Our own rubs, made in house to pep up your barbecue and marinades. A quick way to add a big hit of flavour to steaks, chops, chicken and ribs.
How to use
Pat the meat dry and rub in a generous coating.
Leave for at least 30 minutes, or overnight in the fridge for a deeper flavour.
Cook as normal, keeping an eye on the heat, as rubs can catch over a fierce flame.
Store sealed in a cool, dry place.
Our own rubs, made in house to pep up your barbecue and marinades. A quick way to add a big hit of flavour to steaks, chops, chicken and ribs.
How to use
Pat the meat dry and rub in a generous coating.
Leave for at least 30 minutes, or overnight in the fridge for a deeper flavour.
Cook as normal, keeping an eye on the heat, as rubs can catch over a fierce flame.
Store sealed in a cool, dry place.
