{"title":"Meat Church","description":"","products":[{"product_id":"holy-cow-bbq-rub","title":"Holy Cow BBQ Rub","description":"\u003cstyle\u003e\n\/* ── Krank width fix: hide empty sidebar, expand description ── *\/\n.section__wrapper.product-description__wrapper .product-meta.sticky-to-header {\n display: none !important;\n}\n.section__wrapper.product-description__wrapper .product-description.rte {\n max-width: 100% !important;\n width: 100% !important;\n flex: 1 1 100% !important;\n}\n\n.pd-mch {\n --pd-bg: #ffffff;\n --pd-bg-soft: #f7f5f4;\n --pd-bg-dark: #1a1a1a;\n --pd-accent: #c8102e;\n --pd-accent-deep: #a00d24;\n --pd-text: #1a1a1a;\n --pd-text-muted: #5a5550;\n --pd-text-light: #9a9490;\n --pd-text-on-dark: #f0ece4;\n --pd-text-on-dark-muted: #b8b2ab;\n --pd-border: #e6e3e0;\n --pd-border-dark: #2e2e2e;\n --pd-radius: 8px;\n font-family: inherit;\n color: var(--pd-text);\n max-width: 100%;\n box-sizing: border-box;\n}\n.pd-mch * { box-sizing: border-box; }\n.pd-mch p { margin: 0 0 14px; line-height: 1.7; font-size: 0.95rem; color: var(--pd-text); }\n.pd-mch h2 { font-size: clamp(1.4rem, 3vw, 1.8rem); font-weight: 800; letter-spacing: -0.01em; margin: 0 0 16px; line-height: 1.2; color: var(--pd-text); }\n.pd-mch h3 { font-size: 1.05rem; font-weight: 700; margin: 0 0 10px; color: var(--pd-text); }\n\n\/* ── Stat strip ── *\/\n.pd-mch-stats { display: grid; grid-template-columns: repeat(4, 1fr); background: var(--pd-bg-dark); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-mch-stat { padding: 22px 16px; text-align: center; border-right: 1px solid var(--pd-border-dark); }\n.pd-mch-stat:last-child { border-right: none; }\n.pd-mch-stat-value { display: block; font-size: 1.05rem; font-weight: 800; color: var(--pd-accent); margin-bottom: 4px; letter-spacing: -0.01em; }\n.pd-mch-stat-label { display: block; font-size: 0.65rem; font-weight: 600; text-transform: uppercase; letter-spacing: 0.12em; color: var(--pd-text-on-dark-muted); }\n\n\/* ── Intro ── *\/\n.pd-mch-intro { margin-bottom: 32px; }\n.pd-mch-intro-lead { font-size: 1.05rem; font-weight: 600; color: var(--pd-text); margin-bottom: 16px; line-height: 1.5; }\n\n\/* ── TV provenance badge (replaces social proof for Holy Cow) ── *\/\n.pd-mch-tv-badge {\n display: flex;\n align-items: center;\n gap: 14px;\n padding: 18px 24px;\n background: rgba(200, 16, 46, 0.06);\n border: 1px solid rgba(200, 16, 46, 0.3);\n border-radius: var(--pd-radius);\n margin-bottom: 32px;\n}\n.pd-mch-tv-badge-icon {\n width: 36px;\n height: 36px;\n border-radius: 50%;\n background: var(--pd-accent);\n display: flex;\n align-items: center;\n justify-content: center;\n color: #ffffff;\n flex-shrink: 0;\n}\n.pd-mch-tv-badge-icon svg { width: 18px; height: 18px; fill: none; stroke: currentColor; stroke-width: 2; }\n.pd-mch-tv-badge-text { font-size: 0.9rem; color: var(--pd-text); line-height: 1.55; margin: 0; }\n.pd-mch-tv-badge-text strong { color: var(--pd-accent); font-weight: 700; }\n\n\/* ── Feature grid ── *\/\n.pd-mch-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 16px; background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-mch-feature { display: flex; flex-direction: column; gap: 6px; }\n.pd-mch-feature-icon { width: 36px; height: 36px; border-radius: 50%; background: rgba(200, 16, 46, 0.12); display: flex; align-items: center; justify-content: center; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-mch-feature-icon svg { width: 18px; height: 18px; }\n.pd-mch-feature-title { font-size: 0.92rem; font-weight: 700; margin: 0 0 4px; color: var(--pd-text); }\n.pd-mch-feature-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin: 0; }\n\n\/* ── Story callout ── *\/\n.pd-mch-story { background: var(--pd-bg-dark); color: var(--pd-text-on-dark); padding: 32px; border-radius: var(--pd-radius); margin-bottom: 32px; border-left: 4px solid var(--pd-accent); }\n.pd-mch-story-eyebrow { display: inline-block; font-size: 0.62rem; font-weight: 700; letter-spacing: 0.2em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 10px; }\n.pd-mch-story h3 { color: var(--pd-text-on-dark); font-size: 1.2rem; margin-bottom: 12px; }\n.pd-mch-story p { color: var(--pd-text-on-dark-muted); font-size: 0.9rem; line-height: 1.75; margin-bottom: 12px; }\n.pd-mch-story p:last-child { margin-bottom: 0; }\n.pd-mch-story strong { color: var(--pd-text-on-dark); }\n\n\/* ── Heritage joints callout (Central Texas BBQ joints highlight) ── *\/\n.pd-mch-joints {\n padding: 26px 28px;\n border-radius: var(--pd-radius);\n background: var(--pd-bg-soft);\n margin-bottom: 32px;\n border-left: 4px solid var(--pd-accent);\n}\n.pd-mch-joints-eyebrow {\n display: inline-block;\n font-size: 0.62rem;\n font-weight: 700;\n letter-spacing: 0.2em;\n text-transform: uppercase;\n color: var(--pd-accent);\n margin-bottom: 8px;\n}\n.pd-mch-joints h3 { margin-top: 0; margin-bottom: 16px; }\n.pd-mch-joints-grid { display: grid; grid-template-columns: repeat(4, 1fr); gap: 16px; margin-top: 8px; }\n.pd-mch-joint {\n text-align: center;\n padding: 14px 10px;\n background: #ffffff;\n border-radius: 6px;\n border: 1px solid var(--pd-border);\n}\n.pd-mch-joint-name { font-size: 0.88rem; font-weight: 700; color: var(--pd-text); margin: 0 0 4px; letter-spacing: -0.01em; }\n.pd-mch-joint-desc { font-size: 0.72rem; color: var(--pd-text-muted); line-height: 1.45; margin: 0; }\n\n\/* ── Specs ── *\/\n.pd-mch-specs { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-mch-specs-header { background: var(--pd-bg-soft); padding: 14px 20px; font-size: 0.7rem; font-weight: 700; letter-spacing: 0.14em; text-transform: uppercase; color: var(--pd-accent-deep); border-bottom: 1px solid var(--pd-border); }\n.pd-mch-specs-row { display: grid; grid-template-columns: 200px 1fr; padding: 12px 20px; border-bottom: 1px solid var(--pd-border); font-size: 0.88rem; }\n.pd-mch-specs-row:last-child { border-bottom: none; }\n.pd-mch-specs-label { font-weight: 600; color: var(--pd-text); }\n.pd-mch-specs-value { color: var(--pd-text-muted); }\n\n\/* ── Use cases ── *\/\n.pd-mch-uses { background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-mch-uses ul { list-style: none; padding: 0; margin: 0; display: grid; grid-template-columns: repeat(2, 1fr); gap: 10px 24px; }\n.pd-mch-uses li { font-size: 0.9rem; color: var(--pd-text); padding-left: 22px; position: relative; line-height: 1.5; }\n.pd-mch-uses li::before { content: ''; position: absolute; left: 0; top: 7px; width: 8px; height: 8px; border-radius: 50%; background: var(--pd-accent); }\n\n\/* ── \"Works perfectly with\" cross-link grid ── *\/\n.pd-mch-pairs { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin-bottom: 32px; }\n.pd-mch .pd-mch-pair,\n.pd-mch .pd-mch-pair:link,\n.pd-mch .pd-mch-pair:visited {\n display: flex !important; flex-direction: column !important; padding: 22px 22px 20px !important;\n border: 1px solid var(--pd-border) !important; border-radius: var(--pd-radius) !important;\n background: #ffffff !important; text-decoration: none !important;\n transition: border-color 0.2s ease, transform 0.2s ease, box-shadow 0.2s ease !important;\n font-family: inherit !important; color: inherit !important;\n}\n.pd-mch .pd-mch-pair:hover { border-color: var(--pd-accent) !important; transform: translateY(-2px) !important; box-shadow: 0 8px 24px rgba(0,0,0,0.08) !important; }\n.pd-mch-pair-eyebrow { font-size: 0.62rem; font-weight: 700; letter-spacing: 0.18em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-mch-pair-title { font-size: 1.05rem; font-weight: 800; color: var(--pd-text); margin-bottom: 8px; line-height: 1.2; letter-spacing: -0.01em; }\n.pd-mch-pair-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin-bottom: 16px; flex: 1; }\n.pd-mch-pair-cta { display: inline-flex; align-items: center; gap: 6px; font-size: 0.72rem; font-weight: 700; letter-spacing: 0.08em; text-transform: uppercase; color: var(--pd-accent); margin-top: auto; transition: gap 0.2s ease; }\n.pd-mch-pair:hover .pd-mch-pair-cta { gap: 10px; }\n.pd-mch-pair-cta svg { width: 12px; height: 12px; fill: none; stroke: currentColor; flex-shrink: 0; }\n\n\/* ── Range cross-link ── *\/\n.pd-mch-range { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); padding: 24px 28px; margin-bottom: 32px; background: var(--pd-bg-soft); text-align: center; }\n.pd-mch-range h3 { margin-top: 0; }\n.pd-mch-range p { color: var(--pd-text-muted); font-size: 0.9rem; max-width: 620px; margin: 0 auto 18px; }\n.pd-mch a.pd-mch-range-cta,\n.pd-mch a.pd-mch-range-cta:link,\n.pd-mch a.pd-mch-range-cta:visited {\n display: inline-flex !important; align-items: center !important; justify-content: center !important;\n gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important;\n font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important;\n text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important;\n border: none !important; border-radius: 6px !important; line-height: 1 !important;\n transition: background 0.2s ease !important; font-family: inherit !important;\n}\n.pd-mch a.pd-mch-range-cta:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-mch a.pd-mch-range-cta svg { width: 14px !important; height: 14px !important; min-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; }\n\n\/* ── Why BBQ Republic ── *\/\n.pd-mch-why { background: #1a1a1a !important; color: #f0ece4 !important; border-radius: 8px; padding: 32px; margin-bottom: 32px; text-align: center; }\n.pd-mch .pd-mch-why-eyebrow { display: inline-block !important; font-size: 0.62rem !important; font-weight: 700 !important; letter-spacing: 0.2em !important; text-transform: uppercase !important; color: #c8102e !important; margin-bottom: 10px !important; }\n.pd-mch .pd-mch-why h3 { color: #f0ece4 !important; font-size: 1.25rem !important; margin: 0 0 14px !important; font-weight: 700 !important; }\n.pd-mch .pd-mch-why p { color: #b8b2ab !important; font-size: 0.9rem !important; max-width: 560px !important; margin: 0 auto 22px !important; line-height: 1.7 !important; }\n.pd-mch .pd-mch-why-actions { display: flex !important; justify-content: center !important; align-items: center !important; gap: 12px !important; flex-wrap: wrap !important; margin: 0 !important; padding: 0 !important; list-style: none !important; }\n.pd-mch a.pd-mch-why-btn,\n.pd-mch a.pd-mch-why-btn:link,\n.pd-mch a.pd-mch-why-btn:visited { display: inline-flex !important; align-items: center !important; justify-content: center !important; gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important; font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important; text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important; border: none !important; border-radius: 6px !important; line-height: 1 !important; white-space: nowrap !important; width: auto !important; height: auto !important; min-width: 0 !important; max-width: none !important; transition: background 0.2s ease !important; box-shadow: none !important; cursor: pointer !important; font-family: inherit !important; }\n.pd-mch a.pd-mch-why-btn:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-mch a.pd-mch-why-btn.pd-mch-why-btn--ghost,\n.pd-mch a.pd-mch-why-btn.pd-mch-why-btn--ghost:link,\n.pd-mch a.pd-mch-why-btn.pd-mch-why-btn--ghost:visited { background: transparent !important; background-color: transparent !important; border: 1px solid #2e2e2e !important; color: #f0ece4 !important; }\n.pd-mch a.pd-mch-why-btn.pd-mch-why-btn--ghost:hover { background: rgba(255,255,255,0.06) !important; background-color: rgba(255,255,255,0.06) !important; color: #f0ece4 !important; border-color: #c8102e !important; }\n.pd-mch a.pd-mch-why-btn svg { width: 14px !important; height: 14px !important; min-width: 14px !important; max-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; display: inline-block !important; vertical-align: middle !important; }\n\n\/* ── FAQ ── *\/\n.pd-mch-faq { margin-bottom: 16px; }\n.pd-mch-faq-item { background: #ffffff; border: 1px solid var(--pd-border); border-radius: 6px; margin-bottom: 8px; overflow: hidden; transition: border-color 0.2s ease; }\n.pd-mch-faq-item[open] { border-color: var(--pd-accent); }\n.pd-mch-faq-item summary { padding: 14px 18px; font-weight: 700; font-size: 0.9rem; color: var(--pd-text); cursor: pointer; list-style: none; display: flex; justify-content: space-between; align-items: center; gap: 12px; }\n.pd-mch-faq-item summary::-webkit-details-marker { display: none; }\n.pd-mch-faq-item summary::after { content: '+'; font-size: 1.3rem; font-weight: 400; color: var(--pd-accent); transition: transform 0.2s ease; }\n.pd-mch-faq-item[open] summary::after { content: '−'; }\n.pd-mch-faq-answer { padding: 0 18px 16px; font-size: 0.87rem; color: var(--pd-text-muted); line-height: 1.7; }\n\n@media (max-width: 860px) {\n .pd-mch-pairs { grid-template-columns: 1fr; }\n .pd-mch-joints-grid { grid-template-columns: repeat(2, 1fr); }\n}\n@media (max-width: 640px) {\n .pd-mch-stats { grid-template-columns: repeat(2, 1fr); }\n .pd-mch-stat:nth-child(2) { border-right: none; }\n .pd-mch-stat:nth-child(1), .pd-mch-stat:nth-child(2) { border-bottom: 1px solid var(--pd-border-dark); }\n .pd-mch-features { grid-template-columns: 1fr; padding: 20px; }\n .pd-mch-specs-row { grid-template-columns: 1fr; gap: 4px; }\n .pd-mch-uses ul { grid-template-columns: 1fr; }\n .pd-mch-story, .pd-mch-why { padding: 22px; }\n .pd-mch .pd-mch-why-actions { flex-direction: column !important; align-items: stretch !important; }\n .pd-mch a.pd-mch-why-btn { width: 100% !important; }\n .pd-mch-tv-badge { flex-direction: column; text-align: center; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-mch\"\u003e\n\n \u003c!-- STAT STRIP --\u003e\n \u003cdiv class=\"pd-mch-stats\"\u003e\n \u003cdiv class=\"pd-mch-stat\"\u003e\n\u003cspan class=\"pd-mch-stat-value\"\u003e340g Bottle\u003c\/span\u003e\u003cspan class=\"pd-mch-stat-label\"\u003eCentral Texas Beef Rub\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-stat\"\u003e\n\u003cspan class=\"pd-mch-stat-value\"\u003eSalt · Spice · Garlic\u003c\/span\u003e\u003cspan class=\"pd-mch-stat-label\"\u003eSimple Texas Tradition\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-stat\"\u003e\n\u003cspan class=\"pd-mch-stat-value\"\u003eBrisket Specialist\u003c\/span\u003e\u003cspan class=\"pd-mch-stat-label\"\u003eLone Star Heritage\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-stat\"\u003e\n\u003cspan class=\"pd-mch-stat-value\"\u003eGluten Free\u003c\/span\u003e\u003cspan class=\"pd-mch-stat-label\"\u003eNo MSG\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- INTRO --\u003e\n \u003cdiv class=\"pd-mch-intro\"\u003e\n \u003cp class=\"pd-mch-intro-lead\"\u003eThe real taste of Central Texas BBQ, in a bottle. Meat Church Holy Cow is Matt Pittman's flagship beef rub: a robust Central Texas-style seasoning inspired by the legendary brisket joints of Austin and the surrounding Hill Country. Built for brisket, tri-tip and premium steaks, with the simple ingredient profile (salt, spice, garlic) that defines authentic Lone Star BBQ tradition.\u003c\/p\u003e\n \u003cp\u003eWhere modern rubs add complexity and gimmicks, Holy Cow goes the other direction: \u003cstrong\u003eback to the source\u003c\/strong\u003e. The Central Texas BBQ joints (Franklin, Kreuz Market, Blacks BBQ, Smittys) built their reputations on one principle: great beef needs great salt, great pepper, and great patience. Holy Cow captures that philosophy in retail-ready form, available in three pack sizes to suit everything from backyard ribeye nights to full competition catering.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- TV PROVENANCE BADGE --\u003e\n \u003cdiv class=\"pd-mch-tv-badge\"\u003e\n \u003cdiv class=\"pd-mch-tv-badge-icon\"\u003e\n \u003csvg viewbox=\"0 0 24 24\"\u003e\u003crect x=\"2\" y=\"3\" width=\"20\" height=\"14\" rx=\"2\"\u003e\u003c\/rect\u003e\u003cline x1=\"8\" y1=\"21\" x2=\"16\" y2=\"21\"\u003e\u003c\/line\u003e\u003cline x1=\"12\" y1=\"17\" x2=\"12\" y2=\"21\"\u003e\u003c\/line\u003e\u003c\/svg\u003e\n \u003c\/div\u003e\n \u003cp class=\"pd-mch-tv-badge-text\"\u003e\u003cstrong\u003eAs seen on BBQ Pitmasters.\u003c\/strong\u003e Holy Cow is Matt Pittman's most popular beef rub and the seasoning Meat Church is best known for in competition BBQ circles. Distributed globally, featured on American BBQ TV programming, and used by competition pitmasters across the United States.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- HERITAGE JOINTS CALLOUT --\u003e\n \u003cdiv class=\"pd-mch-joints\"\u003e\n \u003cspan class=\"pd-mch-joints-eyebrow\"\u003eThe Inspiration\u003c\/span\u003e\n \u003ch3\u003eThe legendary Central Texas BBQ joints behind Holy Cow.\u003c\/h3\u003e\n \u003cp\u003eMatt Pittman developed Holy Cow as a tribute to the iconic Central Texas BBQ tradition. These are the joints that defined the genre:\u003c\/p\u003e\n \u003cdiv class=\"pd-mch-joints-grid\"\u003e\n \u003cdiv class=\"pd-mch-joint\"\u003e\n \u003cp class=\"pd-mch-joint-name\"\u003eFranklin BBQ\u003c\/p\u003e\n \u003cp class=\"pd-mch-joint-desc\"\u003eAustin, TX. Considered by many to be the best BBQ restaurant in the world.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd-mch-joint\"\u003e\n \u003cp class=\"pd-mch-joint-name\"\u003eKreuz Market\u003c\/p\u003e\n \u003cp class=\"pd-mch-joint-desc\"\u003eLockhart, TX. Operating since 1900. One of the oldest Texas BBQ institutions.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd-mch-joint\"\u003e\n \u003cp class=\"pd-mch-joint-name\"\u003eBlack's BBQ\u003c\/p\u003e\n \u003cp class=\"pd-mch-joint-desc\"\u003eLockhart, TX. Family-run since 1932. Legendary Texas brisket pedigree.