Our Signature Spice & Marinade Packs are the same blends we use in-store to season the meats on our display. Take some home, and use this guide to get the most out of each one. Unlike a sauce, a good dry rub works by drawing moisture out of the meat, which it then reabsorbs — seasoning from the inside and helping build a beautiful crust on the braai.
The golden rules of rubbing
- Pat dry first. Surface moisture is the enemy of a crust. Blot the meat with kitchen paper before applying any rub.
- Oil lightly, then rub. A thin film of oil helps the rub stick and conducts heat for browning.
- Apply generously. Think “season the surface”, not “dust it”. A tablespoon per kilogram of meat is a reasonable starting point.
- Rest for 30 minutes minimum. Longer is better — overnight in the fridge for thicker cuts.
- Don’t oversalt the braai. If the rub is already salty, skip extra seasoning at the grill.
Matching rubs to meats
- Braai rub — goes on almost everything. Our default for beef steaks, pork chops, and thick cuts going on the coals.
- Burger seasoning — work it into raw mince before shaping, or dust it on pre-pressed patties just before they hit the pan.
- Chicken rub — the pre-marinated BBQ chicken has this already. Use the dry pack on fresh, plain chicken.
- Specialty / heat blends — big flavour partners for slow-cooked goat or a pot of beef stew.
A quick overnight steak rub
- Pat the steak dry. Rub with a teaspoon of oil.
- Coat generously on both sides with our braai rub, pressing it in with your hands.
- Rest uncovered on a rack in the fridge overnight. The surface will dry out and the rub will integrate.
- Cook hot and fast on a very hot braai or pan. Rest 5 minutes before slicing.
Where to buy
Drop in at the shop and ask our team what’s currently in the range — we rotate specials seasonally.