If you like our BBQ rubs, or are buying for somebody who does – this gift pack is what you need. Each pack comes with 5 x 100g tins of our own-brand BBQ rubs and the presentation pack makes a superb gift to any BBQ lover!

Punch-up Piri Piri Rub– Piri Piri (or Peri Peri) is a African-Portuguese originated rub seasoning that is perhaps the most versatile of all the rubs that we sell here at Bumblebee Cottage because as well as being great for use as a dry rub, it can also be used as a wet rub when added to oil (like Jerk Chicken) but unlike Jerk Seasoning, Piri Piri is also lovely when used on chips (British use of the word here, not American) and vegetables too.

Jam Rock Jerk Rub – This is a spicy dry mix powder that you simply massage into meat (traditionally Chicken or Pork) but also fish. In fact, we use this rub as a ‘cure’ for Salmon over night before we cold smoke the fish on the Kamado.

Some people also like to apply a wet rub, and this has its own merits too. Simply mix a spoonful or two of dry rub in a small bowl with some olive oil, and apply wet instead.

Cajun Cowboy Rub – Cajun Seasoning has long been a favourite at the outdoor BBQ. Derived mainly from Southern American States but with a deeper history going back to Canada and Western France, this seasoning is a ‘must have’ in any outdoor kitchen or at any serious BBQ event.

Bad Boy Braai Rub – Like Jerk and other dry rubs, you simply massage this powder into your food, but unlike Jerk which is really best with Chicken, Pork or Fish, Braai is wonderful with other meats too.

No Drama Shawarma Rub – Traditionally used to season Kebab meat in Turkey and the Middle East. Just mix this powder with a little Greek yogurt and massage into Chicken fillets and leave to marinate for up to 24 hours before cooking on the BBQ. Chop the chicken into small pieces if you prefer when marinating and then skew the meat to cook.