Competition Ready Rubs – Full Set (5 × 100 g)
Competition Ready Rubs – Full Set (5 × 100 g)
Competition Ready Rubs · The Full Set · 5 × 100 g
Made for braai competitions. Built for competition cooks.
All 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.
- 05 · Base Layer – Braai Foundation Rub (No heat). The first layer for any meat.
- 01 · Peri Flattie – Peri-Peri Chicken Rub (Heat 3/3)
- 02 · Tjop Rub – Lamb Chop Rub (Heat 1/3)
- 03 · Kole Crust – Steak Rub (Heat 2/3)
- 04 · Sticky Braai Ribs – Pork Rib & Chop Rub (Heat 2/3)
Fine-milled to stick
Every 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.
Our layering ratio
8 g Base Layer + 15 g rub per kg of meat.
Full ingredients, how-to-use notes and competition tips are on each rub's own product page.