My original dry rub recipes were on scraps of paper in my recipe book - after one seemed to have magically disappeared (Kids were playing with the book sometime ago, so I’m assuming it ended up being used as a coloring page or whatnot) I’ve decided perhaps its best to simply reccreate it from mememory, and back the rest up here.

Smokin Ned

Like the famous bush ranger, this rub has a rich history of uniqueness, innovation and total lack of respect for the rules. Bold, smoky and flavorful are the hallmarks of this all-purpose rub. A perfectly balanced sweet/heat/savory flavor profile in the front with a smoky richness in the finish.

  • 1,5 Tablespoon Salt
  • 1 Tablespoon Rosemary
  • 1 Tablespoon Onion
  • 2 Tablespoon Garlic
  • 1 Tablespoon Ginger
  • 4 Tablespoon Paprika
  • 0,5 Tablespoon Cayenne
  • 0,5 Tablespoon Black Pepper
  • 8 Tablespoon Brown Sugar


An aromatic, energizing rub that caramelizes into an amazingly earthy and robust crust. With freshly ground coffee beans and cocoa, it will keep your guests guessing as to what the unique flavor is.

  • 4 Tablespoon Brown Sugar
  • 2 Tablespoon Mexican Chilli
  • 4 Tablespoon Coffee
  • 1,5 Tablespoon Onion
  • 1,5 Tablespoon Garlic
  • 1,5 Tablespoon Smoked Paprika
  • 3 Tablespoon Salt
  • 2 Tablespoon Black Pepper
  • 1,5 Tablespoon Cocoa

Tryst (Cajun Rub)

Noun - A private romantic rendezvous between lovers. Tryst is a unique fusion of simple BBQ and Cajun cuisine. It’s my take on a classic that is outrageously delicious and a supremely versatile rub - Great on anything that walks, crawls, flies or swims.

  • 1,5 Tablespoon Salt
  • 8 Tablespoon Paprika
  • 2 Tablespoon Black Pepper
  • 1 Tablespoon Cayenne
  • 2 Tablespoon Thyme
  • 2 Tablespoon Onion
  • 2 Tablespoon Garlic
  • 2 Tablespoon Marjoram
  • 1 Tablespoon Bay Leaves

Holy S#it!

There is a point where pleasure and pain intersect. A doorway to a new dimension of sensual euphoria – and it’s the notorious Ghost Chilli that’s taking you there. I’ve carefully blended this rub to cook down to not be as hot as when eaten plain, but to showcase the Bhut Jolokia’s wonderful citrus flavors. Especially great with chicken, this rub has a full long-lasting flavor.

  • 1,5 Tablespoon Salt
  • 2 Tablespoon Brown Sugar
  • 1 Tablespoon Black Pepper
  • 2 Tablespoon Ginger
  • 1 Tablespoon Mexican Chilli
  • 1 Tablespoon Mustard
  • 1 Tablespoon Garlic
  • 0,5 Tablespoon Ghost Pepper
  • 1,5 Tablespoon Cayenne
  • 0,5 Tablespoon Chipotle

Mix them all together and you’re done.