top of page

Peppery and spicy this rub is ideal for steak or adding to mince for burgers. 


Ingredients: Onion, Pepper, Coriander, Rosemary, Thyme, Chilli, Dill, Salt.  (Allergens in Bold). 

Product of many countries blended in Shropshire UK

Store in a dry cool place

Montreal Rub

  • When using herb based blends on Grilled meats cook one side of the meat flip and rub/add the herbs to the cooked side while the other side is cooking. When the meat is resting the flavours will draw into the meat.

  • The weight of each spice blend does vary depending on the weight of the ingredients, I have had many customers ask how big/much is 20gm etc; so I am currently using volume as a guide - 30, 60 or 150ml. As a rough guide a small (30ml) tin is enough for 1 - 2 meals for 2 people.  

bottom of page