Gerry's BBQ - Uses Page

Tall Texin'
custom made to order

Product Uses

Dry rub version Our rub can be used in two different ways, either dry or wet. As a
dry rub, sometimes called barbecue spice, you simply spread our product thickly over
the meat and rub into the surface of the meat just prior to grilling.

Wet rub version To use our rubs as a wet rub you just add our rub mixtures to a liquid, usually oil or apple juice. Because it cannot be applied as thickly, they tend to have a milder
flavor than the dry rub version, which makes them good on delicate fish, seafood or poultry. The exception maybe with our Jammin' Jerk which will retain much of its kick even when
thinly spread. Besides adding flavor, wet rubs will help keep the meat moist during long
cooking periods. The wet rub version also will work well if you plan on using a smoker.

Paste version Adding our rub mixtures to plain yogurt, mayonnaise or milk will allow
you to create a nice crust when slow cooking on the grill (usually at low temperature).

Marinade Adding our rub mixtures to a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, teriyaki sauce, citrus juice, milk or even beer
(Gerry uses Sam Adams Boston Lager) will help assist in tenderizing the meat. The version works great for stir-fry.

Other Uses Try adding our rub mixtures into a sour cream and mayonnaise mixture for dipping chips of your favorite raw vegetables. Adding our rubs to your home fried or oven roasted potatoes is a great way to enjoy our product.

Cheese Balls Add a couple of tablespoons of our dry rub mixture added to a pound of cream cheese makes a great snack. Form the cheese into a ball and coat it with chili powder
or chopped nuts.

Versatility is key Our products can be used in many different ways. If you have a
favorite recipe that uses our products we'd love you hear from you. So, even if are not
barbecue lover or cannot barbecue, they are still many ways to enjoy one of our fine
products..

How to store our Dry Rub

To ensure that our dry rubs are always at their peak in flavor and freshness, it is important to store them properly. Nature provides spices with the cell structures necessary to maintain
their flavor and aroma for long periods of time. Most dry spices can be stored stored for many
years and still deliver potent flavor. Gerry, however has decided that we will only produce limited inventories and set a one-year shelf life. Generally, our internet sales are made to order.

Here are some basic rules for handling all of your spices:

Keep spices away from the stove top and oven.
Don't let your spices get wet.
At the very least, they need to be kept cool and dry.
Cool means no higher than 68 F (20 C) and dry would be no higher than 60%
No bright lights... Because all of Gerry's rub creations contain ingredients that are light sensitive (such as paprika), it is best not to expose your spices or dry rubs to direct
light sources such as the sun, for extended periods.
Always make sure to tightly close the zipper seal on our packaging to ensure your product remains fresh and flavorful.

If you are already a customer, we'd love to hear your testimonial. Click here.

our credit card orders are safely processed through ProPay