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
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.
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. |