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd-mch-joint\"\u003e\n \u003cp class=\"pd-mch-joint-name\"\u003eSmitty's Market\u003c\/p\u003e\n \u003cp class=\"pd-mch-joint-desc\"\u003eLockhart, TX. Direct descendant of the original Kreuz operation. Pure tradition.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- FEATURES --\u003e\n \u003cdiv class=\"pd-mch-features\"\u003e\n\n \u003cdiv class=\"pd-mch-feature\"\u003e\n \u003cdiv class=\"pd-mch-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M12 2v6\"\u003e\u003c\/path\u003e\u003cpath d=\"M5 8h14\"\u003e\u003c\/path\u003e\u003cpath d=\"M5 8L3 22h18L19 8\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mch-feature-title\"\u003eCentral Texas Heritage\u003c\/p\u003e\n \u003cp class=\"pd-mch-feature-text\"\u003eBuilt to capture the brisket-rub profile of the legendary Austin and Lockhart BBQ joints. The robust flavour that has defined Texas Hill Country BBQ for over a century.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"pd-mch-feature\"\u003e\n \u003cdiv class=\"pd-mch-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"9\"\u003e\u003c\/circle\u003e\u003cpath d=\"M9 12l2 2 4-4\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mch-feature-title\"\u003eSimple Ingredient Philosophy\u003c\/p\u003e\n \u003cp class=\"pd-mch-feature-text\"\u003eSalt, spice, dehydrated garlic and spice extractives. Nothing else. The Texas principle: great beef needs simple, balanced seasoning that enhances rather than overpowers.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"pd-mch-feature\"\u003e\n \u003cdiv class=\"pd-mch-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M3 7v10c0 1 1 2 2 2h14c1 0 2-1 2-2V7l-9-5-9 5z\"\u003e\u003c\/path\u003e\u003cpath d=\"M12 22V12\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mch-feature-title\"\u003eBrisket-First Built\u003c\/p\u003e\n \u003cp class=\"pd-mch-feature-text\"\u003eDesigned specifically for brisket, tri-tip and beef applications. Also excellent on steaks, burgers and chicken. The all-purpose Texas-style beef rub.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"pd-mch-feature\"\u003e\n \u003cdiv class=\"pd-mch-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003cpath d=\"M16 12H8\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mch-feature-title\"\u003eGluten Free, No MSG\u003c\/p\u003e\n \u003cp class=\"pd-mch-feature-text\"\u003eOfficially gluten free. No added MSG. Simple, recognisable ingredients suitable for customers with coeliac disease and MSG sensitivities. Premium ingredient sourcing.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c\/div\u003e\n\n \u003c!-- STORY --\u003e\n \u003cdiv class=\"pd-mch-story\"\u003e\n \u003cspan class=\"pd-mch-story-eyebrow\"\u003eWho Is Matt Pittman?\u003c\/span\u003e\n \u003ch3\u003eMeat Church: the YouTube authority that built a BBQ rub empire.\u003c\/h3\u003e\n \u003cp\u003eMatt Pittman is the founder of \u003cstrong\u003eMeat Church\u003c\/strong\u003e, one of the largest premium BBQ rub brands in North America. Headquartered in Waxahachie, Texas, Meat Church grew from a small spice operation into a globally distributed BBQ brand built on Matt Pittman's reputation for authentic Texas-style cooking. His YouTube channel and BBQ tutorials are considered among the most respected educational content in the BBQ industry, and his rubs are used by competition teams, restaurant pitmasters and serious home cooks across the United States, Australia and the United Kingdom.\u003c\/p\u003e\n \u003cp\u003eHoly Cow is Meat Church's flagship beef rub and the product the brand is best known for. \u003cstrong\u003eThe recipe is built around the brisket-rub principles used at the legendary Central Texas joints\u003c\/strong\u003e: simple ingredients, restrained flavour profile, designed to enhance the natural character of high-quality beef rather than compete with it. As featured on the American BBQ TV programme \"BBQ Pitmasters\", Holy Cow is the rub that introduced thousands of cooks to the Central Texas BBQ tradition.\u003c\/p\u003e\n \u003cp\u003eFor Sydney customers, this is one of the most respected American premium BBQ rub brands now stocked at BBQ Republic. Meat Church Holy Cow is the rub for cooks who want \u003cstrong\u003eauthentic Texas joint tradition\u003c\/strong\u003e in their next brisket cook.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- SPECS --\u003e\n \u003cdiv class=\"pd-mch-specs\"\u003e\n \u003cdiv class=\"pd-mch-specs-header\"\u003eSpecifications\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eProduct Type\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eCentral Texas-style beef and brisket BBQ rub\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eNet Weight\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003e340g (12 oz) standard bottle. Also available in 450g (1 lb) re-sealable bag and 2.27kg (5 lb) bulk bag. Contact us for competition catering quantities.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eFlavour Profile\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eRobust, salt-forward, with classic Texas brisket-joint character. Garlic, black pepper and spice backbone designed to enhance rather than overpower premium beef.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eIngredients\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eSalt, spice, dehydrated garlic, spice extractives.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eCredentials\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eGluten free. No MSG. No artificial colouring.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eBest For\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eBrisket (the headline application), beef tri-tip, ribeye and other premium steaks, beef short ribs, beef burgers, smoked chicken, picanha.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eCooking Heritage\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eCentral Texas BBQ tradition (Austin, Lockhart, Hill Country). Inspired by Franklin Barbecue, Kreuz Market, Black's BBQ and Smitty's Market.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eMedia Provenance\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eAs seen on BBQ Pitmasters (US television). Featured across Matt Pittman's Meat Church YouTube channel.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eCountry of Origin\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eUSA. Founded and produced in Waxahachie, Texas.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mch-specs-row\"\u003e\n\u003cspan class=\"pd-mch-specs-label\"\u003eBrand\u003c\/span\u003e\u003cspan class=\"pd-mch-specs-value\"\u003eMeat Church BBQ, founded by Matt Pittman. Globally distributed premium BBQ rub brand.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- USE CASES --\u003e\n \u003ch2\u003eWhat to cook with Meat Church Holy Cow\u003c\/h2\u003e\n \u003cdiv class=\"pd-mch-uses\"\u003e\n \u003cul\u003e\n \u003cli\u003eBeef brisket (the headline cook, Central Texas low and slow)\u003c\/li\u003e\n \u003cli\u003eBeef tri-tip (California-Texas style sear and slice)\u003c\/li\u003e\n \u003cli\u003eRibeye and tomahawk steaks (reverse sear or hot grill)\u003c\/li\u003e\n \u003cli\u003ePicanha (Brazilian rump cap)\u003c\/li\u003e\n \u003cli\u003eBeef short ribs and beef shorties\u003c\/li\u003e\n \u003cli\u003eBeef burger patties (smashburgers and traditional)\u003c\/li\u003e\n \u003cli\u003eSirloin and rump roasts\u003c\/li\u003e\n \u003cli\u003eSmoked chicken (whole roasted, wings, drumsticks)\u003c\/li\u003e\n \u003cli\u003eBeer can chicken\u003c\/li\u003e\n \u003cli\u003ePork chops and pork tenderloin (Texas-style application)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n\n \u003c!-- WORKS PERFECTLY WITH --\u003e\n \u003ch2\u003eWorks perfectly with\u003c\/h2\u003e\n \u003cdiv class=\"pd-mch-pairs\"\u003e\n\n \u003ca href=\"\/collections\/big-green-egg\" class=\"pd-mch-pair\"\u003e\n \u003cspan class=\"pd-mch-pair-eyebrow\"\u003eKamado Brisket Cooks\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-title\"\u003eBig Green Egg\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-text\"\u003eThe Big Green Egg is the ideal kamado for Holy Cow-rubbed brisket. Tight temperature control across 12-14 hour low-and-slow cooks delivers the Central Texas joint result at home. BBQ Republic is an Official Big Green Egg Platinum Dealer.\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-cta\"\u003e\n Shop Big Green Egg\n \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/span\u003e\n \u003c\/a\u003e\n\n \u003ca href=\"\/collections\/yoder-smokers\" class=\"pd-mch-pair\"\u003e\n \u003cspan class=\"pd-mch-pair-eyebrow\"\u003eCompetition Brisket\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-title\"\u003eYoder Smokers\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-text\"\u003eYoder pellet grills are the choice of American competition BBQ teams: the same teams Matt Pittman cooks alongside on the Meat Church YouTube channel. Pair Holy Cow with a Yoder for genuine competition brisket at home. BBQ Republic is Australia's largest Yoder dealer.