"Whether it’s for the smoker or a night under the sheets, this is the secret to handling your meats!"

Instructions for Satisfaction

WARNING Nancy's Rub comes in both liquid oil and spice rub form.
In case it's not obvious, the bottles are NOT meant to be used together.
These instructions however, apply to both.

  1. Prep the Surface Before you begin, ensure your meat is room temperature and patted dry. You want a clean canvas before things get messy. If you're using this for a "private session," make sure the lighting is low and the mood is high.

  2. The Grip & Flip Firmly grasp the meat in one hand. Don’t be shy—it can take the pressure. Use your dominant hand to sprinkle Nancy’s Rub generously over every inch. If you miss a spot, it’s going to be a disappointing finish for everyone involved.

  3. The Friction Phase Using a circular motion, start working the rub into the surface. Massage deeply until the skin becomes glistening and moist.

  4. Low and Slow Remember, speed is the enemy of satisfaction. Take your time. Keep it low, keep it slow, and don't stop until it’s falling off the bone.

  5. The Final Probe Always check for internal temperature before you call it a day. Once it reaches that sweet spot, let it rest for ten minutes. It’s been through a lot, and a little "after-care" ensures the juices stay right where they belong.

Questions for Amateurs

  • Is it okay to use my bare hands?
    Nancy always says: "Hands-on is the only way to go!" Just make sure they’re clean before you start manhandling the goods. If the rub gets under your nails, just consider it a spicy souvenir for later.

  • Why is my meat dripping so much?
    You’ve clearly hit the sweet spot! Don't panic; just grab a towel and enjoy the mess. If it's overflowing, you might have been a bit too vigorous with the initial application, and Nancy is still proud of you.

  • What do I do if it’s finished too early?
    It happens to the best of us! If you reached the peak temperature sooner than expected, just wrap it up tightly and keep it warm until your partner is ready to join you at the table.

Spicy Warning

  • SLIPPERY WHEN MOIST: Excessive application may lead to a loss of grip. If things become too slippery to handle, pause, take a deep breath, and re-establish a firm hold.

  • CLOTHING ADVISORY: Nancy’s Rub is designed for "skin-on" contact. We highly recommend stripping down to your apron before you begin. This blend stains white sheets and Sunday bests faster than you can say "extra juice."

  • OVER-STIMULATION: If the aroma causes you to become lightheaded or weak in the knees, step away from the meat. Take a moment to compose yourself before re-engaging with the rub.

  • THE "AFTER-BURN": Just because the session is over doesn't mean the heat is gone. This blend has a lingering "tingle" that can last long after the meat has been consumed or the lights have been turned out. Plan your evening accordingly.

  • EQUIPMENT CHECK: Ensure your "tools" are in good working order and can withstand high temperatures. Nancy is not responsible for melted spatulas, broken beds, or bruised egos resulting from improper technique.

Happy Customers

"A Total Game Changer""I used Nancy’s Rub on a cold Tuesday night when my husband was looking a bit uninspired. By the time I was finished massaging it in, the whole house was steaming. He said he’s never felt so tender. 10/10, will definitely be doing this every weekend." — Barb S., "Seasoned" Veteran
"The Best Finish I’ve Ever Had""I’ve tried a lot of rubs in my time, but nothing else gets the juices flowing quite like Nancy’s. It really helps you stay focused on the meat." — Tiffany V., Amateur Smoker

INGREDIENTS

SPICE RUB

  • KOSHER SALT

  • PEPPER

  • PAPRIKA

  • BROWN SUGAR

  • WHITE SUGAR

  • DRY MUSTARD

  • LEMON PEPPER

  • GARLIC POWDER

MASSAGE OIL

  • JOJOBA OIL

  • FRACTIONATED COCONUT

  • BLUE LOTUS

  • PINK LOTUS

  • YARROW ROOT

  • SANDLEWOOD