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bbq steak rub
If you are going to spend the money on one of our amazing 100% grass fed steaks, then why not add one of the best seasoning's around for a beef steak? The “Steak-a-Saurus” spice rub from The Dorset Spice Shed truly fits the bill. With the ingredients air dried as opposed to freeze dried where possible, this has no nasties inside. Whether you are enjoying this on a steak during a BBQ in June, or in your kitchen on a dark winters night, the fantastic array of flavours will make it hard not to use this rub on every steak going forwards.

BBQ Steak Rub | The Dorset Spice Shed

£4.50Price

Garlic, sugar, onion, cumin, salt, oregano, paprika, cocoa, thyme, smoked paprika, black pepper, cayenne.

Made in a facility that handles wheat, barley, celery, mustard and sesame. Allergens listed in BOLD in the ingredient list of each product.

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Ruxstons Delivery

We offer a frozen product delivery for our grass fed meats and meat boxes, with insulative woolcool and ice packs, our parcels are sent via DHL Next Day courier. The parcels are all tracked so you are able to be present for the delivery, we dispatch from Tuesdays to Thursdays to avoid weekend delays. If any of the meat arrives partially defrosted (but still chilled) it is perfectly safe to refreeze for later consumption without sacrificing quality.

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For our ambient pantry products, the delivery and packaging are priced without the cost of woolcool and ice packs. These are posted on a 24Hr service from Monday to Friday.

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Regenerative farms from Devon and Somerset

Meat and eggs exclusively sourced from our range of regenerative farm producers. With a priority to improving their environment and the climate, the animals are kept in sustainable ways with the highest welfare.

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We provide full transparency of the farming processes and believe this in-depth knowledge is a right for all consumers. By purchasing through our shop, you are directly promoting and supporting these farmers, therefore gaining business for an industry which is key for the future of farming.

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