Tuesday, September 10, 2019

20 All Time Favorite Tri-Tip Rub Recipes

So many have heard about this delicious, succulent and almost delicately flavorful tri tip roast or steaks.  For those who have not heard about tri tip we can help with a somewhat short explanation. Tri-Tip for the most part is a triangular section primarily located in the front quarters of a steer or cow.  The section resides primarily between the breast and the legs of the animal.  The tri-tip is sometimes known as the "Newport Steak" or "Santa Maria Steak".  The cut of meat is extremely popular in the Central California Coast region where Santa Maria Style barbecue has become synonymous.  We know that there are as many claims regarding how Santa Maria tri-tip came into being as there are recipes for making the desired cut of meat.  Most of the stories start with a butcher and an unwanted cut of meat sometime in the mid to late 1950s. In addition we've heard stories over the years about the cut of meat and it origins in foreign locations such as Germany, France and Spain.

While we believe that the initial idea for the cut of meat will always be in question we also believe that the results of grilling or roasting the cut will not be in question.  This is an amazing cut of meat that when properly grilled or roasted produces phenomenal results.  How often can a cut of meat produce the characteristics of a roast, a steak, a loin cut and more?  Tri-tip is that cut of meat that is so extremely versatile and yet the way in which it is cooked is among the most basic almost "caveman" styles of cooking.

For those who know tri-tip this may be merely a rehearsal of facts and information.  You've already had the pleasure of direct introductions and most likely have produced a few if not many tri-tip meals.  And as for cooking, whether it be grilling, roasting or barbecue there is not 100% correct format.  The format depends on your needs and the results you wish to capture.  If your limited by the confines of your space such as an apartment or shared living quarters then the outside grilling process may never enter into your discussions.  If your in cold or rainy confines then the same may be said of your location. However, if you have access to some method of cooking external to your kitchen stove then the results you produce will be just as good if not better than what everyone else can produce.  I myself have tried oven roasting, direct grilling, barbecue, and smoking.  The primary difference in the cooking methods is "time and heat source".

Oven roasting will produce wonderful results but searing of the meat may not be as easily done unless a secondary grill plate is introduced.  Smoking is a wonderful format that produces incredible results however, one must have time and the correct amount of heat to produce those cherished results.  The beauty of smoking is the introduction of woods and the richness that each type of wood produces.  Keep in mind that the smoke is not cooking the meat, rather the smoke is flavoring the meat for the end result which of course is eating the results.


Our purpose here in this post is to provide a new listing of tri-tip rub recipes that one can use to produce exceptional results.  We've tried every recipe we list here and can easily tell if the results were decent or epic.  The recipes for tri-tip rubs are not listed in degrees of preference one over another.  The tri-tip rub recipes are listed similar by form.

A word about the true nature of a decent tri-tip rub.  Tri-Tip Rub Recipes are meant to enhance the final taste of the meat.  All that means is that when you bite into the cut portion you are able to taste the beef and the flavoring that you've added.  Now, since tri-tip is a fairly thick cut of meat it can be hard to introduce flavor directly in the center portion.  We know this because over the years we've tried many different ways to achieve internal flavoring.

The most basic method we used to enhance the internal flavor was by direct injection.  We took our tri-tip rub recipe and mixed that in with some liquid ingredients like Apple or Guava juice concentrate then directly injected the mixture into the meat.  In addition the external part of the meat was coated with a basic yellow mustard to assist in the microscopic level of tissue breakdown while also acting as a carrier for the seasoning.  But first we allowed the injected and coated tri-tip to marinate in the refrigerator for about an hour.  Afterward we applied our tri-tip rub generously then put the meat in a container and continued resting the meat for an additional two hours.  After a total of 4 hours of marinating the meat was brought out at least 1/2 hour in advance and allowed to rest in the container on the kitchen counter to achieve room temperature.  Following that marinating and resting effort we prepared our grill and began the process of producing an exceptional tri-tip.

For those of you who don't know we prefer the sear first then roast method.  This method is easy to do and produces exceptional results.  Just sear your marinate tri-tip on each side for about 4 to 6 minutes then move the seared meat to receive indirect heat.  More simply said, move the seared meat away from the primary heat source either to a cooler section of the grill or a section in which one of your burners is turned off if barbecuing outside.   For those who are roasting their tri-tip after searing simply moderate your temperature to around 225 degrees.

There are two schools of thought regarding searing of Tri-tip.  The first says one should sear the meat prior to grilling, barbecue.  The second school of thought says that one should sear the meat after the roasting process.  Searing is the direct effect of the Maillard process and is intended to create a texture differential between the outer surface of the meat and the inner softer material.  Direct searing will produce a brown or brownish crust sometimes known as caramelization and will as many call it "lock in" or "seal in the juices" of the meat.  Reverse or the second form of searing is intended to all the roasting of the meat first so that the internal meat is balanced in cooking.  Afterward the reverse searing method is applied and the is cooked at a high temperature to achieve caramelization.  We opt for the first method because as a practical matter the charcoals may have burned down to such a level that little if any charcoal is left to produce the high heat required.  In fact to get the level of heat necessary you may have to add additional segments of charcoals which after the sear process will be wasted and unused.  Your choice of searing method is dependent on how evenly you want to achieve the doneness of the inner roast.

How to know if you're using the right amount of wood for smoke.  The use of wood and the amount of wood related to smoking tri-tip is critical. Over the years we've used all kinds of wood and wood types.  We've used red oak, and hickory, along with pecan, and alder and peach, apple and various other wood types.  The one thing we've come to know is just how much wood to use and when to introduce wood into the barbecue process.  The average person may get their charcoal source going then immediately add wood into the process.  There are a couple of reasons that you may not want to do that.  First, wood smoke is a coating, it does not cook the meat.  Only heat from the burning of wood or charcoal or other product will cook the meat.  So, when it comes to wood one must first determine what they want the end result meat to taste like.  You must also realize that all woods are not the same, especially in the rate of their burning and also the amount of wood smoke they can impart.

The simplest way to manage wood smoke is just by using a very small amount until your personal confidence rises.  Meaning, after two or three barbecues you will begin to learn just what it takes to properly use wood smoke.  We've found that using too much wood can produce an extremely strong almost acidic taste in the meat, so strong that it almost cannot be eaten.  And over time we learned that a very light use of wood produced the best results.  To help with smoke management and for those that are smoking at home the soaking of woods is a very good way to slow down the burning process and thus truly manage wood smoke.  If this was a commercial operation then by no means would it be possible to soak the wood beforehand.  But for those working out of their homes it may be possible to soak the wood in a container or kitchen sink.

As for the amount of wood we've found that 5 - 6 Ounces and no more is the right amount of wood.  If you should use 1 lb or more then you will most certainly over smoke the meat.  As for placement we've found that smoking will depend on the length of cooking time prescribed for the meat.  If you intend to cook the meat for 5 hours as in a set of baby back ribs then within the first three hours of the 3-2-1 cooking process is the best time for smoking.  We will arrange our soaked 5 Ounces of wood such that as the charcoal burns somewhere just after the first half hour our wood will begin to smoke.  The wood source will continue to smoke when soaked for about 40 minutes to an hour.  We've found that the application of smoke over that period will deliver the best natural wood smoke flavor to the meat. 

So, let's get to the tri-tip rub recipes we believe will produce some awesome results for you.

