Posts Tagged ‘BBQ Rub’
We have been a follower of C-Dubs Rub on Twitter @CDubsBBQRub for a while now, and we spoke about selling their All Natural, BBQ Rubs at BBQ Pro Shop. We were so happy to get the samples in the mail that we immediately got them on some ribs and chicken to test them out. As we type, the smoker is cooking the food that we rubbed them on, so no food reviews yet, but that will be soon. BBQ Pro Shop is a huge fan of Organic and Natural high quality BBQ Rubs. There is difference in the quality and fresh flavor of the spice and how it is blended. This stuff is “Micro-Batched” so it is of the highest quality and the price is worth the quality.
Alli supplied me with what they call their “One Nighter” which is essentially enough for one meal and a great way to try before you buy! So they arrived just in time for a test cook that my BBQ Team, Pork Phat Posse was doing over the weekend. The rubs are being used to cook some chicken wings, thighs and ribs so that will be my next post. For now, below is my initial taste test of each that I did in preparation for adding these to our store.
C-Dub’s Original BBQ Rub
The taste of the Original BBQ Rub is always a great starting point. C-Dub’s Original is a great blend of herbs and spices and NOT what you would normally expect from a really flavorful BBQ rub as the profile really jumps out at you. Starts off sweet and then slowly gets salty and then nice and tangy with the garlic and onion presenting themselves while the secret “spices” coming out and blending on your tongue.
C-Dub’s VooDoo Rub
This rub is exactly how it is stated on the jar “BBQ Rub with a Kick!” and does it ever pack a nice little punch. This one may have to go on my competition spice list as it has a great kick, one that wakes up your whole mouth, sticks around and then the after taste of the delicious spice blend comes through with a warm sensation in your month. Doesn’t numb or surprise, just the right amount of heat to let you know it is there.
Hot Wangs Rub
This one really speaks to the C-Dub’s Rub company slogan “Get Naked!” I was warned about this one in advance and I really do love spice and as much heat as I can take is when it doesn’t make my eyes water. So before I applied this to some chicken wings (which I bought specifically for the occasion) I put a little on my tongue just to see how best to apply this.
Well let’s just say, it took me to the extreme end of my hot scale. Hiccups when it hit the belly is my limit and this one take you there! It is noticeably finer grained than the other C-Dubs rubs and this is usually and indicator that it will have a full flavor profile. While you can enjoy the flavor, that only occurs for a brief moment and then you are introduced to a hot wing spice flavor that really warms your mouth just short of a little numbness. Cannot wait to see how the wings come out with some sweet BBQ sauce on em!
C-Dub’s BBQ Rub is all about “Get Naked” meaning you do not need sauce that they stand on their own. They contain NO MSG, fillers or preservatives and they are 100% Gluten Free. They contain no anti-caking agents and are micro-batched so they are made in small batches and are absolutely worth a try!
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We recently traveled to the Murphysboro Barbecue Cookoff on the night of the TLC Barbecue Pitmasters season finale in which Melissa Cookston’s Yazoo’s Delta Q competition team was competing for $100,000. So I was able to catch the end, in which I got to see her now infamous “$100,000 hog” which I was simply amazed at the mahogany color that the hog had, it was truly a work of art. So when we arrived in Murphysboro, Gretchen and I stopped by to meet Melissa Cookston and her husband Pete in person and see if we could sell Yazoo’s Delta Q sauces and rubs on BBQ Pro Shop.
She and Pete were so fun to talk with and she sent us home with a bottle of her Ultimate Rub, Chipolte Bold BBQ Sauce and Original Mild BBQ Sauce and went on to become the 2010 Grand Champion at the Murphysboro Barbecue Cookoff. So last week I bought myself four racks of St. Louis Spare ribs and decided that I would put the Championship Rub and Sauce to the test and see how my ribs turned out.
