1. Dry the Meat

Moisture kills adhesion. Pat the surface dry with paper towel until it’s matte, not shiny.

A dry surface grabs flavour, builds crust, and sets you up for a proper bark.

2. Add a Light Coat of Oil

Use a thin drizzle — just enough to make the surface tacky.

Oil helps the rub cling, caramelise, and stay put during the cook. Greasy is too much; tacky is perfect.

3. Season Like You Mean It

A timid sprinkle won’t deliver flavour.

Cover every surface evenly. If you can still see the meat, keep going. Full coverage = full flavour.

4. Let It Sit

Give the rub a few minutes to hydrate and bond.

Salt draws moisture out, spices settle in, and the whole blend locks onto the meat. This step is the difference between “pretty good” and “damn, that’s tasty.”

5. Cook Without Fiddling

Once it hits the grill, smoker, oven, or air fryer… hands off.

Let the rub form its crust. Flipping too early breaks the bark and steals flavour.

6. Choose the Right Rub

Match your flavour to your cook:

• Fixes Most Things — all-rounder
• Butter Me Up — buttery comfort
• Too Hot for Common Sense — serious heat
• Herbalicious Rubdown — citrusy herbs
• Midnight Meat Crisis — smoky depth

7. Check the Chilli Scale

If a rub contains chilli, you’ll see a heat rating.

Use it to steer your cook — from mild warmth to “question your life choices.”

8. Rub More Than Meat

Our rubs hit harder than you think. Use them on:

• Veggies
• Seafood
• Chips
• Popcorn
• Eggs
• Tofu
• Roast potatoes
• Avocado

If it sits still long enough, you can rub it.