Rubs & Sauces

We have a wide range of rubs and sauces available, we are looking to bring new exciting rubs to you in the future.

Showing 1–12 of 18 results

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  • 4x Smokey Joe’s Rubs

    44

    Smokey Joe’s rubs are all 100% natural, gluten and MSG free, with no fillers, preservatives, additives, or anti-caking agents.

    They may firm up in the pack and just require loosening or a good shake if this occurs

    Food should be just that…. all-natural and naturally good

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  • Braai Rub

    11

    This rub brings the flavour of South Africa to Europe. If you want to braai like a South African then this is the rub for you.

    Perfect with every meat.

    New pictures coming soon – You only get 1 rub not 4 like the picture ahead.

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  • Coo-B-Q Rub 100g

    12 or subscribe and save up to 10%

    This seasoning is just Mooooooing with flavour. Its our prized and secret blend of Coo Dust blended with a local Sea Salt  Crystal to give you the most awesome Braai Spice ever!

     

    Packed weight 100g of product in Weck Reusable Glass Jar.

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  • Cut To The Smoke – Espresso & Ancho Chilli (125g)

    10

    This Espresso and Ancho Chilli Blend continues to be a firm favourite for deep, earthy aromas and tastes.

    We use premium quality espresso powder with fantastic aromas blended with a generous helping of Ancho Chillis. Not only does this blend enhance the flavours in the meat perfectly, but when left to marinade over 12 hours it tenderises the meat resulting in flavours and textures we are confident you will love.

    Ancho Chilli – Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour.

    How to Use – It is best used on leaner cuts of beef such as Sirloin, Ribeye, Porterhouse and Fillet.

    lightly oil, your chosen cut of meat, or if available lightly coat in mild mustard then apply our Dry Rub liberally but distribute evenly.

    If you leave the dry rub to marinade then the juices of the meat should have allowed a moist coating to form. This can be placed directly to heat or open flame.

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  • Cut To The Smoke – Korean Spice ( Mild ) (125g)

    10

    This blend brings great authentic Korean flavours and aromas to your BBQ whilst leaving you with subtle smoky tones.

    Due to the nature of the chillies and grind our small batch production can have slight heat intensity changes, We test all our batches for heat and whilst this is marketed as a mild spice this batch would be more Medium Heat.

    How to Use –

    We use this on Pork belly particularly because of the fattier cut of meat that allows the rubs to really penetrate the meat. It is really good when added to a little oil or yoghurt to make a wet marinade.

    When it comes to Heat we class this as mild as the raw spices tend to be quite hot in their original state, but allowing to mix with the meats brings the temperature down to a palatable heat where the flavours can come through.

    Tip: If you are planning on using a BBQ then try to bring the meat up to temperature slowly using indirect heat, rather than placing the seasoned meat directly on the open flame. This will allow some of the juices and fats to form a paste with your seasoning. This will avoid burning the seasoning and ending up with a charred powder.

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  • Cut To The Smoke – Mediterranean Spice ( Mild ) (125g)

    10

    Mediterranean Spice

    This blend brings has been developed to be deliberately herby. With some fantastic aromas from the Oregano and Thyme, it brings a little kick of De Arbol Chilli as an afternote.

    How to Use –

    Works really well on chicken Thighs and Wings and also as a seasoning for Potatoes.

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  • Cut To The Smoke – Smokey BBQ Chilli ( 125g)

    10

    Utilising only the best-smoked paprika paired with cooler Smokey chilli’s to bring flavour to your cuts of meat and this unique blend brings authentic Smokey BBQ flavours to any cook that we are sure you will enjoy.

    A perfect blend of Spanish smoked paprika couples with our unique blend of Three fantastic chillies (Ancho, Pasilla de Oaxaca and Guajillo) all perfectly balanced with other premium ingredients brings a fantastic Smokey BBQ taste to your cook.

    Ancho Chilli – Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour.

    Pasilla de Oaxaca – pasilla de Oaxaca chillies are preserved through smoke-drying and highly prized for their complex smoky flavour.

    Guajillo Chilli – Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour.

     

    How to Use –

    We use this the most on Chicken Thighs, Wings and Fattier cuts of pork. Simply rub a little oil on your chosen cut of meat and sprinkle our seasoning direct from the packet for even distribution. You do not need to leave this to marinate overnight but if you do the flavours will begin to penetrate the meat.

    Tip: If you are planning on using a BBQ then try to bring the meat up to temperature slowly rather than placing the seasoned meat directly on the open flame. This will allow some of the juices and fats to form a paste with your seasoning. This will avoid burning the seasoning and ending up with a charred powder.

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  • Cut To The Smoke – Three Chilli Sweet ( Mild ) 125g

    10

    Three Chilli Sweet Rub

    One of the very first dry rubs that we developed.

    From the outset, we were focused on smoky flavours bought by some amazing chilli peppers.

    This blend achieves a sweet yet deep molasses aroma from coconut sugar,  coupled with a blend of three unique chilli’s (Ancho, Pasilla de Oaxaca and Guajillo) each bringing amazing rich flavours to your chosen cuts of meat.

    Ancho Chilli – Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour.

    Pasilla de Oaxaca – pasilla de Oaxaca chillies are preserved through smoke-drying and highly prized for their complex smoky flavour.

    Mulato Chilli – Related to the ancho chilli, Mulato chillies are wrinkly and have a deeper, more savoury flavour.

     

    How to use – 

    This blend works wonders on with fattier cuts of steak such as Rump and Sirloin but also brings unique smoky aromas and flavours to a wide variety of meats and vegetables.

    Have a look at some of the recipes we have used this rub for

    Three Chilli Sweet chicken Shawarma

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    Why not sprinkle it on root vegetables and then roast them in the oven

    We even love it on cheese on toast!!

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  • Rub & Roll 4Pack rubs 350g

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    Love to BBQ? Just starting out?

    Whatever your level, our brand new BBQ collection has something for everyone. Whether you’re looking to save time rather than making your own SPG mix, or you want to pile the flavour on your pork, these are the rubs for you!

    We’re proud to say all of our rubs have been hand-blended in small batches right here in Cheshire, with no nasty additives! The American BBQ market may be huge, but we’re here to prove that Brits are just as good at BBQ as our friends across the pond 😉

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Showing 1–12 of 18 results