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How to Use

We've used this Tangerine Hibiscus Rub on grilled chicken, fish, seafood and have even tried it on pork chops and grilled asparagus with outstanding results. As with most of our blends, we always recommend that you go with a bit less the first couple of times that you use it, as you can always add more if you desire.

As a general rule of thumb we use about 1 tablespoon of seasoning per lb of meat. For fish and seafood about ½ that amount.

What’s In It

Hand blended with hibiscus tea, tangerine peel, garlic, Sandia chile powder, coriander, black pepper, ginger and cumin.

Flavor Profile

It starts off a bit tart and citrusy and then you’ll pick up some floral notes, finally finishing with just a little bit of heat hitting the back of your throat. 

This is definitely NOT considered a spicy hot rub.