Chicken Rubs & Seasonings

Of course. We recommend coating your chicken with our rubs 2-3 hours before cooking to really get the flavour into the meat. 

We use only the best ingredients and make small batches to ensure the quality remains. We’ve perfectly balanced some key ingredients that we know just work with chicken (like smoked paprika and African bird’s eye chilli).

Our favourite rubs to use on chicken wings are Memphis Red or Kansas Kick. Cook them on indirect heat on a hot BBQ (we love our Weber Kettle) and serve with a hot sauce or Alabama white sauce. We’ve got video recipes of both these sauces here.

Absolutely. We only use natural ingredients in all our rubs.

Only the Chook Salt contains MSG – but hey, it kinda needs it.

I’m glad you asked… we’ve outlined the differences between dry rubs and marinades here. Basically, dry rubs are spices/herbs that are sprinkled over meat, whereas a marinade is spices/herbs mixed with liquid (olive oil etc.) that are used to soak the meat (normally overnight).

Jeez – that’s like asking us who our favourite child is! They are all delicious and each have different styles.

If you like spicy then give the Hot & Nashty or Peri Good Salt a go. If you like a sweeter style then go for Memphis Red or Kansas Kick. Or, if you prefer something smokey then give the Double Chipotle a go.

Sometimes simple is best – the SPG or Nonna’s Spices are perfect all rounders and should be in everyone’s pantry.