Brown Sugar Tri Tip Rub Recipe
  • teaspoons Kosher Salt
  • 2 teaspoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 teaspoons chili powder
  • 1 teaspoons cayenne pepper
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons cumin

Herb Grilled Flattened Rolled Tri Tip
  • 1/4 cup chopped onion
  • 2 Tablespoons butter
  • 2 hard-boiled eggs, chopped
  • 1 cup sour cream
  • 2 cups herb seasoned croutons
  • 1/2 cup hot water
  • 1 egg, beaten
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Tablespoons hot vegetable oil
  • 1/2 cup water
  • 2 Tablespoons Jake's Tri-Tip, Steak and Rib Dry Rub
  • Olive Oil

Mustard Glaze
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Honey
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 Cup Red Wine
  • 3 Tablespoons Yellow Mustard
  • 1 Tablespoon Rosemary chopped
  • 2 Teaspoons Kosher Salt
  • 2 Garlic Cloves diced
  • 1/2 Teaspoon Black Pepper
  • 1/4 Cup Orange Juice
  • 3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Citrus Style Tri Tip, Dry Rub Recipe
  • 4 teaspoons Garlic Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Dried Orange Peel
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Kosher Salt

 Santa Maria Tri Tip Rub Recipe
  • 3 Tablespoons Granulated Garlic
  • 2 Tablespoons Salt
  • 2 Tablespoons Coarse Ground Black Pepper

Spicy Sweet Tri-Tip Rub Recipe
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 Tablespoon paprika
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon dark or light brown sugar
  • 2 medium cloves garlic, minced
  • 1 Tablespoon Kosher salt
Homemade Cajun Tri Tip Dry Rub Recipe
  • 8 Tablespoons paprika
  • 3 Tablespoons cayenne
  • 6 Tablespoons ground black pepper
  • 4 Tablespoons garlic ground
  • 3 Tablespoons onion ground
  • 6 Tablespoons sea salt
  • 2 Tablespoons ground cumin
  • 4 Tablespoons dried oregano
  • 4 Tablespoons dried thyme

Chili Cumin Tri Tip Recipe
  • 3 Tablespoons Worcestershire sauce
  • 3 Tablespoons black pepper
  • 3 Tablespoons salt
  • 3 Tablespoons garlic
  • 3 Tablespoons chili pepper
  • 3 Tablespoons onion salt
  • 3 Tablespoons ground cumin
  • 3 Tablespoons ground cilantro

Red Wine Vinegar Tri Tip Recipe
  • 2 teaspoon Salt
  • 2 teaspoon Black Pepper
  • 2 teaspoon Garlic Powder
  • 2 teaspoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Rosemary
  • 1 teaspoon Cayenne Pepper
  • 1/3 Cup Red Wine Vinegar
  • 1/3 Cup Vegetable Oil

Spicy Grilled Tri Tip Recipe
  • 1/2 teaspoon Cayenne powder
  • 1 whole tri-tip roast, about 2 pounds
  • 1 Tablespoon olive oil
  • 1 Tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

Rosemary Garlic Tri-tip Rub Recipe
  • 1 Tablespoon garlic salt
  • 1 Tablespoon onion salt
  • 1 tsp pepper
  • 1 tsp rosemary
  • 1 tsp paprika
  • 1 tsp sea salt

Smoked Paprika Garlic Tri-Tip Rub Recipe
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1/4 tsp cayenne
  • 1 Tablespoon mayonnaise
  • 1 tsp smoked salt

Chipotle Tri-Tip Rub Recipe
  • 1 Tablespoon coarse salt
  • 1-1/2 teaspoons chipotle chili powder
  • 1-1/2 teaspoons oregano
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper

Coffee and Clove Tri-Tip Rub Recipe
  • 2 Tablespoon finely ground coffee
  • 1 Tablespoon kosher salt
  • 1 Tablespoon granulated garlic
  • 1 teaspoon black pepper
  • 1 Tablespoon brown sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon

Spicy Coffee Tri-tip Rub Recipe
  • 2 Tablespoon finely ground coffee
  • 1 ½ Tablespoon kosher salt
  • 1 ½ tablespoons garlic powder
  • 1 teaspoon freshly cracked black pepper
  • 1 Tablespoonn brown sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Lime Citrus Tri-Tip Rub Recipe
  • 5 cloves garlic minced
  • 2 Tablespoon fresh squeezed lime juice
  • 1 tablespoon liquid smoke flavoring
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • Splash apple juice

Rosemary Sage Tri-Tip Rub Recipe
  • 1/4 cup Kosher salt
  • 1/4 cup finely ground black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup baker's sugar
  • 1/4 cup dried oregano
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon dry rosemary
  • 1 1/2 tsp dry sage

Brown Sugar Lemon Pepper Tri-Tip Rub Recipe
  1. 1/4 cup brown sugar
  2. 1/4 cup paprika
  3. 3 Tablespoons cracked black pepper
  4. 3 Tablespoons sea salt
  5. 2 Tablespoons lemon pepper
  6. 2 teaspoons chili powder
  7. 2 Tablespoons garlic powder
  8. 2 Tablespoons onion powder
  9. 2 teaspoons celery seeds
  10. 1 teaspoon cayenne pepper

Simple Tri-Tip Rub Recipe
  • 2 tsp. freshly ground black pepper
  •  2 tsp. white pepper
  •  2 tsp. cayenne pepper
  •  1 tsp. onion powder
  •  4 Tablespoon. granulated garlic
  •  5 Tablespoon. salt
  •  1 Tablespoon Smoked Paprika

Rosemary Dill Tri-Tip Rub Recipe
  • 1 Tablespoon Salt
  • 1/2 teaspoon Garlic salt
  • 1/2 teaspoon Celery salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Onion powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Dill
  • 1/4 teaspoon Sage
  • 1/4 teaspoon Rosemary

Fantastic Santa Maria Tri Tip Rub Recipe cooking video

Our Tri Tip Rub Recipes for sale

Tri Tip Steak and Rib Rub
Santa Barbara Rub
San Ysidro Rub Natural Sugar Free
Santa Maria Dry Rub
Memphis Dry Rub Full Flavored and Sugar Free

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See GREAT DEALS on our BBQ Sauce, Dry Rubs and Condiments, Use code: Barbecue10 on our Specials Page now and take 10% off any Jake's product.

Wednesday, July 31, 2019

How long to marinate pork loin with BBQ Rubs

Pork Loin Tenderloin

One of the best meals we've ever eaten is properly grilled Pork tenderloin. Our grilled pork tenderloin was masterfully cooked using one of our most famous dry rubs.  And before the tenderloin was even rubbed the loin was prepped with just the right amount of "secret" marinade.  Some say this isn't so much of a secret simply because we've touted the use of this simple technique many times before.  No matter to many they have not heard of using this process.  But to a few this is the "go-to" method for marinating pork loin, pork tenderloin, pork ribs, beef ribs, steaks, chicken and more.  But before we go there let's learn a little bit about our meat.
For those who didn't know there are two forms of loin, the pork loin and the pork tenderloin which sound the same but are really are very different.  The primary difference has to do with the location at which the loin segments are taken from the animal.  As many know the pork loin is sometimes called "the pork loin roast" and is a larger section of the loin which is most often roasted.  The pork loin usually comes in two forms either "bone in" in which the loin ribs are left attached, or "boneless".  The boneless segments are many times tied with butcher's twine to capture the loin holding it from falling apart during cooking.  The outer location of the loin is normally the section in which pork rinds are cut and cooked.  Regarding the tenderloin this section comes primarily from the major muscle section along the central spine of the animal.  This area is primarily known as the most tender portion of the animal because the location is used for posture and not for the central task of movement. 

Pork loin is lean and can be juicy living up to its name.  It is a versatile meat that can be marinated, rubbed, smoked, baked, boiled or cooked in just about any other way you can determine.  Because the meat is so lean the real issues toward cooking the meat revolves around cooking times and just how long one should actually cook the meat.  In this case Knowledge is the best weapon in the battle toward achieving success especially for cooking or roasting. 

Now comes the "secret" method for properly marinated your pork loin or tenderloin.  The simple secret method utilizes "mustard".  That's right, just plain yellow mustard which is one of the simplest forms of marinade.  The mustard will not only coat the surface of the meat but will permeate a layer of the meat acting to further tenderize a segment of meat that for the most part is already tender.  But when we add the mustard marinade we want it to do double duty as a flavor-ant and also a tenderizer.  The flavor-ant will match extremely well with our selected dry bbq rub.  So, now the question becomes after adding the mustard marinade how long do you keep it on the meat before adding the bbq rub?  For the best results in marinating we suggest a minimum 1 hour and at least 2 hours if possible.  For best results the mustard marinade must be added to a cleaned and dried segment of pork loin or pork tenderloin.  The meat must then be placed in a plastic bag or container and refrigerated in the average use section of your refrigerator.  The meat must be cooled but not frozen and further the meat must NOT be allowed to rest on the kitchen counter at room temperature for more than an hour.  Resting too long on the counter may promote bacteria growth and could result in illness. 

