BBQ King Espresso Rub 70 Pack, Dry for Beef Ideal Barbecue and Grill, Cucina Spices Set, 100% Made in Italy, Spice Mix Meat Red (Beef Ribs)

Contents: at home, you will receive a 70 g pack of espresso rub spice mix, ideal for classic beef short ribs, beef and pork steaks, stored in a practical, resealable and fragrant jar. Ingredients are: whole sea salt, garlic, fennel seeds, sage, thyme, mustard, black pepper, bay leaf, magnesium carbonate. Minimum shelf life (24 months). Preferably store in a cool, dry place. ESPRESSO RUB - This is the only rub on the market with freeze-soluble coffee at -4° (with freeze-dried technology* so that the coffee is not bitter on the palate, but smells of chocolate. Another characteristic ingredient of Made in Italy is the black garlic from Voghera PDO, for a Umami Bomb. White garlic is naturally fermented without the addition of additives, preservatives or yeast fungi, for 60 days it provides balsamic notes and sweetwood aroma Why choose our rub: BBQ King only works with small Italian craft companies to source the best spices in the region, such as honey from Abruzzo, Sicilian organic lemon and orange peels, black garlic from Voghera DOP and Calabrian licorice DOP. We do not use stabilisers, dyes or chemical agents in our rubs. We want to spread the quality of the Made in Italy and pass on the grill culture Genuinity – The entire King BBQ spice mix is gluten-free. We only use first-class ingredients that highlight the taste and flavours of the meat or fish. The selection of raw materials is the starting point for our entire production process, and we carry out careful health, quality and organoleptic analyses in compliance with the relevant regulations. BBQ King – This is a new rubs range that is tailored to the properties of the piece of meat that the griller wants to cook. Because knowing the meat composition, you can know how spices react to different types of cooking. Our rubs consist of a blend of finely ground herbs and spices, which provide your recipes with flavorful nuances and massage the meat surface with the Dry Rub technique.