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Cooking

KitchenAid Spiralizer Attachment

$99.95

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Sur La Table new
Dining  »  » Salt, Spices & Rubs
SKU: 1993856

Smoky BBQ Rub by Tom Douglas for Sur La Table

EXCLUSIVE

For a limited time, when you buy this Tom Douglas rub, you’ll receive a second for half price. You must add two rubs to your cart for the discount to be applied. Limit one half-price rub per order. Pairing aromatic thyme and coriander from...Read More

7 96 $7.96
Sugg. $10.00 You save 20%
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Description

EXCLUSIVE For a limited time, when you buy this Tom Douglas rub, you’ll receive a second for half price. You must add two rubs to your cart for the discount to be applied. Limit one half-price rub per order.

Pairing aromatic thyme and coriander from California’s Coachella Valley with earthy smoked paprika, sweet brown sugar and a little chile kick, this delicious rub adds blue-ribbon barbecue flavor to any dish. Crafted by James Beard award-winning chef Tom Douglas and exclusively available at Sur La Table, this mouthwatering spice blend is gluten free and contains no preservatives or MSG. Each jar is mixed in small batches.

  • Manufacturer: Tom Douglas for Sur La Table
  • Includes: 3.5 oz.
  • Ingredients: Brown sugar, salt, smoked paprika, dried ancho chile, black pepper, dry mustard, cumin, coriander, granulated garlic, thyme, dried chipotle chile, allspice, rosemary, cayenne pepper
  • Shelf life: 18 months
  • Made in USA
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Questions & Answers

Browse 2 questions and 4 answers
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Why did you choose this?
Sur La Table Store
its good.
Jennifer M on Jun 15, 2015
For Father's Day to go with his new grill pan
Juliana N on Jun 2, 2015
There are no suggestions for using on the container. How long do you leave it on before BBQ'ing?
A shopper on Jun 20, 2015
Best Answer: I looked at my container and it does not indicate any instructions. I would say you can apply it to your meat and grill/cook it immediately OR apply to your meat and let it sit refrigerated a few hours. There are no rules on this. They are just spices that enhance the flavor.
Reply · Report · Louise W on Jun 20, 2015
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