COAST N SMOKE: South West Rub – 180g

Smoke without the smoker

South West bottles that low-and-slow smokehouse flavour and hands it to anyone with a grill, an oven or a bag of spuds. Smoked paprika does the heavy lifting, so you get campfire depth even when there isn't a log in sight. It's the smoky all-rounder that makes beef and pork taste like they've been in the pit all day.

The flavour

Smoked paprika leads with a deep, campfire warmth. Cumin and coriander seed bring an earthy, almost Tex-Mex backbone, brown sugar rounds the edges, and a measured hit of chilli and cayenne lifts the finish without ever taking over.

How to cook with it

• Rub it hard into a brisket or chuck the night before and smoke low for a dark, smoky bark.
• Coat pork ribs or a shoulder — two coats on the big cuts, one to bond and one to build.
• Toss potato wedges in oil and South West before they hit the oven or grill.
• Stir a spoonful through hummus or guacamole for an instant smoky dip.

In the shaker

A deep brick-red medium grind with the unmistakable scent of smoked paprika. Even and free-running, it clings well to oiled meat and colours up beautifully over the cook.

Ingredients & Dietary

Ingredients: Brown sugar, salt, smoked paprika, garlic, onion, black pepper, cumin, chilli powder, coriander seed, cayenne.

Dietary: No gluten detected during testing; vegan; no dairy; no MSG. Always check the physical label.

The Rub Smuggler's Verdict

Word from the docks: this is smoke you can run inland without a firebox. Work two coats into the beef, smoke it low till it probes like butter, then mop with Fancy Hanks Coffee & Molasses BBQ Sauce and finish the sliced ends with a pinch of Falksalt Hickory Smoke flakes.