BBQ rubs for ribs, steak, chicken and fish

What a BBQ rub does

A rub is a dry spice mix you press into meat before it goes on the grill or in the smoker. Sugar, paprika, mustard and pepper build a crust on the surface, and a dark, firm crust is what barbecue people call bark. You do not need a sauce for flavour, though you can still serve one.

Which rub for which cut

Ribs, brisket and pulled pork

Bold Butcher's Rub mixes brown sugar, smoked paprika, coffee and a little cayenne, and it is made for pork ribs, brisket and pulled pork. Bourbon Barrel Barbecue is sweeter and smokier, with whiskey peppercorns, smoked salt, brown sugar and allspice. It suits slow cooking, and you can stir it into ketchup for a quick barbecue sauce.

Steak, burgers and chicken

Grill Guru Rub is the all-rounder: mustard powder, fennel seed, paprika, garlic and herbs, for steaks, pork loin, roasts and burgers. Cheeky Chipotle Rub takes ancho, chipotle and smoked paprika to chicken, pork and beans. Bold Butcher's also does well on a burger, and there is a smash burger recipe to prove it.

Fish and seafood

Catch Of The Day holds lemon and orange zest, dill, parsley, tarragon and fennel. Rub it on salmon or white fish, or scatter it over seafood pasta. Heavy flavours like bourbon or chipotle would drown the fish here.

How to use a BBQ rub

Pat the meat dry and, if you like, brush on a thin layer of mustard so the rub sticks. Press the rub in firmly rather than dusting it on. Leave the meat for at least two hours, or overnight in the fridge for ribs and brisket. The Bold Butcher's Rub product page has a full method for ribs at 110°C. For a quick marinade, stir the rub into oil.

Watch the salt. Grill Guru Rub, Catch Of The Day and Bourbon Barrel Barbecue all contain salt. For the others, read the ingredient list before you add more. If the crust is what you are after, there is a guide to getting a proper barbecue crust.

Dry rub or oil

Rub it in dry and you get the most crust. Stir it into oil and it clings more easily to chicken, fish and vegetables, which is also the quick route for a weeknight. For slow-cooked ribs or brisket it pays to work dry and give it time. Always taste a marinade before you add extra salt.

Sets for more than one rub

The Grill Captain set has three rubs: Bold Butcher's Rub for red meat, Bourbon Barrel Barbecue for slow-cooked meat and Catch Of The Day for fish. The BBQ Master Pack holds five, adding Cheeky Chipotle and Grill Guru, and costs over €8 less than buying the five jars separately. Both are meant as presents too, so have a look at the gifts collection.

Storing a rub

Keep the jar dry, dark and tightly closed, and away from the barbecue and the hob. Use a dry spoon: steam and smoke make a rub clump.

A tip from Chloë and Dax

Do not stop at meat. A pinch of Grill Guru or Bold Butcher's over potatoes or root vegetables before roasting gives you the same smoky edge. There is a pulled pork recipe with a rub here.