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How to use Chef Haig's Whatever Rub™
A spice rub, any mixture of herbs and spices, is made to be rubbed on meat before cooking, roasting or barbecuing. Coat your meat
with the rub, and flavors will incorporate into the meat if allowed to marinate for some time. Don’t over-think this, just use the rub as a
seasoning for your meat.
Different rubs have different ingredients, which lend themselves to a particular taste. Some are hot (pepper, cayenne), some can be
sweet (sugar), some complex, and some simple. Through all my culinary experience, I have created flavor profiles for different types of
meat that will ensure you bring out the best flavor in your cooking.
For Steaks, Chops, or Chicken: Pinch a handful of Chef Haig's Whatever Rub™ and generously sprinkle from one end to the other.
Now, keep it going, rubbing in a circular motion until meat is coated in savory goodness. The more the merrier! Let sit for a while, then
slam it on the grill. Cook it how you love it. Serve and enjoy. When anyone asks what you put on the BBQ to make it taste so good,
just say, "Ah, Whatever".
For Ribs: On back of ribs make horizontal cuts in between the ribs to release Rub top of ribs with Chef Haig’s Whatever Rub™ Pork.
Bake ribs in a 250⁰ oven on a rack with drip pan for 4 hours or until the bones feel a little loose. Move to low heat grill, cook until desired
smoke flavor is obtained (careful, the ribs are already cooked). Finish ribs with your favorite BBQ sauce.
As a Marinade: Mix Chef Haig's Whatever Rub™ with olive oil in a bowl. Dredge meat through marinade, let sit for a while, then slam it
on the grill. Cook it how you love it. Serve and enjoy.
For Vegetables: Have your side dishes complement your main entree by using Chef Haig's Whatever Rub Original on corn, squash or
even potatoes as a seasoning.
A spice rub, any mixture of herbs and spices, is made to be rubbed on meat before cooking, roasting or barbecuing. Coat your meat
with the rub, and flavors will incorporate into the meat if allowed to marinate for some time. Don’t over-think this, just use the rub as a
seasoning for your meat.
Different rubs have different ingredients, which lend themselves to a particular taste. Some are hot (pepper, cayenne), some can be
sweet (sugar), some complex, and some simple. Through all my culinary experience, I have created flavor profiles for different types of
meat that will ensure you bring out the best flavor in your cooking.
For Steaks, Chops, or Chicken: Pinch a handful of Chef Haig's Whatever Rub™ and generously sprinkle from one end to the other.
Now, keep it going, rubbing in a circular motion until meat is coated in savory goodness. The more the merrier! Let sit for a while, then
slam it on the grill. Cook it how you love it. Serve and enjoy. When anyone asks what you put on the BBQ to make it taste so good,
just say, "Ah, Whatever".
For Ribs: On back of ribs make horizontal cuts in between the ribs to release Rub top of ribs with Chef Haig’s Whatever Rub™ Pork.
Bake ribs in a 250⁰ oven on a rack with drip pan for 4 hours or until the bones feel a little loose. Move to low heat grill, cook until desired
smoke flavor is obtained (careful, the ribs are already cooked). Finish ribs with your favorite BBQ sauce.
As a Marinade: Mix Chef Haig's Whatever Rub™ with olive oil in a bowl. Dredge meat through marinade, let sit for a while, then slam it
on the grill. Cook it how you love it. Serve and enjoy.
For Vegetables: Have your side dishes complement your main entree by using Chef Haig's Whatever Rub Original on corn, squash or
even potatoes as a seasoning.
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| © 2009 Chef Haig Foods. All rights reserved. | Terms and Conditions © MMIX, Chef Haig Foods. All Rights Reserved. Chef Haig is a trademark of Chef Haig Foods. Chef Haig Whatever Rub is a trademark of Chef Haig Foods. |
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