Chicken Rib Rub

Rib Rub Seasoning

Add our Rib Rub to any rack of ribs. For best results rub the ribs at least 3 hours before grilling or baking. If you are baking the ribs it is best to slow cook them. This is also great on pork steaks, pork tenderloin and chicken. This is a very mild spice but adds lots of flavour. When using Mae’s Seasonings Rib rub for ribs, barbeque sauce isn’t necessary but use as a desired. They taste wonderful with or without barbecue sauce. This can be used by vegans or vegetarians by rubbing on Tempeh or Tofu. Mae’s Seasonings is passionate about enhancing the flavour of your meals.

• NO ADDITIVES OR PRESERVATIVES - Some brands put preservatives in seasoning blends to prolong the shelf life. Mae’s Seasonings doesn’t have any of these so that nothing comes between the pure natural flavours of the spices and herbs.
• LOW – SALT – Made with very low salt so that you can taste the pure seasonings without all the sodium. Most seasonings are packed with salt so they lack the flavour.
• NATURALLY GLUTEN FREE AND VEGAN – This makes it possible for people with a wide variety of special diet restrictions to enjoy this divine spice. There is no animal products or gluten of in Mae’s Seasonings. All products are naturally gluten free but made in a facility where gluten is present.
• PRODUCT OF CANADA – Mae’s seasonings is proudly made in beautiful British Columbia where we can screen the quality of our spices and confirm it maintains a high standard of excellence.

CHICKEN AND RIB RUB

Mae’s Chicken & Rib Rub is a blend of spices that is composed mainly of paprika and brown sugar and combined with other spices including onion, garlic, mustard and other spices.

This blend is the perfect combination of paprika and sugar that is great with pork and chicken.

Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh.

The peppers used in making paprika originate from North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add colour and flavour too many types of dishes in diverse cuisines.

Smoked Paprika - is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavour. It brings a unique smoky flavour making this a perfect base for a Mae’s Chicken and Rib Rub.

Brown Sugar – to caramelize the meat and helps with the forming of a crust and browning of the meat. Brown sugar is a very common addition to rubs because its also used as a natural tenderizer as well.

Mustard – is made from the seeds of the plant. It is used commonly in meat rubs to add that classic BBQ flavour

Cayenne - is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavour dishes. The cayenne pepper is a thin chili pepper, usually red in colour, about 2 to 5 inches long. Cayenne peppers are considered a hot pepper, measuring 30,000 – 50,000 Scoville Heat Units (SHU) on the Scoville Scale. If you compare that to a  jalapeno pepper which is only 2,500 to 8,000 SHU.

SUGGESTED USAGE: 2 tbsp per 1 lb of meat. If time allows, let meat sit in refrigerator overnight after you have rubbed it on your ribs or chicken. But, before you start cooking let meat sit at room temperature for 30 minutes.

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