Meat Mitch

Meat Mitch cooks to win. This is a world-championship competition barbecue team out of Kansas City, the spiritual home of American BBQ, who spent over a decade chasing trophies on the world circuit before bottling the blends that earned them.

The range covers rubs, seasonings, dry glazes and sauces built for the long cook — low-and-slow ribs, pulled pork and brisket, plus a run of quick sprinkle-and-glaze Meltdown flavours for steak, chicken and fish when there's no time to fire up the smoker.

Start with the flagship WHOMP! Competition Rub, the all-purpose blend that built the name, then reach for Steer Season — the beef rub that dressed Meat Mitch's 1st-place beef at the Memphis in May World Barbecue Championships. Round it out with the all-natural, sugar-free Naked Seas'ning, or swing for something different with the sweet-heat Candied Jalapeño or Hatch Chili & Taco.

Here's the bit that sets them apart: the Meltdown range melts from a dry sprinkle into a glossy glaze in minutes, no saucepan required, and the Char Bar Table Sauce comes straight off the tables of Kansas City's own Char Bar restaurant.

Cooked on comp circuits from Paris to Australia to Brazil, and tight enough with the Kansas City Royals to have cooked post-game for a World Series team — this is championship pedigree you can shake from a bottle. Eat what the judges eat. WHOMP.