Bottle of Arizona Rub Rattlesnake variety BBQ rub.There’s this old saying here in Texas, that “If it were a snake, it would’ve snuck up and bit ya’.”  It’s related to the idea that the thing you were looking for in earnest was right there near you the whole time.  If you caught the trilogy on Saturday of Arizona Rub’s Original, Chipotle and Pistol Whip versions, you may have thought we were all done with them.  Well, their Rattlesnake version thought it might have some fun and cut my quadrilogy down to a trilogy that day and go hide on the floor in the studio.  Right. Next. To. My. Left. Foot.  Needless to say, I didn’t find it until after Saturday, and now we’re wrapping it up and reviewing the Rattlesnake.

Ingredients:

For those that followed the trilogy, you’ll know that for the most part the Arizona Rub series bases off the Original and does small tweaks and adds and reorganizes components in order to develop their other flavors, so they aren’t all that different from the Original up to the Pistol Whip with the mixes.  You’ll find that this list is pretty similar to the Pistol Whip minus the habanero component.  Here’s the setup on the mix: Brown sugar, sea salt, paprika, cayenne, black pepper, chili powder, garlic, onion, crushed red pepper, and ground cumin.

Aroma/Color/Texture:

This would be the first of the four that I didn’t think had a mostly Ancho chile aroma to it, and it the cayenne portion of the aroma sticks out more.  There’s a very slight earthy/smokey component here that seems like it could be from the paprika.  The texture is still that similar mildly coarse ground of spices and salt, but there is noticeable red powder throughout. The overall color is a deep brick red, and like the Pistol Whip from before, it’s more noticeably red than the first two in the trilogy.  There is the seed component like we found before in the Pistol Whip as well, so hopefully we’ll get a little bite from this thing.

Taste/Ratings:

FIRE
FLAVOR

While missing in the aroma, the lightly prunish and sweet taste of Ancho still comes first, as well as the salty component.  There is a bit of flavor that comes from the cayenne, but you notice that it adds more to the heat than the flavor in this mix.  The cumin sneaks up from the back of the ingredient list and stands evenly with the garlic and onion as the more prominent flavor components here.  While I like the heat level that the cayenne brings, it has a tendency to overpower the balance I’ve seen in the last mixes, and I would consider this, flavorwise, to be their weakest item.  It still is quite a bit better than the general crap you’ll find in the grocery though, so don’t let that dissuade you from trying it.  For flavor I’ll rate this a Nominal, and for fire a Medium.  For those that are cayenne fiends, then you’ll probably like this one the most from their selection, as it puts that flavor out there in spades.

To conclude the series on Arizona Rub, if it were up to me, I’d say number one in the lineup is the Pistol Whip, and that’s for its flavor, not the heat, with the Chipotle coming in as a close number two.

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