\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-cta\"\u003e\n Shop Yoder Smokers\n \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/span\u003e\n \u003c\/a\u003e\n\n \u003ca href=\"\/products\/misty-gully-wood-chunks-2kg-hickory\" class=\"pd-mch-pair\"\u003e\n \u003cspan class=\"pd-mch-pair-eyebrow\"\u003eThe Brisket Smoke Pairing\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-title\"\u003eHickory Wood Chunks\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-text\"\u003eHoly Cow plus hickory smoke is the classic American Texas brisket combination. The simple SPG-style rub builds bark; hickory delivers the authentic Texas BBQ smoke profile. The same wood used at the Central Texas joints that inspired this rub.\u003c\/span\u003e\n \u003cspan class=\"pd-mch-pair-cta\"\u003e\n Shop Hickory Chunks\n \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/span\u003e\n \u003c\/a\u003e\n\n \u003c\/div\u003e\n\n \u003c!-- RANGE --\u003e\n \u003cdiv class=\"pd-mch-range\"\u003e\n \u003ch3\u003eExplore the BBQ Republic rub range\u003c\/h3\u003e\n \u003cp\u003eHoly Cow is Meat Church's flagship Central Texas-style beef rub. For an alternative beef rub with a different signature, \u003ca href=\"\/products\/hardcore-carnivore-black-seasoning\"\u003e\u003cstrong\u003eHardcore Carnivore Black\u003c\/strong\u003e\u003c\/a\u003e (by Australian-born Jess Pryles) features activated charcoal for visual jet-black bark and a similar SPG-derived profile. Both are excellent: Holy Cow for traditional Central Texas authenticity, Black for the activated-charcoal differentiator. Many serious BBQ cooks own both. The Meat Church range also includes Holy Voodoo, Honey Hog, Bird Bath, Gospel and other specialist rubs.\u003c\/p\u003e\n \u003ca href=\"\/collections\/rubs\" class=\"pd-mch-range-cta\"\u003e\n Shop All Rubs and Seasonings\n \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/a\u003e\n \u003c\/div\u003e\n\n \u003c!-- WHY BBQ REPUBLIC --\u003e\n \u003cdiv class=\"pd-mch-why\"\u003e\n \u003cspan class=\"pd-mch-why-eyebrow\"\u003eBuy from a BBQ Specialist\u003c\/span\u003e\n \u003ch3\u003eThe Sydney BBQ specialist for premium American rubs.\u003c\/h3\u003e\n \u003cp\u003eBBQ Republic cooks on this gear every day. We know which rub pairs with which protein, which smoke wood complements which seasoning, and which combinations the pitmasters of Central Texas would put together. Meat Church Holy Cow is on display and in stock at our Wetherill Park showroom for immediate pickup or Sydney metro delivery.\u003c\/p\u003e\n \u003cdiv class=\"pd-mch-why-actions\"\u003e\n \u003ca href=\"tel:0434010411\" class=\"pd-mch-why-btn\"\u003e\n \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 014.69 13a19.79 19.79 0 01-3.07-8.67A2 2 0 013.62 2h3a2 2 0 012 1.72c.127.96.361 1.903.7 2.81a2 2 0 01-.45 2.11L7.91 9.91a16 16 0 006.18 6.18l.98-.98a2 2 0 012.11-.45c.907.339 1.85.573 2.81.7A2 2 0 0122 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n Call 0434 010 411\n \u003c\/a\u003e\n \u003ca href=\"\/pages\/contact\" class=\"pd-mch-why-btn pd-mch-why-btn--ghost\"\u003e\n \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M3 9l9-7 9 7v11a2 2 0 01-2 2H5a2 2 0 01-2-2z\"\u003e\u003c\/path\u003e\u003cpolyline points=\"9 22 9 12 15 12 15 22\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n Visit the Showroom\n \u003c\/a\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- FAQ --\u003e\n \u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n \u003cdiv class=\"pd-mch-faq\"\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eWhat does Holy Cow taste like?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eSalt-forward, robust, with classic Central Texas brisket-joint character. The flavour profile is built around the principle that great Texas beef needs simple seasoning: salt provides the surface cure, garlic delivers savoury backbone, and the spice extractives layer in subtle black-pepper and warmth. The result is restrained but assertive: enough to build proper bark on a brisket cook, not so much that it competes with high-quality beef. This is the profile that defines the brisket at Franklin, Kreuz, Blacks and Smittys.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eHoly Cow vs Hardcore Carnivore Black: which should I choose?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eBoth are excellent Texas-style premium beef rubs and many serious BBQ cooks own both because they suit different applications. Holy Cow is the traditionalist's rub: simple 4-line ingredient list, pure Central Texas joint heritage (Franklin, Kreuz, Blacks), and the Meat Church \/ Matt Pittman authority. Hardcore Carnivore Black is the differentiated rub: activated charcoal added for visual jet-black bark and crust-building function, slightly more complex flavour profile, and the Jess Pryles \/ Australian-Texas brand story. If you prioritise authentic Central Texas joint tradition, choose Holy Cow. If you want a visually striking jet-black bark or like the activated-charcoal differentiator, choose Black. For competition-grade brisket, owning both gives you tools for different cooks.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eWhat is \"Central Texas-style\" BBQ?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eCentral Texas BBQ refers to the brisket-and-beef tradition that developed in and around Austin and the Lockhart Hill Country region of Texas. Its defining characteristics are: simple SPG-derived rubs (salt, pepper, garlic) rather than complex spice blends; post oak wood for smoke (rather than hickory or mesquite); low and slow cooking at 110-135 degrees C for 12-14 hours; and a focus on the meat itself rather than sauces or heavy seasoning. The iconic Central Texas joints (Franklin Barbecue, Kreuz Market, Black's BBQ, Smitty's Market) all built their reputations on this style. Holy Cow is designed to deliver that exact rub character at home.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eWhat should I cook with Holy Cow?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eBrisket is the headline application: this is what Holy Cow was built for. Beyond that, the rub works beautifully on beef tri-tip, premium steaks (ribeye, tomahawk, sirloin), picanha, beef short ribs, beef burgers, and any cut of high-quality beef where you want classic Texas-style restraint. Holy Cow is also popular on smoked chicken and pork applications when cooks want a savoury rather than sweet seasoning. The simple ingredient profile means Holy Cow pairs well with virtually any sauce, glaze or finishing technique.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eWho is Matt Pittman and what is Meat Church?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eMatt Pittman is the founder of Meat Church BBQ, one of the largest premium American BBQ rub and seasoning brands. Headquartered in Waxahachie, Texas, Meat Church produces a full range of premium BBQ seasonings used by competition teams, restaurant pitmasters and serious home cooks across the United States, Australia and the United Kingdom. Matt Pittman is a respected BBQ educator with one of the most-watched BBQ YouTube channels and has appeared on American BBQ television programmes including BBQ Pitmasters. His rubs are known for their authenticity to American regional BBQ traditions, particularly Central Texas brisket cooking.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eIs Holy Cow gluten free and MSG free?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eYes, officially. Holy Cow is gluten free and contains no added MSG. The ingredients list is short and recognisable: salt, spice, dehydrated garlic, and spice extractives. Suitable for customers with coeliac disease, MSG sensitivities, and most premium ingredient requirements. As always, customers with strict dietary requirements should review the full ingredient label on the actual product or contact us with specific questions.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eWhat pack sizes are available?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eHoly Cow is available in three sizes. The standard 340g (12 oz) bottle suits home cooks doing occasional brisket and steak cooks. The 450g (1 lb) re-sealable bag suits frequent cooks who go through more rub. The 2.27kg (5 lb) bulk bag suits competition teams, restaurants, and households with multiple cooks per week. Contact BBQ Republic on 0434 010 411 for current stock availability across the three sizes and for bulk competition quantities.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eWhat smoke wood pairs best with Holy Cow?