We have had a lot of questions about how we use our dry rubs. Here are a few examples of what to use each flavor on as well as a few basic uses. One thing to remember, there is not a right or wrong amount to add to your food. Everyone has different tastes and desires out of their food.  Because there is no salt, it only takes a little to season your food, add more for extra heat.

There are so many uses for A-Dam Good Dry Rub. You can create your own injection by mixing with melted butter or olive oil. You could simply infuse some drawn butter to dip your favorite seafood in, or just use it as a dry rub. Our grill specialist suggests adding your desired dry rub at least a half hour prior to cooking and sealing it in there with just a bit of olive oil. He also suggests that if you are grilling pork tenderloin or boneless chicken breast, to season your food the night prior in a Ziploc overnight in the fridge with a bit of olive oil drizzled over it.  The thicker the cut of meat the longer it needs to be on it, for example you may want to season a Boston butt a few days in advance.

Italian

  • Seafood
  • Chicken
  • Pasta
  • Salad
  • Fish
  • Pizza
  • Wings
  • Turkey
  • Salad Dressing
  • Popcorn

Sweet Hot

  • Ribs
  • Brisket
  • Wings
  • Turkey
  • Chicken
  • Salad
  • Fish
  • Pork Chops
  • Pork Tenderloin
  • BBQ Pork

Pepper Blend

  • Hamburgers
  • Wings
  • Steaks
  • Eggs
  • French Fries
  • Vegetables
  • Salad
  • Chicken
  • Fish
  • Pizza
  • Sandwiches
  • Pork Chops

Jamaican

  • Shrimp
  • Sausage
  • Wings
  • Jambalaya
  • Cajun Dishes
  • Pasta
  • Vegetables
  • Pasta
  • Rice
  • Pork Chops
  • Turkey
  • Fish
  • Chicken

Pharaoh's Phavorite

  • Pork Tenderloin
  • Wings
  • Vegetables
  • Seafood
  • Fish
  • Chicken
  • Pasta
  • Salad
  • Brisket
  • Hamburgers
  • Sausage
  • BBQ Pork
  • Pork Chops
  • Steak
  • Greek, Italian, Middle Eastern, Asian, Mexican, American, and Indian Cuisines

Asian

  • Stir Fry
  • Vegetables
  • Wings
  • Fish
  • Seafood
  • Steak
  • Pork
  • Sausage Rice 
  • Chicken
  • Asian Cuisine
  • Pork

Here is a brief description of the flavors and what to expect:

Italian: This is your traditional Italian flavor and is loaded with fresh green herbs and spices. Makes a fantastic marinara or dipping oil.  You can even make your own salad dressing.

Sweet Hot: This flavor will start out sweet and smoky and finish with a nice subtle heat.  Great for anything you can grill or smoke low and slow.  Try it on cornbread!

Pepper Blend: This is a universal flavor that is great on everything, with three different blends of pepper and has a nice little kick to it!  Great on anything from Burgers, Steaks, French Fries, Salads, Eggs, Popcorn, and Bloody Mary's!

Pharaoh's Phavorite: This flavor is one of our faves! This an Egyptian inspired blend that has 20 different spices involved. You will taste curry, garlic, cumin, and a lot of other spices! This is amazing on Pork Tenderloin, Fish, and Vegetables too!

Jamaican: Starts out with cinnamon and allspice and finishes with a strong heat that will be delayed and hit the back of your palate.  Great Jerk flavor on anything from wings to shrimp.

Asian: Our Asian is a citrus based that has orange peel, lemon peel, a touch of ginger and a touch of wasabi to add some amazing flavor.  Makes stir fry easy.  Does really well on fish, chicken, and vegetables.

Mexican: This is going to replace your taco seasoning packet and works very well with Mexican inspired dishes. Try it on your Boston butt and have some pulled pork nachos, or try it on some shrimp or steak and enjoy your own fajitas!

Mexican

  • Taco Meats
  • Vegetables
  • Wings
  • Fish
  • Seafood
  • Steak
  • Pork
  • Sausage Rice
  • Chicken
  • Mexican Cuisine
  • Boston Butt
  • Brisket