{"title":"Competition Ready Rubs","description":"\u003cp\u003eBuilt the way competition cooks build theirs. Five bespoke braai rubs from Vasco Da Gama Peri Peri, made for South African coals, seasoned at braai-strength and carried by African bird's eye chilli (peri-peri).\u003c\/p\u003e\u003cp\u003eEvery rub is milled to a fine powder, so it rubs in, grips the meat and stays on through the braai instead of falling into the coals. Season in layers like the pros: Base Layer first, then the rub made for your cut.\u003c\/p\u003e","products":[{"product_id":"peri-flattie-peri-peri-chicken-rub-100-g","title":"Peri Flattie – Peri-Peri Chicken Rub 100 g","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · No. 01 · Heat: 3\/3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePortuguese peri-peri chicken, built for the braai. Bird's eye chilli, garlic and lemon peel with bay leaf and origanum, balanced with paprika for that deep golden-red colour on the skin. Milled fine, so it holds on to the skin from the first rub to the last turn on the grid. Kept light on sugar, so it browns over the coals instead of burning.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine powder that clings:\u003c\/strong\u003e stays on the skin, not in the coals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden-red colour\u003c\/strong\u003e and full peri-peri flavour in every bite\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat 3\/3:\u003c\/strong\u003e real bird's eye chilli bite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eRub 25 g per kg of chicken well into the skin and underside, rest 30 minutes, braai over medium coals.\u003cbr\u003e\u003cstrong\u003eLayered:\u003c\/strong\u003e 8 g Base Layer + 15 g Peri Flattie per kg.\u003c\/p\u003e\n\u003ch4\u003eCompetition tip\u003c\/h4\u003e\n\u003cp\u003eSpatchcock the bird and pat the skin bone-dry before seasoning. Season the underside first, then the skin. Cook skin-side up for most of the braai and finish skin-side down over medium coals for crisp, bite-through skin. Cook until the juices run clear (74 °C in the thickest part).\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eSea Salt, Paprika, Garlic, Sugar, Onion, Smoked Paprika, Bird's Eye Chilli (Peri-Peri), Flavour Enhancer (Monosodium Glutamate), Lemon Peel, Coriander, Origanum, Black Pepper, Anti-caking Agent (Silicon Dioxide), Acidity Regulator (Citric Acid), Bay Leaf, Turmeric, Flavour Enhancer (Disodium 5′-Ribonucleotides).\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500320362737,"sku":"VDG-CR-01-100","price":42.9,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/01-peri-flattie_shopify.jpg?v=1791039186"},{"product_id":"tjop-rub-lamb-chop-rub-100-g","title":"Tjop Rub – Lamb Chop Rub 100 g","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · No. 02 · Heat: 1\/3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic South African chop spice, taken further. Coriander, black pepper and garlic lead, lifted with rosemary, lemon peel and a gentle touch of peri-peri. Milled fine, so it presses into the meat and the fat edge and stays there when the chops hit hot coals.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine powder that clings:\u003c\/strong\u003e seasons the chop, not the grid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoriander-led:\u003c\/strong\u003e the chop spice South Africans know, with more depth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat 1\/3:\u003c\/strong\u003e gentle warmth, family friendly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eRub 22 g per kg of chops well into both sides and the fat edge, braai over hot coals.\u003cbr\u003e\u003cstrong\u003eLayered:\u003c\/strong\u003e 8 g Base Layer + 15 g Tjop Rub per kg.\u003c\/p\u003e\n\u003ch4\u003eCompetition tip\u003c\/h4\u003e\n\u003cp\u003ePat the chops dry and season 20 minutes before they go on. Stand them on the fat edge first to render it crisp, then braai hot and turn only once. Rest for 3 minutes before serving.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eSea Salt, Coriander, Garlic, Black Pepper, Sugar, Paprika, Onion, Flavour Enhancer (Monosodium Glutamate), Lemon Peel, Rosemary, Bird's Eye Chilli (Peri-Peri), Anti-caking Agent (Silicon Dioxide), Sunflower Oil, Acidity Regulator (Citric Acid), Origanum, Cumin, Flavour Enhancer (Disodium 5′-Ribonucleotides).\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500320526577,"sku":"VDG-CR-02-100","price":42.9,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/02-tjop-rub_shopify.jpg?v=1791039185"},{"product_id":"kole-crust-steak-rub-100-g","title":"Kole Crust – Steak Rub 100 g","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · No. 03 · Heat: 2\/3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA dark, savoury crust straight off the coals. Black pepper, coriander and garlic with ground coffee for depth and colour, smoked paprika, and chilli with bird's eye for a slow-building heat. Milled fine, so it forms one even crust that holds on through a hard sear. Kept light on sugar, so it sears hard without burning.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine powder that clings:\u003c\/strong\u003e an even crust edge to edge, not loose spice on the board\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee and smoked paprika\u003c\/strong\u003e for a dark, steakhouse-style crust\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat 2\/3:\u003c\/strong\u003e slow-building warmth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eRub 25 g per kg of steak well into all sides, rest 30 minutes, sear over hot coals.\u003cbr\u003e\u003cstrong\u003eLayered:\u003c\/strong\u003e 8 g Base Layer + 15 g Kole Crust per kg.\u003c\/p\u003e\n\u003ch4\u003eCompetition tip\u003c\/h4\u003e\n\u003cp\u003eSeason 30–45 minutes ahead so the salt draws in, and let the steak come to room temperature. Use your hottest coals and turn every minute for an even crust edge to edge. Rest 5 minutes and slice across the grain.