Rubs

MAD MIKE'S TWISTED SOUTHWEST STEAK AND WHATEVER RUB
The Steak and Whatever Rub is just what its name implies. It works on everything: any meat you want to grill, and most veggies too, so do not be afraid to experiment. This blend is a combination of smoked Spanish Paprika, Aegean sea salt, Chimayo Chile powder from northern New Mexico, granulated garlic and onion, rubbed sage, hand rubbed Mexican oregano, and ground black peppercorns and other Southwest spices.

Our rubs are 100% natural, gluten free and are low in salt. When you pick up a container of most rubs, the first ingredient listed is salt. Our products don’t weigh as much as other spices, because salt is heavy. With our rubs, salt is the 3rd or 4th item, and it is only around 7% of the product. To make it healthier, we only use sea salt and no MSG, fillers or anti-clumping agents.

To use Mad Mike’s Twisted Southwest Steak and Whatever Rub on a steak, sprinkle liberaly on both sides of the steak and rub it in. It’s best if you let it sit for at least an hour. For your best flavor, allow the steak to come to room temperature before cooking. For denser meats like Sirloin or NY strip resting overnight is best. Also the garlic and sea salt act's as a natural tenderizer so it works wonders on chuck steaks and such. Fora crust on your steak, put a few drops of olive oil on each side and rub it in with the spice. Cook pork chops the same.

One of our favorite dishes is beer can chicken. Take a whole chicken and rub it inside and out with the Steak and Whatever Rub, then stuff the chicken over a can of beer. Have your grill at 400 degrees and cook for an hour. This will also work with a can of 7-UP.

The Steak and Whatever Rub is great on French fries, in pinto beans, in a Bloody Mary, and makes some outstanding Chili and fajitas as well.

MAD MIKE'S TWISTED PORK, POULTRY AND PHISH RUB
Mad Mike’s Twisted Pork, Poultry and Phish rub is where the Southwest meets the Orient. This unique rub uses the Steak and Whatever Rub as its base, then gets twisted with a taste of the Orient. This exotic blend is excellent on the 3 P’s: Pork, Poultry and Phish. (We know fish doesn’t start with a P, but it looked good.)

A great use for this rub is on a pork tenderloin. You rub it down and let it rest for an hour or so. Set your oven at 400. Take a pan large enough to hold the tenderloin and add some olive oil. Brown the pork on all sides, then put in the oven for 15 minutes. Take the pork out of the pan and let it rest for 5 minutes. Meanwhile, pour most of the fat off then add some port or sherry and let it reduce down. Slice the pork and pour the pan sauce over it and enjoy. You can also cook it on a grill and then glaze it with Mad Mikes Steak Sauce for the last 10 minutes of cooking.

You can use Mad Mike’s Twisted Pork Poultry and Phish rub to blacken your favorite fish. Dip the fish in melted butter then rub both sides with a healthy portion of rub. Place the fish into a very hot cast iron skillet until it crusts on one side, then turn it over and do the same to that side.

For something a little healthier, use it on a chicken breast and grill it. Slice it up and add it to a salad. Sprinkle the rub on the salad then squeeze some lemon or lime over it. Works great with shrimp too.

Our rubs are 100% natural, gluten free and low in salt. When you pick up a container of most rubs, the first ingredient listed is salt. Our products don’t weigh as much as other spices, because salt is heavy. With our rubs, salt is the 3rd or 4th item, and it is only around 7% of the product. To make it healthier, we only use sea salt and no MSG, fillers or anti-clumping agents

MAD MIKES TWISTED SOUTHWEST B.B.Q. RUB
Mad Mikes Twisted Southwest BBQ Rub is made for any meat you want to BBQ. There is a big difference between BBQ and Grilling. Grilling is done over open flames or direct heat, and BBQ is done with smoke and low, indirect heat.

Probably the favorite BBQ meats are brisket, ribs and chicken. They all cook the same way, just not the same time. Which ever meat you want to BBQ, rub it all over with Mad Mike’s Twisted Southwest BBQ Rub and let it sit for at least an hour. Get your BBQ pit going at 250-275. If you only have a gas grill, that’s OK. Get some wood chips, soak them for an hour or so, then wrap them in foil. Put them over the hot side of the grill, and cook the meat away from the heat. The chips will create smoke to add flavor. Let’s take one of these meats at a time.

For brisket, trim off some of the fat, but not all of it. The fat gives the meat flavor. Rub the BBQ rub all over the meat. I like to wrap the brisket in foil, with the fatty side up, and poke a tiny hole in the bottom so most of the fat will drain off. Cook at 225-275 for 10 to 12 hours. Take the meat off, unwrap it and let sit for at least 10 minutes before you slice it.

Rib are so good, and easy to cook. Peel the skin off the back of the ribs then rub both sides with Mad Mike’s Twisted Southwest BBQ Rub. Place away from the 225-275 heat and let them cook. Spare ribs take 5-6 hours and baby back ribs around 4 hours. To tell if they are done, use your tongs and lift them in the middle. If they bend, they are done. Take one of your favorite Mad Mike’s BBQ Sauces and mop it on the ribs for the last 30-45 minutes of cooking. This gives them a tasty glaze.

Rub your chicken, let set for an hour, place over indirect heat for an hour. Mop your favorite sauce on it for the last 20 minutes.

Be sure to have one or all of Mad Mike’s BBQ sauces to add to you meat after cooking.

Our rubs are 100% natural, gluten free and low in salt. When you pick up a container of most rubs, the first ingredient listed is salt. Our products don’t weigh as much as other spices, because salt is heavy. With our rubs, salt is the 3rd item, and it is only around 7% of the product. To make it healthier, we only use sea salt and no MSG, fillers or anti-clumping agents.

MAD MIKES TWISTED CAJUN RUB
Are you looking for a way to spice up your life and your food? Then try Mad Mikes Twisted Cajun Spice. This blend of cayenne and chipotle peppers, roasted garlic, toasted onion and a bunch of other spices is sure to do the trick.

The Twisted Cajun Spice works great on anything you are wanting to add a little heat to. This is awesome to make blackened fish or chicken. You can also use it as a crawfish boil. And since it is much lower in salt than most other products, you get the flavor, not the saltiness.

The Twisted Cajun Spice, along with all of Mad Mikes other rubs are gluten free and, is made with Sea Salt. Most other products on the market today are 15-25% salt, but Mad Mikes only uses 7% salt. We never use fillers, anti-clumping agents or MSG.

Mad Mikes is 100% Natural and 100% good.