Who would be interested in buying some Oakridge replicated rubs if they were available?

[Charny]

Secondly, I don't really have the time or effort to open a seasoning business..

I love the idea or fantasy of having an amazing seasoning company. But unfortunately, that's probably all that it will ever be... Best case I would give/sell to friends and Possibly small batch to people who were interested..

I just don't see it being profitable or worth the efforts. So much competition and nothing to really set a product aside from them other than waiting for people to realize how good the rub really is...

I agree with all of that. The logistics of the business are a huge headache. Mike said he had 4 employees and that personal effort and quality control were probably critical for his quality.

The other way to offer products is to have a spice house do the blending. There are lots of them. Ideally they also do the logistics of shipping, or someone else does. The same services exist for hot sauces, for anyone who wants their own branded sauce.

Many of us very much want replacements for our Oakridge favorites. I have notes for my Carne Crosta replacement, sourced from many other recipes. I still need some more spices, and specific grinds.. It will take time, testing and refinement. And doing it for Black Ops, Dominator, Secret Weapon, Santa Maria, SPOG?

That's a lot of time and work. Do I want to BBQ or develop spice blends?

We have had multiple threads here from members looking for Oakridge alternatives, or recipes. This isn't the first, nor the last. I appreciate that someone is motivated to do the work to make it happen, and share that effort.

If I post the recipe that I come up with, will someone use it on social media to promote themselves without credit? I sure see that a lot. Will it get commercialized? Possibly.

I'm sure some rub producers have already studied Mike's products and what they might produce a version of. They just aren't posting about it here.

It'd be great if a forum member would do 50, 100 lbs batches, maybe from a spice blending company, and offer orders to members.. But that gets to be serious work. Maybe if there was a 5 lbs min, and the members shared with others locally? Who has time to do that? Any volunteers?

 

[Androoo78]

Andrew, I don't know what Mike's plans were when he shut down his operation. I had thought the possibility of his taking a break from the business might have existed and there was a chance that he may come back. If he does decide to come back and you are in business selling rubs based on his recipes and marketing them as such, where does that leave Mike if he does decide to go back in business?

I never attacked you and I two concerns when I addressed you. I called you out on when you surveyed members in your original post about whether they would be interested in buying duplicates of Oak Ridge Rub. To me, this sounds like a survey from former Oak Ridge customers on whether they would buy your product. That also led me to believe that you were going to do this as a business venture.

I don't care if you can duplicate Mike's original recipes, more power to you if you can. I admire that ability. I am sure that on your own, you could conjure up some good original rubs. There are no legalities involved in this and that is because you cannot patent a recipe. I am old school. Back in the day, when you posted a recipe on the various internet discussion boards, if the recipe was not yours, it was expected that you gave the originator credit. Claiming a recipe as your own when it was copied and pasted, got you attacked. You have not been attacked by me. I have only questioned about your motives and ethics. I still say that just because it is legal, doesn't mean it is right. Your duplicating someone else's recipe and marketing as your own original product or a substitute for that same someone else's product is not right. Legal, but not right.

I would venture to guess that your offer to Mike was not the only offer he received. His lack of reply would leave someone to believe that he was not interested in your offer or any one else's offer. I am not defending Mike either as I only met him a few times back in his early days of when he went to various BBQ contests to introduce people to his products. Mike worked hard to establish his business. Your trying to revive his recipes by cloning them without his permission does not honor him.

I can see your point.

And honestly, he deserved to be honored in my opinion. He had a few extraordinary product's. That's true Craft.

I'm sure it was a painful decision of his and was easier to walk away then consider the many offers that people gave him to buy recipes or product or his business.

Anyhow I apologize for the confusion and I'm sorry that you view me as unethical. It's truly not who I am or

I agree with all of that. The logistics of the business are a huge headache. Mike said he had 4 employees and that personal effort and quality control were probably critical for his quality.

The other way to offer products is to have a spice house do the blending. There are lots of them. Ideally they also do the logistics of shipping, or someone else does. The same services exist for hot sauces, for anyone who wants their own branded sauce.

