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Dave DeWitt, Pope Of Peppers
Chicago Sun Times, Sept. 2005
Cookbook Author and publisher of
Fiery Foods and BBQ Magazine

Knox who?

Bryan and Tim Knox were raised around central Kentucky and Virginia. BBQ and pig roasts are a right of passage for the Knox's and yes they use both tomato based and vinegar based sauces, depending on the mood. The Knox family is no strangers to making dry rubs and using them on just about everything. Tim and Bryan would pass recipes back and forth but when the availability of high quality and unique ingredients became possible over the internet, their passion turned into rivalry.

Eventually it was decided to put their heads together. Instead of competing, they would make one excellent recipe, this is how Knox's Spice Company began. To make quality barbecue rubs from traditional recipes is what we strive for. Knox's Spice Company is on a mission to provide aromatic, flavorful dry rubs made with highest quality herbs and spices available.

Currently producing 3 excellent dry rubs; Chipotle BBQ, Cracked Pepper and Jamaican Jerk with plans to expand the line being worked on as you read this.

Balancing all the aroma and flavor that make a great barbecue dry rub is our highest priority. Other priorities include;

  • Make an All-Natural dry rub (as they should be)
  • Use the highest quality ingredients available
  • Use less salt and let the dry rub actually flavor
  • Make a quality product for a fair price
  • Have a good time

Knox's Chipotle BBQ is rich with intense flavor. Smoky, spicy and slightly sweet. We use Chipotle and Guajillo peppers from Mexico and smoked Paprika from Spain.

The Jamaican Jerk is created with fragrant Jamaican Allspice, Thyme, Ginger and other Island flavors. The aroma and flavor will send your taste buds on an Island adventure.

Quality black pepper from Indonesia is blended with aromatic herbs and gourmet sea salt to make Knox's Cracked Pepper dry rub. Created from a traditional Brazilian barbecue recipe (Churrasco). Balanced to enhance the naturally succulent flavor of beef. This superior blend can also be used as a condiment for cooking vegetables or as a seasoning for sauces, soups or salads.

"We love and use our dry rubs ourselves. We do not make a novelty product and wanted to make sure it says artisan gourmet from the label right to the center of our box. We make our rubs without fillers or additives, just like real dry rub should be."
- Bryan Knox

The why and how of dry rub:

Dry rubs are spice blends used to season food, especially barbecue. As the name implies they are rubbed, usually into meat. This infuses rich flavor directly so you do not need to worry about re-applying. It does not burn off like a sauce. Dry rubbing is the best way to directly infuse flavor into meat. Our blends compliment the naturally succulent flavor of pork, chicken, beef, fish, shrimp and game. Aromatic and flavorful, they will bring out the best of your grilling experience.

You can add citrus juice such as orange and lime to make excellent wet rubs and marinades or as a condiment for vegetables, soups and sauces.

On a lighter note:

Knox's have been known throughout history to be a bit adventurous. Originating in Scotland circa 1240. Traced back to one Adam son of Uchtred who was granted the lands of Knock by Walter the Steward during the reign of King Alexander the II (1214 - 1249). Adam was of the same stock as the Earl of Lennox and bearers of the surname Knox are considered a branch of the Clan MacFarlane of Loch Lamond.

John KnoxJohn Knox (1513 - 1572), pictured at left, is accredited with being the creator of Protestant Scotland. Originally ordained Catholic in the 1536, John converted to Protestantism after meeting two Catholic bible thumpers in Scotland where he was born. Their names where Wisehart and Beacon. Wisehart was burned at the stake in 1547. Being burned at the stake did not sit well with John so he took refuge in St. Andrews castle with a group of Protestants and eventually converted to Protestantism. Eventually the French raided St. Andrews and arrested John. He spent 19 months as a galley slave while in the company of the French and evidently did not shave. Upon re-gaining his freedom John felt the need to labor as a preacher and reformer. He was very much involved in the reform of the National Church of England.Henry Knox

William and Mary Cambell Knox hit American soil sometime in the 1740's and gave birth to General Henry Knox (right) in 1750. Henry served with General Washington, advising the crossing of the Delaware on Christmas night and attacking Trenton (maybe you saw the painting). Henry became lifetime friends with Washington as well as the first Secretary of War. He died in Maine in 1806. We have no record of any rub recipes he created although it seems he enjoyed the culinary arts.

More...

BBQ rub is the second most important part of the barbecue process, the smoking technique being the first. Knox's Chipotle BBQ dry rub has a bit of the smokey built in as Chipotle peppers are smoked. We also use the finest smoked Spanish paprika available. We use a flake gourmet sea salt but not as a filler. The amount of salt is enough to constrict the capillaries in the meat, making it succulent, but not enough to make it salty.

Apply 3 hours before grilling or smoking, to maximize the flavor. Remember to refrigerate as to not let your meat spoil.

Sprinkle over the entire surface of the meat and with your hands rub or massage in to surface. Use a generous amount at first and then, as it starts to get moist and adhere, add more. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking or begin directly after.

How to make a simple marinade

Like any marinade you would make, there is liquid, usually something bitter like vinegar or citrus and oil, preferably olive oil. To this you can add herbs and spices. Below is a basic marinade.

  • 1/2 cup lemon or orange juice
  • 1/4 cup olive oil
  • 2 Tablespoons Knox's barbecue rub

Quality all natural dry rub for grilling

Knox's quality gourmet rubs have been created to fill the void of novelty rubs and spice blends. Barbecue rub historically was used to flavor and preserve meat. With refrigeration widely available, all the salt traditionally used is not as necessary. We use salt but not as a main ingredient. Most commercial rubs still use a lot of salt mainly because it is cheap and they can use it as a filler.

We use salt to tenderize and enhance flavor, but our blend is made mainly from the rich traditional herbs and spices to create a rich flavor that has made dry rubs famous with people who love to grill and cook meat. Ours, especially Chipotle BBQ is a spice blend that can be used to spice up many other foods such as mashed potatoes or popcorn.

Dry rubs are the most efficient method of imparting seasonings onto a meat. As the name implies, rubbed into the surface of the meat. When using on poultry make sure that you also season the cavity of the bird. It can also be added under the skin. Dry rub used under the skin of the bird will impart flavor directly to the meat, not only the skin. We have three flavors of barbecue dry rubs for different tastes.

Chipotle bbq dry rub

 

Cracked Pepper dry rub

 

Jamaican Jerk dry rub

 

Knox's Spice Company

barbque rub

dry rub, bbq rubs
Barbecue rub, bbq rubs

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