$6.00

Alabama White BBQ Rub this is our most popular chicken rub and also works great on white fish. Now while this is one of our simpler rubs, with just a few spices and herbs, it certainly isn’t lacking in flavor!

Flavor Profile
This blend has the ideal balance of sweet and heat. We absolutely love the sweet taste provided by the sugar combined with the smoky flavor of the ground garlic powder. The granulated sugar really helps to form an ideal crust that all good barbequed, grilled or smoked chicken, fish and ribs should have. The crust helps seal in the moisture and makes for a juicier meat.

How to Use It
If you’re not familiar with a dry rub it’s a seasoning blend of dry spices and salt, the seasoning is applied to the meat and then rubbed evenly on all sides before cooking. This helps to form a tasty crust that contains tremendous flavor. If you have ever tasted great barbeque, it is most likely that a dry rub was used. Dry rubs give meats (beef, chicken, fish or pork) a memorable flavor. All the great barbeque cooks use dry spice rubs and now you can too.

We use as little salt as possible in our spice blends and dry rubs and prefer using other ingredients in higher amounts for the best flavor possible. We use salt to enhance the flavors of the other spices and herbs not to be the dominant flavor characteristic of the blend.

Apply our Alabama White BBQ Rub liberally on all sides of your chicken or fish. As a rule of thumb we recommend starting out with 1 tablespoon of rub per pound of meat (you can always add more and an over seasoned piece of meat just doesn’t taste very good). Because of the salt in this blend there is no need to use any kind of brine or marinade.

Once the rub is applied we like to let the chicken “marinate in the seasoning” in the fridge. Once the rub has worked its way into chicken, it will look wet and tacky.  Be sure to touch up any spots where the rub didn’t take during seasoning but prior to cooking. For best results apply the rub to your chicken anywhere from 30 minutes to 2 hours in advance of hitting the grill, oven or smoker.


What’s In It?

Now we know that there is a lot of talk about salt over consumption but a dry rub without salt really isn’t a dry rub. Now some won’t agree but for me the real argument shouldn’t be is there salt in the spice blend but should instead be how much salt is in the blend. Most dry rubs purchased commercially contain way too much salt (for my taste). There is a business reason for this – salt (even sea salt or Kosher salt) is typically the least expensive ingredient of all the spices and herbs used in blending the dry spice rub. So the more salt, the heavier the net weight of the blend and the more profit for the spice company.

Alabama White BBQ Rub is hand blended from granulated sugar, sea salt, onion, garlic,white peper and herbs.

 

Product Description

Alabama White BBQ Rub this is our most popular chicken rub and also works great on white fish. Now while this is one of our simpler rubs, with just a few spices and herbs, it certainly isn’t lacking in flavor!

Flavor Profile
This blend has the ideal balance of sweet and heat. We absolutely love the sweet taste provided by the sugar combined with the smoky flavor of the ground garlic powder. The granulated sugar really helps to form an ideal crust that all good barbequed, grilled or smoked chicken, fish and ribs should have. The crust helps seal in the moisture and makes for a juicier meat.

How to Use It
If you’re not familiar with a dry rub it’s a seasoning blend of dry spices and salt, the seasoning is applied to the meat and then rubbed evenly on all sides before cooking. This helps to form a tasty crust that contains tremendous flavor. If you have ever tasted great barbeque, it is most likely that a dry rub was used. Dry rubs give meats (beef, chicken, fish or pork) a memorable flavor. All the great barbeque cooks use dry spice rubs and now you can too.

We use as little salt as possible in our spice blends and dry rubs and prefer using other ingredients in higher amounts for the best flavor possible. We use salt to enhance the flavors of the other spices and herbs not to be the dominant flavor characteristic of the blend.

Apply our Alabama White BBQ Rub liberally on all sides of your chicken or fish. As a rule of thumb we recommend starting out with 1 tablespoon of rub per pound of meat (you can always add more and an over seasoned piece of meat just doesn’t taste very good). Because of the salt in this blend there is no need to use any kind of brine or marinade.

Once the rub is applied we like to let the chicken “marinate in the seasoning” in the fridge. Once the rub has worked its way into chicken, it will look wet and tacky.  Be sure to touch up any spots where the rub didn’t take during seasoning but prior to cooking. For best results apply the rub to your chicken anywhere from 30 minutes to 2 hours in advance of hitting the grill, oven or smoker.


What’s In It?

Now we know that there is a lot of talk about salt over consumption but a dry rub without salt really isn’t a dry rub. Now some won’t agree but for me the real argument shouldn’t be is there salt in the spice blend but should instead be how much salt is in the blend. Most dry rubs purchased commercially contain way too much salt (for my taste). There is a business reason for this – salt (even sea salt or Kosher salt) is typically the least expensive ingredient of all the spices and herbs used in blending the dry spice rub. So the more salt, the heavier the net weight of the blend and the more profit for the spice company.

Alabama White BBQ Rub is hand blended from granulated sugar, sea salt, onion, garlic,white peper and herbs.

 

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