Grill Society 150g BBQ Rub Kickin Southwest Meat/Poultry Seasoning Herb Spice
(3 reviews)
A little bit of Mexican, a little bit of Southern, it all comes together in this sensational rub. It’s a savoury style with a late burst of heat which works well with cherry or oak wood chips when smoking. Drizzle meat lightly with oil and then coat the surface with a liberal covering of rub for any size cut of meat, at least several hours before and refrigerate. Before grilling, let the meat sit at room temperature for 30-40 minutes. Re-apply another coat of rub if desired before grilling. Cooking times may vary based on grilling temperature and cut/thickness of the meat.
A little bit of Mexican, a little bit of Southern, it all comes together in this sensational rub. It’s a savoury style with a late burst of heat which works well with cherry or oak wood chips when smoking. Drizzle meat lightly with oil and then coat the surface with a liberal covering of rub for any size cut of meat, at least several hours before and refrigerate. Before grilling, let the meat sit at room temperature for 30-40 minutes. Re-apply another coat of rub if desired before grilling. Cooking times may vary based on grilling temperature and cut/thickness of the meat.
$8.50 - $9.99
in 3 offers
Grill Society 150g BBQ Rub Kickin Southwest Meat/Poultry Seasoning Herb Spice
$8.50
A little bit of Mexican, a little bit of Southern, it all comes together in this sensational rub. It’s a savoury style with a late burst of heat which works well with cherry or oak wood chips when smoking. Drizzle meat lightly with oil and then coat the surface with a liberal covering of rub for any size cut of meat, at least several hours before and refrigerate. Before grilling, let the meat sit at room temperature for 30-40 minutes. Re-apply another coat of rub if desired before grilling. Cooking times may vary based on grilling temperature and cut/thickness of the meat.
A little bit of Mexican, a little bit of Southern, it all comes together in this sensational rub. It’s a savoury style with a late burst of heat which works well with cherry or oak wood chips when smoking. Drizzle meat lightly with oil and then coat the surface with a liberal covering of rub for any size cut of meat, at least several hours before and refrigerate. Before grilling, let the meat sit at room temperature for 30-40 minutes. Re-apply another coat of rub if desired before grilling. Cooking times may vary based on grilling temperature and cut/thickness of the meat.
