This sweet and smoky dry rub from Nicolas Vahé is meant to achieve a smoky and intense taste. Sprinkle on as a marinade and let it sit for 4-8 hours. Leaving for a longer period will give a more intense taste. Use it on barbecued and smoky meats such as pork beef and chicken. Dry rubs also have less of a chance of burning which makes it easier to use. Store closed and dry.
Ingredients: Brown sugar, smoked pepper, salt, garlic powder, onion powder.
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