Comprising nearly half of the state, our vast prairie lands are every bit as important to Montana as our mountains. They support pasture for our cattle and sheep, croplands for grains, and habitat for a multitude of wildlife. They present a very different and exciting vibe to those who venture through them.
My Prairie Style BBQ Rub also presents a different taste for your barbecue. Slightly sweeter, with a little tang of mustard, this special blend is a perfect change-up from your usual meat rubs. Awesome on beef and chicken!
My convenient 2 ounce stand-up, resealable bags are perfect for both the Foodie and the home cook.
What's in it?
Smoked sea salt, turbinado sugar, smoked paprika, granulated garlic, chili powder, granulated onion, black pepper, dry mustard, ground cumin, cayenne pepper,chipotle pepper, ground coriander.
Prairie Style BBQ Rub
How Hot Is This?
Everyone’s tastes and tolerances are different, so my products come in three varieties:
- Mild, with NO Cayenne or Chiplote pepper. There might be a small amount of heat from the other ingredients (chili powder, etc), but it is quite mild and acceptable to all but the most sensitive folks.
Medium Spicy, with enough Cayenne and Chiplote to give the flavor some zing, but really should not have your running for the fire hose.
- HOT!! At least twice as much Cayenne and Chipotle as my Medium Spicy varieties. Expect this burst of heat to set your tongue on fire. Recommended for true heat lovers!
Photo of Montana prairie credit:
By Brian Greenblatt - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=29091462
How Do I Use It?
Generally speaking, rubs are shaken, patted or rubbed onto the meat at least an hour before smoking, grilling, or other methods of cooking your meat. For most meats, leaving your rub to marinate on the meat for 2 - 12 hours brings your the best tasting results.