4 Rubs for one low price plus FREE Shipping!  Mix or Match, choose between 5 different mixes.  Our Dixie Dust (Pork rub), Steer Dust (Beef rub), Chicken rub, Chipotle rub and our famous Chili Mix.  Be sure to send us a comment of your 4 choices.  

***IMPORTANT*** Be sure to notify us of which flavors you want.  ****IMPORTANT**** 

You will remember the day you discovered this great all purpose pork rub. Although it was formulated for pork, it is also excellent on smoked salmon and even popcorn. It will flavor, color, and form a wonderful crust when cooked at low temperatures. Some of the pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. There is a reaction between the rub and the surface that helps form a nice crust(called bark), if the rub is on for at least two or more hours in the refrigerator. Others put the rub right on the meat and massage it in. While others lay down a vegetable oil or mustard or ketchup base first and sprinkle the rub on top. 

Mustard is water, vinegar, and maybe white wine with mustard powder mixed in. During the cooking process as the water steams off and drips away, the mustard powder remaining is miniscule. If you like having the mustard flavor, you will do much better by just sprinkling it directly on the meat before cooking.

We recommend using a cooking oil because it helps keep the meat from sticking to the grill surface and because most of the herbs and spices in our rub are oil soluble, not water soluble.

Far more important is what is in the rub than under the rub. So use whatever you want. Because of the sugar, make sure to COOK AT LOW TEMPERATURES!

If you keep your rub in an air tight container, you can keep it for months. If it clumps, just chop it up or you can spread it on a baking sheet and put it in the oven at 250 degrees F for about 15 minutes. For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut ribs. 

For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side. To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start. One hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder.   ENJOY!

NGREDIENTS: Sugar, Brown Sugar, Spanish Paprika, Kosher Salt, Garlic Powder, Onion Powder, Ginger Powder, Black Pepper, Rosemary Powder.

You will remember the day you discovered this great all purpose beef rub. Rubs are a great way to add flavor to meat. Rubs almost always contain salt because salt amps up flavor and helps form a crust. You can put a rub right on the bare meat, or you can help it stick by moistening the meat with some water, mustard, ketchup, or use cooking oil. We recommend cooking oil because it helps to keep the meat from sticking to your cooking surface and because most of the herbs and spices are oil soluble, not water soluble. Far more important is what is in the rub than what you choose to put under the rub. 

In Texas, many of your BBQ joints use plain old salt and pepper, called Dalmation rub. But beef brisket and beef ribs can handle and benefit from a great beef rub. This rub creates a rich, flavorful, crunchy crust called the bark. Beef rub is different than pork rub. Pork loves sweetness, but beef does not. The best pork rubs have more sugar in them, like our Farm House Dixie Dust. Black pepper, on the other hand, works great with beef.  We use a coarse ground pepper and our chile powders offer the complexity of two different flavors and two different levels of heat. The Ancho has great flavor and a nice raisiny character. The Cayenne gives us a kiss of heat.  

DIRECTIONS:

Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat, as does the salt. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking, no need to let it marinate overnight. 

INGREDIENTS: 

Black Pepper, Salt, Sugar, Onion Powder, Garlic Powder, Ancho Chili Powder, Mustard Powder, Cayenne Powder.

 

To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start. One hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder.   ENJOY!

                                                                                                                                                                        Farm House Chili Mix

 

Be the best chili cook at your next tailgate party, big game or backyard BBQ.  Your friends will rave and thank you for the best bowl of red  they have ever had.  

From the time the second person on earth mixed some chile peppers with meat and cooked them, the great chili debate was on; more of a war, in fact. The desire to brew up the best bowl of chili in the world is exactly that old.

Perhaps it is the effect of Capisicum spices upon man's mind; for, in the immortal words of Joe DeFrates, the only man ever to win the National and the World Chili Championships, "Chili powder makes you crazy." That may say it all. To keep things straight, chile refers to the pepper pod, and chili to the concoction. The e and the i of it all.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom. Estimates range from "somewhere west of Laramie," in the early nineteenth century - being a product of a Texas trail drive - to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them.

Never has there been anything mild about chili. 

Our travels through Texas, New Mexico, and California, and even Mexico, over the years have failed to turn up the elusive "best bowl of chili." Every state lays claim to the title, and certainly no Texan worth his comino (cumin) would think, even for a moment, that it rests anywhere else but in the Lone Star State - and probably right in his own blackened and battered chili pot.

 

In Spanish, the word chili refers to a “chili pepper”, and carne means “meat”. The recipe used by American frontier settlers consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the United States taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

During the 1880s, brightly dressed Mexican American women known as “chili queens” began to operate around Military Plaza and other public gathering places in downtown San Antonio. They appeared at dusk, when they built charcoal or wood fires to reheat cauldrons of pre-cooked chili. They sold it by the bowl to passersby. The aroma was a potent sales pitch; mariachi street musicians joined in to serenade the eaters. Some chili queens later built semi-permanent stalls in the mercado (local Hispanic market).

Before World War II, hundreds of small, family-run chili parlors (also known as “chili joints”) could be found throughout Texas and other states, particularly those in which emigre Texans had made new homes. Each establishment usually had a claim to some kind of secret recipe.

As early as 1904, chili parlors were opening outside of Texas. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving "Mexican Chili".[3] In the 1920s and 1930s chains of diner-style "chili parlors" grew up in the Midwest. As of 2005, one of these old-fashioned chili parlors still existed on Pine Street in downtown St. Louis. It features a chili-topped dish called a "slinger": two cheeseburger patties, hash browns, and two eggs, and smothered in chili.[4]

One of the best-known Texas chili parlors, in part because of its downtown location and socially connected clientele, was Bob Pool's "joint" in Dallas, just across the street from the headquarters of the elite department store Neiman Marcus. Stanley Marcus, president of the store, frequently ate there. He also bought Pool's chili to send by air express to friends and customers across the country. Several members of General Dwight Eisenhower'sSHAPE staff during the early 1950s were reported to have arranged regular shipments of chili from Pool's to their Paris quarters.

There has forever been a controversy about ingredients: beans, no beans.....tomatoes, no tomatoes.....and on and on. We like BOTH in ours! For a great starting point, give our Cherry Orchard Foods “FARM HOUSE” Chili Mix a try.....and you can do it...YOUR WAY!

OUR RECIPE:

1. In a large saucepan, add one batch of Farm House Chili Mix (about 2 tablespoons) to one pound of cooked meat (ground chuck), one can tomato sauce (15oz), one can diced tomatoes (28oz), and two cans of beans (kidney or pinto, 15oz, drained & rinsed), add chopped onion & garlic if desired.

2. Bring to a boil, cover and lower heat, simmer for about 30 minutes. Stir occasionally.

3. Serve warm in a bowl or bread bowl, topped with shredded cheddar cheese, sour cream, chopped green onions, and extra crushed red chili pepper flakes, if desired.

Check out our store for a complete selection of all our dip mixes, dessert mixes, slushie mixes, beer bread mixes, soup mixes, smoothie mixes, and many other mixes and rubs and seasonings.  

Thank you from your Cherry Orchard Foods Team.