Smoke And Flame

Suggested quantities

As a dry rub: Coat your protein so that you get good coverage but can still see the meat underneath. Around 40-50g will cover 500g quite comfortably.

As a dipping sauce: Dilute around 1tbspn of rub in around 100-150ml of boiled water (adjust to taste by adding more rub or water).

As a compound butter: Allow butter to come up to room temperature and mash in around 20g of rub into 100g of butter. Refrigerate and use before Best Before Date.