The Rub Down: The Beginners Guide to Rubs
Good all rounders
Jack’s Meat Shack Meat Dust Rub – This distinctive rub from Jack’s Meat Shack is a flavourful mix of delicious herbs and spices, topped off with a chilli kick. Not only will this amazing rub compliment everything from pork to vegetables but it’s also completely sugar free!
Country Wood Smoke House Rub – Truly a labour of love, this aromatic rubs combines fragrant herbs like basil and oregano with the smoky flavours of chipotle and smoked paprika. When it comes to barbecuing you know you can trust the experts and Marcus, the face behind Country Wood Smoke, is definitely an expert.
Killer Hogs ‘AP’ Rub – This all purpose rub is absolutely fantastic, offering a flavour which is great for pork, beef, chicken and vegetables. Use whilst grilling or when smoking to make your taste buds tingle.
Good for beef
Hardcore Carnivore Black Rub – This striking rub is perfect for steak and other dark meats as it’s delicious combination of garlic, chilli and black pepper perfectly complements more robust meaty flavours. They say you eat with your eyes, so why not dress up your food a little? The activated charcoal in this rub will give a beautiful colouring and go a long way in helping for a crust on your meat.
Traeger Prime Rib Rub – This magnificent rub from Traeger is unquestionably great for beef! With a rosemary and garlic flavour profile, it compliments ribs or other beef cuts and will definitely have your neighbours wanting in on the action.
Good for pork
Bad Byron’s Butt Rub – Butt Rub is a favourite for all pork eaters, blending onion, garlic, salt, pepper, paprika and chipotle, they have made gold dust. Giving perfect results each time, the Butt Rub contains no sugar or MSG and is gluten free. So give your butt a rub!.
Country Wood Smoke Cherry Rub – Marcus Bawdon of Country Wood Smoke has created some breath-taking rubs! A new favourite for pork is his Cherry Rub, combining a delicious array of spices, you will be thankful to have found this gem. So just sprinkle it on and let the flavours work their magic.
Good for chicken
Twist’d Q ‘Crazy Chic’ Seasoning – With a zingy Mediterranean twist this zesty seasoning features flavours of citrus and garlic which perfectly compliment chicken. A delicious, fresh flavour great for seasonal salads and summer stir fries.
Riverside Beer Can Chicken Rub – Experience the thrill of the grill with our beer can chicken rub. With smoky succulent flavours, this rub will enhance the beautiful aromas of a traditional BBQ recipe. Serve up a chicken packed with a punch with corn on the cob or coleslaw for an easy, put together meal.
Good for seafood
Riverside Herby Fish Rub – Are you ever stuck about what to season your seafood dishes with? This rub mixes coriander, parsley, dill, garlic and lemon, to just name a few. Perfect for marinating prawns, scallops or fish steaks or adding to pies for a scrumptious, lip smacking flavour.
Traeger Fin & Feather Rub – For both our deepwater swimmers and feathered fliers, this rub combines garlic and paprika to make a mouth-watering seasoning perfect for light meat with more subtle flavours. Experts in delicious barbecued food Traeger have a rub for every occasion.
Good for vegetables
Butcher BBQ Smoked Chipotle Seasoning – This amazing smoky and slightly spicy rub is hand-blended in small batches to ensure the perfect flavour every time. Spice up your roast vegetables with this delightful rub.
Traeger Veggie Rub – This aromatic rub is packed with herbs, garlic and a little kick of chilli making your vegetables almost irresistible! Sprinkle on and smoke your veg with hickory for a yummy combo.
Good for lamb, venison and game
Country Wood Smoke Mocha Rub – This unique rub from Country Wood Smoke is perfect for darker and more robust meats. Mixing enticing chocolate and coffee flavours this rub is a treat for your taste buds and will have your cooking the talk of the town.
Hardcore Carnivore Camo Rub – Good for gamier and flavourful meats this rub is specially designed to add incredible flavour to lamb and game meats. The fragrant coriander and spices will perfectly complement dark meats.
Tips & tricks
When it comes to applying dry rubs to your cooking it can be a little daunting and everybody has their own preferred method but we’ve put together a couple of tips and tricks for beginners in the barbecue world.
When using a dry rub you’ll want to ensure that you are barbecuing rather than grilling on a high and direct heat; high temperatures will burn the rub, especially if the rub includes sugar. This will result in a sharp, acrid flavour which definitely isn’t the outcome we want.
The best way to apply a dry rub and avoid cross-contamination is to use the wet hand dry hand method. Use one hand to apply the rub, this is the dry hand, and the other to massage it into the meat. Apply the rub from a height to ensure an even and full coverage and be sure to apply the rub to all sides of the meat, especially or larger cuts.
In general, don’t worry about over-seasoning, rubs will not penetrate the meat beyond the first few millimetres so don’t be afraid to pack it on. This is especially true for larger cuts of meat, where this is a greater disparity between the surface area and volume of meat underneath. Consider also how many people will be eating the cut, if it is going to be sliced and shared then each person will end up receiving only a fraction of the rub. Whereas when seasoning a chicken thigh the whole amount of the rub applied will be eaten by just one person.
As mentioned before a dry rub will not penetrate beyond the surface of the meat so there is no need to leave the rub on to ‘marinade’ overnight. Additionally, if there’s any salt in the rub you will find this will draw moisture out of the meat. On top of this if the rub contains any ingredients with tenderising qualities leaving this on for too long before cooking this will cause the meat to turn slightly mushy.