Dry rubs are essential in most smoking endeavours, they’re what gives the food that extra kick and help to make it stand out from the sausage burning norm. Once you get used to using them it’ll take your food to the next level. Most rubs are specialised to what meat you’re cooking with, and you can buy them accordingly, but go with your taste buds, because that’s the best kind of BBQ.

BBQ rubs are basically used as a form of marinade, The best rubs start with just a couple of ingredients and build up from there. Nearly all rubs will contain salt and sugar. The salt draws the flavours of the other spices deep into the meat, while the sugar, combined with moisture from the meat, forms a sticky coating that helps the rub adhere to the food.

Rubs are usually applied to(massaged into) the meat at least a couple of hours before the food goes onto the BBQ and in some cases, left to work their magic, 12 – 24 hours in advance. All our ingredients for rubs are given as “measures”, this means you can use a teaspoon, cup or any container, as long as you use the same container throughout.


Basic rub:

  • 2 measures Sea salt,
  • 2 measures Sugar,
  • 1 measure Black pepper,
  • 1 measure Paprika,
  • 1 measure chilli flakes (optional)

It’s easily adaptable and doesn’t tend to conflict with the meat type, except fish, so just add spices until it stands out to you as a flavour. Start simple; thyme goes with chicken.

Feel free to experiment, it can bring all sorts of surprises (I once bought a rub that makes chicken taste like Bacon, …no, really).

Once you get the basics down, you can experiment until you have the barbecue rub that is a combination of flavours that you enjoy, here are some more you can try;

Mediterranean BBQ Rub
Great with fish, lamb, pork and poultry

  • 4 Measures dried Oregano
  • 8 Measures dried Rosemary
  • 2 Measures dried Mint
  • 2 Measures coarse sea salt
  • 1 Measure coarsely ground black pepper
  • 1 Measure dried chilli flakes
  • 2 Measures dried Basil

Cajun BBQ Rub (Piri Piri BBQ Rub)
Great with pork and poultry

  • 1 Measure of coarsely ground black pepper
  • 2 Measures Garlic Powder/ flakes
  • 5 Measures Paprika (smoked hot paprika works best)
  • 1 Measure Fenugreek
  • 1 Measure crushed Chilli’s (add more to breath fire)
  • 4 Measures dried Pimento flakes
  • 2 Measures Mixed Herbs
  • 2 Measures Coarse Sea Salt
  • 3 Measures Demerera Sugar
  • 2 Measures of Cajun Spice

All Purpose BBQ Rub
As the title suggests, works with just about anything

  • 1 Measure of coarsely ground black pepper
  • 3 Measures ground Coriander
  • 1 Measures Garlic Powder/ flakes
  • 1 Measure yellow mustard powder
  • 6 Measures Paprika
  • 3 Measures dried Pimento flakes
  • 2 Measures Mixed Herbs
  • 1 Measure ground Celery
  • 2 Measures Coarse Sea Salt
  • 2 Measures Demerera Sugar