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eThe traditional Central Texas BBQ wood is post oak, which is not commonly available outside Texas. The closest commonly-stocked Australian equivalents are hickory (the classic American brisket smoke wood) and oak. For Holy Cow on brisket specifically, hickory chunks are the go-to choice: robust, authentic American profile, and the same wood used at many Central Texas joints when post oak is unavailable. For lighter beef cooks like tri-tip or ribeye, cherry chunks add visual mahogany finish without overpowering the Holy Cow flavour profile.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mch-faq-item\"\u003e\n \u003csummary\u003eCan I pick up from the showroom?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mch-faq-answer\"\u003eYes. Meat Church Holy Cow is on display and available for immediate pickup from our Wetherill Park showroom, Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Sydney metro delivery is also available. Call 0434 010 411 to arrange. Multiple pack sizes typically in stock.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Meat Church","offers":[{"title":"Default Title","offer_id":46326608036012,"sku":"10177","price":27.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HolyCow.webp?v=1780358366"},{"product_id":"honey-hog-bbq-rub","title":"Honey Hog BBQ Rub","description":"\u003cstyle\u003e\n\/* ── Krank width fix: hide empty sidebar, expand description ── *\/\n.section__wrapper.product-description__wrapper .product-meta.sticky-to-header {\n display: none !important;\n}\n.section__wrapper.product-description__wrapper .product-description.rte {\n max-width: 100% !important;\n width: 100% !important;\n flex: 1 1 100% !important;\n}\n\n.pd-mhh {\n --pd-bg: #ffffff;\n --pd-bg-soft: #f7f5f4;\n --pd-bg-dark: #1a1a1a;\n --pd-accent: #c8102e;\n --pd-accent-deep: #a00d24;\n --pd-text: #1a1a1a;\n --pd-text-muted: #5a5550;\n --pd-text-light: #9a9490;\n --pd-text-on-dark: #f0ece4;\n --pd-text-on-dark-muted: #b8b2ab;\n --pd-border: #e6e3e0;\n --pd-border-dark: #2e2e2e;\n --pd-radius: 8px;\n font-family: inherit;\n color: var(--pd-text);\n max-width: 100%;\n box-sizing: border-box;\n}\n.pd-mhh * { box-sizing: border-box; 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position: relative; line-height: 1.5; }\n.pd-mhh-uses li::before { content: ''; position: absolute; left: 0; top: 7px; width: 8px; height: 8px; border-radius: 50%; background: var(--pd-accent); }\n\n\/* ── \"Works perfectly with\" cross-link grid ── *\/\n.pd-mhh-pairs { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin-bottom: 32px; }\n.pd-mhh .pd-mhh-pair,\n.pd-mhh .pd-mhh-pair:link,\n.pd-mhh .pd-mhh-pair:visited {\n display: flex !important; flex-direction: column !important; padding: 22px 22px 20px !important;\n border: 1px solid var(--pd-border) !important; border-radius: var(--pd-radius) !important;\n background: #ffffff !important; text-decoration: none !important;\n transition: border-color 0.2s ease, transform 0.2s ease, box-shadow 0.2s ease !important;\n font-family: inherit !important; color: inherit !important;\n}\n.pd-mhh .pd-mhh-pair:hover { border-color: var(--pd-accent) !important; transform: translateY(-2px) !important; box-shadow: 0 8px 24px rgba(0,0,0,0.08) !important; }\n.pd-mhh-pair-eyebrow { font-size: 0.62rem; font-weight: 700; letter-spacing: 0.18em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-mhh-pair-title { font-size: 1.05rem; font-weight: 800; color: var(--pd-text); margin-bottom: 8px; line-height: 1.2; letter-spacing: -0.01em; }\n.pd-mhh-pair-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin-bottom: 16px; flex: 1; }\n.pd-mhh-pair-cta { display: inline-flex; align-items: center; gap: 6px; font-size: 0.72rem; font-weight: 700; letter-spacing: 0.08em; text-transform: uppercase; color: var(--pd-accent); margin-top: auto; transition: gap 0.2s ease; }\n.pd-mhh-pair:hover .pd-mhh-pair-cta { gap: 10px; }\n.pd-mhh-pair-cta svg { width: 12px; height: 12px; fill: none; stroke: currentColor; flex-shrink: 0; }\n\n\/* ── Range cross-link ── *\/\n.pd-mhh-range { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); padding: 24px 28px; margin-bottom: 32px; background: var(--pd-bg-soft); text-align: center; }\n.pd-mhh-range h3 { margin-top: 0; }\n.pd-mhh-range p { color: var(--pd-text-muted); font-size: 0.9rem; max-width: 620px; margin: 0 auto 18px; }\n.pd-mhh a.pd-mhh-range-cta,\n.pd-mhh a.pd-mhh-range-cta:link,\n.pd-mhh a.pd-mhh-range-cta:visited {\n display: inline-flex !important; align-items: center !important; justify-content: center !important;\n gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important;\n font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important;\n text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important;\n border: none !important; border-radius: 6px !important; line-height: 1 !important;\n transition: background 0.2s ease !important; font-family: inherit !important;\n}\n.pd-mhh a.pd-mhh-range-cta:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-mhh a.pd-mhh-range-cta svg { width: 14px !important; height: 14px !important; min-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; }\n\n\/* ── Why BBQ Republic ── *\/\n.pd-mhh-why { background: #1a1a1a !important; color: #f0ece4 !important; border-radius: 8px; padding: 32px; margin-bottom: 32px; text-align: center; }\n.pd-mhh .pd-mhh-why-eyebrow { display: inline-block !important; font-size: 0.62rem !important; font-weight: 700 !important; letter-spacing: 0.2em !important; text-transform: uppercase !important; color: #c8102e !important; margin-bottom: 10px !important; }\n.pd-mhh .pd-mhh-why h3 { color: #f0ece4 !important; font-size: 1.25rem !important; margin: 0 0 14px !important; font-weight: 700 !important; }\n.pd-mhh .pd-mhh-why p { color: #b8b2ab !important; font-size: 0.9rem !important; max-width: 560px !important; margin: 0 auto 22px !important; line-height: 1.7 !important; }\n.pd-mhh .pd-mhh-why-actions { display: flex !important; justify-content: center !important; align-items: center !important; gap: 12px !important; flex-wrap: wrap !important; margin: 0 !important; padding: 0 !important; list-style: none !important; }\n.pd-mhh a.pd-mhh-why-btn,\n.pd-mhh a.pd-mhh-why-btn:link,\n.pd-mhh a.pd-mhh-why-btn:visited { display: inline-flex !important; align-items: center !important; justify-content: center !important; gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important; font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important; text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important; border: none !important; border-radius: 6px !important; line-height: 1 !important; white-space: nowrap !important; width: auto !important; height: auto !important; min-width: 0 !important; max-width: none !important; transition: background 0.2s ease !important; box-shadow: none !important; cursor: pointer !important; font-family: inherit !important; }\n.pd-mhh a.pd-mhh-why-btn:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-mhh a.pd-mhh-why-btn.pd-mhh-why-btn--ghost,\n.pd-mhh a.pd-mhh-why-btn.pd-mhh-why-btn--ghost:link,\n.pd-mhh a.pd-mhh-why-btn.pd-mhh-why-btn--ghost:visited { background: transparent !important; background-color: transparent !important; border: 1px solid #2e2e2e !important; color: #f0ece4 !important; }\n.pd-mhh a.pd-mhh-why-btn.pd-mhh-why-btn--ghost:hover { background: rgba(255,255,255,0.06) !important; background-color: rgba(255,255,255,0.06) !important; color: #f0ece4 !important; border-color: #c8102e !important; }\n.pd-mhh a.pd-mhh-why-btn svg { width: 14px !important; height: 14px !important; min-width: 14px !important; max-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; display: inline-block !important; vertical-align: middle !important; }\n\n\/* ── FAQ ── *\/\n.pd-mhh-faq { margin-bottom: 16px; }\n.pd-mhh-faq-item { background: #ffffff; border: 1px solid var(--pd-border); border-radius: 6px; margin-bottom: 8px; overflow: hidden; transition: border-color 0.2s ease; }\n.pd-mhh-faq-item[open] { border-color: var(--pd-accent); }\n.pd-mhh-faq-item summary { padding: 14px 18px; font-weight: 700; font-size: 0.9rem; color: var(--pd-text); cursor: pointer; list-style: none; display: flex; justify-content: space-between; align-items: center; gap: 12px; }\n.pd-mhh-faq-item summary::-webkit-details-marker { display: none; }\n.pd-mhh-faq-item summary::after { content: '+'; font-size: 1.3rem; font-weight: 400; color: var(--pd-accent); transition: transform 0.2s ease; }\n.pd-mhh-faq-item[open] summary::after { content: '−'; }\n.pd-mhh-faq-answer { padding: 0 18px 16px; font-size: 0.87rem; color: var(--pd-text-muted); line-height: 1.7; }\n\n@media (max-width: 860px) {\n .pd-mhh-pairs { grid-template-columns: 1fr; }\n .pd-mhh-founding-grid { grid-template-columns: 1fr; gap: 14px; }\n}\n@media (max-width: 640px) {\n .pd-mhh-stats { grid-template-columns: repeat(2, 1fr); }\n .pd-mhh-stat:nth-child(2) { border-right: none; }\n .pd-mhh-stat:nth-child(1), .pd-mhh-stat:nth-child(2) { border-bottom: 1px solid var(--pd-border-dark); }\n .pd-mhh-features { grid-template-columns: 1fr; padding: 20px; }\n .pd-mhh-specs-row { grid-template-columns: 1fr; gap: 4px; }\n .pd-mhh-uses ul { grid-template-columns: 1fr; }\n .pd-mhh-story, .pd-mhh-why { padding: 22px; }\n .pd-mhh .pd-mhh-why-actions { flex-direction: column !important; align-items: stretch !important; }\n .pd-mhh a.pd-mhh-why-btn { width: 100% !important; }\n .pd-mhh-tv-badge { flex-direction: column; text-align: center; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-mhh\"\u003e\n\n \u003c!