Cimarron Doc's Rib Rub and Bar-B-Q Seasoning
A friend of mine who is an avid grill freak swears by Cimarron Doc's Rib Rub. Having experienced the quality of his smokey treats, he convinced me to give it a try.
Hailing from Oklahoma, Cimarron Doc's has been around since 1986. As a chili and barbecue competition team, they also produce chili seasoning and barbecue sauce.
Initial Impressions
I bought the small 5 oz. plastic bottle that comes with the types of lids with the shaker on one side and the other side opens up for a teaspoon, or pouring. The label is somewhat uneventful, yet I'm liking what I see inside.
The listed ingredients are: Sugar, Salt, Dehydrated Garlic and Onion, Spices and Color, Monosodium Glutamate, Dehydrated Red Bell Pepper, Natural Flavor (Maltodextrin), not more than 2% Silicon Dioxide added to prevent caking.
There's not much to the smell. I sense a hint of garlic, yet can't put a finger on the other aromas I'm detecting. The grind is similar to that of table salt, yet there are several other goodies mixed in. I can see the chunks of red bell pepper, a green herb and a few other odds and ends.
Out of the Bottle Taste Test
There is definitely smoke flavor added that hits you first. The second flavor that comes calling is the heat. It has a kick, followed by a hint of sweet. Besides the smoke flavor and the sweetened heat, I couldn't detect anything else.
Apply the Meat Taste Test
Since it's labeled as a rib rub, we'll give Cimarron Doc's seasoning a run at some ribs. I'm also going to test it on a grilled chicken breast that will be today's lunch sandwich.
Unfortunately, the rub didn't do miracles to the ribs. I believe that my maple wood smoke and sweet barbecue sauce diluted anything the rub had to offer, although the heat factor was perfect. On an unsauced rib, the heat and the sweet performed much better.
The chicken breast was a different story. I liked the smokey flavor the rub added and the heat and sweet balanced out very well. It made for a very tasty sandwich!
The Final Verdict
Cimarron Doc's Rib Rub is not going to knock your socks off if you're using smoke and a sweet barbecue sauce. The smoke flavor and the sugar are eliminated from the equation leaving only a spicy heat that could have been accomplished with your own application of cayenne pepper and a little garlic powder.
I believe the true use for this rub is on the grill when not using smoking woods or a barbecue sauce. It is then that the smoke and spice flavors enhance the meat with a nice balance requiring no additional sauce or flavoring.
To take a look at Cimarron Doc's products, check out their website...Here
Happy Grilling!
