Seasonings/Rubs are such an integral part of our overall flavor profile. We use the following quality products to season/rub our meats:

1. Head Country Food Products, 2116 North Ash, Ponca City, OK 74601 (580)762-1227

2. Happy Holla’ Ed Roith

3. Mike Mills’ Magic Dust 3280 W. Hacienda Ave. Suite 210, Las Vegas, NV 89118 702-869-9112

You never want to taste the rub itself. It is only an accent flavor. To prevent this from happening we always use a rub and follow it with a coating of olive oil. Deeply massage the meat until you have a liquefied product. We also use either black pepper or a product we have just started using (McCormick’s Black Pepper and Garlic.) Many chefs use a brown sugar coating as well. We haven’t done this in recent years because the end result is a very gooey product.

After prepping, we always rest the meat overnight so that the spices can set.

If you want to experiment, see Steve Raichlen’s book “Barbecue Bible: Sauces,Rubs and Marinades”.

And also Mike Mills’ “Peace, Love, and Barbecue” for his Magic Dust recipe .


Magic Dust Recipe

½ C paprika

¼ C Kosher salt finely ground

¼ C sugar

2 T mustard powder

¼ C chili powder

¼ C ground cumin

2 T ground black pepper

¼ C granulated garlic

2 T cayenne

He also gives a recipe for a basic dry rub that you can start with. P.66

Your Basic Dry Rub

3 T paprika

1 T ground black pepper

2 t chili powder

½ t salt

½ t cayenne

½ t granulated garlic

¼ t mustard powder

Places you can buy spices:

Townsend Supplies, Inc., 8 E. Main St., Oxford AR 72565 870-258-3523

Spice House, 1031 N. Old World Third, Milwaukee, WI 53203 414-272-0977

The basis of all rubs in the simplest form is seasoned salt and black pepper. Then start adding flavors and spices that will compliment your base rub. Keep strict notes so that you can recreate something that you end up liking. Don’t ever make the mistake we have made and think, “I’ll write it down later.”

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