Combining Rubs: Layer Flavours on the BBQ
Combine rubs by mixing them beforehand or applying thin layers. This lets you choose your own flavour profile for meat, vegetables or a marinade. Start with a small trial and keep track of the total seasoning, salt and allergens. Two rubs do not mean two full doses; seasoning further ahead is optional, not required.
Why combine rubs?
A rub already has its own flavour profile. Combining two existing blends can complement warm spices with fennel, smoked paprika or chilli, for example. Combining is not automatically better than using one rub: choose what suits the dish and your guests.
Much of the seasoning stays at the surface. Salt can penetrate meat differently from many aromatic spices; a base layer does not automatically penetrate deeply and a second layer does not guarantee bark.
Two methods: mixing and layering
Mix beforehand
Mix a small quantity in a clean bowl before applying the rub. Two parts of one rub to one part of another is a possible trial example, not a general rule. Follow dosing information and divide the total amount between the blends.
To judge the flavour, use a clean sample that has not touched raw meat, for example on a small cooked test piece. Do not taste raw meat or marinade that has touched it. Keep your spice supply and tasting utensils clean.
Apply thin layers
Apply part of your total quantity as the first layer, then add a small second layer if desired. This can be done just before cooking; seasoning at least two hours or overnight in advance is not compulsory. Keep track of the total dose if adding seasoning later too.
If seasoning ahead for flavour or planning, keep the food covered in the fridge within its use-by period and storage instructions. Longer is not automatically better. Watch for overly dark spices over fierce heat and move the food to a gentler zone if necessary.
Five flavour combinations to try
The ratios below are examples for combining the rubs sold, not instructions for how much rub to use on food. Divide your chosen total amount and adjust the balance to taste.
Memphis + Jamaican Jerk: Smoky Caribbean
Memphis provides a sweet, smoky direction; Jerk adds allspice, thyme, cloves, chilli flakes and Scotch Bonnet. Try the original example of 70% Memphis and 30% Jerk on spare ribs or pork neck, mixed or in thin layers. Both contain brown sugar and salt; Memphis contains mustard.
Memphis BBQ Rub · Jamaican Jerk BBQ Rub
Carolina Gold + Memphis: Golden Smoke
Mustard powder, turmeric and brown sugar in Carolina Gold combine with the paprika and smoked paprika in Memphis. The dry Carolina rub does not automatically give the same acidity as a mustard sauce. Try the original 60% Carolina and 40% Memphis with pulled pork or chicken thighs. Both contain mustard, brown sugar and salt.
Carolina Gold BBQ Rub · Memphis BBQ Rub
Shawarma + Toscana Fire: Mediterranean Fire
Shawarma provides spices including cumin, coriander, cinnamon and allspice. Toscana Fire adds ingredients including fennel, smoked paprika, garlic and cayenne. An equal split is one possible trial for lamb, chicken or vegetables. Both contain salt; Toscana Fire also contains brown sugar and mustard.
Shawarma BBQ Rub · Toscana Fire Rub
Korean + Tex-Mex: Fusion Fire
Gochugaru, ginger and sesame in the Korean Rub combine with spices including cumin, Kashmiri chilli, cayenne and smoked paprika in Tex-Mex. Try the original 60% Korean and 40% Tex-Mex on pork belly, short ribs or firm vegetables. Perceived chilli heat depends on dose and dish. Both contain salt; the Korean Rub also contains brown sugar and sesame.
Korean BBQ Rub · Tex-Mex BBQ Rub
Toscana Fire + Carolina Gold: Italian Gold
Fennel and smoked paprika in Toscana Fire combine with Carolina Gold’s mustard-focused flavour. Try an equal split with whole chicken, rack of lamb or pork tenderloin, for example. Both contain brown sugar, salt and mustard. Add any acidic element separately through a suitable recipe; vinegar is not automatically present in the dry rub.
Total dosage, salt and allergens
All seven rubs contain salt. Carolina Gold, Jamaican Jerk, Korean Rub, Memphis and Toscana Fire contain brown sugar. Mustard is present in Carolina Gold, Memphis and Toscana Fire; the Korean Rub contains sesame. Mixing does not make an allergen disappear.
The flavour examples do not list every ingredient. Check current labels for the full composition, dosing information, allergens and any cross-contact information. Include marinades and sauces too. Note your combination and total quantity so you can repeat a successful trial.
Rub as part of a marinade
You can combine rub with a suitable liquid. Choose according to the dish and recipe: oil, cider vinegar, soy sauce and coconut milk are not identical substitutes.
- Olive oil: can suit Toscana Fire or Shawarma, for example; do not apply a thick layer if a thin coating is enough.
- Cider vinegar: adds acidity separately, for example in your own Carolina or Memphis variation. It is not a compulsory ingredient of those dry rubs.
- Soy sauce: can suit a Korean BBQ-inspired variation and contributes salt itself. It usually contains soy and may contain wheat; check the label.
- Coconut milk: is an option for your own Jerk variation. Check the full ingredients and storage instructions here too.
The previous two tablespoons of rub to four tablespoons of liquid is at most a mixing example, not a universal marinade quantity or dose per kilogram. Match rub and liquid to the chosen recipe, amount of food and salt content. Marinating for at least two hours or overnight is not a general requirement.
Keep food marinated in advance covered and chilled within its use-by period and storage instructions. Reserve a clean portion of sauce before contact with raw meat; do not use used raw-meat marinade as a ready-to-serve sauce.
Learn more about rubs
Choose flavours
See product pages for current information and options: Memphis, Carolina Gold, Shawarma, Korean, Jamaican Jerk, Tex-Mex and Toscana Fire. The Starter Pack is an option for trying a selection, not automatically a pack containing all seven flavours.