

VINEGAR BBQ RUB
Réf. C-S-TINS_VBBQR17,00 €
Sweet and tangy dry rub inspired by the Carolina (USA) style of cooking for a fresh and tangy flavor.
Ideal for ribs, pulled pork, chicken, brisket, and other barbecue favourites.
Ingredients: paprika, sea salt, cayenne pepper, brown sugar, ancho pepper, cumin, hickory salt, vinegar powder, black pepper
VINEGAR BBQ RUB
The RUB’s advantages: VINEGAR BBQ

We only offer natural products, without additives, chemicals or unnecessary sugars!
We take care to work with committed partners and certified farmers based around the world to source spices and herbs to ensure the freshness and best quality of spices.
With the BBK LAB range of spices, rubs and salts, we take you to exotic lands across continents and cultures.
From the bazaars of North Africa, to the alleys of Asia, to the farms of South America, we travel the world to meet committed and qualified partners to bring you the flavors of the world in a condensed version that fits in your hand!
PULLED PORK RECIPE
QUESTIONS ABOUT RUBS?
What are rubs?
Rubs are dry rubs that add flavors to meat, vegetables and fish. They have the particularity of giving an exquisite taste and forming beautiful crusts on your food.
How do you use rubs for grilling?
Using a rub for grilling is a great way to add flavor and texture to your grilled meats or vegetables.
Here are the steps to use them properly:
1 – Prepare the meat:
• Pat the meat dry with paper towels to remove excess moisture.
This allows the rub to adhere better.
• If necessary, brush lightly with oil before applying the rub (especially for dry rubs).
2 – Apply the rub:
• Rub the rub generously over the entire surface of the meat.
Use your hands to massage well and work the spices into the flesh.
3 – Let it rest:
• To ensure that the flavours permeate the meat, let it rest in the fridge for at least 30 minutes to 2 hours.
For thick pieces like chicken or ribs, a longer resting time (up to one overnight) is ideal.
4 – Grill the meat:
• Prepare your grill (brazier, barbecue, kamado) to the desired temperature.
• Cook as usual, taking care not to burn the spices, which can sometimes become bitter at very high temperatures.
Final tip
Some of our rubs contain sugar (like in barbecue recipes), so be careful with direct heat, as sugar can easily caramelize and burn.
This makes for well-seasoned, tasty grilled meats that are often a little crispy on the surface.
Are rubs only for grilling?
No, rubs aren’t just for grilling.
They can be used in a variety of ways to season several types of dishes.
Here are some examples:
1 – Baking in the oven:
Dry or wet rubs are great for seasoning meats like chicken, pork, or beef before roasting them in the oven.
They create a spicy crust that adds a lot of flavor as it cooks.
2 – Stir-fries and pan-fries:
You can apply a dry rub to pieces of meat or fish before sautéing or pan-frying them.
This creates a flavorful crust while keeping the moisture inside.
3 – Slow cooking (braised or stewed):
Rubs work great for slow-cooked dishes, such as stews or braises.
The rub adds a rich layer of seasoning that mixes with the sauce as it cooks.
4 – Vegetarian dishes:
Rubs aren’t just for meat.
You can use them to season vegetables before roasting, grilling, or pan-frying.
They are particularly good on vegetables such as potatoes, carrots, or cauliflower.
5 – Fish and seafood:
Rubs are excellent for seasoning fish such as salmon, tuna, or shrimp before grilling, pan-frying, or baking.
6 – Vegan grills:
If you’re cooking vegan alternatives like tofu or tempeh, rubs can be used to give them extra flavor before cooking.
In summary, rubs are versatile and can be used for a variety of cooking methods beyond grilling.
They bring depth and character to almost any food.
What is the difference between rubs and marinade?
Rubs are from the marinade family, but differ from them in several aspects. Marinades are also placed on food but they are left on a little longer. Unlike the marinade, rubs consist only of dry ingredients, of which salt, sugar and spices are always a part.
Rubs and marinades have different roles in cooking, and each has its benefits depending on the type of dish you’re making.
However, some rubs can be used as a base for marinades, and vice-versa.
• Rubs : these are dry spice mixtures (or sometimes wet with a little oil or liquid) that are rubbed directly on the surface of meat, fish or vegetables.
They create a flavorful crust when baked, especially for methods like broiling or baking.
• Marinades : these are liquid mixtures (oil, vinegar, lemon juice, etc.) in which food is immersed to soak it up flavour and tenderize it.
Marinades penetrate more into the flesh and are often used for thicker or tougher meats.
Why are rubs good for marinades?
A rub can be made into a marinade by adding liquid ingredients.
Here are some benefits of using a rub as a base for a marinade:
• More concentrated flavours : Rubs are often more concentrated in spices than conventional marinades, resulting in more intense flavours.
• A dry crust : When a rub is used alone, it creates a dry crust.
But if you incorporate it into a marinade, you get both deep flavor penetration and a nice texture on the surface.
• Versatility : Rubs can be easily adapted by adding yogurt, oil, vinegar, or citrus juice to create a marinade that soaks up the meat while retaining some of the crispy texture after cooking.
When to use a rub or marinade?
• Rubs : These are perfect when you want a crispy, flavor-intense outer layer, especially for grilling, pan-fries, or roasts.
• Marinades : Use a marinade when you want to tenderize meat (especially tougher cuts like beef or pork) and add deep flavour.
Marinades are also perfect for fish and more delicate meats, which don’t require a crust.
Can you combine rubs and marinade?
For optimal results, you can combine the two techniques:•
First marinate the food with a liquid mixture (oil, lemon, vinegar) for a few hours or overnight.•
Then, before cooking, apply a rub to add a layer of flavors to the surface.
Rubs are great for getting a flavorful crust, while marinades allow for a deeper infusion of flavors.
Using the two in a complementary way can yield exceptional results, depending on your taste and the dish you are making.