-- STAT STRIP --\u003e\n \u003cdiv class=\"pd-mhh-stats\"\u003e\n \u003cdiv class=\"pd-mhh-stat\"\u003e\n\u003cspan class=\"pd-mhh-stat-value\"\u003e354g Bottle\u003c\/span\u003e\u003cspan class=\"pd-mhh-stat-label\"\u003eSweet Pork \u0026amp; Poultry Rub\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-stat\"\u003e\n\u003cspan class=\"pd-mhh-stat-value\"\u003eSugar + Honey\u003c\/span\u003e\u003cspan class=\"pd-mhh-stat-label\"\u003eSweet Southern Blend\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-stat\"\u003e\n\u003cspan class=\"pd-mhh-stat-value\"\u003ePork · Poultry · Fish\u003c\/span\u003e\u003cspan class=\"pd-mhh-stat-label\"\u003eThe Versatile Sweet Rub\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-stat\"\u003e\n\u003cspan class=\"pd-mhh-stat-value\"\u003eGluten Free\u003c\/span\u003e\u003cspan class=\"pd-mhh-stat-label\"\u003eNo MSG\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- INTRO --\u003e\n \u003cdiv class=\"pd-mhh-intro\"\u003e\n \u003cp class=\"pd-mhh-intro-lead\"\u003eThe sweet pork rub that founded Meat Church. Honey Hog is Matt Pittman's sweet seasoning derived from his Southern American roots: a sugar and honey powder-based blend with paprika colour development, designed for pork ribs, pulled pork, poultry, fish and even roasted vegetables. One of the two original Meat Church seasonings that launched the brand, and one of the most versatile sweet rubs in the global BBQ rub market.\u003c\/p\u003e\n \u003cp\u003eWhere Hardcore Carnivore Sweet BBQ targets the Memphis-Kansas City competition rib niche, \u003cstrong\u003eHoney Hog targets broader Southern sweet-BBQ tradition with wider protein versatility\u003c\/strong\u003e. The colour comes out amazing no matter the cook (paprika-driven, natural). The sweetness layers beautifully on pork ribs, pulled pork shoulder, smoked chicken, baked salmon and grilled vegetables. The result is a single rub jar that earns a permanent place in your seasoning cabinet.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- TV PROVENANCE BADGE --\u003e\n \u003cdiv class=\"pd-mhh-tv-badge\"\u003e\n \u003cdiv class=\"pd-mhh-tv-badge-icon\"\u003e\n \u003csvg viewbox=\"0 0 24 24\"\u003e\u003crect x=\"2\" y=\"3\" width=\"20\" height=\"14\" rx=\"2\"\u003e\u003c\/rect\u003e\u003cline x1=\"8\" y1=\"21\" x2=\"16\" y2=\"21\"\u003e\u003c\/line\u003e\u003cline x1=\"12\" y1=\"17\" x2=\"12\" y2=\"21\"\u003e\u003c\/line\u003e\u003c\/svg\u003e\n \u003c\/div\u003e\n \u003cp class=\"pd-mhh-tv-badge-text\"\u003e\u003cstrong\u003eAs seen on BBQ Pitmasters. A Meat Church fan favourite from launch.\u003c\/strong\u003e Honey Hog became one of the most popular Meat Church rubs almost immediately on release and remains one of Matt Pittman's most-recommended seasonings on the Meat Church YouTube channel.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- FOUNDING TWO HERITAGE CALLOUT --\u003e\n \u003cdiv class=\"pd-mhh-founding\"\u003e\n \u003cspan class=\"pd-mhh-founding-eyebrow\"\u003eThe Meat Church Founding Two\u003c\/span\u003e\n \u003ch3\u003eOne of Matt Pittman's original seasonings.\u003c\/h3\u003e\n \u003cp\u003eMatt Pittman launched Meat Church with just two seasonings: the Central Texas-style beef rub Holy Cow, and the Southern-style sweet pork rub Honey Hog. These are the brand's founding products and remain the two most recognised Meat Church seasonings globally.\u003c\/p\u003e\n \u003cdiv class=\"pd-mhh-founding-grid\"\u003e\n \u003cdiv class=\"pd-mhh-founding-product\"\u003e\n \u003ch4\u003eHoly Cow\u003c\/h4\u003e\n \u003cp\u003eThe Central Texas brisket and beef rub. Built around the simple SPG-style philosophy of the legendary Austin and Lockhart BBQ joints (Franklin, Kreuz, Blacks, Smittys).\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-founding-product pd-mhh-founding-product--current\"\u003e\n \u003ch4\u003eHoney Hog\u003c\/h4\u003e\n \u003cp\u003eThis product. The Southern sweet pork and poultry rub. Built around sugar, honey powder and paprika to deliver the sticky-sweet finish that defines Southern BBQ tradition.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- STORY --\u003e\n \u003cdiv class=\"pd-mhh-story\"\u003e\n \u003cspan class=\"pd-mhh-story-eyebrow\"\u003eThe Pittman Southern Tradition\u003c\/span\u003e\n \u003ch3\u003eMatt's Southern roots, in a bottle.\u003c\/h3\u003e\n \u003cp\u003eMatt Pittman grew up cooking BBQ in the American South, where pork ribs, pulled pork and smoked chicken are the headline traditions and sweet rubs are the default seasoning approach. The Southern BBQ school differs significantly from Central Texas tradition: Texas leans savoury (salt, pepper, garlic on premium beef); the South leans sweet (sugar, honey, paprika on pork and poultry). When Matt Pittman founded Meat Church, he needed both schools represented from day one. \u003cstrong\u003eHoly Cow captured Central Texas. Honey Hog captured the South.\u003c\/strong\u003e\u003c\/p\u003e\n \u003cp\u003eHoney Hog is built around the Southern sweet pork philosophy: sugar as the dominant flavour builder, honey powder layered in for complexity, paprika for colour development, and a backbone of dehydrated garlic and spice extractives for the savoury counterweight. The result is a rub that develops \u003cstrong\u003ethat distinctive sticky-sweet bark on pork ribs and pulled pork\u003c\/strong\u003e, the colour finish that defines competition Southern BBQ presentation, and enough versatility to also work beautifully on smoked chicken, beer can chicken, baked fish and even roasted root vegetables.\u003c\/p\u003e\n \u003cp\u003eFor Australian customers, this is one of the most respected American Southern BBQ rubs now stocked at BBQ Republic. Honey Hog is the rub for cooks who want \u003cstrong\u003eauthentic Southern sweet pork tradition\u003c\/strong\u003e with the versatility to season more than just ribs.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- SUGAR-AT-HIGH-HEAT WARNING --\u003e\n \u003cdiv class=\"pd-mhh-warning\"\u003e\n \u003cdiv class=\"pd-mhh-warning-header\"\u003e\n \u003cdiv class=\"pd-mhh-warning-icon\"\u003e!\u003c\/div\u003e\n \u003cp class=\"pd-mhh-warning-title\"\u003eHoney Hog is built for low-and-slow cooking. Avoid high direct heat.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cp\u003eThe sugar content in Honey Hog (sugar is the first ingredient, plus honey powder) is exactly what makes Southern-style ribs and pulled pork taste right. \u003cstrong\u003eHowever, sugar burns at high direct heat (above 175°C \/ 350°F)\u003c\/strong\u003e, which means Honey Hog is not the right rub for hot-seared steaks or smashburgers. Use Honey Hog on low-and-slow smoker or kamado cooks (typically 110-135°C), or apply Honey Hog to grilled meat in the LAST few minutes of cooking as a glaze finish rather than at the start. For high-heat applications, use Meat Church \u003ca href=\"\/products\/holy-cow-bbq-rub\"\u003eHoly Cow\u003c\/a\u003e instead (the Central Texas SPG-style beef rub).\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c!-- FEATURES --\u003e\n \u003cdiv class=\"pd-mhh-features\"\u003e\n\n \u003cdiv class=\"pd-mhh-feature\"\u003e\n \u003cdiv class=\"pd-mhh-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolygon points=\"12 2 15.09 8.26 22 9.27 17 14.14 18.18 21.02 12 17.77 5.82 21.02 7 14.14 2 9.27 8.91 8.26 12 2\"\u003e\u003c\/polygon\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mhh-feature-title\"\u003eOne of Meat Church's Founding Two\u003c\/p\u003e\n \u003cp class=\"pd-mhh-feature-text\"\u003eOne of the two original Meat Church seasonings that launched the brand. Holy Cow and Honey Hog: the founding pair, the most recognised Meat Church rubs globally, and the brand's heritage SKUs.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"pd-mhh-feature\"\u003e\n \u003cdiv class=\"pd-mhh-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"4\"\u003e\u003c\/circle\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mhh-feature-title\"\u003eBeautiful Colour Development\u003c\/p\u003e\n \u003cp class=\"pd-mhh-feature-text\"\u003eThe paprika and natural ingredients deliver beautiful colour on cooked meat. As Matt Pittman puts it: \"the colour comes out amazing, no matter the cook.