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Review: Memphis Sweet Heat Dry Rub | Hot Sauce Blog
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Review: Memphis Sweet Heat Dry Rub
Posted on 03.28.06 by John @ 6:05 am | Comments: 31 Comments |
« « Previous | Oops! » »

After a long, hard day at the office, nothings better than a nice quality slab of beef cooked to your liking. I like a good steak almost any way it comes.

But since I purchased a nice cut of Angus KC strip last weekend, I’ve been waiting patiently to test out a good rub to spice things up a bit. With the arrival of my Memphis Sweet Heat Dry rub, the wait was finally over.

Ingredients: Garlic Salt, Ancho Chile Peppers, Molasses, Coffee, Onions, and Natural Spices

Nothing too fancy. The coffee was unexpected, and the garlic salt had promise. I applied a generous amount to my steak, then set it off cooking. I broiled it for 10 minutes on one side and 3 minutes on the other, to a perfect medium.

Before Rub

Plain No More

Ready to Eat!

Overall the taste was pretty good. There was a lot of garlic, but it wasn’t overpowering. No roasty coffee tones to be found, and gosh did I look. It was mildly sweet, but nowhere near the Memphis sweet sauces I’m used to. And the heat was non-existant.

The label states “If you can’t stand the heat, get out of the kitchen.” Well, with the lack of heat, this rub won’t have anyone running away anytime soon. It tastes decent and makes a nice addition to a meal, but it’s neither sweet enough nor hot enough to wear the label it does.

Aside from the lack of heat, there’s nothing bad about this rub. So, if you’re looking for flavor, Memphis Sweet Heat Dry Rub will get the job done.

Overall Rating: 6.0 out of 10


Chilehead Comments: 31 Comments
Posted by: John - Categories: Uncategorized
Permalink: Review: Memphis Sweet Heat Dry Rub

One year ago: Cherrapeno: Hybrid Pepper Starting to Make Waves

31 Comments

Comment #1:
Comment by huvason (3696) - 3/28/2006 @ 7:22 am |

COFFEE???? Never heard of that in a rub before. Wondering why it was there if you could not taste it? Definitely a strange one.

Comment #2:
Comment by jim campbell- Mild to Wild(R) (1530) - 3/28/2006 @ 8:42 am |

I’ve had several people submit stuff to me for review that inlcuded coffee in the rubs. They were actually quite good, especially on a hearty steak! I think one was called Steak Dance out of southern Indiana. Can’t remember some of the others.

Comment #3:
Comment by CaJohn (1365) - 3/28/2006 @ 9:03 am |

Who produces this rub?

Comment #4:
Comment by Nick Lindauer (1016) - 3/28/2006 @ 9:18 am |

CaJohn on 3/28/2006 at 9:03 am said:

Who produces this rub?

Bodines

Comment #5:
Comment by Mad_Reilly (766) - 3/28/2006 @ 9:23 am |

Good Review. Hummm Coffee & steak? Sounds ok. I love garlic on steak. Very Interesting – but no heat :(

Comment #6:
Comment by Mad_Reilly (766) - 3/28/2006 @ 9:24 am |

Sorry John

I forgot to say “good review”!

Comment #7:
Comment by CaJohn (1365) - 3/28/2006 @ 9:41 am |

I should have known…

Comment #8:
Comment by Nick Lindauer (1016) - 3/28/2006 @ 9:43 am |

CaJohn on 3/28/2006 at 9:41 am said:

I should have known…

You going to elaborate on that? :-)

Comment #9:
Comment by Cheffy (397) - 3/28/2006 @ 11:06 am |

I like a little coffee in rubs, I think it enhances certain aspects of other spices and is a good combination with tougher more flavorful cut of beef. Try a little expresso and your favorite rub and marinate a flank steak overnight and then grill it, I promise you won’t be dissapointed.

Comment #10:
Comment by jim campbell- Mild to Wild(R) (1530) - 3/28/2006 @ 11:13 am |

I agree with you Cheffy- so long as they’re not over done. Had one come to me that could have been brewed better than sprinkled!

Comment #11:
Comment by Adam2 (282) - 3/28/2006 @ 11:40 am |

Coffee rubs are definately up-and-coming in the trendy food scene right now. If you get a chance – try “Velvet Hammer” Rubs – the Columbian Chicken Rub is fantastic!

Comment #12:
Comment by Sunj0e (12) - 3/28/2006 @ 3:30 pm |

Good review, the coffee would be a nice addition to some rubs. I work in a restaurant and have talked with the executive-chef discussing different seasons we use and it would be very interesting to try that.

Comment #13:
Comment by huvason (3696) - 3/28/2006 @ 4:36 pm |

Sunj0e on 3/28/2006 at 3:30 pm said:

Good review, the coffee would be a nice addition to some rubs. I work in a restaurant and have talked with the executive-chef discussing different seasons we use and it would be very interesting to try that.

I’m certainly going to try it! If I don’t get stuck working Sunday – I think I fire up the grill and do up some nice roasts and chickens on the rotisserie!
(Notice I didn’t say Saturday – definitely have plans that day!)

Comment #14:
Comment by Dr. Biggles (71) - 3/28/2006 @ 5:18 pm |

Hay,

I believe garlic powder/salt to be The Devil. Nasty stuff that sticks to your mowf and guts for hours. There hasn’t been any in my cabinet for years and years and years. Shudder.
Although, am a huge fan of the coffee both in rubs and meat gravies, oh yes. Leftover morning’s coffee has produced some of the best gravy EVER.

