I know you've heard of Ray, Ron, Colden, Carlo, Ross, Ben, and Jody...
But do you know what their signature rubs taste like? There are a lot of choices out there in regard to rubs and seasonings. In my opinion, a properly seasoned piece of meat consists of salty, sweet, spicy, and savory flavors. Whether you're a make-it-yourself kind of guy or have had a favorite rub in the pantry for years, the REC TEC Rub & Sauce Bundle brings all of those flavor elements to the table.
Ray's Front Row Master Blend
Ray’s Front Row Master Blend is truly a masterful blend of spices.
Combining salt, pepper, garlic, chili powder, dry mustard, thyme, and paprika makes for the best overall BBQ rub for briskets and butts. It's also quite tasty on poultry and steaks. Ray's has a good amount of paprika (Ray's favorite spice) that will give your smoked meats a great color and bark. The chili powder will also give the meat a pop of flavor and the thyme will add a savory element to your food. This rub also pairs well with Ben's Heffer Dust and Rossarooski's Honey Rib Rub.
Colden’s Freakin’ Greek Rub
Get ready to take your taste buds on a trip to the Mediterranean.
This rub combines the flavors of oregano, coriander, cardamom, marjoram, thyme, nutmeg, salt, and pepper. In my opinion, the majority of dry herb rubs just taste flat and stale. Colden’s brings the freshness! It's excellent on all poultry, turkeys, quail, and vegetables. This rub has been my staple for meatloaf and other herb-heavy recipes. You can even add a tablespoon of Colden's to some room temperature butter to make some awesome herb butter! The unexpected flavors here are the cardamom and nutmeg. You can't quite pick them out, but they do a really nice job of bringing everything together.
Ben’s Heffer Dust
Named after our fearless leader, this rub will also lead your steak and chops to the winner’s circle.
Heffer Dust has some nice, coarse ingredients of salt, pepper, garlic, ancho chili powder, smoked paprika, granulated onion, and parsley. If there's one rub to rule them all, this would be it. I use Ben's on everything: Briskets, steaks, chops, poultry, vegetables, the list goes on and on. I even sprinkle it on my kids' scrambled eggs in the morning! This is my all-purpose rub. When buying Ben's, make sure you add more than one to your cart because it goes fast and it will be your favorite as well.
Casanova’s Competition Rub
This competition rub has been winning for years.
It pairs brown sugar, salt, garlic, onion salt, celery salt, black pepper, and paprika. Because this is a finer-ground rub, it's great for building a base flavor on traditional BBQ meats like briskets, butts, and ribs. With celery salt and garlic, Casanova's might surprise you on seafood. When paired with the Duty Gurl Bloody Mary Rub, you'll have an awesome substitute for Old Bay.
Rossarooski’s Honey Rib Rub
Rossarooski's is your best friend when it comes to the perfect rack of ribs.
It’s got the right balance of brown sugar, white sugar, salt, pepper, garlic, chili powder, oregano, and paprika. I also use this rub on briskets and butts, and it is a family favorite on chicken thighs at the Mueller house. You can get a good bit of heat if you season heavily on poultry. What makes Rossarooski's the perfect rib rub? The fact that it contains all the flavor profiles, and the oregano adds that savory element that's been a staple in Memphis-style seasonings for many years!
Jody’s Asian Persuasion
This rub brings a completely different, but familiar, flavor profile to our arsenal.
A combination of granulated honey, salt, pepper, garlic, ginger, coriander, and sriracha gives you the power to make all of those Asian favorites with just one rub. It’s a fan favorite on poultry, seafood, and vegetables. I also add Jody's to Asian noodles, salads, and soups. When combined with our Durty Gurl Bloody Mary Rub, you get what we like to call "Durty Persuasion," which is hands down the best seasoning for chicken wings!
Ron's Kickin' Espresso Joe Rub
Ron’s Kickin’ Espresso Joe Rub is one of the more robust in our line up.
Pairing flavors of espresso, pepper, salt, garlic, paprika, mustard, ancho chili powder, chili powder, oregano, and cayenne pepper brings some nice heat to the table and is fantastic on brisket, butts, ribs, and poultry. I also really enjoy using this rub as a blackening seasoning on seafood. One important thing to note: When smoking and cooking with Ron's for a long duration, you will lose some of those spicy flavors. To bring that added kick back, just add some additional rub during the last few minutes of your cook. Espresso has a natural umami flavor that will make everything else taste better. I personally love Ron's on my roasted potatoes!
Durty Gurl Bloody Mary Rub
This is truly the most unique rub we offer...
We partnered with our sister company, Durty Gurl Cocktail Mixers, and designed a rub to mirror their lineup of products. The combined flavors of celery salt, pepper, garlic, horseradish, Worcestershire, paprika, and cayenne make it perfect for all things from the sea! I'll also add Durty Gurl as a base layer on steaks, chops, and poultry. As this is a finer ground seasoning, you can sprinkle it lightly and still pack in the flavor.
These rubs are among some of the best and freshest on the market.
Whether you need a rub for your seafood, BBQ, fruits, veggies, or even desserts, we've got you covered. These rubs are not only delicious, but they're also pretty friendly on the body! All eight of our REC TEC rubs are gluten free, MSG free, and do not contain any harmful anti-caking agents. You can buy any individual rub online at rectecgrills.com. However, I recommend buying the Rub & Sauce Bundle so you can try each one for yourself and experiment with the large variety of flavors. You'll also save a few bucks along the way. The bundle also includes our Mild Gourmet BBQ Sauce and Spicy Gourmet BBQ Sauce, so be sure to give them a try. As always, we'll see you at the REC TEC!
ABOUT THE AUTHOR
Greg Mueller is a WORLDCHEFS-certified master chef, and the Director of Culinary Innovation at REC TEC Grills. He has over 18 years of experience and is knowledgeable in all things food and cooking.