It looks like you might have a question...
How do I use Till's Rubs?
Basically there are three ways to use the rubs:
1] Use it like you would any seasoning mix and just sprinkle it on whatever your heart - or stomach - desire.
It works on pretty much anything.
2] Use it as a rub, more about that under “Why is it called a Rub?”
3] Mix it with wet ingredients such as mustard, Worcester sauce, wine, olive oil etc. to make a wet marinade.
Why is it called a "Rub"?
Well, because the best way to apply this stuff is to literally rub it on whatever you are seasoning. This is not the time to be timid. . . pour it on and rub and massage.
My Rub got all hard and clumpy; what the heck is going on?
Till's Rubs are free of any anti-clumping agents and therefore, depending on humidity tend to clump and get hard. Not to worry, this does not affect the quality of the rub. Use a fork and loosen it up and you are good to go. For stubborn lumps or larger quantities, just dump it into a food processor and give it a spin . . .
What's with the cement mixer on the can?
Way back when we were looking for a better way to mix our rub in larger quantities. A cement mixer seemed to be the perfect solution. We have since moved on from the cement mixer but we like to hold on to some fond memories . . .
Can I use Till's Rub to season after the food is cooked?
Absolutely! Till's Rub works great to add a finishing touch to your creations. It is great on French fries, corn on the cob, hard boiled eggs or anything else you would otherwise add some salt and pepper.
Is Till's Rub vegetarian/vegan?
Yes, Till's Rubs are vegan. The only ingredients are all natural herbs, spices, sugar and salt.
What about gluten?
What about it? There isn't any . . . but know this: the rubs are manufactured in a facility that also processes milk, egg, wheat, peanuts, soy, and tree nuts.
Any other allergens I should be concerned about?
As far as we can tell there aren't any of the better known allergens present in our rubs. However, we do not claim to know what people are allergic to, so if you have an issue with certain herbs and spices or salt and sugar, stay away.
Also know this: the rubs are manufactured in a facility that also processes milk, egg, wheat, peanuts, soy, and tree nuts.
What can I use Till's Rub on?
What do you want to use it on, I ask? If you can cook it, you can use Till's Rub!
Pork, beef, chicken, lamb and salmon are a given but don't shy away from more nontraditional applications.
Sunday Brunch? - sprinkle some on your scrambled eggs.
Snack? - Sprinkle on pumpkin seeds or whole almonds and bake in the oven.
Cocktails? - Use it to make a mean Bloody Mary or kick up your Margarita with a Till's Rub rimmed glass.
Winter Stew? - Use it as the base seasoning for Goulash or Chile Verde.
Into Chili much? - Well, start with the Rub to season your meat.
Sauces and Dips? - Absolutely! Mix it with sour cream, yogurt, mayo, ketchup etc.
Love your seafood? - Rub crusted sea scallops, oysters on the half shell with a dash of lime juice and a sprinkle of Rub.
Let your imagination guide you . . .
How long should I marinate?
This really depends on what you are cooking. Fish and seafood really does not need more than 30 minutes. A whole pork shoulder only get's better left over night.
In general, for seasoning pork and red meats, either go with less than 30 minutes or more than 2 hours. After 30 minutes or so the meat will release juices and you want to give your meat a chance to re-absorb its own juices (which are now flavored with the Rub).
If you make a wet marinade, 30 minutes is usually enough no matter what kind of product you want to cook.
Still having unanswered questions? Shoot us an email and we will get back to you personally and put your mind at ease. Click here to get to our contact page...
How do I use Till's Rubs?
Basically there are three ways to use the rubs:
1] Use it like you would any seasoning mix and just sprinkle it on whatever your heart - or stomach - desire.
It works on pretty much anything.
2] Use it as a rub, more about that under “Why is it called a Rub?”
3] Mix it with wet ingredients such as mustard, Worcester sauce, wine, olive oil etc. to make a wet marinade.
Why is it called a "Rub"?
Well, because the best way to apply this stuff is to literally rub it on whatever you are seasoning. This is not the time to be timid. . . pour it on and rub and massage.
My Rub got all hard and clumpy; what the heck is going on?
Till's Rubs are free of any anti-clumping agents and therefore, depending on humidity tend to clump and get hard. Not to worry, this does not affect the quality of the rub. Use a fork and loosen it up and you are good to go. For stubborn lumps or larger quantities, just dump it into a food processor and give it a spin . . .
What's with the cement mixer on the can?
Way back when we were looking for a better way to mix our rub in larger quantities. A cement mixer seemed to be the perfect solution. We have since moved on from the cement mixer but we like to hold on to some fond memories . . .
Can I use Till's Rub to season after the food is cooked?
Absolutely! Till's Rub works great to add a finishing touch to your creations. It is great on French fries, corn on the cob, hard boiled eggs or anything else you would otherwise add some salt and pepper.
Is Till's Rub vegetarian/vegan?
Yes, Till's Rubs are vegan. The only ingredients are all natural herbs, spices, sugar and salt.
What about gluten?
What about it? There isn't any . . . but know this: the rubs are manufactured in a facility that also processes milk, egg, wheat, peanuts, soy, and tree nuts.
Any other allergens I should be concerned about?
As far as we can tell there aren't any of the better known allergens present in our rubs. However, we do not claim to know what people are allergic to, so if you have an issue with certain herbs and spices or salt and sugar, stay away.
Also know this: the rubs are manufactured in a facility that also processes milk, egg, wheat, peanuts, soy, and tree nuts.
What can I use Till's Rub on?
What do you want to use it on, I ask? If you can cook it, you can use Till's Rub!
Pork, beef, chicken, lamb and salmon are a given but don't shy away from more nontraditional applications.
Sunday Brunch? - sprinkle some on your scrambled eggs.
Snack? - Sprinkle on pumpkin seeds or whole almonds and bake in the oven.
Cocktails? - Use it to make a mean Bloody Mary or kick up your Margarita with a Till's Rub rimmed glass.
Winter Stew? - Use it as the base seasoning for Goulash or Chile Verde.
Into Chili much? - Well, start with the Rub to season your meat.
Sauces and Dips? - Absolutely! Mix it with sour cream, yogurt, mayo, ketchup etc.
Love your seafood? - Rub crusted sea scallops, oysters on the half shell with a dash of lime juice and a sprinkle of Rub.
Let your imagination guide you . . .
How long should I marinate?
This really depends on what you are cooking. Fish and seafood really does not need more than 30 minutes. A whole pork shoulder only get's better left over night.
In general, for seasoning pork and red meats, either go with less than 30 minutes or more than 2 hours. After 30 minutes or so the meat will release juices and you want to give your meat a chance to re-absorb its own juices (which are now flavored with the Rub).
If you make a wet marinade, 30 minutes is usually enough no matter what kind of product you want to cook.
Still having unanswered questions? Shoot us an email and we will get back to you personally and put your mind at ease. Click here to get to our contact page...