Frequently Asked Questions

1. What are the main ingredients of TEXAS BBQ RUB?
2. What meats can I use TEXAS BBQ RUB on?
3. Does TEXAS BBQ RUB include MSG?
4. Do you need to add flavor to your fire when cooking?
5. What are the most important points to preparing and cooking great BBQ?
6. TEXAS BBQ RUB contains salt. Does this dry out the meat while cooking?
7. Which is better: Charcoal Grills or Gas Gills?
8. What is the difference between direct and indirect methods of cooking?
9. While BBQ'ing should I leave the lid up or down? How often should I take a peak at the meat?
10. Are marinades are dangerous as you say?

We start with the freshest spices available. The main spices used to create the great taste of TEXAS BBQ RUB are salt, brown sugar, chili powder, black pepper, other peppers, paprika (sweet), garlic, and onion.

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The sky is the limit here. You can use it on every kind of meat but don't stop there. TEXAS BBQ RUB is great on vegetables, pastas, nuts, chili, or just about anything where you can use salt and pepper Remember, it does have some sugar on it, so it can spice up as well as sweeten any dish. It's great on brisket, ribs, pork loins, beef tenderloins, fish, and poultry. Use it on anything you want.... the more you use it, the more things will taste better than before.

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There is no MSG in any of our products. This includes TEXAS BBQ RUB and TEXAS GRILLING MAGIC. Our superb blending of spices enriches the flavor of meat naturally.

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Remember the wood flavor is one of the two most important things you can use to add flavor to the meat you are cooking. The other important thing to add is a good rub. If you can't use a wood flavoring you are missing out on a tremendous addition to your meat's taste. Use whatever kind of wood you can easily get, but never use pine or cedar as the smoke from these woods could make everyone who eats the meat very sick. The two most popular woods used to add smoke are hickory and oak. All fruit bearing trees make a good wood to add smoke flavor such as apple, orange, etc. Remember to use well seasoned (wood dried at least 4 months) wood as smoking with green woods can leave a terrible smell and flavor in your cooker than you may never get rid of. For more information on what kind of woods to use, visit our wood information center here.

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Here it is in a nutshell-

1. Patience - great BBQ will be done when it gets done, don't rush it
2. Slow cooking with a low temperature (between 200 and 215 degrees)
3. Use a great wood flavor to add flavor to your meat
4. Use a great rub (be careful with marinades) like TEXAS BBQ RUB

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The ans3wer is NO. Actually, just the opposite happens. The superb blends of salts and sugars actually draws moisture from the air as well as from the meat causing the meat you are cooking to self marinate. No need to mop or baste the meat. The meat will be self marinating while it is cooking using its own juices and comes out juicy. However never overcook any meat. Overcooking is what can dry out any meat.

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There have been blind taste tests using the meat cooked on both a charcoal grill vs. a gas grill. Guess what the results were? The results indicate that there is no real difference in the taste of meat to the average person. Each one has its advantages and disadvantages when cooking. Everyone ahs their own preference. Gas grills are easy and fast while charcoal takes some time for the charcoal to get ready and bring the grill up to cooking temperature. Also, another tip: never use a charcoal lighter fluid or self staring charcoal as these flavors will penetrate your meat.

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Have you ever had grilled food that was charred on the outside and undercooked on the inside? The cook probably cooked the meat the wrong way. Direct and indirect cooking are the two ways to use your grill to cook food. It is easy to set up your grill to the desired method of cooking.

Generally speaking, you want to use the direct grilling method for foods that cook completely in less than 25 to 30 minutes. Examples would be steaks, sausage, chops, kabobs and vegetables.

The indirect method of cooking is similar to roasting the meat (but you get to add that great smoke flavor). The heat in your grill rises during cooking and circulates around the meat when you use the indirect method since the heat is circulating all around the meat. use this method for meats that require more than 30 minutes to cook. Examples would be ribs, brisket, roasts, chickens, turkeys, leg of lamb, pork loin, beef tenderloin, etc.

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