Weber Kettle for some killer Vortex wings that were based in a teriyaki sauce at the end of the cook for some caramelized nirvana.

Old Glory had some yardbird smoking on his Weber Kettle this month. This bird was dusted with Malcom Reed's AP Rub and smoked with a chunk of white oak.

Pitmaster Henrik made up some gourmet elote on his Weber Kettle. These were cooked indirect with the husk on first, then seared directly over lump charcoal with the husk removed, then brushed with a mayo and feta cheese sauce and topped with cilantro.

It was good to see texastweeter back in The Pit after a short hiatus. It looks like he has kept his skills up while he was gone. How about these smoked chops?

No issue of "HOT From the Pit!" would be complete without some beef ribs. pkadare smoked up these beef ribs and the results speak for themselves. Great looking cook.

gboss had an awesome burger night this month. Check out these smoked and seared bacon cheese burgers served on a grilled pretzel roll with wild rice and steamed broccoli.

Now it is time to head down to Huntsville, AL to visit Pitmaster jfmorris and check out his rib cook this month. Here we have a rack of St. Louis-style ribs smoked on his SnS Deluxe Kamado from SnS Grills. Served with asparagus and beans.

Your assignment: sharpen your photography skills and set up some great poses to help your pic get in the running for next month's issue. Make sure to consider proper lighting and unique dishes to make your cooks really stand out. For help with food shots, don't miss Meathead's Food Photography article but he wants you to know he is BLOWN away by your magnificent photos.

To share your cooks, please visit the current "Show Us What You're Cooking (SUWYC)" topic. *If you share a picture with us, you consent to us using your shot(s) in our newsletters or social media, credited to you of course.

The DigestThis.news Bulletin is the monthly newsletter from our companion website DigestThis.news.

Keep up on essential food news "from farm to fork", curated from credible sources by award-winning food journalist (and our chief editor!) Dave Joachim.

Add editor@digestthis.news to your address book so that it lands in your inbox, not your spam folder. The DigestThis.news Bulletin and its companion website, DigestThis.news, are published by AmazingRibs.com.

Don't forget about your FREE digital subscription to “Tailgater Magazine, Your Parking Lot and Backyard Entertainment Guide”. They feature great food & drink recipes, entertainment ideas, and cool gear and products to make your next tailgater super.

Founded in 1989, Barbecue News Magazine is the only magazine devoted to barbecue and it features columns from BBQ Hall of Famers Ardie Davis and Paul Kirk, recipes, news from BBQ associations, a calendar of events, a restaurant guide, book reviews, and ruminations by other experts including the team at AmazingRibs.com. Your FREE digital versions are especially cool because they're interactive. Many articles and ads are clickable linking you to more info.

The 'Cue Sheet, By Robert Moss - Want more tasty bites in recent BBQ news, events, and stories delivered to your email inbox each week? Sign up for The 'Cue Sheet, the email barbecue newsletter from Robert Moss. You'll love it!

Join Meathead on the last Thursday each month at 7:30 p.m. Central for his live monthly "fireside chats" on Facebook and YouTube. Bring your toughest questions and click the icons.

"HOT From The Pit!" is the exclusive members-only monthly newsletter of the AmazingRibs.com Pitmaster Club by Pit Boss Aaron "Huskee" Lyons

and Moderator John "Spinaker" Bowlsby.

For past issues check out the newsletter archive.

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