Quality spices, seasonings and mixed blends!
Keep in a cool, dry place with low relative humidity. Do not expose directly to sunlight. Keep away from strong odors.
What are dry rubs?
A dry rub is essentially a combination of dry spices, sugar, and seasonings that are rubbed into meat or vegetables before grilling. Unlike marinades, a dry rub will enhance flavor and create a delicious crust without the use of any liquid; they adhere to the food's natural moisture.
How do I use dry rubs?
Liberally apply the mixture to meat or vegetables and then rub in by hand before grilling. If you're working with skin-on chicken, be sure to add the rub under the skin as well to really give it a kick. For best results with red meat, allow the rub to several hours or overnight before cooking, so that it can really soak up the flavors. When you're ready to get cooking, create two heat zones on the grill. Sear your meat or vegetables on each side to develop a mouth-watering crust, then move to a cooler spot on the grill to finish cooking (and avoid burning). Dry rubs can burn, so be sure to keep a watchful eye over food.
How do you apply dry rub to meat?
There's not a lot of instruction that you need about how to use a dry rub, or even when to use it. It's great on all kinds of meats and poultries but also good on the outside of baked potatoes and corn on the cob. I've been known to sprinkle it on my eggs
Whatever kind of meat you're putting it on the technique is the same -
· Pat the meat dry with paper towels
· Rub a little olive oil over all surfaces
· Pat the rub on thickly with one hand and rub it in with the other - it's called rub for a reason
· Let the meat come to room temperature, about 30 minutes
· OR wrap it in plastic wrap and refrigerate until you're ready to use it the next day - then let it come to room temperature
Seriously, that's it. It couldn't be easier.
How long do spices last?
Whole spices can last several years. Once spices are ground, their volatile oils are released and begin to dissipate. We recommended frequent purchases of smaller qualities to assure maximum freshness. Old spices will not make you sick, but they will be less tasty. A good, simple test is to smell them. If you do not get a scent, then it is time to throw them away. A fun way to retire old spices is to toss them on a charcoal grill. This releases the last little bit of volatile oils and ads flavor to your grilling.
What is a wet rub?
A wet rub is best used when you are putting meat in a slow cooker, smoking it, or cooking it slowly using any technique. A dry rub is better for cooking on the grill, stovetop, or even roasting in the oven.
Any dry rub recipe can become a wet rub. You simply add enough of a liquid to make it a paste. It can be any consistency you want as long as it sticks to the meat.
Here are some possibilities but no doubt you'll think of more!
Beer, Wine, Bourbon (watch this if you're cooking over a fire), Fruit juice, Honey, Mustard, Worcestershire sauce, Teriyaki sauce (watch the sodium), Melted butter,
Just a word of caution. If you go searching for a wet rub recipe?
DON'T type "wet rub" into the search box on your search engine. And please pass the brain bleach.
Himalayan Pink Salt
Hand-harvested from the Khewra Salt Mine using time-honored methods.
Unrefined, unprocessed, and does not contain any additives or anti-caking agents for a pure, clean taste
Contains 84 natural trace elements and minerals, which is where its distinctive bright pink color comes from
Delivers a pure, clean taste and mild salt flavor; ideal for cooking and finishing applications
Versatile fine grain is used as a healthier replacement to table salt
Are your spices and blends gluten-free?
Yes, None of our seasonings contain gluten.
Do your blends contain MSG?
No, the country became concerned about MSG and we do not have it.
No, we are 100% FREE from anti-caking agents. Over time the blends may clump just give it a shake and you are good to go.
WHAT DOES “SPICES” MEAN IN AN INGREDIENT LIST?
Per FDA requirements, “spices” refers only to a setlist of spices that are not known allergens (see below). This term is NOT used to hide fillers. Many of our seasonings contain a complex blend of spices. Often, many individual spices are used in a very small volume in a seasoning. We use “spices” because, though a seasoning may contain allspice, for example, such a small amount is used that it is not a primary flavor component in the blend.
Spices that fall under the “and spices” umbrella are:
Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamom, Celery seed
Chervil, Cinnamon, Cloves, Coriander seed, Cumin seed, Dill seed
Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard seeds & ground mustard, Nutmeg, Oregano, Parsley, Black Pepper, White Pepper
Red Pepper, Rosemary, Sage, Savory, Star Aniseed, Tarragon, Thyme
Letter of Guarantee
This “Letter of Guarantee” is to confirm that all products sold by Gloriously Global LLC, are processed and packed based under Good Manufacturing Practices (GMPs) and HACCP (Hazard Analysis and Critical Control Points).
Furthermore, Gloriously Global LLC is compliant with all FDA and NJ Department of Agriculture standards.
The packing process is executed and monitored by professional and highly skilled personnel. Continuous quality testing and careful sourcing ensure that the produce is only high-quality products.
Gloriously Global LLC
Fort Lee, NJ 07024