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Q&A - FAQ

 

We may refer to 'Jerk' and 'Dry Rubs or BBQ rubs' both as dry rubs when answering questions. Scroll down the page or click on question below.

A brief history of barbecue.

What is dry rub?

What is jerk?

How do you use a dry rub properly?

Does dry rub need to "marinate"?

How much meat will 4 oz of Knox's gourmet dry rub flavor?

Can Knox's gourmet dry rubs be used on anything else beside meat?

Is salt necessary in dry rub?

 

A brief history of barbecue (back to top)

When Columbus reached the West Indies the native cultures would cook meat on racks over coals. They called it "Barbacoa". Who called it? Who knows. This and every possible combination of fact and fiction make up the history of barbecue. We know that people have been eating meat since the beginning of time and people have been flavoring the meat for just as long. So believe what you want and eat what you love.

You can mix dry rub with olive oil and vinegar or citrus juice to make a marinade as well.
Find Dry Rub recipes here.

What is dry rub? (back to top)

Dry rub is a mixture of spices, herbs, salt, sugar and various other seasonings depending on your location. Although we love dry rubs we could not find much information about any specific origin. It is suggested that cowboys of the American west probably coined the phrase but we can not be sure. Please write us if you have better information.

What is Jerk? (back to top)

The origin of "Jerk" date back to the Arawak Indians. Over the years Jerk style seasoning has been enhanced by traders, pirates and African slaves who introduced new spices, herbs and flavors from all over the world.

The word Jamaica (Xaymaca) also comes from the Arawak Indians, meaning the land of wood and water. Jamaica with multicultural ports had access to a wide variety of herbs and spices that all made it into the foods of this region. Originally a basic Jerk recipe would consist of Allspice (Jamaican Pimento) and probably Scotch Bonnet chilies. Thought to have been perfected by Maroons (Escaped African salves) and their knowledge of slow pit cooking as a form of preserving their meat. Jerk seasoning can be as simple as Allspice, chilies and salt or as complex as 20 or more herbs and spices.

How do you use a dry rub properly? (back to top)

Dry rubs, as the name suggests, are rubbed into meat. For best results, especially with chicken, remove the skin or excess fat from the surface. Rubbing the spices aides in releasing the flavor of the rub. You can use your hands or you can place the meat in a plastic bag with the rub to cut down on the mess.

Does dry rub need to "marinate"? (back to top)

Rubbed meat can sit in the fridge to allow it to intensify but you can also begin grilling as soon as you apply the dry rub.

How much meat will 4 oz of Knox's gourmet dry rub flavor? (back to top)

This really depends on what you like but a 4 oz. box of Knox's gourmet all natural dry barbecue rubs (Chipotle BBQ or Jamaican Jerk) should be plenty for 12 or more pounds of meat. Our gourmet all natural Cracked Pepper dry rub can be used on 15 or more pounds of meat.

Can Knox's gourmet dry rubs be used on anything else beside meat? (back to top)

Absolutely! We have used our Chipotle BBQ Rub in sauces, on baked potatoes and in mashed potatoes as well as on popcorn and shrimp. We have used our Cracked Pepper dry rub on salad, in salad dressings and in soups and the Jamaican Jerk dry rub on grilled vegetables. Our gourmet dry rubs are intense with flavor and aroma so be sure not to overdue it.

Is salt necessary in dry rub? (back to top)

No, although besides being a flavor enhancer, salt aids in retaining moisture in meat. There is a scientific explanation about how salt binds with natural proteins but that is a discussion for another day. Our dry rubs use gourmet sea salts to enhance flavor but we do not use salt as a filler or the base for our rubs.

Please send your questions to bryan@knoxspice.com

 

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