Biggles

Comment #15:
Comment by MattUK (711) - 3/28/2006 @ 5:56 pm |

yeah coffee is really odd – never heard of that either. Steak looks gorgeous though!! There’s nothing like a good steak

Comment #16:
Comment by Aaron (1018) - 3/28/2006 @ 6:00 pm |

Speaking of good steaks. Anyone ever had a steak made from Kobe beef? I know it is expensive but it is the single best cut of meat/steak I have ever had.

Comment #17:
Comment by MattUK (711) - 3/28/2006 @ 6:26 pm |

Aaron on 3/28/2006 at 6:00 pm said:

Speaking of good steaks. Anyone ever had a steak made from Kobe beef? I know it is expensive but it is the single best cut of meat/steak I have ever had.

is that the beef where they feed it stella artois and massage it? or is that just my imagination? I’ve heard of it but never had any

Comment #18:
Comment by MattUK (711) - 3/28/2006 @ 6:27 pm |

Welsh Black steak is meant to be really nice too…. obviously I don’t know if you can get it over there – I haven’t really seen it for sale and I’m in Wales

Comment #19:
Comment by Aaron (1018) - 3/28/2006 @ 6:29 pm |

MattUK on 3/28/2006 at 6:26 pm said:

is that the beef where they feed it stella artois and massage it? or is that just my imagination? I’ve heard of it but never had any

Well it use to come only from the island of Kobe, Japan. But the demand has become too great. The cows are bottle fed from birth and this gives the beer an extremely high amount of marbling. So this makes it extra tender and TAS T

Comment #20:
Comment by MattUK (711) - 3/28/2006 @ 6:35 pm |

Aaron on 3/28/2006 at 6:29 pm said:

Well it use to come only from the island of Kobe, Japan. But the demand has become too great. The cows are bottle fed from birth and this gives the beer an extremely high amount of marbling. So this makes it extra tender and TAS T

Sounds really nice. Think I’ll stick to the cheaper ones though while I’m at uni. Save some good stuff for when I get a job – as otherwise I’ll end up loving it and not eating anything else as it’ll eat my food (and sauce) £ up.lol

Comment #21:
Comment by Anthony (340) - 3/28/2006 @ 9:39 pm |

Thats a good looking striploin!

I know Toronto and New York have Kobe Beef burgers with truffles! Haven’t tried it yet but at $37 a burger………..

Comment #22:
Comment by pmac (1388) - 3/28/2006 @ 9:47 pm |

Aaron on 3/28/2006 at 6:29 pm said:

Well it use to come only from the island of Kobe, Japan. But the demand has become too great. The cows are bottle fed from birth and this gives the beer an extremely high amount of marbling. So this makes it extra tender and TAS T

“gives the beer an extremely high amount of marbling” hehe
I think he meant BEEF!!! not BEER, put down the bottle and repeat after me, I am not drunk. I do not have a craving, I am not an alcoholic. :)

Comment #23:
Comment by Aaron (1018) - 3/28/2006 @ 9:47 pm |

Yeah my steak was $75!! I would never have gotten it but someone else was paying for it and they said to get it. I did not ask twice cause I wanted to try it :D

Comment #24:
Comment by Aaron (1018) - 3/28/2006 @ 9:50 pm |

pmac on 3/28/2006 at 9:47 pm said:

“gives the beer an extremely high amount of marbling” hehe
I think he meant BEEF!!! not BEER, put down the bottle and repeat after me, I am not drunk. I do not have a craving, I am not an alcoholic. :)

HAHAHAHAHA I never even saw that. That is pretty funny stuff. I do think most got my point…I hope! I cannot stop laughing now, thanks for noticing it

Comment #25:
Comment by pmac (1388) - 3/28/2006 @ 9:52 pm |

Glad to make ya LOL ! :)

Comment #26:
Comment by huvason (3696) - 3/28/2006 @ 9:52 pm |

Hey I love my BEER Marbled :)

Comment #27:
Comment by eman (1750) - 3/28/2006 @ 9:58 pm |

How about a steak flavored coffee…now your speaking my language :)

Comment #28:
Comment by Aaron (1018) - 3/28/2006 @ 9:58 pm |

I may have to buy some folks some marbled beer if they show up at Zest Fest. Hope I can find some

Comment #29:
Comment by CaJohn (1365) - 3/28/2006 @ 10:18 pm |

Nick Lindauer on 3/28/2006 at 9:43 am said:

You going to elaborate on that? :-)

No…Jim knows what I mean.

Comment #30:
Comment by John S. (131) - 4/22/2006 @ 5:48 pm |

For nyone interested – For dinner tonight, I mixed 1 part ground cayenne pepper with 2 parts Memphis Sweet Heat, and rubbed it on center cut porkchops. 12 minutes in the broiler, and done.

The addition of cayenne took the flavor from good to great, and provided the heat that was lacking. I highly trying it this way.

Comment #31:
Comment by Cheffy (397) - 6/18/2006 @ 11:25 am |

I had to respond to this one again because I still feel very strongly about the great addition that Coffee can make to a rub. We tried some coffee and some cocoa powder in our rub here at the restaurant on some flank steak and then smoked it. It was remarkable, I am thinking about adding it as a special to the menu with a nice mole sauce.

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