We are a new brand with a history of seasoning meats and making sausage for our home meals and parties. Through the years, I have worked with my family and designed numerous dry and wet rubs for pork, beef, veggies and more. With creating a new company, I have to start small, so I am introducing a few dry rubs to get started in the public domain. I'm sure you will enjoy them as much as we have!
Rub#1 was built for flank steak as an appetizer for my BBQ's, but makes great fajitas as well, and its just as happy on chicken, shrimp and fish!!! I added some to ground meat, 1 can of crushed tomatoes a teaspoon of masa and had spicy chili with little effort.(Added garlic and chili powder) It spices black beans well.
Rub#2 was built for brisket, I was looking for a rub that would work in the oven and produce a rich full flavor. It took a few tries to find what I was looking for and now we have rub#2. It is great on brisket, pork roast, and works wonderful on ribs!!! Cooking on the smoker or grilling adds that amazing smoke and charcoal flavor that takes any rub and meat to another level. This rub makes good sausage and works well in red beans.
Rub#3 is the same receipe as Rub#2 but with Jalapeno and Habanero pepper added for flavor and a touch of heat.
This rub makes great fish and shrimp taco's.