Many of us very much want replacements for our Oakridge favorites. I have notes for my Carne Crosta replacement, sourced from many other recipes. I still need some more spices, and specific grinds.. It will take time, testing and refinement. And doing it for Black Ops, Dominator, Secret Weapon, Santa Maria, SPOG?

That's a lot of time and work. Do I want to BBQ or develop spice blends?

We have had multiple threads here from members looking for Oakridge alternatives, or recipes. This isn't the first, nor the last. I appreciate that someone is motivated to do the work to make it happen, and share that effort.

If I post the recipe that I come up with, will someone use it on social media to promote themselves without credit? I sure see that a lot. Will it get commercialized? Possibly.

I'm sure some rub producers have already studied Mike's products and what they might produce a version of. They just aren't posting about it here.

It'd be great if a forum member would do 50, 100 lbs batches, maybe from a spice blending company, and offer orders to members.. But that gets to be serious work. Maybe if there was a 5 lbs min, and the members shared with others locally? Who has time to do that? Any volunteers?

Thanks for the response.

I think that was really my initial intent. Not to commercialize, but share the benefits of the work I'm putting in. I'd be willing to put up the capital within reason to have a company produce and bottle and it be done in an FDA approved facility.

Most have 1000 lb minimum, which is too much for personal use.

And Yes the time... I'm doing just one and still tinkering. It's not easy.

I have so much respect for anyone that creates a killer rub.

I'd love for you guys to try my prime rib rub, complementary... That's what's truly gratifying when people love something that you created from scratch.

 

[SmoothBoarBBQ]

I agree with all of that. The logistics of the business are a huge headache. Mike said he had 4 employees and that personal effort and quality control were probably critical for his quality.

The other way to offer products is to have a spice house do the blending. There are lots of them. Ideally they also do the logistics of shipping, or someone else does. The same services exist for hot sauces, for anyone who wants their own branded sauce.

Many of us very much want replacements for our Oakridge favorites. I have notes for my Carne Crosta replacement, sourced from many other recipes. I still need some more spices, and specific grinds.. It will take time, testing and refinement. And doing it for Black Ops, Dominator, Secret Weapon, Santa Maria, SPOG?

That's a lot of time and work. Do I want to BBQ or develop spice blends?

We have had multiple threads here from members looking for Oakridge alternatives, or recipes. This isn't the first, nor the last. I appreciate that someone is motivated to do the work to make it happen, and share that effort.

If I post the recipe that I come up with, will someone use it on social media to promote themselves without credit? I sure see that a lot. Will it get commercialized? Possibly.

I'm sure some rub producers have already studied Mike's products and what they might produce a version of. They just aren't posting about it here.

It'd be great if a forum member would do 50, 100 lbs batches, maybe from a spice blending company, and offer orders to members.. But that gets to be serious work. Maybe if there was a 5 lbs min, and the members shared with others locally? Who has time to do that? Any volunteers?

I'm pretty skeptical that anyone is going to spend their time trying to reproduce these rubs. The business ultimately failed...the product was good, but it wasn't superior enough to justify the price. I know some people will disagree with this, but the proof is that the business failed. I liked the concept of what Oakridge was doing with the ingredients, but I never found their rubs to be "head and shoulders" above any other rub company when it comes to the final product. Maybe my palate isn't well refined, but this is BBQ and not fine dining...it's meant to be simple.

 

[Itsdone]

I'm pretty skeptical that anyone is going to spend their time trying to reproduce these rubs. The business ultimately failed...the product was good, but it wasn't superior enough to justify the price. I know some people will disagree with this, but the proof is that the business failed. I liked the concept of what Oakridge was doing with the ingredients, but I never found their rubs to be "head and shoulders" above any other rub company when it comes to the final product. Maybe my palate isn't well refined, but this is BBQ and not fine dining...it's meant to be simple.

I don't think it failed. I just think whatever side gig it was for Michael J Trump, It wasn't enough to justify his time away from his day job. He clearly lost the passion to make rubs that didn't make a huge profit. I mean, he could have easily outsourced like just about every other Rub company.

