Barabicu dry rub: The Sacred Fire Pit
Our salt free Barabicu dry rub seasoning adds caribbean flavor to chicken and pork and you can control the salt mainly because we did not add any. Salt is cheap, add your own salt. When seasoning, salt the meat first and then sprinkle on the dry rub seasoning. You can rub it in or just place it in the refrigerator to marinade.
The word Barabicu is an ancient Taino (Pre Columbian Indian) word meaning "Sacred Fire Pit". As far as we can tell anyway. The stories of the origins of words is interesting and we thought it sounded good. So Barabicu it is, proudly representing the unique flavors of the Caribbean and Yucatan region of South America and is salt free. An excellent dry rub for chicken and pork.
Knox's Barabicu dry rub has a peppery aroma and flavor compliments barbecued and grilled foods. The extremely mild pepper heat but big pepper flavor with hints of citrus works nicely with roasts, loins, briskets and baked whole chicken.
How to use Knox's Barabicu dry rub
Open. Sprinkle meat with salt to enhance absorption. Sprinkle Barabicu dry rub over meat and
massage evenly into surface with your hands. Rubbing infuses
the flavors directly into the surface. You could drizzle
a small amount of olive oil or melted butter to aid in evenly
rubbing your meal. If you like to keep your hands out of
it, place meat in a zip lock bag. Sprinkle rub into bag
and rub from outside the bag.
Spice blends can be applied several hours before grilling and
refrigerated until ready to use or directly before barbecuing or grilling.
If you would prefer to marinade your chicken, beef, pork
or fish, our dry rub is perfect for this as well. Mixing with your favorite
citrus makes an exotic marinade. Lime, orange, lemon or
even red wine vinegar or olive oil work well in making marinades quickly.
Gift basket with salt free Barabicu Caribbean spice blend
Glazed Caribbean Carrots