\" Important for competition presentation.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"pd-mhh-feature\"\u003e\n \u003cdiv class=\"pd-mhh-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M21 11.5a8.38 8.38 0 01-.9 3.8 8.5 8.5 0 01-7.6 4.7 8.38 8.38 0 01-3.8-.9L3 21l1.9-5.7a8.38 8.38 0 01-.9-3.8 8.5 8.5 0 014.7-7.6 8.38 8.38 0 013.8-.9h.5a8.48 8.48 0 018 8v.5z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mhh-feature-title\"\u003eVersatile Across Proteins\u003c\/p\u003e\n \u003cp class=\"pd-mhh-feature-text\"\u003ePork ribs, pulled pork, poultry, fish AND vegetables. Honey Hog is among the most versatile sweet rubs available: works on more proteins than competition-focused alternatives.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"pd-mhh-feature\"\u003e\n \u003cdiv class=\"pd-mhh-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003cpath d=\"M9 12l2 2 4-4\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n \u003cp class=\"pd-mhh-feature-title\"\u003eGluten Free, No MSG\u003c\/p\u003e\n \u003cp class=\"pd-mhh-feature-text\"\u003eOfficially gluten free. No added MSG. Recognisable ingredients including sugar, salt, real honey powder, paprika, garlic. Suitable for customers with coeliac disease and MSG sensitivities.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003c\/div\u003e\n\n \u003c!-- SPECS --\u003e\n \u003cdiv class=\"pd-mhh-specs\"\u003e\n \u003cdiv class=\"pd-mhh-specs-header\"\u003eSpecifications\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eProduct Type\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eSouthern-style sweet BBQ rub for pork, poultry, fish and vegetables\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eNet Weight\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003e354g (12.5 oz) standard bottle. Also available in 450g (1 lb) re-sealable bag and 2.27kg (5 lb) bulk bag. Contact us for competition catering quantities.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eFlavour Profile\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eSweet (sugar dominant), honey-layered, paprika colour, classic Southern spice profile. Builds sticky bark on slow-cooked pork.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eIngredients\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eSugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated garlic, celery, silicon dioxide (anti-caking, less than 2%), spice extractives\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eCredentials\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eGluten free. No MSG.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eCooking Temperature\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eBuilt for low-and-slow cooking (110-135 degrees C). High direct heat above 175 degrees C will burn the sugar content. Apply late in cook for grilled applications.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eBest For\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003ePork ribs (Southern competition style), pulled pork shoulder, smoked chicken (wings, drumsticks, whole), beer can chicken, smoked salmon and baked fish, roasted root vegetables, pork belly.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eNot Ideal For\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eHigh-heat grilled beef steaks (use Meat Church Holy Cow instead). Brisket (Holy Cow). Anything requiring restrained savoury profile (Holy Cow).\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eBrand Heritage\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eOne of the two founding Meat Church seasonings (alongside Holy Cow). Derived from Matt Pittman's Southern American BBQ roots.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eMedia Provenance\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eAs seen on BBQ Pitmasters (US television). Featured across Matt Pittman's Meat Church YouTube channel.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"pd-mhh-specs-row\"\u003e\n\u003cspan class=\"pd-mhh-specs-label\"\u003eCountry of Origin\u003c\/span\u003e\u003cspan class=\"pd-mhh-specs-value\"\u003eUSA. Founded and produced in Waxahachie, Texas.\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- USE CASES --\u003e\n \u003ch2\u003eWhat to cook with Meat Church Honey Hog\u003c\/h2\u003e\n \u003cdiv class=\"pd-mhh-uses\"\u003e\n \u003cul\u003e\n \u003cli\u003ePork ribs (the headline application, Southern competition style)\u003c\/li\u003e\n \u003cli\u003ePulled pork shoulder (12-hour low and slow)\u003c\/li\u003e\n \u003cli\u003ePork belly and pork belly burnt ends\u003c\/li\u003e\n \u003cli\u003eSmoked chicken wings, drumsticks and whole birds\u003c\/li\u003e\n \u003cli\u003eBeer can chicken (Southern sweet style)\u003c\/li\u003e\n \u003cli\u003eSmoked turkey (Thanksgiving and Christmas applications)\u003c\/li\u003e\n \u003cli\u003eSmoked salmon and baked white fish\u003c\/li\u003e\n \u003cli\u003eRoasted root vegetables (carrots, sweet potatoes, parsnips)\u003c\/li\u003e\n \u003cli\u003ePork chops and pork tenderloin\u003c\/li\u003e\n \u003cli\u003eFinishing dust on pulled pork sliders\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n\n \u003c!-- WORKS PERFECTLY WITH --\u003e\n \u003ch2\u003eWorks perfectly with\u003c\/h2\u003e\n \u003cdiv class=\"pd-mhh-pairs\"\u003e\n\n \u003ca href=\"\/collections\/big-green-egg\" class=\"pd-mhh-pair\"\u003e\n \u003cspan class=\"pd-mhh-pair-eyebrow\"\u003eKamado Pork Cooks\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-title\"\u003eBig Green Egg\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-text\"\u003eThe Big Green Egg is the ideal cooker for Honey Hog-rubbed Southern pork ribs and pulled pork. Tight low temperature control prevents sugar burning across long cooks. BBQ Republic is an Official Big Green Egg Platinum Dealer.\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-cta\"\u003e\n Shop Big Green Egg\n \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/span\u003e\n \u003c\/a\u003e\n\n \u003ca href=\"\/collections\/yoder-smokers\" class=\"pd-mhh-pair\"\u003e\n \u003cspan class=\"pd-mhh-pair-eyebrow\"\u003eCompetition Pork\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-title\"\u003eYoder Smokers\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-text\"\u003eYoder pellet grills are the competition pellet grill of choice. The same teams that compete on Matt Pittman's Meat Church YouTube channel use Yoder cookers with Honey Hog as their pork rub. BBQ Republic is Australia's largest Yoder dealer.\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-cta\"\u003e\n Shop Yoder Smokers\n \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/span\u003e\n \u003c\/a\u003e\n\n \u003ca href=\"\/products\/misty-gully-wood-chunks-2kg-apple\" class=\"pd-mhh-pair\"\u003e\n \u003cspan class=\"pd-mhh-pair-eyebrow\"\u003eThe Southern Pork Smoke Pairing\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-title\"\u003eApple Wood Chunks\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-text\"\u003eHoney Hog plus apple smoke is the iconic American Southern pork rib combination. Sweet rub builds the sticky surface; apple smoke layers in sweet fruit character. The classic American competition pork pairing.\u003c\/span\u003e\n \u003cspan class=\"pd-mhh-pair-cta\"\u003e\n Shop Apple Chunks\n \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/span\u003e\n \u003c\/a\u003e\n\n \u003c\/div\u003e\n\n \u003c!-- RANGE --\u003e\n \u003cdiv class=\"pd-mhh-range\"\u003e\n \u003ch3\u003eExplore the sweet pork rub range at BBQ Republic\u003c\/h3\u003e\n \u003cp\u003eHoney Hog is the Meat Church founding sweet pork rub (Matt Pittman's Southern tradition). For a Memphis-Kansas City competition alternative with a three-sweetener blend, \u003ca href=\"\/products\/hardcore-carnivore-sweet-bbq-seasoning\"\u003e\u003cstrong\u003eHardcore Carnivore Sweet BBQ\u003c\/strong\u003e\u003c\/a\u003e (by Australian-born Jess Pryles) is the choice. Both are excellent sweet pork rubs: Honey Hog for Meat Church \/ Southern brand affinity and broader protein versatility (fish and vegetables too), Sweet BBQ for Memphis competition focus and three-layer sweetness depth. For the Meat Church beef sibling, see \u003ca href=\"\/products\/holy-cow-bbq-rub\"\u003e\u003cstrong\u003eHoly Cow\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n \u003ca href=\"\/collections\/rubs\" class=\"pd-mhh-range-cta\"\u003e\n Shop All Rubs and Seasonings\n \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n \u003c\/a\u003e\n \u003c\/div\u003e\n\n \u003c!-- WHY BBQ REPUBLIC --\u003e\n \u003cdiv class=\"pd-mhh-why\"\u003e\n \u003cspan class=\"pd-mhh-why-eyebrow\"\u003eBuy from a BBQ Specialist\u003c\/span\u003e\n \u003ch3\u003eThe Sydney BBQ specialist for premium American rubs.