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This audacious mix marries savoury intensity with assertive garlic and bold warm spices that cut through smoke and fire without flinching. Red meat is its playground: brisket, ribs, chuck roasts, and steaks all bow to its flavour-forward prowess. The secret? Apply it generously hours before you fire up the smoker and let it work its magic. As heat hits the rub, it transforms into a dark, caramelised bark that's packed with complex, layered taste—the kind of crust that makes people stop mid-bite and ask what you did differently.
Spices, salt, sugar, dehydrated garlic.
This can be used an as all purpose on lamb or in stews as well.
Use this on roasted root vegetables and on mashed potato for a nice savoury flavour profile...
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