Dry Meat Rubs

Before applying the rub, ensure that the meat is clean and dry. Pat it gently with a paper towel to remove any excess moisture. Generously sprinkle the dry rub onto all sides of the meat, ensuring an even coating. Use your hands or a dry rub shaker to gently massage the rub into the meat, ensuring it adheres well. After applying the dry rub, allow the meat to rest for some time. This allows the flavour to penetrate the meat, resulting in a bolder taste. For larger cuts, such as roasts or briskets, you can let them rest in the refrigerator overnight. For smaller cuts, 30 minutes to 1 hour of resting time is usually sufficient.

Pork Rub: Sea salt (47%) Brown Sugar, Fennel Seeds, Black Pepper, Mixed Herbs [Marjoram, Basil, Oregano, Thyme], Garlic, Allspice, Paprika.
Lamb rub: Sea salt (60%) Brown Sugar, Mustard powder, Garlic, Rosemary, Thyme
Beef rub: Sea salt (51%) Brown Sugar, Mustard powder, Paprika, Black Pepper, Garlic, Caraway Seeds.
Chicken rub: Sea salt (48%) Black Pepper, Brown Sugar, Paprika, Garlic, Thyme, Oregano, Coriander, Mustard Powder, Cayenne pepper.

For allergens see ingredients in bold. 130g.