Dizzy Pig Raging River Rub

Today’s review is another offering from The Dizzy Pig Barbecue Company — Raging River Rub.

The Rub

Ingredients: spices, turbinado sugar, salt, paprika, maple sugar, onion, garlic  (A salt-free version of this rub is also available)

I believe that in order to have a good rub, it not only has to taste good but also have a pleasing aroma and composition.  That’s why I always take a look at three different criteria when evaluating a rub.

• Appearance: mostly homogeneous texture, reddish-brown color
• Aroma: hints of citrus
• A Taste: appealing blend of sweet and salty, with citrus notes in the back side

Based on an initial tasting, this would work well on poultry as well as on fish.

The Results

The rub advertises being made for salmon, so that’s what I decided to cook for this review.

I picked up these two good looking pieces of Scottish salmon from The Meat House this past weekend.  I gave each of the pieces a very very light coat of vegetable oil and then seasoned them with Raging River.

The salmon was cooked on a cedar plank over medium heat on the gas grill for approximately 20 minutes.

I have to say this is some of the best salmon I’ve had.  The rub added a salty and savory flavor with a very light touch of sweetness.  The flavors in the rub definitely enhanced the flavor of the fish, and I have no doubt this would work well with other species of fish.  The light citrus notes would lend well for poultry as well.

If you cook a lot of fish, I highly recommend adding this rub to your arsenal.

Website: http://www.dizzypigbbq.com
Facebook:  http://www.facebook.com/DizzyPigBBQ
Twitter: https://twitter.com/#!/dizzypigbbq

Thanks!!

Wayne Brown
http://www.bigwaynerbbq.com
@brownkw

Wayne Brown

Big Wayner is the BBQ rub and seasoning reviewer for BBQ Sauce Reviews, and he moonlights as the mad genius behind Big Wayner’s BBQ Blog. He is a KCBS Certified BBQ Judge and enjoys talking all things BBQ! Come check him out at http://www.bigwaynerbbq.com.