BBQ Rub

Origin & Story

Grilling has a long tradition in Switzerland and has long since become a real passion. Whether in the garden, on the balcony or by the lake – as soon as it gets warm, the grill is simply part of it for me; ps. I grill even when there's snow at minus 10 degrees. From my own experience I know: alongside good meat and vegetables, it's above all the right seasoning that decides how well the barbecue turns out. That's why I developed my personal BBQ seasoning blend – versatile, aromatic, with a fine smoky note and perfectly tuned to Swiss grilling culture.

Highlights

My BBQ seasoning stands out for a balanced interplay of smoky, savoury and subtly sweet components. Flor de Sal forms the base, complemented by sweet and smoked paprika for aromatic depth. Tomatoes bring fruity notes, while smoked Banasura highland pepper gives the whole a pleasantly smoky, warm heat. Thyme, rosemary, parsley, sage and oregano deliver an intense herbal freshness, onion and garlic provide a harmonious finish. Raw sugar brings light caramel notes, while Piment d’Espelette (approx. 4,000 SHU) provides fine heat. I developed this personal recipe exclusively and make it solely at Manufaktur Funke – the exact recipe remains my secret.

Quality

I process all ingredients personally, fresh and exclusively in small batches at my Manufaktur Funke – naturally without additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I particularly like using my BBQ seasoning as a rub or directly while grilling. For this I rub meat, vegetables or grilling cheese generously with the blend and let it rest for about 30 minutes. It also turns out especially fine if you mix the seasoning with a little olive oil and lightly brush your food with it again and again while grilling.

Recommended use

• Ideal for meat, vegetables and grilling cheese

• Perfect as a dry rub for steaks, chicken or ribs

• As a quick, versatile seasoning for marinades or BBQ sauces

Recipe idea

Chicken skewers with colourful vegetables & BBQ seasoning

View recipe

Origin / Ingredients

Flor de Sal, sweet paprika, smoked paprika, tomatoes, smoked Banasura highland pepper, thyme, rosemary, parsley, onion, garlic, sage, oregano, raw sugar, Piment d'Espelette.
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.

Cross-Selling (optional)

Pairs perfectly with:

• Meat seasoning

• BBQ Dark Meat

• Chimichurri seasoning