BBQ All Purpose Universal BBQ Rub for Meat & Grilling

Name: BBQ All Purpose Universal BBQ Rub for Meat & Grilling
SKU: C-S-TINS_APBR
Price: 14.17 EUR
Availability: InStock

The BBQ All Purpose is the essential seasoning for perfecting all your barbecuing, kamado, fire pit or griddle cooking. This universal recipe combines carefully selected spices, smoked paprika, and brown sugar to provide a perfect balance of smoky flavours, caramel notes, and generous character.

Designed to enhance beef, pork, poultry, lamb, and even grilled vegetables, this versatile rub adapts to all everyday recipes as well as long low & slow cooking. Used as a dry rub before cooking, it promotes the formation of a tasty crust while revealing the natural aromas of the food.

Inspired by the great tradition of American barbecue, the BBQ All Purpose is the essential spice blend to always have in your cooking space. Easy to use and extremely versatile, it brings authentic flavour to all grilled dishes, whether prepared on charcoal barbecue, gas barbecue, smoker, kamado, or fire pit.

Whether you are preparing a steak, pork ribs, a roast chicken or grilled vegetables, this basic rub transforms every cooking into a gourmet and tasty experience.

Dimensions : 75 × 110 mm

Net weight : 175 g

14.17 € (Tax included)

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WHAT IS A RUB?

The term rub is commonly used in the world of American barbecue and refers to a mixture of dry spices and herbs intended to season food before cooking. Applied directly to meat, fish or vegetables, it helps to develop a tasty crust while enhancing the natural flavours of the ingredients. Unlike a liquid marinade, the rub is used dry and gradually penetrates the food during cooking.

The Chimichurri Rub BBK LAB by COEO® is inspired by the famous Argentine chimichurri recipe and combines aromatic herbs, garlic and spices to bring freshness, balance and character to all your preparations made on the barbecue, kamado, brasero or smoker.

CHIMICHURRI RUB FOR BARBECUE, KAMADO AND BRASERO

Inspired by Argentine culinary traditions, the Chimichurri Rub BBK LAB by COEO® is a spice blend designed to enhance cooking over fire. Its aromatic profile combines herbal, vegetal and slightly spicy notes that reveal the natural flavours of meats, fish and vegetables without masking them. Developed for barbecue enthusiasts, it complements both quick high-temperature cooking and long cooking sessions on the kamado or smoker.

Particularly appreciated on beef ribs, ribeye, lamb, roast chicken or grilled vegetables, this rub brings a fresh and balanced flavour signature that pairs perfectly with the tastes of charcoal and wood fire. Its South American inspiration makes it an essential seasoning to vary pleasures and give a new dimension to your grilling. Thanks to its great versatility, the Chimichurri Rub naturally finds its place in all outdoor kitchens. Whether you use a charcoal barbecue, a gas barbecue, a kamado, a plancha brazier or a smoker, it helps to enrich the cooking aromas while bringing an authentic touch inspired by the best traditions of Argentine barbecue.

HOW TO USE THE CHIMICHURRI RUB?

To achieve optimal results, apply a thin layer of oil on the food before generously sprinkling the rub on all sides. Then let it rest for between 15 minutes and several hours depending on the recipe so that the spices can develop their full aromatic intensity. During cooking, the flavours concentrate and create a surface rich in taste particularly appreciated on grilled foods. The Chimichurri Rub can also be incorporated into a marinade based on olive oil, vinegar or lemon juice to bring even more aromatic depth. It is also used as a finishing touch, just before serving, to enhance the flavours of grilled meats, roasted vegetables or fish cooked on the barbecue.

FOR WHICH FOODS?

The Chimichurri Rub pairs perfectly with beef, pork, lamb, poultry, fish, seafood, as well as grilled vegetables. It is particularly recommended for beef ribs, skewers, pork ribs, roast chickens, prawns, salmon fillets, new potatoes, and vegetables cooked on a braai or kamado.

WHY CHOOSE THE CHIMICHURRI RUB BBK LAB?

The Chimichurri Rub BBQ LAB by COEO® has been developed to offer an authentic experience for barbecue and outdoor cooking enthusiasts. Its balance of aromatic freshness, vegetable flavours, and spicy character makes it a particularly versatile seasoning capable of transforming the simplest recipes into rich-tasting preparations. Whether you are a fan of the kamado, traditional barbecue, or braai, this spice blend will quickly become an essential part of your barbecue seasoning collection.

COEO specializes in tool design; COEO designs barbecues, kamados, and fire pits, and we wanted a range dedicated to the barbecue experience. We launched BBK LAB, which provides everything needed to experiment, cook, and taste: utensils, rubs, spices, and accessories common to all barbecues, broadly speaking..

Rubs are generally mixtures of spices and herbs used to season meat, fish, or other foods before cooking. The term "rub" comes from English and means "to rub," as the mixture is rubbed onto the surface of the food to enhance its flavor. There are different types of rubs, including: 1. Dry rubs: These are mixtures of spices and herbs that do not contain any liquid. They are applied directly to the meat and may include ingredients such as salt, pepper, paprika, garlic powder, onion powder, brown sugar, etc. 2. Wet rubs: These mixtures contain liquid ingredients, such as oil or soy sauce, in addition to spices. They are often used to marinate food before cooking. Rubs are especially popular in barbecue cooking, where they are used to season meats before slow-cooking them over indirect heat. They can also be used in other cooking methods, such as roasting or baking. In short, rubs are spice blends that add flavor to food and are a common technique in culinary preparation.

The terms "rubs" and "spices" both refer to mixtures of ingredients used to season food, but they have different meanings and uses. 1. Spices: Spices are aromatic substances of plant origin, often dried, that come from different parts of plants, such as seeds, bark, roots, or fruits. They can be used alone or in combination to enhance the flavor of dishes. Examples of spices: cumin, paprika, pepper, cinnamon, etc. 2. Rubs: A "rub" is a mixture of spices and herbs, often used to rub onto the surface of meat or other foods before cooking. Rubs can be dry (dry rub) or wet (wet rub), the latter usually being mixed with ingredients such as oil or mustard to form a paste. Rubs are especially popular in barbecue and grilling techniques because they add flavor and create a delicious crust on food. Examples of rubs: barbecue rub, mustard rub, etc.

Because it works on everything: pork, beef, poultry, vegetables, tofu…

Yes, thanks to a subtle balance of smoked paprika and brown sugar.

Yes, it retains all its aroma, even outside of the barbecue.

fleur de sel, cayenne chili, ancho chili, cumin, brown sugar, black pepper, garlic, paprika