I saw that Dixie Meat Rub was sending out sample packs of bbq rubs a few weeks ago and asked them to send some my way. A few days later I received two ounces packages of their Competition Pork Rub and Competition Beef Rub.
The first thing you have to do when you get a new dry rub is open it up and stick your nose down in the package. The Competition Pork Rub smelled fantastic; I get the aromas of cumin and good paprika confused but one of those guys was pretty dominant.
The second thing you have to do is the old pinky test; dab some on your finger and try it straight. The Competition Pork Rub tasted as good as it smelled. This stuff is delicious; it was very hard not to eat a spoonful. The Competition Beef Rub was also tasty but had a definite bite; there is a level of heat going on with this guy that’s not present with the Competition Pork Rub. Both of these bbq rubs contain MSG and I think it works great in these products. This is an ingredient that I love but some folks don’t.
The first thing I cooked with these dry rubs was some chicken. I realize that these are Beef Rubs and Pork Rubs but I wanted to see how they did on some boneless, skinless chicken breasts. This is such a flavorless piece of meat it lets me see how a rub really tastes after cooking. I did two whole breasts and they both got a pretty heavy coating. There is a pretty distinct color difference with these rubs; the reddish one is the Pork Rub while the brown one is the Beef Rub.
I let the rub marinate the chicken for a few hours in the refrigerator. The chicken got cooked indirect at about 350F until it hit an internal temperature of 167F. I didn’t brine, smoke, spray or sauce; the only flavors going on here were pure bbq rub.
Overall I was pretty pleased with the result. The rubs didn’t scorch, the color of the Pork Rub was awesome, and they both tasted pretty good. The Beef Rub kept its bite during cooking; I can see how this would be pretty good on a brisket.
I used the rest of the dry rub on some country style ribs. All of the pork got painted with mustard, coated with either the Beef or Pork rub and placed back in the fridge for a few hours. When it was time to put these guys on the grill I hit them with some maple smoke for about an hour and a half. I then put them in foil, drizzled with honey and put them back on the pit.
I called them done after another two hours and was delighted! They pork looked, smelled and tasted fantastic.
As could be expected I liked the Competition Pork Rub better than the Competition Beef Rub. I thought the color from the Pork Rub was outstanding and I prefer my pork on the sweeter side.
I am not cooking much beef these days so I never got the chance to really test out the Competition Beef Rub in a proper manner. However, the Beef Rub has the right flavor profile (salty, savory, heat) to work great on briskets and given how well the Pork Rub works with pork I suspect they have this one nailed as well.
Overall I was very pleased with both bbq rubs. If you are looking for something new to try they are definitely worth considering.