Larderfy
Smokehouse BBQ Rub
Seasoning blend · 80g pouch
Deep smoked paprika with a caramelised crust
£7.50
About 45p to season dinner for two
Stock coming soon
Basket value£0.000 items
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Use 5g for 250g of food, a meal for two (approx. 1 teaspoon).
A crust that caramelises as it cooks.
Deep smoked paprika and dark muscovado sugar for a real caramelised crust, backed by garlic and cracked black pepper, with a little ground mustard seed for tang. Built for a hot grill or a low-and-slow cook, not a quick shake.
Press it from the resealable pouch into the meat before it hits the heat, or fill a seasoning dredger for the grill.
Veg & sides
- Corn on the cob
Meat & poultry
- Burgers
- Pulled pork or ribs
Season by weight for the portion you are cooking.
Batch guide
Per weight of meat or vegetables. Weigh the seasoning once: teaspoons are a rough check only.
- For 250g meat/veg
- Use 5g (approx. 1 teaspoon)
- For 500g meat/veg
- Use 10g
- For 1kg meat/veg
- Use 18–20g
Press the rub into the surface rather than dusting from a height, so the sugar and paprika stay put. Give burgers, ribs or a pork shoulder a proper coat, then leave it for at least 20 minutes before cooking. The sugar needs time and heat to caramelise — add it at the end and it will not build a crust.
On the grill, keep the first side moving once colour starts, so the sugar browns instead of scorching. For a long cook, apply the rub at the start and leave it alone.
Pro tip: rub corn on the cob with a little oil, then season it before grilling. The sugar lacquers the kernels without a separate glaze.
Salt, Smoked Paprika, Muscovado Sugar, Garlic, Onion, Black Pepper, Mustard Seed, Cayenne, Oregano.
For allergens, see the ingredients in bold.
Store cool and dry. Reseal after use.