The dry bbq rubs we recommend are our very own Jake's Famous Pure Santa Maria BBQ Rub or our Jake's Famous Tri Tip, Steak and Rib Rub.  We've listed two dry rubs due to their innate characteristics.  The Pure Santa Maria BBQ Rub is a coarser ground version of dry rubs with its almost Montreal scale and size of ingredients using large flakes of Kosher smoked salt, coarse ground black pepper, and chips of coarse ground garlic all combined with hints of ground mustard and ground onion powder topped off with just the right amount of parsley.  The Tri Tip, Steak and Rib Rub is a savory yet subtle sweet dry rub the uses compliments of brown sugar, savory tarragon, and garlic layered with oregano and smoked salts.  Each when properly coated on your pork loin or pork tenderloin with produce epic results. 

Overall there are 4 key elements in this process, the meat, the marinade, the dry rub and the grilling process.  We need to pay special attention to the fact that even though the pork loin and the pork tenderloin are derived from entirely different sections of the animal the grilling, cooking and roasting process are somewhat similar.  Grilling can be done on a kettle grill like a Weber or aluminum grill with gas or radiant heat and so on. Grilling or in this case barbecuing can be done on a smoker grill first by searing the meat then smoking it until it reaches the desired temperature.  So let's get to the process of grilling the pork loin/pork tenderloin. 

Steps To Grilled pork loin tenderloin How long to cook Per Pound:

  • 1. Select your Pork Loin or Pork Tenderloin
  • 2. Clean and Wash, patting dry afterward.
  • 3. Marinate the loin and let rest for a minimum 1-2 hours. 
  • 4. Season the Pork Loin with Jake's Tri-Tip, Steak and Rib Dry Rub  or Jake's Famous Pure Santa Maria Dry Rub
  • 5. Let rest for 1 hour in cool dry place (refrigerator). Remove and let rest for 10 minutes at room temperature before placing it on the grill.
  • 6. Prepare your grill bringing the temperature to 325 degrees.
  • 7. Oil the grill grates with Olive or similar oil.
  • 8. Place the Pork Loin/ tenderloin over the cooler section of the grill and place the top on the grill.
  • 9. Ensure the top grill vents are open and the bottom vents are at least half way open.
  • 10. Begin grilling until the temperature is between 155 - 160 USDA which is the range at which the US Department of Agriculture considers the meat to be fully cooked and out of the zone at which the meat is unsuitable for consumption.
  • 11. Checking temperatures every 15 to 20 minutes will ensure that the meat is grilled to peak temperature. Keep in mind though that each time the lid is opened you may need to add 5 minutes to the grilling cycle to adjust for heat loss. Focus on a temperature check every 25 minutes once your grill is running at the perfect temperature.
  • 12. Once the internal temperature reaches the safe range 155 - 160 degrees Fahrenheit, take it off the grill.

Let it rest for 5-10 minutes so the juices absorb and redistribute throughout the meat.

See our Grilled pork loin Tenderloin Cooking chart below to help out.

Along with your Pork Loin Tenderloin get Jake's Special Dry Rubs and BBQ Sauces at Discount prices at purchase: Use Code Barbecue10 with any item and receive a 10% discount.

Temperature Chart For Meats
Pork Chops Gourmet USDA
Rare N/A N/A
Medium Rare N/A N/A
Medium N/A N/A
Medium Well 155-165ºF 170ºF
Well Done 175-185ºF 170ºF

Tuesday, July 30, 2019

40 Grilling Tips You Need to Know for 2019 and Beyond

40 + Grilling Tips You Need to Know
If you’re looking for key BBQ Grilling Tips…you’ve come to the right place. In this post I will show 40 Grilling Tips that I use which have helped achieve my customer’s massive results for cooking and grilling barbecue.

Bonus: I’ve added links to our most popular BBQ Recipes to get you going fast and to achieve BBQ Success right away.

Before you start reading this page about BBQ Grilling Tips I highly encourage you to head over to my Facebook page and join me and others as we discover together the world of barbecue.

The Barbecue cooking process can be divided into separate and distinct categories and actions:
  • Before the Barbecue, planning…what to cook
  • Preparation for the Barbecue, the grill, the meat, the sauces and seasonings
  • Marinating, seasoning
  • Tools and equipment for barbecue, containers and transport • Starting the grill, heat management, temperature control
  • Managing the temperature and time continuum
  • Confirming the ending of the cooking grilling process
  • Resting and warming the completed barbecue
  • Serving

My tips will center around these 9 categories each designed to help you achieve success on every level. Let’s Get Started!

A. Before the Barbecue, planning…what to cook

Tip: #1 Who Are You Grilling For,  yourself or with others? I know it sounds simple but if your are cooking for others you may have to consider whether someone has an allergy or dislike for some meat or food type. Focus on meats or foods that can be cooked or grilled within a 4 hour window.

Too often so many of the comments I get about BBQ cooking and grilling involve those who’ve had a bad experience or an unpleasant experience cooking a particular meat or vegetable. 90% of the time I’ve found that the reason the meat or vegetables did not achieve the success sought by the user was due to poor planning. So many see the latest cooking craze on one of the popular food channels then head out to their local market or butcher to pick up that rib roast or brisket with eyes on cooking the meat in 4 hours or less. Consider the meat, the grill or the stove, the heat used, the conditions for cooking and grilling either indoors or out, and realize the basics for every 1 pound of red meat it can take the average grill up to 2 hours to cook at 275 degrees. So, a 10 pound brisket will easily take 18 to 20 hours if slow cooked at 250 to 275 degrees to achieve perfect tenderness.

Tip #2 Good quality meat relies on tenderness and flavor and is directly related to what part of the animal the meat is derived from and also how you plan on cooking it. Begin with the end in mind an old adage told to me by relatives and friends over the years not to mention professors. Your selection of meat will ultimately depend on the primary purpose for the cut as well as factors like color of the meat, marbling, fat content, age of the cut, and days until the meat will actually be used.

Tip #3 Buy the highest USDA grade available that is compatible with your budget. Be careful not to get caught up in the hype of supermarkets latest scheme of the day with names like “Butcher’s Cut” or "Five Star Prime”. The terms are focus on deception as they attempt to sell lesser quality cuts of meat for upper quality prices to an unknowing public.

Tip #4 Buying meats that are frozen can save money over fresh cut but it’s important to properly manage the thawing process before using the meat. Improperly thawed foods will cook similarly to properly thawed or fresh meats however improperly thawed meats will remain cold and raw in the center much longer than fresh or properly thawed thus during the cooking process you may receive inaccurate reading while cooking meats especially if you are measuring the temperature of the meats at the surface level. Follow the proper process for thawing meats to reduce the potential for production of bacteria especially when meats were left out to thaw on the counter.

Tip #5 Raw foods and meats should be stored and prepared separately, especially when the meats are not going to be reheated right away.
Limit your potential exposure to harmful bacteria and disease by preparing raw meats separately.  Once the meat is prepared wash down and sanitize the counters and surfaces with a solution of bleach and water.  This will ensure that your area is safe to continue the prep process and will act as a barrier toward transmission to other foods and people.

Tip #6 Always remove frozen meat from its packaging before thawing in the fridge. This will help speed up the thaw process especially with the Styrofoam insulator is removed.

Tip #7 Cleaning is essential to stall the growth of bacteria. Clean any surfaces that have come in contact with raw meats and thaw water or marinades used during or after the thaw process. Thoroughly wash usage areas with warm water and soap. A 25/75 mixture of bleach and water can be used the treat the area as a final step after cleaning. Spray the area with the mixture ensuring that all surfaces have been removed of dishware; food stuffs, packaging or obstacles then spray the area and wipe down. Let the wiped area air drive before future use. The preparation process is probably the most important step in barbecue. So many fail to realize the simple truth if you start out wrong you end up wrong. First visualize how you want your barbecue to turn out. Do you want mild or spicy seasoned meat or sauced meat that covers your fingers and gets all gooey? Are you just looking for a char on your hamburgers of grilled meats? Let’s spend some time on tips that will improve your preparation process.

