BBQ Mini-Series: Steenberg’s BBQ Rubs

So, it’s officially the British summer and it’s that time when we fellas refuse to wear sun cream, go an offensive shade of puce and revert back to our Neanderthal instincts by making a fire to burn meat on.

I love BBQ season but living in the UK makes it tough to predict and event more difficult for retailers, producers and eateries to plan for. However each year the offering keeps on getting better and better and the categories that the BBQ occasion spans is ever increasing. We would now happily shop the meat aisles, bakery, salad section, spices, oils, condiments and, of course, the booze aisle. BBQ is much more than a category in retail; it’s an occasion, a mood, an ambience and something that the whole nation, nay the world, goes crazy for.

BBQ has increased in popularity over the last few years with the explosion of street food trucks and festivals that have shown the common household cook what is possible with a fire, a hotplate and a bit of food soul. If we get invited round to a friends for a Saturday afternoon Barbie it’s no longer acceptable to serve salmonella sausages or botulism burgers. Now we expect brioche buns, sliders, low and slow briskets, sliders, kofte, shawarmas and a fabulous infusion of world flavours and tastes all on an undersized paper plate.

Now, I’m good with a pair of tongs and a hotplate but I don’t profess to being an expert by any stretch so I’d recommend you check out the BBQ Geeks for some absolutely top tips and the perfect BBQ.

This mini-series explores some of the new and great products and recipes that I’ve foraged and found this year to make Britain’s BBQ season great. So, even if we need to turn to supplements rather than the sun for our vitamin D, we can always enjoy well-cooked, well-seasoned and well-complimented meat.

Steenberg’s BBQ Rubs

Rating: 7/10


I am going to be a little critical here as the packaging used doesn’t really capture the outdoorsy, pioneering spirit that is usually associated with the BBQ category and I’m not sure how well shoppers would relate to the packaging if viewed from a distance on a farm shop or deli shelf. The spices do have a fantastic backstory calling out heritage and provenance from the Foodie county of Yorkshire so, with a few focused tweaks, it is possible to vastly improve the rubs’ outward appearance.


£2.50 – £2.60 – for the size portion that Steenberg’s provide this is great value; you can expect to pay at least £2 for a mainstream spice rub so for a hand blended, organic rub this looks really good in comparison.


Cajun Ragin’

This is a firecracker of a spice that is very versatile in terms of meat combinations. The hand blended spice has a sweet and smoky opening that plays softly with your taste buds and really enhances any meat.

Sweet Sensational Rub

This was my favourite of the lot. I love a sweet marinade with a really juicy pork belly and this spice really is sensational. A dash of olive oil, a couple of teaspoons of the rub and overnight to infuse; spot on!

Jamaican Jerk

This is a classic rub that the North Yorkshire company have encapsulated brilliantly. The jerk spice was made for chicken, although it does work with other proteins, so I’d always recommend a good poultry and allow the spices to infuse with the meat for at least 30 minutes before cooking.

One-derful Rub

This is Steenberg’s answer to the all-purpose rub and for that reason it’s a great cupboard filler. It’s easy to use and a real people-pleaser if you’re catering for that fussy guest!

Verdict – in a word, versatile! If you want a fantastic, organic and flexible rubs then you won’t be disappointed. Yorkshire is known for producing great quality foods and up there in Ripon they know how to treat their meat.


So all that leaves me is to ask: what’s your favourite BBQ recipe, tip or trick? Come on folks, leave me a comment below because sharing is caring.

Also, before you go take a look at my blog on a fantastic condiment I reviewed earlier in the year; it’s the perfect accompaniment to any pork dish.

Northern Munkee.


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