The night the bottles got names
Every formulation on the shelf started out as a number on a mason jar. Here's how five jars became five names, and why two of them almost didn't make it.
From the kitchen
Stories from the bottle, not just the label
Notes on how the blends came to be, why we make the choices we make, and what twenty-five years of a band called RiverKingz has to do with any of it.
Why we keep the salt under ten percent
Most rubs on a grocery shelf run salt-heavy because salt is cheap and it's the easiest way to make a blend taste like something. We went the other way on purpose.
Twenty-five years of RiverKingz, one kitchen
Before there was a bottle, there was a band, a green room cooler, and two guys who couldn't agree on the setlist but never argued about the rub.
From the lineup
Put the words on the grill
Eight small batch rubs and sauces, low on salt so you can season heavy.
