Dry Rub All Use

Key Features

• ✅ All-round BBQ seasoning blend with a savoury, sweet and herby flavour
• ✅ Creates a flavourful and beautifully caramelised bark
• ✅ Suitable for meat, poultry and vegetables prepared on the BBQ, kamado or in the oven

Flavour and Use

Dry Rub All Use is a versatile BBQ seasoning blend with a balanced combination of salt, sugar and spices. Paprika, onion and garlic provide a savoury base, while fenugreek adds a slightly sweet and herby undertone. Coriander and cumin provide earthy notes, while turmeric gives the rub a warm colour.

Cardamom adds a subtle citrus-like aroma and parsley provides a fresh touch. A small amount of chilli gives the blend a pleasant kick. The combination of sugar and spices helps create a flavourful and caramelised bark during cooking.

Applications

Use Dry Rub All Use for almost any BBQ preparation. The seasoning blend is delicious on spareribs, chicken, ribeye, picanha, brisket and pork shoulder. It also works well mixed into minced meat for burgers or meatballs.

The dry rub is also suitable for vegetables such as sweet potato, cauliflower and corn on the cob. Apply the seasoning generously and allow it to absorb for a while before smoking, grilling or baking. This gives the flavours time to penetrate the meat properly.

Dosage and Preparation

Use approximately 2 to 3 tablespoons of Dry Rub All Use per kilogram of meat. Rub the seasoning in well and allow the meat to rest for at least 30 minutes. For a more intense flavour, you can leave the rub to absorb in the refrigerator for several hours.

For BBQ preparations, a temperature of around 170°C is suitable for allowing the sugars to caramelise nicely. Preferably keep the temperature below 180°C to prevent the rub from burning and developing a bitter flavour.

Storage Advice

Store your Dry Rub All Use in a cool, dry and dark place away from direct sunlight. Close the packaging tightly after use to preserve the aroma and minimise clumping.