Grill & Roast Collection: Big Tin 3 Pack
-
Carolina Pork Rub: hot, full-flavored, smoky, sweet & zesty. This tastes exactly as a classic BBQ mix should. Rub generously on pork, poultry, or any other meat, let sit for 24 hours, and redcoat before cooking. Don't be stingy!
-
Cowboy Steak Rub: spicy, herbaceous, and smoky. We call it a steak rub, but don't be fooled — this wonderful blend will enhance just about anything that touches the grill!
-
Honey & Herb Rub: fresh, full-flavored, and smoky. The more "gourmet" and less "rustic" tasting of the bunch. The perfect blend for all things seafood, but also great on chicken, pork, rice, or sprinkled on veggies.
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
More Images
Grill & Roast Collection: Big Tin 3 Pack
-
Carolina Pork Rub: hot, full-flavored, smoky, sweet & zesty. This tastes exactly as a classic BBQ mix should. Rub generously on pork, poultry, or any other meat, let sit for 24 hours, and redcoat before cooking. Don't be stingy!
-
Cowboy Steak Rub: spicy, herbaceous, and smoky. We call it a steak rub, but don't be fooled — this wonderful blend will enhance just about anything that touches the grill!
-
Honey & Herb Rub: fresh, full-flavored, and smoky. The more "gourmet" and less "rustic" tasting of the bunch. The perfect blend for all things seafood, but also great on chicken, pork, rice, or sprinkled on veggies.
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
-
Carolina Pork Rub: hot, full-flavored, smoky, sweet & zesty. This tastes exactly as a classic BBQ mix should. Rub generously on pork, poultry, or any other meat, let sit for 24 hours, and redcoat before cooking. Don't be stingy!
-
Cowboy Steak Rub: spicy, herbaceous, and smoky. We call it a steak rub, but don't be fooled — this wonderful blend will enhance just about anything that touches the grill!
-
Honey & Herb Rub: fresh, full-flavored, and smoky. The more "gourmet" and less "rustic" tasting of the bunch. The perfect blend for all things seafood, but also great on chicken, pork, rice, or sprinkled on veggies.
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
