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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.
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.
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 |
