Rubs
S&P
Chili In That
News Paper
Rub and Bark
Fundamentally, there are three types of essential, traditional spice rubs—indispensable blends rooted in the deepest traditions. There is the classic, original version, which—in its monochromatic simplicity—delivers the most refined and unmistakable flavors. Salt&Pepper.
t is hard to imagine the Texas BBQ experience without S&P. Yet, despite its simplicity—consisting of just two basic ingredients—the specific components used make a world of difference in terms of flavor and ratio. Contemporary American culture, including the everyday deli scene, swears by flaky or coarse-grained salt. This makes perfect sense; as part of a dry rub, the salt needs to be coarse or flaky so it dissolves slowly and gradually throughout the entire smoking session. Fine-ground table salt is simply not suited for this process. Originally, they used coarse or coarsely ground rock salt—which wasn't exactly snow-white, though that didn't bother anyone back then. Gradually, however, sea salt—with its snow-white color and distinctive flavor profile—began to make its way into rub culture, driven by aesthetic considerations and the desire to balance flavors. Indeed, the trendiest salt ingredient today is Kosher-style Israeli salt. And what about the second ingredient—the "P" in S&P? It has to be coarsely ground—or rather, cracked—black pepper. There is really no room for compromise here; fine-ground pepper cannot deliver the role or the final result that a standard 8–10–12-hour smoke demands—and, frankly, expects.
The next base and in its simplicity the follower of the S&P is the Chili in That A fusion of salt & pepper and chili that is spicy yet preserves the authentic, traditional flavor profile. The aforementioned secrets and traditions of the S&P blend call for the coarse, rustic texture of chili flakes—where the seeds are also included as part of the rub. In essence, "Chili in That" is the classic S&P base fused with the characteristics of chili flakes, naturally in the perfect proportions.
The third and undoubtedly the most elaborate in its complexity is News Paper This is a specific type of rub—a spice blend. It represents an essential element that cannot be overlooked or bypassed when seeking to recreate authentic Texas flavors. "Newspaper" is essentially a blend of various peppercorns—specifically green, black, white, and red—combined with salt and chili in precise proportions. Here, the peppery character clearly dominates, while the heat of the chili harmoniously binds the symphony of pepper flavors together, and the salt acts like a conductor, orchestrating the multitude of tastes into a cohesive whole.
A few words about the salt: the salt I use is neither standard kosher salt nor a simple flake or coarse rock salt. After much reflection and considerable experimentation—while respecting Texas BBQ traditions and their written and unwritten rules, yet also embracing European sensibilities and the principles of adaptation and innovation—I achieve the salinity of my rubs by marrying two types of salt. I combine coarse-ground rock salt from Parajd—with its inimitable composition, flavor profile, and characteristic grayish hue—with coarse-crushed sea salt from Szováta, which offers a stark white color and the distinctive notes typical of sea salt. In doing so, I pay homage to tradition while also honoring modern trends.
Fundamentally, there are three types of essential, traditional spice rubs—indispensable blends rooted in the deepest traditions. There is the classic, original version, which—in its monochromatic simplicity—delivers the most refined and unmistakable flavors. Salt&Pepper.
t is hard to imagine the Texas BBQ experience without S&P. Yet, despite its simplicity—consisting of just two basic ingredients—the specific components used make a world of difference in terms of flavor and ratio. Contemporary American culture, including the everyday deli scene, swears by flaky or coarse-grained salt. This makes perfect sense; as part of a dry rub, the salt needs to be coarse or flaky so it dissolves slowly and gradually throughout the entire smoking session. Fine-ground table salt is simply not suited for this process. Originally, they used coarse or coarsely ground rock salt—which wasn't exactly snow-white, though that didn't bother anyone back then. Gradually, however, sea salt—with its snow-white color and distinctive flavor profile—began to make its way into rub culture, driven by aesthetic considerations and the desire to balance flavors. Indeed, the trendiest salt ingredient today is Kosher-style Israeli salt. And what about the second ingredient—the "P" in S&P? It has to be coarsely ground—or rather, cracked—black pepper. There is really no room for compromise here; fine-ground pepper cannot deliver the role or the final result that a standard 8–10–12-hour smoke demands—and, frankly, expects.
The next base and in its simplicity the follower of the S&P is the Chili in That A fusion of salt & pepper and chili that is spicy yet preserves the authentic, traditional flavor profile. The aforementioned secrets and traditions of the S&P blend call for the coarse, rustic texture of chili flakes—where the seeds are also included as part of the rub. In essence, "Chili in That" is the classic S&P base fused with the characteristics of chili flakes, naturally in the perfect proportions.
The third and undoubtedly the most elaborate in its complexity is News Paper This is a specific type of rub—a spice blend. It represents an essential element that cannot be overlooked or bypassed when seeking to recreate authentic Texas flavors. "Newspaper" is essentially a blend of various peppercorns—specifically green, black, white, and red—combined with salt and chili in precise proportions. Here, the peppery character clearly dominates, while the heat of the chili harmoniously binds the symphony of pepper flavors together, and the salt acts like a conductor, orchestrating the multitude of tastes into a cohesive whole.
A few words about the salt: the salt I use is neither standard kosher salt nor a simple flake or coarse rock salt. After much reflection and considerable experimentation—while respecting Texas BBQ traditions and their written and unwritten rules, yet also embracing European sensibilities and the principles of adaptation and innovation—I achieve the salinity of my rubs by marrying two types of salt. I combine coarse-ground rock salt from Parajd—with its inimitable composition, flavor profile, and characteristic grayish hue—with coarse-crushed sea salt from Szováta, which offers a stark white color and the distinctive notes typical of sea salt. In doing so, I pay homage to tradition while also honoring modern trends.
SMOKING BARRELS PURE SMOKE RUBS
S&P, Chili in That, News Paper
Smoking Barrels Pure Smoke Salt & Pepper A perfectly balanced blend of salt and black pepper. Recommended for: primarily beef, as well as pork. In a 200g spice pouch. Price: 16€
SMOKING BARRELS PURE SMOKE RUBS
S&P
Smoking Barrels Pure Smoke Chili in That A blend of salt and black pepper combined with chili flakes. Beef, pork In a 200g spice pouch Purchase price: 21€
SMOKING BARRELS PURE SMOKE RUBS
Chili in That
Smoking Barrel Pure Smoke News Paper A blend of salt and black, white, green, and red peppercorns, infused with chili flakes. For beef and pork—ideal if you want something beyond the standard, simple traditional flavors and aren't afraid of a bolder taste profile. Primarily for chicken, poultry, and fish. In a 200g spice pouch Price: 25€
SMOKING BARRELS PURE SMOKE RUBS
New Paper
