CROIX VALLEY: All Meat BBQ Dry Rub | All-Purpose BBQ Rub | 312g (11oz) Shaker

The one shaker that never leaves the patio

Croix Valley built this as the do-it-all rub for the cook who doesn't want six different shakers cluttering the cupboard — one for beef, one for chicken, one for whatever's on special at the butcher. It's for anyone who'd rather season on instinct than swap tins between cuts. The garlic-and-onion base is balanced enough to let the meat's own character come through rather than bury it.

The flavour

Front palate is garlic and onion, middle brings warm paprika and cracked black pepper, finish settles into a gentle, savoury salt that lingers without ever tipping into heat.

How to cook with it

• Pat cuts dry and apply a firm, even coating at least 30 minutes before cooking so the salt draws moisture back in and sets a proper crust.
• Reverse-sear a whole chicken or pork shoulder low and slow, then finish hot so the garlic and onion notes toast without scorching.
• Press generously into burger patties before they hit a screaming-hot flat top — the crust that forms is half the reason to make burgers at home.
• Left-field use: whisk a spoonful into softened butter for a compound butter that finishes grilled corn or a resting steak.

In the shaker

A shaker of warm reddish-brown rub with visible flecks of garlic, onion and cracked pepper; a fine-to-medium grind that clings evenly to a dry surface and builds a deep bark rather than burning off early.

Ingredients & Dietary

Ingredients (from the brand's label): Salt, Sugar, Spices, Granulated Onion, Granulated Garlic.

Dietary: Vegan and gluten free (brand claim); always check the physical label.

The Rub Smuggler's Verdict

Darryl calls this the shaker that ends arguments about which rub goes where — garlic and onion up front, gentle warmth underneath, no fuss required. Coat it firm and give it thirty minutes before heat hits, that's the whole trick. Finish burgers or brisket with Smoke on Wheels' bourbon-infused BBQ sauce once the crust's set. Works on whatever's thawed that morning. Want the burgers to bite back? A few dashes of Nomad Chilli Co Jalapeño Verde on the bun sorts it.

Questions answered

How hot is this rub?

Not hot at all — it's a savoury, all-purpose blend built for flavour rather than fire, so it suits everyone at the table.

What can I use it on?

Anything that hits the grill — beef, pork, chicken, even roast veg. It's designed as Croix Valley's do-it-all shaker.

Is it vegan and gluten free?

Yes, per the brand's claim — always check the physical label to confirm against the batch you receive.