Cattlemen's Cowboy Rub, 27.25 oz

Very Very spicy and great on roast!

I originally bought this rub to use in my chili, but it has quickly become a seasoning I reach for in many other meals as well. It has a bold, smoky flavor with a nice balance of spices that works well on beef, chicken, and even vegetables. The large container is a great value and lasts a long time, even with frequent use. The rub mixes evenly and does not clump, which makes it easy to sprinkle or measure out for recipes. This has turned into one of my favorite all-around seasonings. If you want something that adds depth and flavor to a wide variety of dishes, this is an excellent choice.

Great product for BBQing

Did the wet pinky taste test with this Cowboy rub. This is what I do with any new spice. If it has high salt content, you will taste it immediately. Read the ingredients with hickory smoke, coffee & molasses. Small amount of Sea Salt, sugar, onion, garlic. Also says natural flavors, incl hickory. Hard to find spices that are something that makes your taste buds trick into the flavors, while they are not natural. Modified in a food lab to trick the tongue. I have used 2 other brands of coffee rub that have good flavor. However, when compared to this low sodium spice mix, this one is better for the health. Due to the lack of MSG or high salt content, I can see why some would call it blah! Not the case if used the right way with a good meat match. With any RUB (which this is), it means prepare your meat 2 days before cooking as THIS IS A RUB. For example, Chicken: Wash, dry, small layer of light olive or grape seed oil. Now be generous with a layer of this Cowboy Rub. I use parchment paper when prep meat. Then enclose meat into parchment. Followed with complete wrap of wide saran wrap, completely enclosing the parchment. Then into fridge for 2 days. Rub will turn to liquid and meat will absorb. Then when time to grill, dutch oven or smoke, light additional layer of Cowboy and let meat come to room temp before cooking. Remember that this is a RUB NOT A SPICE. Spice you sprinkle on and cook. Rubs are what they say they are, a RUB. Follow these RUB instructions, then grill your Chicken, Beef or Pork on High to develop a crust. Once you have that, lower the heat and cook LOW AND SLOW, just like it says on front of bottle. Then you will appreciate the full flavor of this rub. I do alot of stovetop dutch oven chicken with rubs and I also smoke meat on weekends. Low and Slow on my pellet grill. If this passed my pinky test, it is a good rub! Cannot wait to try it on an all day smoked Tri-Tip!

Wasn't sure about this because of the coffee in it and would have preferred a smaller size. Hesitated for months.... but tried it on pork steaks and burgers and loved them both. Better off not telling guests what's in it until afterwards! No notice of heat and after sitting open for a couple of months it is holding up well, not clumping. It's a lot of seasoning for the money. Don't be afraid of the dark!