Rio Valley Meat BBQ

12/19/2025

How to trim a hammer 🔨 from .
Did I do it right?

12/16/2025

🎄 Still searching for the perfect Christmas gift? 🎄
Give them the gift that keeps on giving a Competition Barbecue Class with Rio Valley Meat BBQ and Chicken Fried BBQ.

🔥 This class covers all aspects of competition barbecue tips tricks timelines flavor profiles and real world secrets from two of the best pitmasters around.

👀 Rumor has it Mrs. Chicken Fried may even be bringing some of that award winning dessert along.

🎁 Perfect for backyard cooks competition teams and anyone wanting to take their barbecue to the next level.

Sign up here: www.chickenfriedbbq.com/shop

📍 See flyer for details
⏰ Spots are limited

12/03/2025

Blanco snow angels anyone?

Steve decided thre wasn’t enough “Blanco” stuff outside so he decided to make snow angels jn Rio Valley Meat BBQ Blanco rub. To be fair-we sprinkle that stuff on everything as well 😉

11/23/2025

Rewards time from Las Vegas! Good luck to everyone.

11/14/2025

Man, I just want to say thank you. You all have really blown me away with all the love for our new “It’s Rio Good” Barbecue Sauce.
Every call and message has meant the world to us.

This past weekend the sauce was on multiple 180 calls at the American Royal, even our own perfect score pork that took 3rd in the Invitational and our 7th place rib. Hearing that teams are using it and doing well with it… man, that means everything.

HUGE Thank you to everybody who has grabbed a bottle from us or from one of our retailers. We appreciate you more than you know.

If you are cooking with it or one of our products, snap a pic, tag us, and share it. It helps others find something you enjoy and it helps our small business keep growing.

You can find it at one of our multiple retailers or on our website at www.itsriogood.com.

07/20/2025

To Whom It May Concern,

It has come to my attention that some individuals have expressed concern over a photo recently circulating of me… embracing a brisket.

First and foremost, I want to say — from the bottom of my heart —
I understand.
I understand that not everyone will comprehend the depth of connection between a man and a perfectly trimmed, well-marbled cut of beef.

To my wife: you’ve stood by me through thick and thin. You always knew there was someone else… and her name was Brisket.

To the public: I regret that you had to find out this way.
Not because I’m sorry, but because you deserve better lighting and a better angle of that beautiful 20+lb full packer.

This wasn’t a moment of weakness.
I will not be seeking therapy. I will, however, be seeking pecan and post oak!

Respectfully,
Fred Robles
Pitmaster, Brisket Enthusiast