B. Preparation for the Barbecue, the grill, the meat, the sauces and seasonings

Tip #8 Cleaning the grill before use can actually improve its performance and produce better meals.

Tip #9 Most grill manufacturers recommend cleaning your grill after every use. By cleaning the grill you actually allow the grates to heat to their intended temperature creating a better sear and grilling result. Caked on or charred on meats from previous grill sessions can actually distort the cooking temperature requiring more heat and time to cook your meal.

Tip #10 Cleaning for a gas grill: turn all the burners to “HIGH” and let the grill run for 15 minutes. This will cook off most of the debris. Afterward, use a long-handled grill brush to scrub the grate while it’s still hot.

Tip # 11 For a charcoal grill: Scrub the grate with a long-handles grill brush while the grill is hot taking care not to burn yourself or melt any plastic brushes. When the grill has cooled, empty the ash pan into a fireproof bag and discard.

Tip #12 Charcoal ash is actually good soil amendment for your garden. If you’re an avid gardener who enjoys barbecue consider using the leftover ash in your garden to help break up the soil and to add some essential minerals.

Tip #13 If cleaning the grill with cleaning fluids always ensure that the fluids have been washed off or completely dried before placing the grate over high heat.

Tip #14 Using high quality natural barbecue sauce, dry rubs and marinades can and do improve the taste of the meal but also can improve the satisfaction of your guests. Barbecue sauces and marinades are intended to tenderize and add flavor. Lesser sauces and dry rubs use ingredients sometimes considered unsafe and can actually collect leaving one feeling bloated or heavy. A good quality barbecue sauce or dry rubs like Jake’s Famous Barbecue Sauces and Dry rubs will not only help tenderize meats but will also help you stay in shape improving how you feel after the meal because they do not contain corn syrup, MSG, high amounts of sodium, artificial sweeteners, or strange chemical combinations. You get a better product with a better taste to improve your end results. See our link: Jake's Famous Natural BBQ Sauce, Dry Rub Seasonings and Marinades today.

Tip #15 Charcoal Briquettes must be used properly to give you the best chance at achieving success. Focus on using briquettes purchased in the same season as your usage. Briquettes that are over a year old may not hold together well or deliver heat well throughout the cooking and grilling cycle.

Tip #16 Calculating the right number of briquettes to use. To calculate the necessary number of coals, cover the fire grate with an even layer of charcoal briquettes, edges touching, the number of briquettes needed to cover the grate is the exact number you will need to get the fire started. A good rule is to add 5 to 6 briquettes every hour to maintain a constant temperature by placing them directly on the existing hot coals. If using an indirect cooking method space the briquettes on either side of the grill.

Tip #17 Preheated briquettes - You can get a jump on the grilling process when needing additional briquettes to an existing grill session. Take a chimney starter and add 8 to 10 briquettes. Light the briquettes the standard way using newspaper or any flammable paper. Limit the use of materials containing dies or inks or cloth simply because they can give off odors or transfer trace amounts of these items to the briquettes and onto your meal. Once the briquettes have cooked down for about 10 to 15 minutes take a long pair of tongs and remove the briquettes one by one and layer them on your existing coals.

Tip #18 There are 11 Essential items that support the 40+ Grilling Tips you may need for your next barbecue when having family and friends join.

1. Portable vented grill, cleaned grill grates
2. Charcoal, lighter fluid, matches (some manufacturers sell small bags of briquettes designed for one use: burn them, bag and all--no lighter fluid required)
3. Barbeque tools: tongs, metal spatula, grill rack, oven mitts, apron to protect against spatter and grill contact
4. Grill spray such as PAM or spray oil to assist in removing cooked foods from the grill
5. Games: Frisbee's, soccer balls, baseball bat, ball, gloves, kites
6. Chocolate bars and graham crackers for S'mores
7. Portable stereo
8. Insect repellent, sunscreen, first aid kit, sunshade or umbrella
9. White Vinegar, if barbecuing in a park with fixed tables wipe down the tables with White Vinegar 20 minutes before eating. Allow the vinegar to dry, which will keep flies and insects away from the table.
10. Baking soda or small fire extinguisher to tame grease fires
11. Transport Box to collect cooled grill and utensils after use
12. Garbage bags for trash and food removal


Tip: #19 Raw meat when cooked delivers very natural flavors. However, if you don’t enjoy meat that is simply cooked without seasonings then you should consider simple marinating methods with liquid marinades or dry spices. Let the liquids or spice rest on the meat for at least 1 hour or more then grill as you would normally. The dry spice or marinade will impart flavor to the meat enhancing the overall taste.

Tip #20 Never reuse a marinade once it has been on the meat. A tenderizing marinade contains food acids and tenderizing enzymes and can increase or speed up harmful bacterial changes that occur when meat is resting.

Tip #21 Marinades don’t have to be complicated to be effective. Take for example lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Marinades are generally used with less tender cuts of beef like chuck roast, round, flank, and skirt steaks.

Tip #22 Tougher cuts of meat should be marinated for a minimum of 6 hours but no more than 24 hours. Longer times will result in a mushy texture.

Tip #23 Dry Rubs make excellent meat marinades. Dry rubs use combinations of herbs and spices and impart an added level of flavor. The actual process is similar to capillary action in that the moisture or sweat of the meat as it warms actually draws the seasoning into the meat. Because dry rubs don’t contain liquids they can be shaken on multiple times to build layers of flavor. As the meat moistens simply add an additional layer until you feel that you’ve seasoned the meat adequately.


Tip: #24 There are several essential tools needed to assist you in your barbecue effort. First always have a good pair of tongs that can pick up meats at a good distance separating you and the fire of the grill. Always have a good set of gloves for handling hot items or hot implements. Also, always have a good meat thermometer for checking temperature and for determining the time it takes to cook your desired meat.

Tip #25 For charcoal grillers always have an acceptable ash can or a way to put out the charcoals after using them in the grill. Heat management works on the before and after the grilling cycle. Focus on managing the charcoals as if they were a camp fire in the forest.

Tip #26 Work Surfaces become almost forgotten for so many grillers. It’s important to have a work surface that can hold tongs, gloves, plates, or dishes and different things like marinades or aluminum foil.

Tip #27 One of the best tools I’ve used over the last year is a digital read out thermometer. The tool is excellent for allowing you to work on other things like salads and side items while visually managing and keeping an eye on the temperature at 60 or 80 feet away.

Tip #28 A good grill that can handle enough barbecue such that you don’t have to grill half at one time then remove and grill the second half. I find that an 18 inch round grill works wonders for most people. One does not need to be fancy when getting started grilling just have a grill that you can easily manage and that can be wheeled in and around the area that you’ll be working.

Tip #29 A spray bottle for flare ups. As one starts on the path of barbecue inevitably there will be flare ups. Of course as you grow in your understanding of grilling and barbecue the opportunities for flare ups will occur few and far between. At that point the cooking and bbq grilling tips process becomes one of heat management and with the right tools you may never see another flare up.

Tip #30 A stiff wire brush for cleaning the grill. This isn’t always needed but it’s a good idea to have one. Nowadays you can get a multi-sided plastic tool that has a brush on one side, a cleaning pad on the other and a wire brush on one side as well.

Tip #31 A good knife that is sharp and can be used to cutaway sections of fats on meats as you prepare them for grilling.

Tip #32 Plastic bags or a plastic container. We use plastic bags for containing meats just after we marinate or season the meats. The bags eliminate the need for additional washing and store easily in the refrigerator. Containers also work well but of course there is the clean-up that follows.

Tip #33 For Gas grills a backup source for gas. We’ve used a number of gas grills and it’s always at the most critical moment when you realize that you ran out of gas 10 minutes earlier. Keep an eye on the gas and an extra container to minimize disruption.

