| Once again the question has been asked...how do you | | | | something that people are commonly allergic to such |
| guys go about bringing new dry rubs into your | | | | as nuts or artificial ingredients. At the end of this |
| product selection? The answer...lots and lots of time | | | | process, you will have created what we like to call a |
| and testing. Producing a dry rub that is made of high | | | | "Theoretical Recipe", or a recipe which you build upon |
| quality, fully flavored, all-natural ingredients isn't | | | | to create the perfect dry rub. |
| something that is rushed or taken lightly. | | | | Next step in the creative process is the actual |
| When we decide to add a new dry rub to our lineup, | | | | blending of the theoretical recipe. Once we have a |
| we begin by considering our current lineup and how | | | | rough idea of what it is we are trying to create, we |
| we can improve the offering and choices for our | | | | begin by blending batch after batch, after batch, |
| customers. We consider their requests and | | | | after batch, with each effort tweaked and improved |
| comments very seriously, listening closely to what | | | | to meet customer and test group suggestions. This |
| they have to say. For example, our customers have | | | | includes selecting different grinds to improve texture, |
| requested a rub that is sweet, with a mild heat level, | | | | different base ingredients to achieve different flavors |
| but one that retains the chile flavors. Based on these | | | | and colors, different peppers for a more authentic |
| recommendations, we went to work in the test | | | | flavor, or to increase or reduce the heat level of the |
| kitchen and began research and development for our | | | | blend, and the list goes on. Our number one goal in |
| newest blend, a sweet maple rub. | | | | this process is to create a test batch, using all natural |
| Once we have determined what it is we want to | | | | ingredients, which we can distribute to test markets. |
| create, we begin the actual creative process, which | | | | Once the test batch has been agreed upon and |
| involves taking our idea and creating an actual blend. | | | | blended, it is distributed to the original requestors and |
| Entirely dependent upon the flavor you are trying to | | | | a small group of individuals, with varying backgrounds, |
| achieve, most dry rubs will begin with a base of | | | | tastes, and expectations, for their feedback and |
| paprika, followed by varying quantities of other | | | | suggestions. Using comment forms that pull as much |
| ingredients such as salt, sugar, dried berries, and | | | | information as possible from our testers, we evaluate |
| spices. While creating dry rubs isn't physics, it does | | | | their comments, compile the most often cited items, |
| involve some science. For example, determining the | | | | and use them to improve upon the base recipe. |
| proper proportions of items such as salt and sugar | | | | Once our small groups come back with a big thumbs |
| which have an osmotic effect and can act negatively | | | | up, we then move on to larger groups for their input. |
| upon your meat, is extremely important. The great | | | | We continue this process until we achieve the |
| thing about dry rubs is you can give 10 different | | | | response we want to see. Now it is impossible to |
| groups the same dry ingredients, and no two will | | | | please everyone, but when you achieve a high |
| create a dry rub that tastes alike. The trade secret is | | | | consensus of satisfaction (>90%) from your |
| not in the ingredients, but in the proportions of those | | | | testers, especially when factoring in those who have |
| ingredients. | | | | not enjoyed the other stages of the blend, you'll |
| Additionally, evaluating each ingredient for its allergenic | | | | know you are ready to move on to the next step - |
| properties also adds to the complexity. Obviously, it | | | | product release! |
| isn't good for sales if your dry rub contains | | | | |