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Savannah Smokehouse Rub (5oz)
KYD$3.96
A Savannah-style smokehouse dry rub features a balanced blend of smokey, savory, and slightly tangy spices, designed to form a rich crust on meats without overpowering the natural flavor. An Island-style smokehouse dry rub is commonly used to season pork ribs, pulled pork, and smoked chicken before cooking. It builds flavor and forms a tasty outer crust on meat over low heat.
- Grilling: Rub onto fish or tenderized Conch fillets, Shrimp or Lobster to create a flavorful, caramelized crust over an open flame.
- Pan-Searing: Coat fish lightly with oil and the dry rub, then sear in a hot skillet for a quick, bold crust.
- Smoking: Apply a light layer to sturdier fish like Salmon, Catfish, Barracuda, Wahoo, Mahi-Mahi or Yellowfin Tuna to infuse extra smoke depth.
- Pork ribs and shoulders: Rub heavily on pork before a long, slow smoke to create a rich bark.
- Chicken pieces or whole birds: Season wings, thighs, or whole chickens to add a savory and smoky kick before grilling or roasting.
- Beef brisket or steaks: Apply to beef to boost the savory flavor during a hot sear or slow smoke.
- Roasted vegetables: Toss diced potatoes, corn, or root vegetables in a little oil and the dry rub before roasting.
- Snacks and sides: Sprinkle over popcorn, roasted nuts, cassava fries, fry breadfruit or french fries for extra flavor.
Additional information
| Weight | 5 oz |
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