In the quest for trying out some new rubs, I ordered a few Oakridge Rub samplers to try out before committing some serious coin to a larger quantity.
Part 1 will be the Gold Edition rubs :
Dominator Sweet Rib Rub
Competition Beef & Pork Rub
Secret Weapon Pork & Chicken Rub
Santa Maria Steak Seasoning
I will offer my initial impressions of the following, and gradually offer up my followup impressions once I have used them during a cook. I have labeled this post Part 1, so that Part 2 can be devoted to their Signature Edition Rubs.
Overall, these rubs are all top-notch. There is no "dog" in the bunch. They are fresh and the grind on all of the components is really uniform. I think they are well-executed and appropriately named. Each bag has roughly 1/4" cup in it.
Here we go:
Dominator
Nose: Very complex. Subtle cinnamon/spice.
Palate: Salt forward, but balanced. Sweetness from the honey/sugar plays very well with the salt and pepper (and red pepper/paprika) in here.
Initial Impressions: The cinnamon isn't something I would normally add to a BBQ rub, but I think it works here for just an added layer of complexity. The cinnamon/spice is not as forward as say...some Baharat spice blends. This is designed for ribs and I think its about right, but I wouldn't be afraid to use it in some Middle Eastern/Moroccan recipes (they just wont be as aromatic/noticeable) or any dish you want to jazz up a little. I may try a little on some grilled veggies (squash or eggplant). Having tried many spice blends with cinnamon in the past, I can say its subtle enough to be barely noticeable (if so) in BBQ (think KC rather than dusted Memphis ribs). Especially if used in conjunction with sauce. The honey too, offers a different type of sweetness (as opposed to straight cane sugar). At the end of the day, everything is fine-tuned and subtle. If you're stuck in a rut, this may be just the ticket to getting you inspired again.
Last Words: I am really looking forward to see how this performs on some baby backs this weekend.
Competition
Nose: Smells very similar to the Chris Lilley championship rub.
Palate: Tastes quite similar to the CL rub too. I'd guess it has more black pepper, and more chile pepper in it (for the beef).
Initial Impressions: If I hadn't ever made/tried the CL rub, this would be an eye-opening experience. I really think this is aptly named. If you, or you know someone just getting into smoking ribs or pork butts, this would be a great place to start. I dont know if I'd use it on a brisket, but there is enough pepper in it, where I can see it possibly working.
Last Words: This tastes like an "amped" version of a classic paprika/sugar flavor profile. Nice work Oakridge!
Secret Weapon
Nose: Smells like a nicely made seasoning salt.
Palate: Salt/black pepper/garlic/subtle sweet. Very balanced.
Initial Impressions: This is excellent. I would use this for a variety of foods as a seasoning, but I think would work incredibly well with chicken. The initial heat comes from the black pepper, but there is just a tiny bit of red pepper in there that you can feel, so slightly in the back of the throat.
Last Words: I have tried a few chicken rubs. I still need to check out a couple of more. But so far, this is one of the best I have found.
Santa Maria
Nose: Garlic, subtle smoked chile
Palate: Garlic, salt, smoked chile, slightest touch of sweet.
Initial Impressions: So I have to admit, growing up in California's Central Valley and living on the Central Coast, I have made and eaten a variety of Santa Maria style tri tips over the past 30 years. I wouldn't say I'm an authority, but I know more about these flavors than I do about certain intricacies of other regional BBQ. Some of the best Santa Maria tri tips use wet and dry ingredients to really make the flavors pop. This has a great deal of complexity, without needing red wine vinegar or a garlic infused oil. I make my own SM seasoning that is very close to this. I think the proportions are just a touch different, but Oakridge got the basic flavor profile right. Garlic is the star, salt and pepper are backup and there can be some subtle things to round out. What they have done which I haven't tried before is they used smoke chile powder instead of a typically had California/New Mexico/Cayenne powders. Its very subtle, but it works quite well. Another thing they add, which I (and most SM blends) typically don't is sugar. It's very subtle here which again, tugs at the traditional 'savory' element that makes Santa Maria tri tips so memorable. Honestly, I like it. My wife likes it. I could probably get pretty close replicating this, and just may try adding a little sugar and chipotle powder to my personal SM blend down the road. For now, I'll just buy this and keep it handy. It would be great on beef, chicken, veggies, etc. I would even try it as more of a finishing style rub for chicken as well. Did I mention...I like it?
Last Words: This is a traditional Santa Maria blend, that has been elevated a little in a creative way. Flat-out good!
My plan is to use the first 3 rubs individually this weekend on a single rack of baby backs to see how these stack up.
To be continued...