 Tip #34 A pan or a tray for cooking vegetables. Cook vegetables on the grill grates is the standard way but it helps to have a tray when you’ve got a lot of items on the grill that need to finish at similar times.


TIP #35 The key to any barbecue is getting the grill started. First things first, if using a charcoal grill the simplest way to get a lot of coal started is just plain old lighter fluid. However, the down side is the smell of lighter fluid and possible carry over to your meat. The second best way is to use a chimney lighter. The lighter is a simple device that works off old newspaper wherein the charcoal is added in the tube and lit from the bottom up. After about 15 minutes the charcoal is transferred to the grill ready to go. For Gas grills the process is simpler just ensuring that you have an ample amount of gas then after turning on the gas delivery lines depressing the igniter to create a spark and light a flame.

Tip#36 Never add lighter fluid directly to a flaming grill. This might seem obvious but believe me each year a number of people end of in the hospital because they didn’t follow this simple rule. Use a lighter chimney to save you time and personal injury.

Tip #37 Use the right amount of heat to grill foods. It’s always better to overestimate than underestimate the number of charcoal briquettes required to grill meats. Disappointment comes near the end of the barbecue when your meat is almost done at least 10 degrees from completion and your charcoal burns out and you realize you don’t have any more in stock. Keep a reasonable supply of charcoal on hand. The same goes for gas grills, keep a backup tank in store.


Tip #38 Grill vents can save your barbecue. Actually managing heat and temperature through the use of grill vents is critical to the success of your barbecue. Start charcoal grills with the vent wide open, then notch down the grill when the temperature exceeds the range you direct to cook. Keep in mind notching down too much can stifle the oxygen available to keep the coals going thus causing the cook cycle to slow down. Also, we want to ensure that meat cooks in a reasonable range somewhere around 225 to 275 degrees, not too low and not too high.

Tip #39 Gas grill vents are very similar to charcoal grill vents. The difference being that gas is delivered and managed through a primary source in many cases a tube underneath and in the center of the grill delivers the actual gas. If you close off the vents too much you can starve the grill of air which will eventually kill the flame. Note, gas will continue to flow but there will be no flame this is very dangerous and one must be careful to first open the grill to allow the excess gas to escape then re-light the grill. Lighting the grill after may cause a small explosion and can damage parts of the grill or ruin your meats.


Tip: #40 Some may be thinking that knowing the end of the cooking process is common sense but believe me it isn’t. Many people don’t actually know when their meats are done. The secret is to know what temperature you want before you start and to have adequate tools that will measure for that temperature when cooking. Get a good meat thermometer and check our cooking chart to ensure you know when your meat is done.


Bonus 40+ Grilling Tips for BBQ 2019

Tip: #41 More critical for some meats is the process of resting. Too often people grill some luxurious roast or steak only to find that their meats are tough. The meats during testing on the grill seemed fine however, something miraculous happened which can’t seem to be explained. Well we have an answer, meats need to be rested. Larger meats require longer resting periods. Resting allows the juices of the meat to be re-absorbed and juices that remain in the meat add to the tenderness of the meat. If you cut into a steak or roast right after it has been removed from the grill you might notice a puddle of juices on your plate. That simply says you should have rested the meat longer. We suggest a minimum of 20 minutes for a roast and 10 minutes for a steak. Some roasts will be rested for up to 30 minutes or more depending on size.


Tip: #42 Serve Barbecue when it is warm to hot. If desired warm some bbq sauce and have it in a container on the side much like the sauce for buffalo wings. Barbecue can be served with mashed potatoes or fries but the centerpiece is always the barbecue.

Tip #43 When serving barbecue, if your plates aren’t already warm you can do so by setting them in the oven at 150 degrees for 4 to 5 minutes. Remove the plates and place them on a counter top adding the barbecue directly to the plates. Do not place warmed plates on anything plastic as melting or warping can result.

Tips #44 Wood Chips – for better smoking results soak wood chips for about 20 minutes before you barbecue then place chips directly on coals. Gas grills have smoker trays that can be added or purchased to produce the same smoke effect.

Tip #45 The most common smoking woods are hickory, mesquite and alder. Start with basic hickory using just a few chips until you master the process.

Tip #46 When grilling steaks ensure that charcoal or your gas grill reaches a minimum of 500 degrees. Steaks should be seared first then allowed to finish indirectly if doing so on a barbecue grill.

Tip #47 Keeping food warm after the barbecue: To keep food warm afterwards use water coolers, hot water baths or chafing dishes. Each is specific to the task and can hold the temperature on barbecue for hours.

Tip #48 Cutting Tri Tip Roast: This meat is often labeled the “Santa Maria Steak” and is especially popular in California. The best way to cut the meat after grilling is cut it on a bias across the natural grain of the meat. Follow the grain and move your cuts with the changes of the grain. Cut the meat into ¼ inch strips which can be easily chewed. If you don’t intend to eat the entire portion of the Tri Tip, reserve the uncut portion and place it in a plastic bag and hold in the refrigerator. Tri Tip can be held for at least 5 days without concern.

Tip #49 Putting BBQ Sauce on Steaks: In most cases adding barbecue sauce to steaks is far preferred than adding the sauce during the cooking process. Most good steaks cook about 8-10 minutes per side when the temperature exceeds 500 degrees. You can add sauce sparingly to the steaks then place them back on the grill to charbroil in the flavor. Keep in mind the additional cooking time may make the steak tougher. Best bet is to add the sauce about 10 degrees before the finish of the steak to ensure that the sauce is warmed and the steaks turns out nicely.

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BBQ Recipes

#1 Baby Back Ribs, Tri Tip And Fennel Style Recipe


Pour 1 Tablespoon of Fennel either whole or ground into a Cuisinart or similar blender. If using whole Fennel seed you may consider setting your blender to chop until the seeds have broken down to about 1/5 their size. Once the Fennel is blended open the 5 Oz container of Tri-Tip Rub and pour in with the Fennel. Continue blending the Tri-Tip Rub and Fennel together until thoroughly mixed. When done pour the Tri-Tip Rub and Fennel mixture back into the 5 Oz container. Shake on to the ribs and let rest 1 hour before grilling.

Recipe #2 Burgundy steak marinade brings out the tantalizing, full rich flavor of steaks.

  • 2 Rib Eye or New York steaks For Marinade
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1/2 cup oil
  • 1/2 cup burgundy or dry red wine
  • 2 tablespoons ketchup
  • 2 tablespoons molasses

Combine marinade ingredients and mix well; Place mix in container and add steaks; turn to coat, Cover and seal. To make steaks tender marinate for no more than 2 hours. Steaks can be marinated for more than 3 hours if desired, however, steaks may become mushy and may lose their natural flavoring.

Recipe #3 Grilled Barbecue Pork Steaks are fantastic for grilling and make and excellent meal.

Follow the steps to achieve your 2019 40 BBQ Tips for grilling bliss.

  • 4 pork blade steaks, 1 to 1 1/4-inches thick
  • 1/2 cup bottled barbecue sauce
  • 1/3 cup honey
  • 1 teaspoon garlic salt
  • 1/2 teaspoon prepared mustard
  • 1 tablespoon Worcestershire sauce

Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

Double Bonus Video: Double Snake Method BBQ Ribs and Chicken by Jake’s Famous Foods

Double Snake Method BBQ Ribs and Chicken


These are a lot of tips to take in…so sometimes it’s a good idea to just stop and smell the roses while your mind absorbs the material. There’s an actual study that taking a break or meditating can actually amplify your mental clarity. But when that’s over…just get back to the Barbecue.

We hope you've enjoyed our 40+ Tips on Cooking and Grilling Barbecue. If you have a Tip that you would like to add just click on our contact link below and send your Tip. We will include your Tip and name with this post. Contact Us


Overall our 40+ BBQ and Grilling Tips will prove to be helpful but this post could be longer. We think listing around 100 tips in total is not a completely unreasonable goal.

Now go out and make your Best Barbecue today!

