As a rule of thumb, we recommend 60–70g of rub per kilogram of meat. This gives a robust flavor layer and a good bark without the rub becoming overpowering.

Yes, absolutely. All rubs from The Rub Kitchen work just as well in the oven as on the BBQ. Use convection at the same temperature as you would on the BBQ — for chicken that's 200–220°C, for low & slow meats (ribs, pulled pork) 150°C.

The only thing you'll miss is the smoky flavor from charcoal or wood chips. You can partially compensate for this with the smoked paprika present in several rubs, but it's not the same as real smoke. For an extra depth, you can add a teaspoon of liquid smoke to your marinade.

The minimum time is 30 minutes in the refrigerator, but for the best results, we recommend 1 to 2 hours for chicken and 4 to 8 hours for heavier meats like spareribs or pulled pork.

For pulled pork, marinating overnight (10–12 hours) is not a luxury but almost a requirement — the meat is thick enough to really benefit from the extra time. The brown sugar in the rub slowly dissolves and helps to form the bark later.

All rubs have been developed with chicken as a starting point, but most work excellently on other meats:

Unopened, the rub has a shelf life of at least 12 months, calculated from the blending date. Because we blend fresh to order, you will always receive a completely fresh rub.

Once opened, we recommend using the rub within 6 months for the best flavor intensity. The rub does not spoil quickly — dry spice mixes naturally have a long shelf life — but the volatile aromatic compounds slowly fade after opening.

Yes, that's fine. Clumping occurs because the brown sugar and salt in the rub absorb some moisture from the air. The taste and quality are not affected. Break up the clumps with a spoon or shake the bag well — the spices will then sprinkle normally again.

You accelerate clumping by removing a scoop of wet rub from the bag and not closing the bag properly. Always use a dry spoon and close the packaging well after use.

Our rubs contain no gluten in the composition itself. All ingredients we use are naturally gluten-free: dried herbs, spices, paprika, sugar, and salt.

We produce in a kitchen where gluten-containing products may also be present. If you are a celiac patient or severely gluten intolerant, please contact us for the current situation.

No. The Rub Kitchen rubs consist exclusively of dried herbs, spices, and sugar. No fillers, no preservatives, no anti-caking agents, and no E-numbers. What it says on the tin, is what's in it — nothing more and nothing less.

Yes. All rubs are 100% plant-based and therefore suitable for vegetarians and vegans. They work excellently on vegetables, tofu, tempeh, and cauliflower — not just on meat.

Our rubs contain no nuts or peanuts in the recipe. Please note: sesame IS present in the Korean rub. Sesame is recognized as an allergen by the EU and is listed on the packaging.

There are three non-spicy rubs (Carolina Gold, Memphis BBQ, and Shawarma) and three rubs with a distinct kick (Jamaican Jerk, Tex-Mex, and Korean).

We blend each rub fresh to order. There are no pre-made stocks sitting on a shelf. As soon as you order, we start blending — that's the core of The Rub Kitchen.

Free. The price you see in the webshop is the price you pay — no hidden shipping costs at checkout. Shipping is via DHL.

Send us a message via the contact page. We usually respond within one business day. No chatbot, just Terry.