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Original price was: $15.99.$12.50Current price is: $12.50.
Decisive and bursting, but without setting your mouth on fire, without making you cover up the flavor of the meat.
If you thought you were going to get it to have a hot wing contest with friends, then you misunderstood, unless you add more chili.
Are you a lover of spicy food? Then this is the rub for you!
Strong and explosive but without setting your mouth on fire and above all without covering the flavor of the meat.
The spicy notes of the chili peppers inside are dosed in such a way as to perceive well all the ingredients and enhance the dishes seasoned with this mix.
We love it on ribs and wings, maybe after having glazed them with a nice sweet barbecue sauce which contrasts the spicy notes, but also on other pieces of pork and chicken it goes really well. This rub is also great when mixed with pork rub or chicken rub to give spicy notes to preparations and create additional flavor encounters.
Ingredients: Brown sugar, paprika, black pepper, fine salt chili powder, garlic powder, onion powder
100% Natural: Without dyes or other chemicals
Weight: 200 gr package
Allergens: Garlic and onion naturally contain sulfur dioxide, may contain traces of celery, mustard, and sesame
MADE IN ITALY
Wings are good in all ways, and even a simple recipe with a basic rub gives so much satisfaction.
Ingredients:
Grease the fins with oil and “rub” them with the hot rub.
Prepare the barbecue for indirect cooking at 180 degrees and cook until 75 degrees.
At this point, glaze with a sweet barbecue sauce to create a nice sweet-spicy contrast and continue cooking until the sauce has set, and the wings have reached 82 degrees.
Ingredients:
First, trim the ribs by removing most of the surface fat and the pleura behind the bones.
Brush with a veil of mustard and sprinkle a generous layer of rub.
Put in indirect cooking at 120/130 degrees smoking with cherry or apple.
After about 2 hours, the bark will be formed. Then put them in foil adding a drop of apple juice, put again in indirect cooking for about 1 hour.
At this point, open the foil and let the bark dry for about 15 minutes.
Ingredients:
First open the chicken in 2 by removing the spine or by cutting it on the breast and crush it well.
Grease the entire surface with oil and sprinkle both sides with rub.
Prepare the barbecue for indirect cooking at about 160/180 degrees.
Place the chicken in the cooker until it has reached 82 degrees.
Serve nice and hot.
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