Saturday, June 29, 2019

Balsamic Tri Tip with Red Wine Mustard Glaze

Balsamic Red Wine Mustard Glaze
While making various Tri Tip marinated roasts we set out to create an entirely new version of our famous balsamic tri tip grill.  In this version we take the essence of red wine and pair that with tart, savory mustard to create a world beaters recipe called Balsamic Tri Tip with Red Wine Mustard Glaze.  This is an awesome combination of all the great things meat lovers love.  The salty acidic flavors of balsamic vinegar combined with the round body of red wine topped off with subtle but tart mustard all reduced down to a luscious coat worthy glaze.

Let's get down to making this wonderful treat using our spices and seasonings along with some everyday combinations of ingredients.

Ingredients Balsamic Tri Tip with Red Wine Mustard Glaze

1 Tri Tip Roast approximately 2 lbs
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
1/4 Cup Red Wine
3 Tablespoons Yellow Mustard
1 Tablespoon Rosemary chopped
2 Teaspoons Kosher Salt
2 Garlic Cloves diced
1/2 Teaspoon Black Pepper
1/4 Cup Orange Juice
3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Directions to cook Tri Tip:

1. Thoroughly wash and clean the tri tip roast.
2. Pat dry with paper towels or lint free towel.
3.  Rub Tri tip with Extra Virgin Olive Oil
4. Coat and Rub Tri tip with Jake's Tri Tip, Steak and Rib Rub.
5. Set seasoned roast aside in refrigerator to marinate.
6. Collect a medium sized bowl and combine all ingredients including the Balsamic Vinegar, Honey, Mustard, Red Wine, Kosher Salt, Rosemary, Garlic, Black Pepper, and Orange Juice.
7. Mix all ingredients thoroughly until blended.
8. Place blended ingredients in a pot on medium high heat.
9. Bring the ingredients to boil stirring continuously as material will stick to pot if not stirred.
10. Once boiling reduce heat to medium low and allow ingredients to reduce for 15 minutes until syrupy glaze forms on a large spoon.
11.  Once glaze is formed remove from heat and allow glaze to rest in pot.

Directions to Grill Tri Tip

We prefer the Santa Maria Style grilling method when making tri tip.  Having made hundreds of tri tips we find that this method is the easiest and best way to ensure the tri tip is grilled uniformly and the flavor delivered in a perfect way.

To get started with the grilling process first ensure that you've got two cooking zones on your bbq grill.  The grill should have a medium high to high heat zone as if you were going to grill a steak.  This will be the sear zone.  The second zone will be the indirect cooking or roasting zone.  In addition the grill must be able to have a lid that can close for the roasting effect.  If you want to use a smoking wood during the grilling process you can as a bit of red oak, hickory, pecan or mesquite will certainly enhance the flavor of your Balsamic Tri Tip with Red Wine Mustard Glaze.

After the grill is started and especially if you're using a charcoal or lump charcoal to grill the roast remove the tri tip from the refrigerator and place on a container on the kitchen counter.  This will allow the roast to bring itself as close to room temperature as possible.  It's best not to cook with a cold tri tip which will take longer to finish in the process.

With the tri tip relaxed and the grill ready, bring the tri tip first placing it on the medium high to high heat zone.  Allow the tri tip to sear on the zone for at least 5-6 minutes.  Rotate the tri tip and sear the opposite side for an addition 5-6 minutes.  Then rotate the tri tip again to sear until all sides are seared.  At this stage you can leave the lid open as the searing does not require the fully enclosed state.

Once the tri tip is seared move the roast onto the medium heat zone.  Close the lid and allow the tri tip to grill for 15 minutes.  Check the roast with a meat thermometer.  When checking the temperature always insert the thermometer from the side and never from the top.  Insert the gauge at least half way into the roast to get the most accurate reading.

See our range chart below to help you determine if you're roast is cooking too fast or too slow.  Now each time you check for temperature you will turn the roast on the opposite side until you've roasted the tri tip all the way around.  Pay special attention to the lid ensuring that the lid is closed after each measurement.

Once the tri tip roasted is grilled to the temperature you want remove the roast and place in a covered container.  DO NOT serve or cut the roast right away.  Allow the juices of the tri tip to reabsorb into the meat to increase the overall tenderness of the roast.  Allow the roast to rest for at least 15 minutes then serve.

To properly cut the tri tip ALWAYS cut across or perpendicular to the grain.  Cut segments at least a 1/4 inch thick.  Cutting in this fashion will ensure that the tender tri tip does not become chewy or stringy.

**Special tip: Before grilling cut off a 1-2 inch portion of the roast and cook in the same process as the larger roast.  This smaller portion will be a gauge as to how will the larger portion is grilling.  It's important to NOT cut into the larger portion during grilling.  If cut the moisture will drain out of the meat and the roast will become dry.

Using the Balsamic, Red Wine, Mustard Glaze

Once the tri tip roast is completed and rested and sliced take a medium size ladle and pour the glaze over the slice portions.  As an option you can coat the entire uncompleted roast about 5 degrees before finishing then simply roast the tri tip with the glaze on the meat.  If this method is chosen you will still need to REST the tri tip after grilling.  You can then ladle on as much Balsamic Tri Tip with Red Wine Mustard Glaze as you desire.


Rare 125-130ºF 140ºF
Medium Rare 130-140ºF 150ºF
Medium 140-150ºF 160ºF
Medium Well 155-165ºF 170ºF
Well Done N/A

Sunday, May 19, 2019

What are the Best BBQ Rubs Money Can Buy?

Some say that BBQ Rubs are the actual heart of the barbecue.  For many years the most standard of seasoning formats was simply salt and pepper.  Salt a natural preservative added to this tree born complement pepper to heighten the taste and sensation of standard meats.  Most meats hundreds of years ago were heavily coated in salts to prevent spoilage.  And it wasn't until the upper classes of society moved away from laboriously produced meat products into alternative grain and vegetable products that peppers made their way into the pantheons of culinary faire.  True high end sauced foods and culinary preparations were borne in France under the watchful eyes of Elisabeth Brassart a master at converting simple cooking style in elegant fanciful creations worthy of Michelin stars.

But our topic and interest today is in the area of BBQ Rubs or as some more aptly put it Barbecue Seasoning Rubs.  The term "Rubs" is simply a short affectation for the slang use of Barbecue.  And as most of us know that real term Barbecue is derived from the Spanish word "Barbacoa" meaning to cook foods slowly over and open flame.  The cooking foods slowly part is the true adaption of barbecue however, with today's modern appliances in the collective area of barbecue the key focus is toward slow cooking with some sort of smoke application.  The BBQ Rub is seen more as a necessary evil that leads to the ultimate and final form of cooking which is grilling at a reasonable rate with the addition of some tenderizing agent.  Although mistakenly applied smoke is not a tenderizing agent but rather a flavor coating that can lend to a sense change in the ways meats or vegetables are consumed.

BBQ Rubs for their worth are concocted and applied in a multitude of formats. 

The differences of the Rubs being either "Wet" or "Dry" which will add to or detract from the taste of the meat.  For our discussion and subsequent products reviews we will focus on the Dry application of these Rubs.

As one famous author commented "Always begin with the end in mind".  Truer words could not be said when it comes to barbecue.  Too often the unskilled may set off to create a masterful effort cooking ribs, chicken and steaks without considering the time element required in the preparatory phases as well as the cooking time or the marinating time required to complete the task. So, let's set off on this road of discovery.  Consider first the requirement of time in marinating or preparation.  Let's also focus on some form of meat and for this discussion we'll use Pork Ribs.  Ribs come is varying cuts, Baby Back, St. Louis, Spareribs, Loin backs and more.  We'll us the general version Baby Backs or in many circles Loin Backs which are collected somewhat high up on the back of the pig.  These Baby Backs are most closely associated with the bone-in-pork chops but just don't have that continuing loin muscle attached.  Baby Back ribs are delineated by the fairly obvious curvature of the bones with meat spread between the bones and over the top surface.  The curved underside is primarily the lining containing fat that separates the bones from the stomach of the pig.

