Best of Barbecue - Rubs

All Purpose

Dessert

Fajita

The best of Kansas City, Memphis and Texas all rolled into one. An exciting blend of sea salt, brown sugar, paprika, black pepper, garlic, onion and celery seed.	Crunchy crystals of turbinado sugar scented with cinnamon, cloves, allspice, and vanilla.	Everybody’s favourite — this is a zesty blend of New Mexican chillis, garlic, onion, cilantro and oregano.
Rub it on ribs, shoulders, beef, poultry, seafood and even veggies for that authentic flavour of the bbq.	Perfect for grilling pineapples, peaches and other fruits. .

Five Spice

Gaucho

Iced Tea

A sweet Shanghai-style rub scented with cinnamon, star anise and Chinese five-spice powder.	Red pepper flakes, oregano, coarse salt and cracked black peppercorns team up to give the Gaucho rub a kick.	Tea and coffee rubs are very popular. This one blends the earthy aroma of tea with the refreshing acidity of lemon.
Sprinkle it on duck, chicken and other poultry, pork loin and chops, beef or pork ribs and rich seafood fish like salmon.		Great with chicken (especially beer can chicken), pork, beef and ribs.

Island Spice

Java

Kansas City

A Jamaican-style jerk seasoning that gives your food a righteous island spice flavour.	A delectably different seasoning made with coffee, cocoa and a blend of spices.	In Kansas City all the way, it’s all about spice and wood smoke.
		Sprinkle this smokey and spicy rub on ribs, pork shoulders, briskets, chicken or salmon for a barbecue that would win competitions.

Lemonade

Lone Star

Mediterranean

A tart, smokey rub made with pepper, paprika and yes, lemonade.	A no-nonsense rub from Texas made with chili powder, cumin, and garlic with just enough cinnamon and cocoa to make sure you’re paying attention.	Combines Greek oregano, Tuscan rosemary, and Moroccan mint together in a fragrant herb seasoning.
Great on poultry, seafood and vegetables and robust enough to stand up to meat.	Contains no sugar - perfect for those grill masters who don’t like sweet rubs.

Smoked Salmon

Steak

Wasabi

Especially developed to create the ultimate Smoked Salmon experience.	A steak seasoning should harmonise, not compete, with the meat. Rosemary for fragrance and three types of pepper (black, green, and chipotle) to turn up the heat.	An electrifying rub based on Japanese wasabi, with mustard and garlic for pungency and white and black sesame seeds for crunch.
	Recommended for seared T-bone and porterhouse steaks, fillets and burgers.	Sprinkle on beef, pork, seafood, even tofu - anything that can use a blast of Asian heat.