OUR RUBS, DRY MARINADES AND SMOKED SALTS: ELEVATE ALL YOUR BARBECUE COOKING

The spices, rubs, dry marinades and smoked salts are essential elements to reveal the potential of your cooking on the barbecue, in the fire pit or in the KAMADO QUATRO. They allow for the development of rich flavours, add character to food, and create unique culinary experiences around the fire.

Our selection brings together blends specially designed to accompany meats, fish, poultry, vegetables, and grilled dishes. Whether you are looking for smoky, spicy, piquant, herby, or tangy notes, each seasoning has been selected to enhance your recipes and elevate charcoal cooking.

SEASONINGS DESIGNED FOR THE BARBECUE AND THE FIRE PIT

The barbecue rubs and dry marinades allow for a tasty crust to form on the surface of foods while developing complex aromas during cooking. They form the basis of many American barbecue recipes, grilling over a fire pit, and cooking in a kamado.

WHAT IS A BARBECUE RUB?

A rub is a dry mixture of spices, herbs, sugar, salt, and seasonings applied directly to the food before cooking. Also known as a dry marinade, it gradually penetrates the ingredients and develops an intense flavour during cooking.

Rubs are particularly popular for beef ribs, ribs, poultry, pulled pork, fish, and grilled vegetables.

A DRY MARINADE WITH INTENSE FLAVOURS

Unlike liquid marinades, the rub forms a flavourful layer directly on the food and contributes to the creation of a rich flavour crust during cooking.

ALL PURPOSE BARBECUE RUB: THE ESSENTIAL MIX FOR ALL GRILLING

The All Purpose Barbecue Rub is a versatile seasoning designed to accompany a wide variety of barbecue, fire pit, and kamado cooking.

Its balanced flavour profile makes it an ideal solution for red meats, poultry, pork, fish, and vegetables. It is the perfect rub for barbecue enthusiasts looking for a seasoning that can adapt to all recipes.

A VERSATILE BARBECUE RUB

Thanks to its balance of spices and seasonings, it provides an excellent base for successful wood-fired cooking.

CHIMICHURRI RUB: THE INSPIRATION OF ARGENTINE GRILLING

The Chimichurri Rub is inspired by the iconic flavours of Argentine cuisine. Its herbal, slightly tangy, and spicy notes perfectly complement grilled meats, vegetables, and high-temperature cooking.

This blend allows you to capture the spirit of the famous Argentine asados directly on your grill or barbecue.

PERFECT FOR MEAT AND GRILLING

The Chimichurri Rub pairs particularly well with beef ribs, flank steaks, sirloins, and all meats cooked over a wood fire.

SRIRACHA HONEY HOT CHILI: SPICY AND GOURMET FLAVOURS

For those who enjoy bolder flavours, the Sriracha Honey Hot Chili rub combines the heat of chilli with sweeter, gourmet notes inspired by honey.

This seasoning adds character to poultry, pork ribs, chicken wings, shrimp, or grilled vegetables.

THE BALANCE BETWEEN SWEETNESS AND INTENSITY

The combination of spicy spices and slightly sweet notes creates an aromatic profile particularly appreciated in the world of modern barbecue.

VINEGAR TOUCH: A TANGY NOTE FOR BARBECUE COOKING

The Vinegar Touch Rub brings tangy notes that balance the rich flavours of smoked or grilled meats. Highly valued in certain American barbecue traditions, this aromatic profile helps enhance the complexity of recipes.

It is perfect for slow cooking, ribs, pulled pork, or large cuts of meat prepared in a kamado.

AN IDEAL RUB FOR SMOKING

Its balanced notes perfectly accompany long cooking times over charcoal and preparations requiring several hours of cooking.

SMOKED BEECH SALT: THE AUTHENTICITY OF COOKING OVER FIRE

Smoked beech salt is a must-have for barbecue and outdoor cooking enthusiasts. Its natural smoking process gives it woody aromas that evoke long cooking times over a wood fire.

It can be used on meats, fish, vegetables, potatoes, eggs, or even certain everyday dishes to instantly add a refined smoky touch.

THE TASTE OF SMOKING AT YOUR FINGERTIPS

A few pinches are enough to enhance the flavours of a dish and bring back the characteristic aromas of wood cooking.

SPICES FOR THE BRAZIER, BARBECUE AND KAMADO

Rubs, dry marinades, and smoked salts allow you to fully exploit the cooking qualities of the brazier, barbecue, and KAMADO QUATRO. Each blend has been selected to offer a unique tasting experience and support wood fire cooking enthusiasts in all their culinary creations.

FLAVOURS FOR ALL COOKING STYLES

Quick grilling, low-temperature smoking, indirect cooking, or cooking over a brazier: there is a seasoning suitable for every recipe and every desire.

FAQ

WHAT IS A BARBECUE RUB?

A barbecue rub is a dry mix of spices and herbs applied to food before cooking. It enhances flavour and creates an aromatic crust during grilling.

WHAT IS THE DIFFERENCE BETWEEN A RUB AND A MARINADE?

A rub is a dry marinade made up of spices and seasonings applied directly to food. A classic marinade generally contains a liquid base such as oil, vinegar, or juices.

HOW TO USE A RUB ON MEAT?

Simply sprinkle the rub generously over the surface of the meat and then lightly massage it before cooking. For more intense flavours, the rub can be applied several hours before cooking.

WHICH FOODS CAN BE SEASONED WITH RUBS?

Rubs are suitable for beef, pork, poultry, lamb, fish, seafood, and grilled vegetables.

WHAT IS SMOKED SALT USED FOR?

Smoked salt adds woody and smoky notes to preparations. It enhances the barbecue flavour and gives more aromatic depth to dishes.

IS SMOKED SALT RESERVED FOR GRILLING?

No. Smoked salt can also be used in sauces, marinades, vegetables, potatoes, eggs, or everyday dishes.

WHICH RUB TO CHOOSE FOR BEEF?

The Chimichurri Rub and the All Purpose Barbecue Rub are particularly suited for red meats and cooking over a fire pit or barbecue.

WHICH RUB TO CHOOSE FOR POULTRY?

The Sriracha Honey Hot Chili provides a spicy and gourmet flavour that perfectly complements poultry and chicken wings.

CAN RUBS BE USED ON A KAMADO?

Yes. Rubs are particularly suitable for cooking on a kamado, especially for smoking, slow cooking, and charcoal grilling.

WHY USE SPICES AND RUBS SPECIFICALLY DESIGNED FOR BARBECUE?

These blends have been developed to withstand high temperatures and fully develop their aromas during cooking over wood fire, in a brazier or on the barbecue.