To marinate or not to marinate versus injection.  This three segment discussion has plagued the barbecue competition world for the last 30 years where marinades and dry rubs are concerned and the last 10 years where injections are concerned.  I've used all three methods in various settings with varying results.  The wet marinade I believe works best for meats like steaks and chops which will be seared or grilled at relatively high temperature for a somewhat short period of time.  Dry marinades are meant to be added to the cleaned and prepared meat with plenty of time on hand.  The marinades can take from 2 hours to 20 hours to properly deliver the desired flavor to the meat.  When we say desired flavor that's where the real concern lays considering how much sugar or salt is within the marinade will determine the end result and flavoring of the meat.  Also considering applications of such elements as Rosemary, Oregano, Tarragon or other root vegetable elements used to flavor the meat.

In the case of injection a device is used to directly drive a liquid marinade within the confines and pockets of the meat.  The hope is that the liquid when delivered within the confines of these pockets will actually balloon up capturing and containing the liquid while it softens the area in which it is held.  The injection process requires multiple injection sites sometimes upwards of 20 or 30 to ensure the meat is fully marinated.  The issue at this point is with so much injected marinade are you really barbecuing or simply flavoring meat much like the flavoring of candy.  Also, when injecting it's best to have a proven marinade that will deliver the flavor.  Experimentation of marinades is best left to the experts so consulting some documentation or online guide is a good way of safeguarding the end results for both you and your guests.

Let's discuss the types of dry marinades we use at Jake's Famous Foods to improve and enhance the flavor of our barbecue.  Let's start with the basics and when we say basics we're talking about application on one of the most common meat types, steak.  Depending on the type of steak either, filet mignon, chuck steak, porterhouse steak, round steak, rib eye steak, cube steak or other then desired end result is to actually taste the flavor of the meat without overpowering it.  We've found that some key combinations of sugars like brown or natural brown or turbinado work best in combination with elements of Kosher level salts.  The Koshered salts appear in almost flake like forms concentrating in particular segments of the meat with overpowering the steak with a too salty format.  In addition to sugars and salts we've found that a combination of plant and vegetable elements like Oregano, Turmeric, Tarragon along with Garlic, Mustard and Onion powders allow the marinade the ability to adhere to the capillary regions of the steak providing a pathway for the remaining ingredients to enter and thus tenderize while flavoring the meat.

As you might expect naturalists prefer that a truly good cut of meat receive little if no seasoning at all and should only be seared on a hot cast iron pan for less than a minute per side.  Steaks of this nature can cost well into the double digits approaching a triple digit cost level.  While we agree that higher choice and prime steaks are better cuts of meat we find it almost impossible for the average person to afford to enjoy this level of quality on a daily basis and thus the addition of BBQ Rubs to enhance the flavors of everyday average person steaks that range in the moderate to medium double digits at the checkout counter.  To achieve this everyday level of steak perfection we offer our Tri Tip, Steak and Rib BBQ Rub.  This BBQ Rub is complemented with all the well known table ingredients like rich brown sugar, Kosher smoked salt, turmeric, tarragon, mustard, coarse ground black pepper and hints of garlic and onion.  This is the poor man's bbq rub marinade that can easily be used as simply as the name implies on tri tip, steaks and ribs.  Easy application with little to no fuss in the marinade cycle at a minimum two hours and further good to excellent absorption into the capillaries of the meat to aid in tenderization.  This is sheer BBQ rub perfection that is meant to be used sparingly or generously depending on your level of taste preference.

In addition to our Tri Tip, Steak and Rib BBQ Rubs we've built a superior version Memphis BBQ Rub termed Memphis Blues Dry Rub "Sugar Free".  Memphis being known over the last hundred years for it's direct relation to music halls and performance stages featuring the "Blues" we created a BBQ Rub that captures the essence of that spirit.  Our Memphis BBQ Rub is a true complement to the authentic natural style recipes of Memphis.  Recipes that did not focus on high levels or in many case zero levels of sugar.  And when we spent time in Memphis understanding the culture and heritage of these historic avenues we set out to build a product that would honor and aptly frame the city for it's brotherhood, kindness to fellow man and their drive to deliver good times and quality results to all who visit their hallowed locations.  We believe our Memphis dry rub is a kissing cousin to some of the most famous BBQ Rubs to ever come out of Memphis.  Garnered with rich, smoky Paprika, smoked salt, essence of celery salt, chili power, black pepper and hints of garlic this Memphis style BBQ Rub will have you singing your praises as it performs it's magic on your ribs, chicken, steaks and more.

And finally for this discussion what would a good BBQ Rub be without a Tri Tip rub?  It's funny that in so many states we've found that many have never even heard of tri tip.  While so many others know it simply as a steak related roast cut.  We here on the Central Coast of California know that Tri Tip is King in these parts.  Tri Tip is a triangular cut taken from the lower front section of the sirloin of the cow and is most cases considered to be an almost muscle like segment. Which overall explains the fact that tri tip requires some peculiar treatments which result in an almost buttery like texture when properly cooked.  The tri tip when aptly seasoned and marinated is seared on all sides then set off away from the main flame and allowed to roast indirectly until the meat reaches an almost medium rare to medium cooked state.  The tri tip then is allowed to rest for a minimum half hour then is sliced perpendicular to the grain of the meat and when all these steps are followed correctly the end results is tri tip heaven.  The meat is reddish in color, uniform in appearance, juicy and slightly complex with no aftertaste just plain beefy goodness.  And that's why we made our Pure Santa Maria Tri Tip BBQ Rub.  This Tri Tip BBQ Rubs' only desire is to improve the flavor of your meat.  It does that job by delivering fresh levels of Kosher Smoked salt, Coarse ground black pepper, fresh sprigs of Parsley, hints of garlic and almost imperceptible amounts of mustard and onion.  This is the BEST BBQ Rub money can buy and delivers premium flavors at average prices without all the hype but with all the action of a true BBQ Rub.

There are a few more BBQ Rubs in our stable of dry rubs however, we wanted to focus only on those that we classify as true steak, rib, and tri tip BBQ Rubs for this go round.  In addition to our BBQ Rubs for Steaks, Ribs and Tri Tip we've got some killer BBQ Rubs that support your health while delivering enormous flavor.  Our San Ysidro BBQ Rub is a complex yet completely natural dry rub without the weight of sugar and yet it inspires the taste buds with right complements of Paprika, Cumin, Garlic and onions.  This is the perfect dry rub for your vegetables, for rice, eggs, soups and salads.  Along with the San Ysidro dry rub is our Santa Barbara Smoked Seafood BBQ Rub.  Our Santa Barbara Rub was actually our first dry rub designed to give our family and customers options when grilling and frying seafood.  We noticed an inadequate supply of products in the market that support fish focused diets so we set out to create stellar products that deliver the flavor without immense calorie loads that some products provide.  In addition to our Santa Barbara Rub is our California Chipotle Dry rubs a sweet heat centric dry rub that capitalizes on Southwestern level flavors with a combined spiciness that make your mouth water.  And last but not least is an all time favorite our California Chicken BBQ Rub.  This inspired dry rub focuses as you might expect on Chicken. This is a superior quality dry rub that delivers the most succulent chicken you've ever tasted.  The rub is perfect leaving a golden brown to medium yellow tint on the meat and has just the right amount of spiciness to make your chicken mouthwatering.  This is an all time favorite and a BBQ Rub you should get immediately.

We hope we've answered some questions regarding what are BBQ Rubs and what do BBQ Rubs do. 

For more information on our BBQ Rubs please consult our BBQ Rub page and also see our direct links to each BBQ Rub.

Thanks for your time and Happy Barbecuing.

Tri Tip, Steak and Rib BBQ Rub
Memphis Blues BBQ Rub
Pure Santa Maria Tri Tip BBQ Rub


Thursday, April 11, 2019

BBQ Dry Rub for Ribs Recipe

BBQ  Dry Rub for Ribs 

What can be better than the aromas of fine barbecued meats sending up wafting smoke to tickle the noses of some of the most discerning palates. Driven by full flavored bbq rubs for ribs and meats these are rich, natural flavors that combine to make your particular brand of barbecue the best it could possibly be. We like to say that ribs taste good thinking that the meat itself is the primary actor in this chorus of taste. But in fact, the meat is actually the carrier of some of the finest spices and seasonings available to man. Believing and saying that meats taste good is driven directly through the barbecue, and grilling or smoking process.

