Rubs & Sauces

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.

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.