We rubbed up the ribs with the Ultimate Rub only a few hours before putting them into the smoker, which is probably something I would do differently next time. I often rub my ribs and let them sit overnight and this rub had a great balance of sweet and salt which made me feel comfortable that the Ultimate Rub wouldn’t cure the pork with salt, which has happened to me in the past. The color before they went on the grill, looked like most other rubs, with a nice paprika orange red.
I slow cooked them for about three hours at around 175F with some fresh Apple Wood that I picked up at an orchard this fall and some Baxter’s Original Cherry chips because I like fruity smoke on my pork ribs. I then rotated them in the rack a little and the caramel of the rub started to turn a beautiful shade of light brown. I cranked the heat up to around 225F and let them cook another two hours, then wrapped them in foil for the last hour as we waited for our company to show up.
When the company arrived, I laid all of the racks out on smoker and using a Grill Friends Silicone Mop I coated three racks with the Original Mild Sauce and one of the racks with the Chipolte Bold Sauce and let them sit on the grill for ten minutes. Then I opened it up, touched them up again with some sauce and the end result was stunning. I really felt like I should cut them up and put them in a blind box! Instead I served them up to the family and they loved them.
The rub leaves a great flavor, you know it is there, as it has little bite to it but it leaves a lot of room for you to add some cayenne pepper and spice it up if you wish to. The sugar is more of a natural raw sugar maybe Turbinado? This makes the Ultimate Rub sweet, but helps the pork turn a pretty unique color. Really let the pork shine through on it’s own. Now the sauces were more of a vinegar taste although they were tomato based. The original brought that molasses taste that you would expect from Mississippi, but a fine sweetness that balanced the rub with the sauce for a perfect flavor profile. The Chipolte Bold was an original flavor with enough a kick to warrant the spice, but was timid enough that my kids loved it too.
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Willie’s Hog Dust is a great seasoning and there is nothing like some Hog Dusted pecans to make for a great tailgate snack.
Willie suggests you start with four cups of fresh pecan (or two cups of Almonds and two cups of fresh pecans).
- Take one half stick of butter and melt it down in the microwave or over the stove. Combine the melted butter with one tablespoon of light Karo syrup and mix.
- Pour the butter and syrup mixture over the pecans in a bowl and toss pecans until they are coated with butter.
- Heavily Coat pecans with Willie’s Hog Dust® and toss.
- Spread pecans on sheet and coat again.
- Bake in oven at 290 degrees for 50 min.
Cool and eat!
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Gretchen and I are pleased to welcome many new products to BBQ Pro Shop. The latest offering is from The Rub Co which is out of California and they bring us three new All Natural rubs that we are sure you will just love.
Santa Maria Style – A blend of salt, garlic and spices, it is sure to spice up just about anything that you put it on. We have used it on roasted chicken and it is highly recommended to try it on beef as well.
Barbecue – It has a sweet touch of heat and is excellent on pork, chicken or in chili. This is a classic but very special rub.
Competition Style – This is the one that will win over the judges in your family. It has a sweet flavor and a little heat that will help let your friends and family know it is coming.
Original – This Original Rub from The Rub Co, is considered “Spicy” but it is also savory with a kick! Great way to spice up all meats and vegetables.
The Rub Company was formed to provide cooks of all types with top-notch, all natural seasonings. The offer gourmet rubs from high quality ingredients at an affordable price. BBQ Pro Shop has heard a lot about these rubs and we are more than confident that you will be blown away by The Rub Company’s second-to-none gourmet rubs.
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Found this great little piece on the Web of some of Myron Mixon’s Jacks Old South Marinade, Sauce and Rub recipes. Enjoy.
Jack’s Old South Meat Marinade Recipe
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt
Heat and whisk together until sugar and salt dissolve.
Jack’s Old South Competition Vinegar Sauce
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne — (1 to 2)
1 teaspoon ground black pepper — (1 to 2)
Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.
Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.
Jack’s Old South BBQ Rub
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.