BBQ Rub types defined by Webster as "a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled." So, this belief that meats taste good is subject to the combinations that employed in the actual makeup of the dry rub itself. And where a dry rub for ribs is concerned it's the combination of juices, liquids, sinews, powders, granules, and spices all combined to deliver one specific taste at one specific point in time.

Taste is somewhat subjective since each of us has a different level of sensation, especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a bbq rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The best bbq dry rubs for ribs and meats is one that commonly uses salt and pepper.

A key component in bbq rubs like Montreal, Jerk, Texas Style is salt defined as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food. Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor. Each of these elements serves their individual needs, however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs, we focus on the big four, salts and peppers that are combined with additional sugary, and spice-laden elements to create flavor as the dry rub is tasted on the palate.

General Rib Rubs takes advantage of the very nature of spices, salts, and peppers each of these elements presenting them in balance drawing out the natural flavor of the meat. Similar to musical composition flavors come into focus at key moments during the orchestral equivalent of the chorus of smoke, heat, time, meat makeup and personal desire formulated as a degree of hunger.

A bbq rib rub is much like a wine with its complexities in that the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper-laden note. A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on. But bbq rub for ribs alone are not enough to improve the flavor of the meat. First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats or in the case of Bresaola where dried meats employ the use of dry rubs we look to combinations of salts sugars, peppers and herbs to drive home their place in the symposium. The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend. A dry rub that is heavily laden in sugar might not be the right fit for the wood smoke that is strong in ash or black walnut. The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used. Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond, and Citrus varieties. One wood type that gets very little airtime in Grapevine. I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes. A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking? The end result is the trigger for finding the right type of wood. Whether your focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking. The critical makeup of dry rubs for Steaks is its ability to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak. For ribs, one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple, and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

When properly paired with wood smoke dry rub ribs can impart a sense of luxury and extravagance to the meat. We've paired our best dry rubs with some key wood types to help you in your decision making. See our listing below as a guide. In addition, we've added some of our best dry rub for ribs recipes. These recipes are easy to make and make use of ingredients that every household has on hand. But let's look at our stock of dry rubs for ribs options when combined with key smoking woods that will make your barbecue exceptional.

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Best Dry Rub for Ribs Recipes:

Homemade Cajun Rib Rub Recipe

  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 6 tablespoons ground black pepper
  • 4 tablespoons garlic ground
  • 3 tablespoons onion ground
  • 6 tablespoons sea salt
  • 2 tablespoons ground cumin
  • 4 tablespoons dried oregano
  • 4 tablespoons dried thyme

  • Santa Maria Basic Rib Rub

    • 3 Tablespoons Granulated Garlic
    • 2 Tablespoons Salt
    • 2 Tablespoons Coarse Ground Black Pepper

    • Brown Sugar Sweet and Spicy Rib Rub

      • 1 teaspoon ground black pepper
      • 2 teaspoons ground cumin
      • 1 tablespoon Hungarian paprika
      • 1/2 teaspoon ground coriander seed
      • 1/2 teaspoon cayenne pepper
      • 1 tablespoon brown sugar
      • 2 teaspoons granulated garlic
      • 1 tablespoon Kosher salt

      • Santa Maria Rib Rub Brown Sugar Recipe

        • 3 Tablespoons Granulated Garlic
        • 2 Tablespoons Salt
        • 2 Tablespoons Brown Sugar
        • 2 Tablespoons Coarse Ground Black Pepper

        • Ranch Style Rib Rub Recipe

          • 4 Teaspoons Garlic Powder
          • 2 Teaspoons Paprika
          • 2 Teaspoons Dried Orange Peel
          • 1 Teaspoon Chili Powder
          • 1/2 Teaspoon Black Pepper
          • 1/2 Teaspoon Kosher Salt

          • Smoky Rib Rub Recipe

            • 1/4 Cup Salt
            • 1 Teaspoon Smoked Hickory Powder
            • 1 Tablespoon Ground Black Pepper
            • 1 Tablespoon Paprika
            • 2 Teaspoons Cayenne Pepper
            • 2 Teaspoons Dried Oregano
            • 2 Teaspoons Granulated Garlic
            • 2 Teaspoons Ground Cumin

            • Chicago Style Rib Rub Recipe
              • 4 Tablespoons Sugar
              • 2 Tablespoons Kosher Salt
              • 2 Tablespoons Black Pepper
              • 2 Tablespoon Smoked Paprika
              • 1 Tablespoon Chili Powder
              • 1 Tablespoon Garlic Powder

              Coriander Tarragon Rib Rub

              • 1 3/4 cups white sugar
              • 3 tablespoons brown sugar
              • 1/4 cup Hungarian sweet paprika
              • 1 tablespoon ground black pepper
              • 1 1/2 teaspoons garlic powder
              • 1/2 cup salt
              • 2 1/2 teaspoons chili powder
              • 1 teaspoon cayenne pepper
              • 1 teaspoon coriander pepper
              • 1 teaspoon tarragon
              • 1 teaspoon Turmeric

              • Greek Style Ribs

                • 3 Lbs of Baby Back Ribs "uncooked"
                • 5 Garlic cloves
                • 2 Tablespoons Lemon Rind
                • 1/2 Cup Onion
                • 4 Tablespoons Oregano "fresh"
                • 1/4 Cup Lemon Juice
                • 1 Tablespoon Honey
                • 1 Teaspoon Kosher Salt
                • 1 Teaspoon Pepper - Coarse Ground

                • Merlot Dry Rub Ribs

                  • 8T Light brown sugar
                  • 3T Salt
                  • 2 T Jake's Tri-Tip Steak and Rib Rub Seasoning
                  • 1/2t Ground black pepper
                  • 1/2t Cayenne pepper
                  • 1/2t Jalapeno seasoning
                  • 1/2t Old Bay Seafood seasoning
                  • 1/2t Rubbed thyme
                  • 2t Onion powder

                  • Rosie's Rib Rub Recipe

                    • 4-5 cans of Beer (regular not light beer)
                    • 3 Cloves of garlic
                    • 1 Tablespoon of Sea Salt (table salt can be used if Sea Salt is not available)
                    • 1 Tablespoon of Fresh Ground Pepper
                    • 1 Pot large enough to cover the ribs with water
                    • 6 Tablespoons Honey
                    • 1 Tablespoon Cumin
                    • 1 Tablespoon Garlic Powder
                    • ½ Tablespoon Onion Powder
                    • ½ Tablespoon Cayenne Pepper

                    • Sesame Rib Rub Recipe

                      • 1 Rack of Baby Back Ribs
                      • 1 Tbs Garlic Salt
                      • 1 Tbs Coarse Ground Black Pepper
                      • 2 Tbs Sesame Oil
                      • 1 Tbs Soy Sauce (Light or Regular)
                      • 2 Tbs Sugar
                      • 2 Tbs Chile Oil
                      • 1 Tbs Cornstarch
                      • 1 Tbs Sesame Seeds
                      • 1 Cup of Jake's Original BBQ Sauce

                      • Each of these dry rubs is designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

                        Last but not least is the mental imagery that one receives when you try out your very favorite ribs recipes. I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain. Most people will gravitate to experiences they had when they were young children, especially where barbecue is concerned. Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be. We at Jake's Famous understand that mental focus and our products are designed with that key element in mind. We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award-winning condiments.

                        The real key to what makes ribs good or great is the memory it holds for the user. We believe that you will enjoy making memories with each and every one of our products.

                        Finally, our recommendations whether you use Jake’s Famous Foods natural dry rub for ribs or you make your own is to focus primarily on the type of meat you desire to cook. Spend some time evaluating the desired end results of your grilling efforts. Consider whether or not you want the final result to have a savory, salty finish, an herb centric focus or somewhat subtle and sweet. By deciding early on you’ll give yourself the best possible chance for success as you expand your grilling skills.


                        Jake's Famous Foods

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