The Story of Rubs
In a way, rubs have always been around, although in a more basic way than those offered at The Food Rub Company.
Rubs, or to be more accurate, Dry Spice Rubs, have been popular in America for many years. The origin of rubs is the subject of much debate and conjecture. Some say it emanated from Cajun foods*, others say it’s an extension or variation of the well-established method of using wet marinades to tenderise and flavour meat and fish. The barbeque culture certainly embraced dry food rubs, but whether that’s where it all started, is again the subject of speculation. Some chefs think that dry rubs are merely an ‘exaggeration’ of the practice of seasoning food with salt, pepper and herbs, but whatever the origin, Rubs are here to say and food is all the better for them.
You will no doubt already be using basic rubs of some sort. When you apply a mixture of butter with herbs, garlic, salt and pepper to your Sunday roast, you may not think of it as a ‘rub’, but that’s what it is – a simple rub applied to enhance your food. The Food Rub Company take the concept further and offer you beautiful combinations of spices and herbs to infuse your meat and fish with delicious flavours to turn an ordinary meal into something special.
At The Food Rub Company, we prefer to go easy on the salt/sodium and sugar content n our rubs, so you may wish to add a little extra of these particular ingredients to suit your palate. Be cautious though as too much salt can draw out more moisture from the meat than is ideal and a surfeit of sugar may give your food a slightly burnt taste