How to use
Our dry rubs are great when used in the pan, oven or BBQ and the best results are produced using a long cooking time and low temperatures.
- Use them as their name indicates. Dry! Simply rub and press the spices onto your meat. This will give you a nice “crust” on your meat.
- Add a dab of oil. Mix a small amount of oil with the rub to form a paste that you can easily spread over your meat. The result won’t give you a crusty topping, but it will give you plenty of flavour.
Rub and leave for a minimum of 2 hours (or overnight) before cooking.
You can use a dry rub on any meat. Espresso Spice is best to season beef, lamb, pork ribs, and even goat or kangaroo meat.
Also great with: This rub can be used to add a zing to vegetable or pasta dishes, burgers and homemade sausages.
Made in Tasmania from all natural ingredients
Store in a cool dry place, preferably out of direct sun and heat. Our 100% natural rub blends don’t contain any artificial flavours or colours. Commercial rubs usually contain flowing agents, minerals, or anti-caking agents. Our rubs do not. Because of this some clumping may occur over time. If it does, a shake or a stir should break it up. Or add some dry rice to the jar or bag. For maximum flavour use before the “Best Before” date.