Vanns Original Cancun & Caribbe
Spice Rubs

Spice rubs are delicious, easy, and fun to use.  They give meat and fish a super flavorful exterior and crust which contrasts beautifully with the inner natural flavor and soft texture of the food. 

Vanns Original Rub Blends are renowned for being of the highest quality.  It takes a fine sense of taste to get just the right combination of spices and the right amounts of each to give meat and fish beautiful color and a rich taste that explodes in your mouth.  The founder of Vanns', Ann Wilder, has that sense.  The company began with her spice blends. In 1992, Canadian chefs under the direction of Fred Zimmerman led the Canadian Culinary Olympic to a gold medal using exclusively Vanns' spices and blends.  Vanns' also won three awards for Excellence from the Chefs in America Awards Foundation for the following spices:  Herbs Provencal, Basil, and Tellicherry Peppercorns.

I want to highlight two blends: Cancun and Caribbe.

Rubs are particularly easy to use.  You just sprinkle the spices over the meat or fish and let sit for up to an hour; then cook.  You can use just about any method of cooking:  grilling, broiling, pan-frying, baking, braising, and so forth.  I prefer grilling.

Cancun Rub is a blend of Mexican spices including garlic, cumin, and ancho peppers.  Rub Caribbe is a blend of Caribbean spices including garlic, coconut, lime, and cayenne pepper. It has a sweeter flavor than the Cancun rub.

Steak Cancun or Steak Caribbe
The Cancun rub is extremely good on steak.  The Caribbe rub is also good, but sweeter.  Simply sprinkle one teaspoon of one or the other per pound of steak, sprinkling some on both sides, and let sit for an hour; then grill.  When done, grind some sea salt over the steaks and serve.  I buy one pound rib steaks, and use two teaspoon per steak.  I grill over high heat turning every five minutes for a total of 10 minutes if regular cut, 15 minutes if thick cut.

You can use the Cancun and Caribbe rubs for London broil, roasts, pork, chicken, and fish. Simply sprinkle and cook.

Cancun Rub can be used for steak fajitas. Use 1 tablespoon for 1.5 pounds of round steak. Cut meat into strips.  Coat meat and let sit for an hour, or even over night.  Grill or stir-fry quickly over high heat.  Serve in warm tortillas with grated cheese, diced avocados, and sour cream.

Vanns Original Rub Blends