Aye, That’s The Rubs

We all love meat, right? But sometimes we want to jazz it up a bit. Beyond just seasoning with salt and pepper, rubs are a quick and easy way to bring additional flavour to whatever you’re cooking. They only add seconds to your prep time while offering big taste results.

Here’s an introduction to some of the family-owned, Ontario-made rubs we carry. The first two were taste-tested on chicken legs, the next four on top sirloin steak.

Tunnel Bar-B-Q Rib, Chicken and Butt Rub
Quite the name and quite the rub. Made by Windsor’s first family of barbecue, this all-rounder is like garlic bread for your meat. Sugar offsets saltiness. And where there’s smoke there’s tasty.

Sanagan’s Poultry Rub
Everyday we sell a lot of rotisserie chickens and this is part of the reason why. Salty, zesty, rosemary-y; it really gets your chicken going. Insider tip — also great on pork.

Cured Smokehouse Montreal Spice
Schwartz’s and Moishes’ here we come! With the excellent inclusion of celery seed, this mix was voted most likely to be mistaken for a Caesar (Bloody, not Salad). Dill, and garlic/onion are also in the mix, as is apple and maple smoke.

Cured Smokehouse Brisket Rub
We tried it on steak. Result? Yum! A touch of heat, definitely smoke, garlic and sugar’s counter-weight make the brisket rub highly steak compatible.

Sanagan’s Seasoning Salt
The label says, “For Roast Beef”, but we’re Rub Testers! We’ve got no time for labels. This is elemental stuff: salt, garlic, and herbs with rosemary in front. It’s like a steakhouse in a jar. You may never just salt and pepper again.

Tunnel Bar-B-Q Steak and Chop Rub
Garlic and pepper lead the way with big flavours on this mixture. If I were cooking muscular cuts like bavette, skirt and especially hanger, I’d be a taker on this shaker.

Rub Tips
Rubs are almost always salt based. Being salty there’s two suitable ways to apply them — long and short. Apply the rub overnight, refrigerate and you’ve got a seasoned brine. Or rub immediately before cooking, patting it in lightly, so the rub just sits on the surface of the meat.