For as long as I can remember, the backyard has been my favorite place to be. Good weather, bad weather, early mornings, late nights — if there was a grill or smoker going, I was right there beside it. Cooking wasn’t just a hobby; it became a way to unwind, experiment, and bring people together. Over the years, I cooked everything I could get my hands on: pulled pork, smoked chicken, grilled shrimp, brisket, mac and cheese in the smoker — you name it, I tried it.
And through all that experimenting, one thing became clear: seasoning is everything.
A Decade of Tinkering
About ten years ago, I started working on a seasoning blend that could elevate anything I cooked. Not a one‑trick rub. Not something that only worked on pork or only worked on chicken. I wanted a blend that made food taste better without overpowering it — something balanced, flexible, and reliable.
For years, I tweaked it. Adjusted the salt. Adjusted the heat. Adjusted the sweetness. Tried it on different proteins, different cooking methods, different crowds. Some versions were good. Some were… not. But every batch taught me something.
Then, a few years ago, I landed on a version that kept pulling me back in. Every time I tried something new, I found myself reaching for that same blend. That’s when I knew I had something worth sharing.
I called it the Original.
Where It Started
The Original actually began as a shrimp rub. Mix it with melted butter, toss the shrimp, grill them hot and fast — and suddenly you’ve got something special. The flavor hits immediately: savory, a little sweet, a little heat, nothing too strong, everything in balance. Make a little extra butter mixture and drizzle it over the top or over rice… it’s hard to beat.
From shrimp, it moved to fish. A light sprinkle was all it took to enhance the natural flavor without covering it up. Not too spicy. Not too salty. Just right.
Then it started showing up everywhere.
One Blend, Endless Uses
I can’t make burgers without it now. It goes on my smoked pork butt, my pulled chicken, my brisket, grilled veggies, even mac and cheese. If it hits the grill or smoker, chances are it gets the "Original".
That’s what makes this blend special — its flexibility. Most of us have spice drawers full of rubs: one for chicken, one for pork, one for fish, one for burgers. The Original replaces all of that. It’s the one blend you can use on everything.
After years of using it myself, sharing it with friends, and hearing the same thing over and over — “You need to sell this” — I finally decided it was time.
As of July 2026, I’m proud to share it with everyone.
Why Bib’s Barbecue Exists
Bib’s Barbecue isn’t just a brand. It’s the result of years of backyard cooking, trial and error, and a genuine love for making food taste better. My goal is simple: create seasonings that make cooking easier, more enjoyable, and more flavorful — whether you’re a seasoned pitmaster or just firing up the grill on a Saturday afternoon.
There are a lot of choices out there. I know that. But what we offer is something different: a blend built from real experience, real cooking, and real passion. No gimmicks. No shortcuts. Just a seasoning that works.
Thank You!
Thank you for choosing Bib’s Barbecue and for giving the Original a place in your kitchen. I hope you enjoy it as much as I do — and I hope it becomes the seasoning you reach for every time you cook.
Welcome to the family. — Todd, Founder of Bib’s Barbecue
