Review: Sograte Original BBQ Rub

Creator: Sograte BBQ and Brew
Location: Lubbock, TX
Cost: $7.99 + shipping
Link: Original BBQ Rub

This is another rub Sograte BBQ asked me to review for them. It's a good rub with BBQ flavors that enhance pork or chicken well. It stands up to the long slow cooks that define BBQ and helps to take the flavor of the meat to the next level. If you're looking for a good rub for your next cook give it a go.


First Impressions
It has a nice deep red color that will help to give the meat a nice mahogany color. The spices are ground fine and mixed well giving it a uniform color and texture. You can see some of the other spices mingled in the mixture giving the rub an appealing look. When you open the bag, aromas of paprika, garlic, and hints of pepper make your mouth water. When you taste it, the brine of the salt, the savoriness of the garlic mixed with the sweet paprika and other spices give a hint of BBQ which is followed by a little heat.

Cooking with it
I used the rub on chicken and pork chops. The chicken I did two ways while grilling it. One I did with just the rub and the next time with rub and Kansas style BBQ sauce.

Prepping the chicken. [The photographer
was so hungry he forgot to take any further pictures.
He has been sacked.]

The Original BBQ Rub brings a traditional BBQ flavor to the meat. It has a nice mix of the garlic, paprika, slightly sweet and heat that helps to make grilled and BBQed foods so good. Adding BBQ sauce enhances those flavor profiles too.

Overall Impression
This is a good rub. One I would use and could see being used to win BBQ competitions. The spices don't overpower the meat, but enhance and bring out the natural flavors while leaving a nice bark that makes for a tasty bite.

On the Gibbs Ribs* scale I give Sograte's Original BBQ Rub a solid 3/4 rack of ribs. It's not as good as their Steak Magic but I would defiantly use it again and even use it in competitions.

*When I do reviews, books or otherwise, I rate the items with ribs (they are my favorite BBQ dish). A full rack is great and a single rib is poor. I will tend to stick to a full rack, half rack or one rib.