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Marinades, Glazes, Rubs and Coatings

MALABAR’S RUBS & COATINGS

Rubs provide flavour and visual appeal, and consist of salt, pepper and other ground spices and herbs, along with starches and gums to enhance cling.

In their role as a surface finish, they add flavourful coatings of spices and herbs, and have the old-fashioned appearance of the original hand-applied rubs.

RUB, INGREDIENTS & USAGE TO ORDER
Apple Cinnamon Rub Code: MALACR-011
Ingredients: Dextrose, Brown Sugar, Malic Acid, Citric Acid, Spice, Flavour.
Usage: Use as required as a dry rub for meat or mix with small amounts of vegetable oil and spread over meat.
Corned Beef Rub Fine Code: MALPRF-003
Ingredients: Dextrose, Brown Sugar, Malic Acid, Citric Acid, Spice, Flavour.
Usage: Use as required.
Hot Capicola Rub Code: MALCAPR-001
Ingredients: Spice.
Usage: Use as required.
Italian Rub Code: MALITR-006
Ingredients: Dehydrated Garlic, Dextrose, Spice, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 8g per kg of meat.
Latin Lovers - Dry Spice Rub Code: MALLATRUB-015
Ingredients: Salt, Dehydrated Peppers, Brown Sugar, Spice.
Usage: Use on pork chops, steak, ribs and chicken.
Lemon Dill Rub Code: MALLDR-054
Ingredients: Corn Syrup Solids, Salt, Sugar, Citric Acid, Dehydrated Onion, Dehydrated Garlic, Spice, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Montreal Chicken Rub Code: MALMC-029
Ingredients: Salt, Dehydrated Onion, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Spice, Colour, Flavour.
Usage: Use as directed.
Montreal Smoked Meat Rub Code: MALMSMR-001
Ingredients: Corn Syrup Solids, Dehydrated Garlic, Spice, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Add 1-2% to meat before cooking.
Not Just for Ribs – Dry Spice Rub Code: MALRIBRUB-020
Ingredients: Sugar, Salt, Spice.
Usage: Use on ribs, chicken, potatoes, rice, etc.
Pastrami Rub Code: MALPRP-006
Ingredients: Dehydrated Garlic, Spice, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Pastrami Rub Coarse Code: MALPRC-077
Ingredients: Salt, Sugar, Spice, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Rub on meat before cooking.
Pastrami Rub Fine Code: MALPRFG-020
Ingredients: Sugar, Dextrose, Spice, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as a dry rub, approximately 8% rub as a topical application.
Pepper Garlic Rub Code: MALPGR-031
Ingredients: Salt, Dextrose, Dehydrated Garlic, Colour, Spices.
Usage: Use 20-30 g per kg of meat
Peppercorn Gourmet Rub Code: MALPGR-022
Ingredients: Salt, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Spices, Flavour, Hydrogenated Vegetable Oil (mfg aid).
Usage: Use as required.
Plain Pastrami Rub Code: MALPRP-001
Ingredients: Dehydrated Garlic, Spice, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Pork Rub Code: MALPORR-001
Ingredients: Salt, Corn Syrup Solids, Dehydrated Onion, Dehydrated Garlic, Sugar, Spice, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Porketta Rub Code: MALPTR-001
Ingredients: Sugar, Salt, Spice.
Usage: Use as required.
Ragin’ Cajun – Dry Spice Rub Code: MALCAJRUB-005
Ingredients: Dehydrated Onion, Dehydrated Garlic, Salt, Spice.
Usage: Use on beef, chicken, fish and shrimp.
Roast Beef Rub Code: MALBR-002
Ingredients: Salt, Corn Syrup Solids, Dextrose, Dehydrated Onion, Dehydrated Garlic, Hydrolysed Vegetable Protein (Soy, Corn), Spice, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Apply to beef roasts before cooking.
Spicy Italian Rub Code: MALSIB-002
Ingredients: Dextrose, Dehydrated Garlic, Dehydrated Peppers, Spice, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 0.5-1% on the finished product.
Sundried Tomato Basil Rub Code: MALSTBR-002
Ingredients: Dextrose, Dehydrated Tomato, Tomato Powder, Dehydrated Onion, Dehydrated Garlic, Citric Acid, Spice, Flavour, Calcium Silicate (mfg aid), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 0.5-1% on finished product.
Sweet Capicola Rub Code: MALCAPRS-032
Ingredients: Sugar, Dehydrated Garlic, Spice.
Usage: Use as required.
We Be Jammin’ – Jerk Dry Spice Rub Code: MALJERKRUB-010
Ingredients: Dehydrated Onion, Dehydrated Garlic, Sugar, Salt, Spice.
Usage: Use one chicken, pork and fish.
Chicken Coater Code: MALCFC-005
Ingredients: Wheat Flour, Salt, Soy Flour, Monosodium Glutamate, Disodium Inosinate and Guanylate, Spice, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Apply as required.
Mock Chicken Coater Code: MALMCC-001
Ingredients: Wheat Flour, Colour.
Usage: Apply as required.
Orange Chicken Coater Code: MALOCC-001
Ingredients: Toasted Wheat Crumb, Modified Corn Starch, Salt, Colour.
Usage: Use as required.
Peppercorn Steak Coater Code: MALPCSC-001
Ingredients: Dehydrated Vegetables, Dehydrated Garlic, Dehydrated Onion, Spice.
Usage: Use as required.

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In This Section
Marinades
Malabar’s Marinades
Gourmet Liquid Marinades
Malabar’s Glazes
Malabar’s Rubs & Coatings
Reference Pages
Marinades – How To Use Them

Crushed Red Pepper

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Mike Belli
Mariposa Meats, Mississauga ON

 
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