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\nThe 7 seven best bbq rubs<\/b> is a bold statement especially to someone who has never used a barbecue rub or even held a bbq rub. Personal preference on the exact usage of terms is key when discussing barbecue.\u00a0 But for someone who has been steeped in the physiology, mythology, biology and all of the other “ologies” related to barbecue, then one begins to pay attention.\u00a0 So, we’ll focus on what we consider to be the best bbq rubs in existence, not because these are products that we are familiar with but because of the way in which these very products deliver their unique brand of awesomeness to create some amazing taste results for a barbecue.\u00a0<\/p>\n \nSodium which most people simply classify the terms as too much sodium intake but rarely say too much salt intake serves a vital roll in maintaining the human condition in that it is an electrolyte, and performs the duty of helping nerves and muscles function correctly aiding in what is known as the\u00a0 osmotic regulation of water content in body organs or in laymen’s terms keeping the fluids in your body in balance.\u00a0\u00a0<\/p>\n \nSalt is also a preservative so when combined with other elements assists in storing or keeping foods for a longer than standard length of time especially if the meats or food item was left out in the open to suffer the ravages of the elements.\u00a0\u00a0<\/p>\n \nSalt was often paired with its most central of spices, things like cumin, oregano, and turmeric but it wasn’t until the combination of salt and pepper that the normal every day expectation was made.\u00a0 One could never have a table setting that didn’t combine salt and pepper.\u00a0 And certainly you would never have a table setting of say salt and turmeric, or salt and oregano but no pepper.\u00a0 Your guests would consider you odd for such pairings and would immediately if not politely ask, then demand to have their fair share of pepper on hand.\u00a0\u00a0<\/p>\n \nWhen considering the necessities of seasonings, and rubs, and mixes or pastes one must consider what the meat is, and believe me when we discuss bbq rubs we center only on their uses on meats.\u00a0 And we consider the intended result of the selection efforts.\u00a0 Meaning, are you striving to achieve a flavor result that leaves a salty, savory, bitter, sugary or natural taste of the original starting product.\u00a0 Our belief is that most of the customers we see want the natural flavor of the meat but realize they can’t spend $100 a pound on something so the best way to drive a less than superior cut of meat up the taste scale is to thoroughly season the meat altering its flavor.\u00a0 To achieve that an individual may blend granulated or powdered forms of garlic, paprika, salt, pepper, sugar, turmeric, oregano, onion and more toward achieving the end result.\u00a0\u00a0<\/p>\n \nSo, with that in mind we’ll finally get to what we believe to be the best bbq rubs to buy.\u00a0 Starting with our longtime mainstay and first actual product Santa Barbara Smoked BBQ Rub.\u00a0\u00a0<\/p>\n <\/p>\n <\/div>\n \nSome have called this the ultimate rub but we have to keep in mind terms like those are subjective so we’ll just take it on faith that a large audience really like the dry rub for the results that it yields.\u00a0 The rub was renamed when we chose to widen the nature of the rub.\u00a0 We believed we could serve a growing fish centric market by increasing some of the key elements along with the conversion to a maple based sugar as opposed to brown sugar.\u00a0 The results have and continue to be phenomenal.\u00a0<\/p>\n <\/p>\n \nThis is a bbq rub that can be shaken on allowed to achieve having great “stickiness” at room temperature then moved quickly to the grill for the best tasting steaks you’ve ever made.\u00a0 Or applied with the smallest amount of olive oil to thick cuts of tri tip that are rested for minimum periods then properly seared and roasted to perfection.\u00a0 Not to mention the all popular rib combinations where ribs are brought to room temperature then rubbed with the bbq rub and allowed to rest for a minimum period then barbecued slowly for 5 to 6 hours to produce the tenderest ribs ever.\u00a0 This my friends is the “creme de la creme<\/i>” of bbq rubs.\u00a0 It’s easy to use, comes in a convenient container, and stores for 2 years without losing its vitality.\u00a0 Some of the best bbq rub seasonings in existence today.\u00a0<\/p>\n <\/p>\n \nThe effect of these blends was to produce a spicy result that was savory but did not overpower the item that was seasoned.\u00a0\u00a0<\/p>\n \nTake for example chicken breasts or thighs amply seasoned with California Chipotle Rub then allowed to rest in the blend for an hour.\u00a0 When properly grilled and at this point we won’t say slow or fast grilled simply because no one wants raw chicken and chicken that cooks too long is basically over cooked and tough.\u00a0 So, we’ll go with chicken properly cooked will produce a juicy, tender result with an aroma of fine peppers, garlic and onion.\u00a0 This is a truly savory blend that will deliver exceptional results each time the grill is fired up.<\/p>\n <\/p>\n \nThere are many impostors out their now but one must consider that true rubs carry no more that 6 basic spices to achieve the desired end result.\u00a0 Larger form granules of salt, and pepper hearken back to the days of rustic ingredients all focused on producing the perfect bite and flavor.\u00a0<\/p>\n <\/p>\n \nChicken may be dry and tasteless if not properly managed and we’ve overcome that with turmeric that not only leaves a golden color on the meat but almost Mediterranean flavor combined with ample hints of garlic, paprika, onions and for spice just a hint of cayenne pepper.\u00a0 Add those ingredients along with a specific hint of brown sugar and you’ve got one of the best savory, salty, subtle sweet bbq rubs money can buy. This is truly a great chicken rub that we can’t talk enough about.\u00a0 It is superior at resting and delivering tenderness through its capillary action and when properly seasoned will produce staggering results that will change how you think about chicken.\u00a0\u00a0<\/p>\n <\/p>\n <\/p>\n
\nAt Jake’s Famous Foods<\/a> we’ll start with a base amount of knowledge in understanding what a rub actually is and what it does.\u00a0 Now the simplest of all rubs is salt which has been around for thousands of years.\u00a0 I’m sure every person thinks they know what salt really is and what it does.\u00a0 And from our basic days in high school chemistry we learn about the existence of salt, or that white stuff we’ve been shaking on our burgers and french fries for years.\u00a0 But would it surprise you to know that salt is a mineral composed primarily of sodium chloride (NaCl).\u00a0 A mineral being inorganic or classified as something that is not alive or living, like vegetables or roots in the earth.\u00a0 Salt is a chemical compound of sodium and chloride and in its natural form as a crystalline mineral is known as rock salt or halite.\u00a0<\/div>\n
\nIt is important to note this small but not innocuous difference between a bbq rub and a bbq seasoning.\u00a0 BBQ Rubs are meant to be shaken and layered onto meats that will be allowed to bathe in the rubs for a period of time.\u00a0 While bbq seasonings are just the opposite, being place on the intended meat sometimes minutes before they hit the grill to play a role in the Maillard <\/a>effect of browning the meats.\u00a0 Seasonings can and will be burned off the meat quickly if not properly allowed to rest and be absorbed through the Myofibril<\/a> structures of the meat which supports holding the seasoning while effectively curing the meat with flavor.\u00a0\u00a0<\/div>\n
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