 

[Shadowdog500]

Don't waste your time defending yourself, this guy likes to argue.

I hope you aren’t talking about me, and if so, I’m sorry for whatever I did to offend you.

The post in this thread wasn’t meant to argue, I just figured it would be best for him to try to buy the business to get the name, recipie, customer list, and anything else that is part of the business.

 

[cfrazier77]

I miss Oakridge. Black Ops, Dominator, Secret Weapon, Santa Maria, it hurts to use them as my stocks get lower. Also, Game Bird, that is great on chicken. I would want that too.

 

[Itsdone]

I hope you aren’t talking about me, and if so, I’m sorry for whatever I did to offend you.

The post in this thread wasn’t meant to argue, I just figured it would be best for him to try to buy the business to get the name, recipie, customer list, and anything else that is part of the business.

Nope, you're good.

 

[Charny]

I just figured it would be best for him to try to buy the business to get the name, recipie, customer list, and anything else that is part of the business.

It would be great if someone could do that.

Mike was so focused on quality, it seemed pretty clear he would not allow his brand to be controlled by someone else. I recall he pretty much said that in his sign off letter.

He only packed his spices in high quality sealed bags, and never cheap plastic bottles. Each bag was clearly stamped with the blend date, and that was typically only days ago. Etc. The spices were very high quality and very fresh - you could smell and taste that. Quite a few of us wanted to buy those spices.

As to price, I think his prices were very reasonable. I see a lot of mass produced rubs that cost more, often separating in their plastic flip top bottles, with expiration dates *years* in the future and no idea when it was actually blended. Also, Oakridge UPS shipping was free at $50.

 

[Androoo78]

I miss Oakridge. Black Ops, Dominator, Secret Weapon, Santa Maria, it hurts to use them as my stocks get lower. Also, Game Bird, that is great on chicken. I would want that too.

I completely agree with this statement...

To the other gentleman who said Oakridge wasn't much better than the other companies, I guess it's a preference and flavor style for sure... But I don't agree that it's just BBQ. I think doing rubs the right way is a work of art, and maybe most will never appreciate that. But for those who do.......mmmmmmmmm

 

[briancnolan]

Mike's rubs were reasonably priced in general, and especially for what they were. They were extremely fresh. Rubs in stores.. are often priced as much or more and you don't know when they were produced.

Particle size is very critical for each ingredient and I believe that was a carefully planned aspect of his rubs.

Coffee in any rub is a challenge because it oxidizes and goes rancid quite quickly. And going rancid makes it a liability in the rub. That is a concern for my stash of CC.

I bought 3 lbs of CC before they were gone. Will they still go rancid in unopened bags? Or is that only once they are opened?

 

[Charny]

I bought 3 lbs of CC before they were gone. Will they still go rancid in unopened bags? Or is that only once they are opened?

Send them to me and I'll check them and report back!

I don't know. Mike gave some advice about not freezing the spices. You don't want to subject them to temp swings from a frost-free freezer. You don't want to open a bag of cold spices or coffee because that will cause condensation. Cool but not too cold?

With coffee you don't want oxidization.

I've got it! We just need to pick out the black coffee specks - they are obvious - and replace them with fresh coffee specks.

The gotcha is, we don't have any fresh to compare it to. So the longer we wait to figure out replacements the harder it is to match the original.

 

[briancnolan]

Send them to me and I'll check them and report back!

I don't know. Mike gave some advice about not freezing the spices. You don't want to subject them to temp swings from a frost-free freezer. You don't want to open a bag of cold spices or coffee because that will cause condensation. Cool but not too cold?

With coffee you don't want oxidization.

I've got it! We just need to pick out the black coffee specks - they are obvious - and replace them with fresh coffee specks.

The gotcha is, we don't have any fresh to compare it to. So the longer we wait to figure out replacements the harder it is to match the original.

Haha, I should keep these in my safe.

 

[Crakaveli]

dominator sweet rib rub

 

[bolsen]

My family loves Saigon 21. If anyone finds an alternative to it, please let me know!