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eSea Salt, Black Pepper, Coriander, Garlic, Coffee, Brown Sugar, Smoked Paprika, Onion, Flavour Enhancer (Monosodium Glutamate), Chilli Flakes, Paprika, Bird's Eye Chilli (Peri-Peri), Anti-caking Agent (Silicon Dioxide), Sunflower Oil, Flavour Enhancer (Disodium 5′-Ribonucleotides).\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500320559345,"sku":"VDG-CR-03-100","price":42.9,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/03-kole-crust_shopify.jpg?v=1791039185"},{"product_id":"sticky-braai-ribs-pork-rib-chop-rub-100-g","title":"Sticky Braai Ribs – Pork Rib \u0026 Chop Rub 100 g","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · No. 04 · Heat: 2\/3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSweet, smoky and made for the braai. Brown sugar and smoked paprika with garlic, ginger and bird's eye chilli, balanced to caramelise over medium coals. Milled fine, so it clings to every rib and holds under the baste. Finish with a baste for properly sticky ribs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine powder that clings:\u003c\/strong\u003e stays on through the foil, the coals and the baste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet and smoky:\u003c\/strong\u003e brown sugar, smoked paprika and ginger\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat 2\/3:\u003c\/strong\u003e a warm bird's eye finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eRub 30 g per kg of ribs or chops well into the meat. Braai over medium coals (contains sugar, so avoid flare-ups). Baste in the last few minutes for sticky ribs.\u003c\/p\u003e\n\u003ch4\u003eCompetition tip\u003c\/h4\u003e\n\u003cp\u003ePull the membrane off the back of the ribs. Pre-cook them wrapped in foil in the oven at 150 °C for 1.5–2 hours, then finish over medium coals. Dust lightly with rub again and baste in the last 5 minutes so the glaze sets without burning.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eSea Salt, Brown Sugar, Paprika, Garlic, Smoked Paprika, Onion, Sugar, Black Pepper, Coriander, Flavour Enhancer (Monosodium Glutamate), Bird's Eye Chilli (Peri-Peri), Ginger, Anti-caking Agent (Silicon Dioxide), Origanum, Cumin, Acidity Regulator (Citric Acid), Flavour Enhancer (Disodium 5′-Ribonucleotides).\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500320723185,"sku":"VDG-CR-04-100","price":42.9,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/04-sticky-braai-ribs_shopify.jpg?v=1791039186"},{"product_id":"base-layer-braai-foundation-rub-100-g","title":"Base Layer – Braai Foundation Rub 100 g","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · No. 05 · No heat\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first layer, the way competition cooks season. Sea salt, black pepper, coriander and garlic. It seasons the meat on its own, or goes on first under any Competition Ready Rub so the flavour rub can do the rest. Milled fine, so it works into the surface and gives the second layer something to grip.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine powder that clings:\u003c\/strong\u003e seasons the meat through, not just the outside\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe foundation layer\u003c\/strong\u003e under any Competition Ready Rub\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo heat:\u003c\/strong\u003e works on any meat, for any eater\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eRub 20 g per kg well into any meat on its own, or 8 g per kg as the first layer under any Competition Ready Rub.\u003c\/p\u003e\n\u003ch4\u003eCompetition tip\u003c\/h4\u003e\n\u003cp\u003eCompetition cooks season in layers. Base Layer goes on first to season the meat through, and the rub goes on second for flavour and colour. Our layering ratio: 8 g Base Layer + 15 g rub per kg.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eSea Salt, Black Pepper, Coriander, Garlic, Flavour Enhancer (Monosodium Glutamate), Anti-caking Agent (Silicon Dioxide), Sunflower Oil, Flavour Enhancer (Disodium 5′-Ribonucleotides).\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500320854257,"sku":"VDG-CR-05-100","price":47.9,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/05-base-layer_shopify.jpg?v=1791039185"},{"product_id":"competition-ready-rubs-full-set-5-100-g","title":"Competition Ready Rubs – Full Set (5 × 100 g)","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · The Full Set · 5 × 100 g\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll five Competition Ready Rubs in one order. Season in layers like the pros: Base Layer first, then the rub made for your cut. Every rub is milled to a fine powder, so it rubs in, grips the meat and stays on through the braai.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e05 · Base Layer\u003c\/strong\u003e – Braai Foundation Rub (No heat). The first layer for any meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e01 · Peri Flattie\u003c\/strong\u003e – Peri-Peri Chicken Rub (Heat 3\/3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e02 · Tjop Rub\u003c\/strong\u003e – Lamb Chop Rub (Heat 1\/3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e03 · Kole Crust\u003c\/strong\u003e – Steak Rub (Heat 2\/3)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e04 · Sticky Braai Ribs\u003c\/strong\u003e – Pork Rib \u0026amp; Chop Rub (Heat 2\/3)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eOur layering ratio\u003c\/h4\u003e\n\u003cp\u003e8 g Base Layer + 15 g rub per kg of meat.\u003c\/p\u003e\n\u003cp\u003eFull ingredients, how-to-use notes and competition tips are on each rub's own product page.\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500337533169,"sku":null,"price":209.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/01-peri-flattie_shopify.jpg?v=1791039186"}],"url":"https:\/\/vascodagamaperiperi.com\/collections\/competition-ready-rubs.oembed","provider":"Vasco Da Gama Peri Peri","version":"1.0","type":"link"}