Tjop Rub – Lamb Chop Rub 100 g

Competition Ready Rubs · No. 02 · Heat: 1/3

Made for braai competitions. Built for competition cooks.

The 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.

• Fine powder that clings: seasons the chop, not the grid
• Coriander-led: the chop spice South Africans know, with more depth
• Heat 1/3: gentle warmth, family friendly

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.

How to use

Rub 22 g per kg of chops well into both sides and the fat edge, braai over hot coals.
Layered: 8 g Base Layer + 15 g Tjop Rub per kg.

Competition tip

Pat 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.

Ingredients

Sea 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).