Grill Society BBQ Rub

Beef up your meat dishes with Grill Society Chicago Steak BBQ Rub. This perfect blend of herbs and spices is ideal for beef, whether you’re making burgers, cooking sausages or grilling a brilliant rib fillet.

Add Grill Society Chicago Steak BBQ Rub to a tender, delicious cut of steak before grilling, roasting or smoking.

It’s not just for steaks, it’s also perfect for burgers, meatloaf, roasts and pork, try it also on potatoes/veggies.

A classic blend inspired by Chicago’s steak houses works well with cherry, hickory, mesquite wood chips when smoking.

Classic Chicago-style steak: First coat the steaks with oil then generously cover the surface with rub, apply rub at least several hours before and refrigerate. Before grilling, let the steak sit at room temperature for 30-40 minutes.

Preheat a gas or charcoal grill to high heat and once hot, grill steak for three minutes on each side or until charred on both sides.

Check the internal temperature of the steak using a meat thermometer. The ideal internal temperature is 57˚C (medium). Always allow steak to rest for a few minutes before serving.

All the flavour of down-home Southern cooking, and you get to be your own pitmaster. Pulled pork’s new best friend.

Add Grill Society Sweet Memphis BBQ Rub to a variety of meats before grilling, roasting or smoking. It’s a balance of sweet and salty flavours that goes so well with pork or beef. The definite savoury/sweet profile works wonderfully on Pulled Pork with hickory or applewood chips when smoking.

Pulled Pork Method: Cover the surface of the meat generously, apply rub at least several hours before and refrigerate. Be sure to cook it low and slow in a smoker or oven, around 120˚C, until you achieve an internal temperature of 95˚C. For some extra flavour add some spice to the pork once pulled and stir through!

A little bit of Mexican, a little bit of Southern, it all comes together in this sensational rub.

Add Kickin’ Southwest rub to a variety of meats before grilling, roasting or smoking but we love it on lamb the most. It’s a savoury style with a late burst of heat which works well with cherry or oak wood chips when smoking.

Drizzle meat lightly with oil and then coat the surface with a liberal covering of rub for any size cut of meat, at least several hours before and refrigerate.

Before grilling, let the meat sit at room temperature for 30-40 minutes. Re-apply another coat of rub if desired before grilling. Cooking times may vary based on grilling temperature and cut/thickness of the meat.