(Ribeye Steak rubbed with Steak Dry Rub)

THE SECRET
If you have ever tasted great barbeque, chances are that a dry rub was used. Dry rubs give meats (beef, chicken, pork, fish) an unforgettable flavor. All the great barbeque chefs use dry rubs, now you can too.

IDEAL FOR BARBEQUING
Our dry rub are ideal for outdoor cooking (grilling, barbequeing & smoking), but they can also be used for baking, broiling, etc. We mix our dry rub s in small batches to assure freshness and never use any MSG, additives, artificial colors or artificial flavors.

Many of the dry rub s on the market today contain too much salt. There is a reason for this. Salt is, by far, the least expensive ingredient in the batch of spices blended for making the dry rub. By adding more salt to their product, they reduce the per unit cost. Savvy executives know this and pass it on to unsuspecting customers in the form of too-salty dry rub s and seasonings.

(Pork Ribs rubbed with Stinger & Baby Back dry rubs - no sauce added)

At Scorpion Dry Rub s, we use less salt without compromising the taste. There is an easy way to check, just look at the dry rub and its color. Dry rub s that contain too much salt will be lighter in color due to the high percentage of salt. You can actually see all the salt crystals.

COURSE VS. FINE
All of our dry rub s are made of ingredients that are ground or granulated to a fine consistency. It is our contention that finely ground spices impart more flavors to the meat, a difference you can taste. After all, that is the reason for using a dry rub in the first place.

The dry rub s are perfectly blended so that you won't get explosions of odd flavors. When you bite into a celery seed, for instance, it releases a tremendous amount of flavor. That flavor might be too overpowering and take away from the flavor of the meat. That is why we use ground celery seed. The great taste is still there and it melds more uniformly with the other spices without the explosions.

Finely ground spices adhere to the meat better. A couple of flips on the grill and course spices tend to fall off, defeating their purpose.

And the tastiest reason is that the finely ground spices used in our dry rub s, when grilled, combine with the meat juices to form a crust that contains tremendous flavor.

I never understood the passion many people have for cocktail sauce. You know... ketchup and horseradish, the stuff that makes your eyes water and clears your sinuses like Sudafed. This stuff is so powerful that you could be eating bad shrimp and not even know it until it's too late. If you have ever tasted good Gulf shrimp, fresh with the heads still on and cooked to perfection, you know you don't need any sauce. The sauce is only going to mask the delicate flavor that just cost you $9 a pound. Same goes for good barbeque.

It is so important to establish the taste of the meat early. And the best way to do this is by preparing it with your favorite dry rub.