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 I want everyone 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.

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 perform season your food the night prior and let it sit in a ziploc overnight with a bit of olive oil drizzled over it.

Italian

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

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 (staff pick)

  • 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