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Simply the world's best
rub!
We travelled near and far, searched high and low, but we always kind of knew where we were going to find the best rubs in the world, the U.S.A. Okay, so the Americans ain't that good at cricket or at been stuck in traffic jams without tooting their horns, but damn it, they sure are great at making the worlds finest rubs. We simply had no option but to stock these truly amazing rubs for meat, game, seafood and veggies. Imported direct from their maker in the U.S.A, we can deliver them straight to your door! We are so sure you are going to love them, that's why we offer a no quibble money back guarantee if you do not like this product. Take our word for it, try it today!
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No quibble money back
gaurantee!
The best rubs for meat, fish, game and vegetables in the world!
Each box seasons around 12lbs of meat
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How and why
to dry rub?
Dry rubs are spice blends used to season food. BBQ, grilling and baking are all good ways to cook using these rubs. As the name implies they are rubbed, usually into meat. This infuses rich flavour directly so you do not need to worry about re-applying. It does not burn off like a sauce. Dry rubbing is the best way to directly infuse flavor into meat. knox's blends compliment the naturally succulent flavour of pork, chicken, beef, fish, shrimp and game. Aromatic and flavorful, they will bring out the best of your cooking experience.
You can add citrus juice such as orange and lime to make excellent wet rubs and marinades or as a condiment for vegetables, soups and sauces.
Knox's Chipotle BBQ dry rub has a bit of the smokey built in as Chipotle peppers are smoked. Knox's also use the finest smoked Spanish paprika available. They use a flake gourmet sea salt but not as a filler. The amount of salt is enough to constrict the capilaries in the meat, making it succulent, but not enough to make it salty.
Apply 3 hours before BBQ'ing, grilling, baking or smoking, to maximize the flavour. Remember to refrigerate as to not let your meat spoil.
Sprinkle over the entire surface of the meat and with your hands rub or massage in to surface. Use a generous amount at first and then, as it starts to get moist and adhere, add more. Wrap the meat loosely in butcher paper or tinfoil and leave in the fridge for a couple of hours before smoking/ cooking or begin directly after.
"...favourite commercial rubs, hands down, is knox's Spice company Dry Rubs..."
Dave DeWitt, author of 'Pope of Peppers' and publisher of 'Fiery foods' and 'BBQ' magazine Chicago.
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