An important part of creating the signature Lucky’s Red BBQ is using our unique blend of spices – added at just the right time in just the right amounts! We are now making these key building blocks available for home use!
Take these out for a test drive – try them on eggs, ice cream, or your favorite foods – let your imagination run!
Lucky’s Secret Rib Rub
In Texas many barbecue joints use just plain old salt and pepper, called Dalmatian rub. But beef brisket and BBQ beef ribs can handle, and benefit from, a more potent mix. Lucky’s Secret Rib rub recipe creates a rich, flavorful, crunchy crust, called the bark.
Take your beef ribs, brisket, steak, and other cuts over the top with this easy beef dry rub recipe.
Use this russet-colored, deeply-flavored blend on just about everything. Dust on sizzled eggs. Sprinkle over mozzarella and dress with olive oil. For a snack, dip juicy apple slices in the salt. Season cucumber and sweet onion slices and dress with olive oil. Enjoy as a lively side dish, or add to a green salad. Cook in vegetable or bean soups. Mix with unsalted butter and slide under the skin of a chicken and roast or broil. Finish your steak, chops, or burgers with this blend. Mix into ground meats before cooking, too. And on our favorite anytime dish: buttered toast with avocado slices.
Smoked Paprika Salt is made with wood-smoked Spanish paprika blended with a moist, crunchy sea salt. Smoked Spanish paprika, known as pimentón, is extremely fragrant and flavorful. Neither too timid, nor too smoky. Sprinkle Smoked Paprika Salt freely on meats, poultry, seafood, chowder, potatoes, eggs, tomatoes, guacamole, Spanish dishes. Best home fries ever!
This beef rub is great for beef, pork and lamb. Once you mix the spices they’ll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.
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