Honey Habanero Rub

What’s in a name? With our Honey Habanero Rub, the name is what it’s all about. When you first taste this blend there’s a moment when the sweet, complex flavor of honey says a gentle hello. That’s followed by a rushing blast of habanero heat, grounded by paprika’s steadying presence and the aromatic pungency of garlic and sweet onion. This blend finishes with a little bit of citrus and a halo of smoke. Our Honey Habanero Rub is blended in small batches in our facility so we can preserve freshness and flavor in our products.

Dry rubs are a delicious way to contribute to the succulent results of the controlled elements of barbecue. Many dry rubs are formulated with sugar, which will caramelize onto the meat they’re flavoring, creating a glaze. Because some of the flavor cooks off in the process of barbecue, rubs can be layered, taking the sugary coating from a thin glaze to a thick and crusty bark. Rubs are a mosaic of savory, sweet, and spicy. They usually have a bit less salt than one might expect in a standard seasoning blend; this allows a cook to reapply the rub as necessary without overloading it with salt.

Tips From Our Kitchen

Use 1 tablespoon of Honey Habanero Rub per pound of chicken or pork; on fish or shrimp use about half that much to start. For most meats, once they’re coated in rub they can sit in the refrigerator for one hour and up to a full day, to give the rub the chance to marry into the meat. Let fish sit in the rub for just 30 minutes before cooking and shrimp should only sit for 15 minutes. You can also stir this into some marmalade that’s been thinned out with water and warmed up, as a dip for cocktail meatballs or creamy goat cheese. Sprinkle this over bacon and bake—it will come out flat and crisp, with a delicious glaze. Toss with olive oil over old bread for croutons, or toss over strips of tortilla and toast for a chili topping. Mix with soy sauce and ginger for a dipping sauce for egg rolls. Season French fries, or make a sweet-heat cereal snack mix.

This rub is blended from granulated honey, orange zest, paprika, habanero chile powder, smoked mesquite salt, garlic and onion.

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