\u003c\/h3\u003e\n \u003cp\u003eBBQ Republic cooks on this gear every day. We know which rub pairs with which protein, which smoke wood complements which seasoning, and which combinations the pitmasters of the American South would put together. Meat Church Honey Hog is on display and in stock at our Wetherill Park showroom for immediate pickup or Sydney metro delivery.\u003c\/p\u003e\n \u003cdiv class=\"pd-mhh-why-actions\"\u003e\n \u003ca href=\"tel:0434010411\" class=\"pd-mhh-why-btn\"\u003e\n \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 014.69 13a19.79 19.79 0 01-3.07-8.67A2 2 0 013.62 2h3a2 2 0 012 1.72c.127.96.361 1.903.7 2.81a2 2 0 01-.45 2.11L7.91 9.91a16 16 0 006.18 6.18l.98-.98a2 2 0 012.11-.45c.907.339 1.85.573 2.81.7A2 2 0 0122 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n Call 0434 010 411\n \u003c\/a\u003e\n \u003ca href=\"\/pages\/contact\" class=\"pd-mhh-why-btn pd-mhh-why-btn--ghost\"\u003e\n \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M3 9l9-7 9 7v11a2 2 0 01-2 2H5a2 2 0 01-2-2z\"\u003e\u003c\/path\u003e\u003cpolyline points=\"9 22 9 12 15 12 15 22\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n Visit the Showroom\n \u003c\/a\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c!-- FAQ --\u003e\n \u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n \u003cdiv class=\"pd-mhh-faq\"\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eWhat does Honey Hog taste like?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eSweet, sticky, with classic Southern BBQ character. The sugar-dominant flavour profile, layered with honey powder for complexity and paprika for warmth and colour, delivers the kind of sweet-savoury balance that defines Southern competition pork ribs and pulled pork. Not aggressively sweet (the salt and savoury spice components balance the sugar), and the paprika colour development is described by Matt Pittman as \"amazing, no matter the cook.\" Versatile enough to also work on chicken, fish and roasted vegetables.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eHoney Hog vs Hardcore Carnivore Sweet BBQ: which should I choose?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eBoth are excellent sweet pork rubs from different brand authorities. Honey Hog is the broader-versatility rub: works on pork, poultry, fish AND vegetables, with sugar plus honey powder as the sweetness base. Made by Meat Church \/ Matt Pittman, derived from his Southern American roots, and one of the brand's founding two seasonings. Hardcore Carnivore Sweet BBQ is the focused Memphis-Kansas City competition rib rub: three-sweetener formula (white sugar + brown sugar + honey powder), made by Australian-born Jess Pryles, more focused application range. Honey Hog has the gluten-free \/ MSG-free credentials explicitly displayed; Sweet BBQ does not list these. Both work brilliantly. For broader protein versatility choose Honey Hog. For Memphis competition rib focus choose Sweet BBQ. Many serious BBQ cooks own both.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eHoney Hog vs Meat Church Holy Cow: what is the difference?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eThese are the two founding Meat Church seasonings and they target completely different proteins. Holy Cow is the Central Texas-style beef rub: simple SPG-derived profile (salt, spice, garlic), built for brisket and steaks, robust and savoury. Honey Hog is the Southern-style sweet pork rub: sugar-dominant profile with honey powder and paprika, built for pork ribs, pulled pork, chicken, fish and vegetables. Owning both gives you complete Meat Church coverage across beef cooks AND pork-poultry-fish cooks: the original Matt Pittman rub cabinet.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eWill Honey Hog burn at high heat?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eYes, sugar burns at temperatures above approximately 175 degrees C (350 degrees F), so Honey Hog is NOT suited to high-heat direct grilling on its own. For low-and-slow cooks at 110-135 degrees C in a smoker, kamado or pellet grill, the sugar caramelises beautifully into sticky Southern-style bark without burning. For high-heat grilled chicken or pork chops where you want sweet character, apply Honey Hog only in the LAST 5-10 minutes of cooking as a glaze finish. For high-heat beef cooks (steaks, smashburgers, hot sears), use Meat Church Holy Cow instead.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eWhat should I cook with Honey Hog?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eThe headline applications are pork ribs (Southern competition style) and pulled pork shoulder. Beyond that, Honey Hog is unusually versatile: smoked chicken wings, drumsticks and whole birds, beer can chicken, pork belly, pork chops, smoked salmon and other fish, and even roasted root vegetables (carrots, sweet potatoes, parsnips). Matt Pittman explicitly recommends Honey Hog on vegetables, which is unusual for a sweet pork rub and reflects the broader Southern BBQ tradition of seasoning side dishes the same way as the proteins. Avoid using Honey Hog on premium beef cuts (use Holy Cow instead) or anywhere requiring restrained savoury character.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eWhat is Matt Pittman's \"Southern roots\" reference?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eMatt Pittman grew up cooking BBQ in the American South, where the regional BBQ tradition centres on slow-cooked pork ribs, pulled pork shoulder and sweet rubs applied across long low-and-slow cooks. Southern BBQ differs from Central Texas BBQ (which leans savoury with SPG-style beef rubs) in being focused on pork, sweet flavour development, and sticky bark presentation. Honey Hog captures that Southern sweet pork philosophy directly: sugar dominant, honey layered, paprika for colour. It is the rub Matt Pittman built to honour the BBQ tradition he grew up cooking before he relocated to Texas and built Meat Church.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eIs Honey Hog gluten free and MSG free?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eYes, officially. Honey Hog is gluten free and contains no added MSG. The ingredients list is short and recognisable: sugar, salt, honey powder, paprika, dextrose, dehydrated garlic, celery, and a small amount of silicon dioxide (under 2%) as an anti-caking agent. Suitable for customers with coeliac disease, MSG sensitivities, and most premium ingredient requirements. As always, customers with strict dietary requirements should review the full ingredient label on the actual product or contact us with specific questions.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eWhat smoke wood pairs best with Honey Hog?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eApple is the classic Southern sweet pork pairing. Sweet rub plus apple smoke is the iconic American competition pork rib combination: sweet rub builds the sticky surface; apple smoke layers in sweet fruit character. Cherry is the alternative for pulled pork (adds visual mahogany finish to the meat surface). Pecan also works beautifully for sweeter, milder smoke. Avoid mesquite (too intense for sweet pork) and hickory in heavy quantities (works but can overpower the sugar character).\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eWhat pack sizes are available?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eHoney Hog is available in three sizes. The standard 354g (12.5 oz) bottle suits home cooks doing occasional pork rib and chicken cooks. The 450g (1 lb) re-sealable bag suits frequent cooks who go through more rub. The 2.27kg (5 lb) bulk bag suits competition teams, restaurants, and households with multiple cooks per week. Contact BBQ Republic on 0434 010 411 for current stock availability across the three sizes and for bulk competition quantities.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003cdetails class=\"pd-mhh-faq-item\"\u003e\n \u003csummary\u003eCan I pick up from the showroom?\u003c\/summary\u003e\n \u003cdiv class=\"pd-mhh-faq-answer\"\u003eYes. Meat Church Honey Hog is on display and available for immediate pickup from our Wetherill Park showroom, Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Sydney metro delivery is also available. Call 0434 010 411 to arrange. Multiple pack sizes typically in stock.\u003c\/div\u003e\n \u003c\/details\u003e\n\n \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Meat Church","offers":[{"title":"Default Title","offer_id":46326781673644,"sku":"10179","price":27.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HoneyHog.webp?v=1780364054"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/collections\/HoneyHog.webp?v=1780386068","url":"https:\/\/bbqrepublic.com.au\/collections\/meat-church.oembed","provider":"BBQ Republic","version":"1.0","type":"link"}