***Editor’s Note ~ This produce is no longer available as Brazilian Beef Rub or by Spice Islands. After many months of pestering Spice Islands I have found that the product is now called Brazilian Fire Rub and is sold under the Durkee Brand. But there is no place to get it online. You actually have to call a company called Diversified Distributing at 877.453.1638 and ask for the rub and give them this product code if necessary – 47600 59396. I was so excited to find it that I bought a case. I will try to get a picture of the new labeling up as soon as I can.***
This is a product produced by Spice Islands Trading Co. which I purchased at a local grocer some months ago and noticed it languishing in my overcrowded spice cabinet — one of three cabinets containing seasonings at our house. While I’m particular about the rubs I use and really prefer to make my own, occasionally a commercial product catches my eye and I’m compelled to give it a try.
I typically take issue with most commercial rubs because they are usually heavily salt-laden. The first ingredient listed on the label for this one was sea salt so I was a bit skeptical but give the company credit for using sea salt instead of regular salt. Other ingredients included garlic, paprika, red pepper, red bell pepper, turbinado sugar, parsley, vinegar, spices, and spice extracts. The label states the rub is, “inspired by the fiery spirit of Brazil”. I’m a bit concerned about this since I am unable to tolerate red hot ingredients and many of the family members I tried this on were also adverse to a lot of heat.
During a recent vacation trip to Michigan I decided to give it a whirl on Beef Brisket. I had separated a 13 lb. Brisket into 2 halves and applied my traditional Texas Brisket Rub on one half and the Brazilian Beef Rub on the other:
Once the grilling was complete and the Beef was served it was taste test time. The Brazilian Beef Rub yielded a lot of great flavor, initially of salt but then a tingling warm glow tickled my taste buds. I can only compare this to the experience of tasting a good Pinot Noir or Red Burgundy that keeps on finishing for lasting flavor. Perhaps the greatest tribute was that the Brisket all but disappeared when served to the relatives and friends attending the dinner, most of which aren’t much for anything considered spicy:
I will use this product again and think it’s something Scott, The Original Grillin Fool, would like and will have him try it soon.
There is a grilling recipe on the container for Brazilian Flank Steak with Chimichurri Sauce—this might be suitable for a future feature on this website. I also believe this rub could be applied to pork, chicken, or seafood easily—dusting some fresh Gulf Shrimp for kabobs or skillet grilling might be in order. Please let me hear from you if you try this product by emailing me here.
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***Editor’s Note ~ Dad gave me the bottle in that picture at the top and I have been playing with this stuff too. Here’s my review***
The first thing I tried this on was pork tenderloin. In this link I talk about another product I used on one of the tenderloins, but along side it I used this rub. It was outstanding. You can follow the recipe for the grilling sauce in that link but substitute this instead.
I have also run it through its paces on both steaks and burgers. This was a little rib eye I did one night while participating in an online fantasy football draft:
I didn’t get a shot of the cross hatch grill marks because the draft was moving to quickly. But a few days later I slathered it on a burger and got the proper shots:
I love this rub. Seriously. The salt content is high, but i’ts so good. It’s got a good amount of heat but it also has a depth of flavor that is incredible. It’s not hot for the sake of being hot. It’s not habanero, in your face, over the top, the top of your head is sweating, hot and you won’t taste anything for three days because your taste buds are in the burn unit. It’s a lot like jerk seasoning in that it is hot but incredibly flavorful at the same time. It’s something I plan on keeping on hand at all times. I highly recommend it.