BBQ Beef Rub
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
BBQ Beef Rub is my blend for bold beef. Pepper, smoke and a light heat bring exactly the flavour I look for when grilling – intense, honest and no frills.
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Category: BBQ rub for beef
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Taste: Smoky, savoury, lightly hot
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Use: Grill, smoker, oven
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Format: 80 g jar / 500 g stand-up pouch
My tip: I made this rub just the way I use it myself: enough seasoning to give a brisket or steak character, but never so much that the meat gets lost.
Origin & Story
Grilling beef over fire and smoke has deep roots in traditional barbecue cultures. This method has been practised for centuries, especially in the American South and in South American asado. Bold rubs are typical, worked into the meat before grilling to lend seasoning, aroma and tenderness all at once. BBQ Beef Rub ties into this tradition and combines varieties of pepper, smoky elements and selected spices into a blend specially tuned to beef.
Highlights
BBQ Beef Rub impresses with intense seasoning. Smoked salt, long pepper and Malabar pepper provide depth and character. Cane sugar brings a fine caramel note, and a crispy crust also forms during grilling. Black cumin, red Sichuan and cubeb pepper add to the heat. Cumin, cardamom and cloves deliver warmth, while onion, garlic, tomato, jalapeño and coriander bring freshness. Juniper berries and bay leaf round off the flavour.
Quality
All ingredients come from verified origins, are all-natural and are processed batch by batch by hand at Manufaktur Funke. We completely avoid additives and technical aids. Only the best raw materials are used, which is why spices are created that also hold their own in my own kitchen – 100% natural.
Tip from Tobias Funke
For a juicy result I recommend dry-marinating overnight. Apply the rub generously, wrap the meat tightly in foil and let it rest in the fridge for 12–24 hours. Before grilling, it should rest at room temperature for 1–2 hours, so the spices penetrate more deeply and the crust becomes more intense.
Recommended use
The rub is suited to many classic BBQ dishes:
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Beef short ribs, brisket or steaks from the grill and smoker
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larger cuts of beef before low cooking
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beef skewers or roast beef
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finely dosed, also for burgers or minced meat
Recipe idea
BBQ beef short ribs with rub
View recipe
Origin / Ingredients
Ingredients: Flor de Sal, cane sugar, smoked salt, long pepper, black cumin, red Sichuan, tomato, onion, cardamom, smoked Malabar pepper, cumin, cubeb pepper, garlic, coriander, juniper berries, green jalapeño, cloves, bay leaf
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening.
Ingredients
Portuguese flor de sal, cane sugar, Salish Alderwood Art alder smoked salt, "Lampung" long pepper, black cumin, tomato, onion, Kubeben pepper, red Sichuan pepper, coriander, cumin, black Malabar pepper, cardamom, Jalapeno green chilli, garlic, juniper, bay leaf, cloves
Additional information
| Weight | 0.08 kg |
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