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Rub Your Rack Three Pack  - Contents; Big Bob Gibson Bar-B-Q Championship Red Sauce, Corky's Bar-B-Q Dry Rub and Georgia Peach & Vidalia Onion Hot Sauce With The Red Velvet Top.

Big Bob Gibson Bar-B-Q Championship Red Sauce - Anywhere you go; it is not hard to find someone claiming to have "the best barbecue sauce." But there is only one sauce judged to be World's Best for three consecutive years. Championship Red Sauce is hands down the "Best Sauce on the Planet" as selected over 500 entries at the American Royal International Sauce Contest. Big Bob Gibson's Red Sauce is a classic tomato-based barbeque sauce that enhances the flavor of all meat. Use it as a glaze or a dipping sauce. The all-purpose taste goes well on pork, chicken and beef and is a great replacement for ketchup. It took over 70 years and 4 generations to perfect this championship flavor. This is a National Champion Award Winning BBQ!  

2007 Fiery Foods Challenge- 1st Place
2004 National Barbecue Association Award of Excellence, in the Tomato Mild Category.
2001 Texas Fiery Food Challenge: 1st Place
2000 National Barbecue Association Award of Excellence.
2000 Chile Pepper Magazine Fiery Food Challenge 1st Place Ribbon.
1997 and 1999 Judged "Best Red Barbeque Sauce", Memphis in May International BBQ Cook-off.
1998 Judged "Best Barbeque Sauce on the Planet", American Royal Barbeque Sauce Contest, Kansas City, MO. 

No Fat, No Cholesterol Ingredients: High fructose Corn Syrup, tomato paste, distilled vinegar, brown sugar, molasses, salt, Worcestershire sauce, onion, soy sauce, spices, steak sauce, orange peel, garlic and lemon juice.

From Alabama.

Corky's Bar-B-Q Dry Rub - Love Corky's BBQ? You have got to check out this awesome rub... It makes any BBQ perk right up! Use it for perfect "Memphis Style" ribs anytime. You can also try using it in ranch salad dressing to heat things up a notch.

No Calorie, No Fat, No Sugar Ingredients: Paprika, salt, spices and garlic.

From Tennessee

Georgia Peach & Vidalia Onion Hot Sauce With The Red Velvet Top - The famous sauce with the red velvet top goes well with all food groups. 
Fantastic with breakfast dishes such as scrambled eggs. Great on fresh seafood, as a wing sauce or with all meat concepts.

This multiple national award winner is flying off the shelves. 
Awards: 
2005 NBBQA Championship - Won 4th Place - Hot Sauce Category
2003 International Scovie Awards - FIRST Place Mild Hot Sauce
2002 Grand Prize Recipe Ingredients Rehoboth Beach Chocolate Festival
2001 International Champion Hot Sauce -National Barbecue Association. 
2001 Boston's Pig and Pepper Festival - 2nd Place Hot Sauce
2000 National Fiery Foods Challenge - 3rd Place - Fruit Hot Sauce. 
2000 Champion Hot Sauce - Emmaus, Pa. Hot Sauce Festival. 
2000 International Champion - National Barbecue Association Gourmet Show - 2nd Place. 
1999 Chile Pepper Magazine Fiery Foods Challenge - 2nd Place.
1999 2nd Place Philadelphia Book & Cook Gourmet Show
1998 First Place Scovie Award Winner - National Fiery Food Show. 
1998 Washington DC Hot Sauce Contest - 2nd Place. 

Written about in the New York Times, Woman's Day Magazine, Gourmet News, N.Y. Daily News, The National Culinary Review, Toronto's National Post, Chile Pepper Magazine, Fiery Foods Magazine & Baltimore Valley Times.

No Fat Ingredients: Cane sugar, Red Chili puree, peaches, vinegar, green Jalapeño peppers, salt, minced onions, tomatoes, Vidalia onions, Cayenne pepper, capsicum oil. 

For all of you afficionados out there this sauce is also available in a gallon-size bottle.

Made especially for Peppers in Rehoboth Beach, Delaware