The General - Tex Mex BBQ Seasoning

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  • Regular price £7.99
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Did you know this is the very first rub we ever created? And it’s still as popular today as it was 7 years ago! A blend of spices, chillies, salt and sugar inspired by barbecue, grilling and slow cooking, adds deep southern flavours to this Tex-Mexican bandit, smoking hot dust with the pungent aroma of the Mexican border.  

We use our General in so many ways. From adding a depth of spice & smoke to a chilli, sprinkling over warmed in the oven nachos, or topping off macaroni cheese (add to some lightly oiled panko crumbs for a crunchy topping made by the gods themselves).

It’s a firm favourite seasoning for finishing steak on the grill, or even a simple burger, and to this day we still rub our ribs and pork shoulder in the The General before they head into the smoker.

Great with Beef, Lamb, Chicken, and vegetables. For recipe inspo, click here.

Now Available in 1.1Kg pods!

  • Gluten Free
  • Suitable for vegans
  • Available in 200g shaker jars or 1.1Kg pods
  • No artificial colours, artificial flavourings, anti-caking agents, CIA agents or cake or preservatives.

Cooking Instructions

Mix a plentiful quantity of rub (approx. 5-10% by weight) with a neutral oil to form a paste and coat to soak in the flavour. For something different, try sprinkling your meaty balls generously but evenly with it for a twist on traditional Meatballs and Spaghetti

Ingredients (Allergens in CAPS & BOLD)
Sugar, Salt, dried chilli, smoked paprika, paprika, black pepper, onion powder, dried garlic, fennel seeds, coriander powder, herbs, oregano, bay.

Customer Reviews

Based on 10 reviews
Gary L
If you can only choose one rub.

My favourite. A great all round rub. If I could only have one rub it would be The General.

Gary Roberts

Awesome ingredients with loads of delicious flavours

K St Clair Alcock
Amazing flavour

Incredibly versatile, great for use in my smoker with pork belly and chicken and an all round winner

Ian Dodds
Great all round run

This rub works with every thing

Christopher Walmsley
Love it.

Used it on a joint of pork shoulder. Was phenomenal.