Jerk Dust

Ok here speaks a man with 3 bbq's and lives for outside cooking, winter,autumn and summer.I wanted a rub for the 3,2,1 Rib smoking that I do and found all the rubs I have tried( and made up my self from recipes) are either to hot and overpower the food or have loads of paprika in and dull the food, even when I try and modify them, beyond existence. So I thought I would try this Rub. Here Goes .I ordered this on Saturday and it arrived Monday!!!!!! Chicken wings at the ready I put some of this Smoke Dust in a zippy bag and coated the wings. Left them for 20 mins and then indirect cooked them on the bbq.For the last 10 mins of cooking I basted the wings with my own homemade bbq sauce.Well if I said they were amazing I would be lying. They were unbelievable!!!! The dust just so complements the finishing sauce with a background layer of flavour you cant imagine. Its not over powering(no chilli here we come or dull it down paprika) just subtle in the background, but what a flavour!!!! YUM YUM YUM.Just such a shame I did not have this on Saturday to do my Ribs with.These were such a hit with the family they complained so much that I had only done four wings to try, that when we had eaten these I had to do a second load on the bbq.Right I will state that I really do not like of the shelf bought sauces or rubs, preferring to try and concoct my own.That has now finished, This rub and only this rub is here to stay(I am now going to order some more)Tomorrow I am going to try this on just simple pork chops and at the weekend it is going to be 3,2,1 .ribs again.Bring it on here we go!!! The best rub ever (if you don't want just an overload of heat or the dull taste of Paprika)

Tastes great and will do you over dozens of meals, great product

This mixture is very heavy-handed with the Paprika & Chili Powder so I added a bunch of herbs, some tomato powder, & citric acid to even the flavor out. It's amazing what a little oregano, sage, mace, etc. can do! I used the new mixture on baked chicken & it was outstanding! It will be fun to see what other uses I can find for this.A week later: After trying the mixture on baked chicken & liking it, husband & I still felt it was much too hot & much too "paprika-y" to enjoy after the first bite or so. I tried adding other things to calm it down but nothing has helped.I have to say this is the best online company I have dealt with. When the seller read my review about this product being too hot, I was sent a less hot version of the seasoning - Smoke Dust - for free! Now, that stuff is amazing! I used it today in a pot of stew & rather than overpowering the taste of the stew, it enhanced the flavor...like it is supposed to do. I still added some oregano, parsley, etc., but you could sure tell the difference with the Smoke Dust added. I will be using this in a lot of different dishes! Thank you so much!

I've used it on BBQ steak, BBQ sausages and also mixed in with the flour whilst panneing chicken goujons to fry. They all ended up tasting great. You don't need to use much and the seasoning isn't a general salt and pepper and chilli seasoning, there's a lot more going on.. there lots of paprika and cumin along with a medium chilli kick.. you can always add a bit of extra cayenne to give it a bit of extra heat. You wouldn't want to use this all the time on every slab of meat or every meal will end up tasting the same, but it's really nice if you don't go crazy with it.Also, I haven't tried this yet but I can just tell this stuff would be fab on a shoulder of lamb sitting on a few chunkily sliced lemons in a roasting tray, loosely covered and slow roasted on a very low heat, say 150 for three or four hours and squeeze of the roasted lemons over the meat after cooking... maybe a few Mediterranean roasted veggies with it.. peppers, tomatoes, courgettes, mushrooms, a bit of garlic, olive oil, salt and pepper.. some meat and veg juices over the top.. I'm making myself hungry..!

I was looking for a dry rub for BBQ'ing ribs for my family. Our eldest daughter is in love with pork ribs and we have a game of reviewing ribs wherever we eat. I used this rub on a rack of ribs from our local butchers in combination with 2 different bbq sauces and it went down brilliantly. I bought the ribs the day before and they came in the usual butchers BBQ marinade. I got them home and applied a decent amount of this dry rub on top of the marinade and let them sit in the fridge overnight.We BBQ'd them up the next day and I made up a marinade to apply during cooking at just before serving made up of this rub, and a mixture of a spicy BBQ sauce and good old Heinz BBQ woody sauce.Our daughter gave the ribs 5/5, she loved the flavour.I'll be using this rub on some chicken next, I'm sure it'll be great on that as well.

Taste was ok but not quite as spicy as it’s name impliesA little disappointed but overall usable

Ok,so tried now couple of times and I must say - it is good!No annoying /dominating flavours,just the right amount of gentle heat (back of the throat rather than "kill the tongue"options).So great for adults even the ones that do not like "spicy" - this passes with flying colours.Kids- well mine is 5y so she has detected the touch of heat and it is not to her taste,but at least I know it and will use something else for her.Overall - great mixed seasoning.I also like the fact it has no salt - so one can use just the amount they need for more/less spice but no danger of drowning meat in salt in order to achieve taste as it happens often with salt inclusive mixed seasonings.