A dry rub specific for chicken following the styles of the great BBQ cooks of the Deep South of the USA

A beef rub that can be used dry or wet (mixed with some oil and water) for a delicious BBQ taste.

Use this mixture to sprinkle onto your beef, steaks, in a casserole or curry.

With the influences of Spain and the Mediterranean, this blend should be rubbed into the flesh and skin of chicken before roasting grilling or frying.

Use this mixture to sprinkle onto your lamb, in a curry or casserole. Try rubbing into a roasting joint. A Middle East influence.

A superb rub for pork ribs can be used either dry or wet.

Influenced by Asian tastes, this sprinkle is great on any pork before frying, grilling or roasting.

This mixture is great on fish or prawns.

Following the traditions of the BBQ pitmasters of the USA this rub owes its origins to middle America

Try this on turkey pieces and on whole roasted turkey.

Use this mixture to sprinkle over your vegetables and pulses, in soups and baked dishes.