Gunpowder Rubs Recipes

Welcome to our rub recipe library! I've tried to make each of our recipes as simple to follow as possible. Weather your a BBQ fanatic and want to try your hand at some short ribs, or just looking to enjoy the sun and some drinks with your friends this list of recipes has you covered!

As time goes on I'll add more and more recipes to this library so keep referring back for more! Follow us on instagram for updates as to when we add a new recipe :)

‘Mermaids Gift’

Seabass fillets fried in butter:

  • Apply 1 tbsp of Mermaid’s gift to the skin side of the bass, then 2 tbsp’s to the skin side
  • In a non-stick/stainless pan melt 2 tbsp of butter and 1 tbsp of olive oil over a medium heat
  • Fry the fish, skin side down first for 3 minutes before flipping. Cook for another 3 minutes (this time could vary depending on the size/thickness of your fillets!)
  • Pour any butter left in the pan over the fish. Serve with a slice of lemon and vegetables of your choosing

 Baked Cod fillets:

  • Take your cod fillets and pat dry. 
  • Mix together 2 tbsp of softened unsalted butter, 1 tsp of olive oil and 2 tbsp of mermaid’s gift– or more depending on the size of your cod fillets. Apply the mix to the flesh side of the cod
  • Put a slice of lemon underneath the cod skin.
  • Bake at 200 °C for 20 minutes

 

 

 

‘Ibérican Dehesa’

BBQ’d Pork Chops (4 chops):

  • Coat each chop in a good amount of Ibérican Dehesa and olive oil
  • Set in a fridge and allow to marinade overnight
  • BBQ over indirect heat at approx. 120°C for 40 minutes
  • Rest for 5 minutes

Pulled Pork Burgers:

  • Cover each side of the pork joint in 2 x tbsp of Ibérican Dehesa Rub (excluding the fat). Either let it sit overnight to allow the flavours to infuse fully or allow to rest for an hour or two before cooking.
  • Turn the oven to 120 °C. Put the pork joint in an oven proof dish with the two garlic cloves and the water or cider. Place in the oven for 6-8 hours dependent on the size of the joint (anything over 1kg between 7-8, anything under 1kg more towards 6.)
  •  To make the Hoisin Sauce for the buns simply mix the Hoisin and the Mayo.
  • Slice the carrots into matchsticks, finely slice the red cabbage and spring onions. Mix with a dash of sesame oil and honey.
  • Once the pork is finished cooking, simply trim off the top layer of fat. Shred the joint apart with two forks. Add any liquid left over from cooking in the pot and sprinkle over a pinch of salt. Toss into the pork so its infused.
  • Add the sauce to the inside of the brioche buns (top and bottom bun). Add the pulled pork and Japanese slaw. Enjoy! 

 

 

 Toro Fuego’ 

Texas Style Brisket:

  • Take your brisket and trim down the fat around the brisket, don’t trim the whole way down but so there’s a thin coating of fat. Remove any large chunks of fat that aren’t going to render down whilst cooking.
  • Apply a good layer of salt over all sides of the brisket. Ideally let set in overnight but you can let it sit for an hour. The meat will now look very damp as the salt will have drawn some moisture out.
  • Apply the Toro Fuego rub all over the brisket. Let the brisket sit for 30 mins so the rub has some time to set in – it will be at the right stage when the meat has darkened a little
  • Prepare your BBQ/pit – you’ll want it sitting between 90 and 110°C with your smoking wood going.
  • Place the brisket over the BBQ and cook over indirect heat for approx. 6 hours.
  • Remove from the BBQ and wrap in butcher paper or foil. Place back in and cook for another 2-3 hours (these times are variable according to the size of the brisket you have.)

 

Beef Short ribs (Does a rack of 3 short ribs):

  • Prepare your smoker/BBQ – you want it sitting around 130°C for a good smoke
  • Any silver skin on the top of your Short ribs you want to trim off. Try not to take off too much meat when doing this.
  • Sprinkle the top layer and edges of the short rib with a good layer of salt. Let this sit for 20 minutes.
  • After this sprinkle the rub over liberally. Don’t season the bottom of the ribs.
  • Smoke for 5 ½ hours with wood of your choosing – by this time they will have started to develop some colour and bark. Spray a small amount of water over the bark after this time to keep it moist.
  • Keep cooking for another hour
  • Remove ribs and wrap in butcher paper/foil.
  • Put back in the smoker – probe after 30 mins – the prober should slide in so easy that it will feel like butter.
  • Rest for 30 minutes.

 

BBQ Steaks (does 3):

  • Rub each steak so it’s lightly coated in olive oil and season with a good amount of salt around 30 minutes before cooking
  • Take 100g of unsalted butter and melt gently over a medium heat. Mix with a tbsp or two of the Toro Fuego – depending on how much flavour you want in there.
  • Have a section of your grill preheated to high. Cook for around a minute on each side (ensuring you also give the fat, if you are using a steak cut with a fat cap, a good char so it’s well rendered.)
  • Move onto the much cooler part of the BBQ. With a brush, take the butter and Toro Fuego Mix and baste each side a few times.
  • Remove from BBQ and let rest for 3 minutes before serving/cutting to serve

 

‘Roosters Crow’

 Not dry BBQ chicken breast (6 cutlets):

  • Slice your chicken breasts in half horizontally so you then have two cutlets
  • Take the roosters crow rub and season the breasts very liberally – about 4 tbsp will do.
  • Add a few glugs of olive oil, and a sprinkle of rice wine vinegar (evenly distribute a tsp around and mix everything up
  • Heat your grill to high (approx. 280-290°C)
  • Cook on the grill for around 2-3 minutes. Flip and cook for another 2 minutes (this can vary a little depending on the size)
  • To tell if its cooked ideally use a thermometer – the chicken should register about 160 but if you’ve stuck to these timings it should be good – if you don’t feel confident with food then slice one in half to see if it’s cooked.

 

Oven BBQ chicken drumsticks (6 drumsticks):

  • Put your drumsticks in a bowl then pour in 2-3 tbsp of olive oil to help the rub stick to the chicken.
  • Add in 5 tbsp of Roosters Crow and some fresh thyme. Mix and make sure your chicken is all evenly coated. If you need more rub or oil, then go ahead and add it
  • Cover with cling film and leave in the fridge for approx.1 hour or even better over night!
  • Heat the oven to 200°C and cook for 1 hour and 20 minutes.
  • Remove from oven then baste in BBQ sauce.
  • Broil/grill for 4 minutes. Remove, flip and baste the other side and cook for another 4 minutes.

 

‘Royal Rambouillet’

BBQ’d Lamb Chops (for 6 chops):

  • Take your chops and add a few pinches of salt, 2 tbsp of olive oil (enough to coat them all) and 3 tbsp of Royal Rambouillet. Mix well.
  • Heat your BBQ to a hot (if you want to do this in a frying pan then just fry them for 3-4 minutes per side, or a little longer depending on the size!)
  • Cook on the BBQ for 3 minutes or so. You’ll know the chops are done once they have a decent char on each side.
  • Rest for 4 minutes

Herby Fried Courgettes (Great as a side or snack):

  • Slice your courgettes into disks
  • Melt a knob of butter in a pan and add the courgettes. Fry on a medium heat for approx 10 mins. Make sure you flip them to cook evenly
  • Mix 2tbsp of olive oil and 1 1/2 tbsp of Royal Rambouillet per courgette.
  • Mix into the courgettes once they're done frying.

 

 

 

Leave a comment

Please note, comments must be approved before they are published