Smokehouse BBQ Rub

Smokehouse BBQ Rub for Pulled Pork and Spare Ribs

The Smokehouse BBQ Rub by Cape Herb & Spice is a smoky spice blend featuring smoked salt, smoked paprika, and brown sugar, made for pulled pork, spare ribs, and everything from the smoker. It is not a spicy chili seasoning, but rather a deep, sweet smoke for long grill nights.

Smokehouse BBQ Rub is the smoky BBQ seasoning from Cape Herb & Spice in Cape Town, made for pulled pork, spare ribs, and hearty meat from the smoker. It brings the taste of an American barbecue to your grill—smoky, sweet, and savory, without hours of smoking. The dark smoky note will hook you instantly.

The base consists of 38 percent smoked salt, combined with brown sugar, toasted garlic, 10 percent smoked paprika, coriander, and cumin. Authentic smoke aroma and one percent smoked chili give the blend its depth. It tastes like hickory and a long night by the fire, even if you only have a pan on hand.

Smoky, sweet, with dark depth

Smoky, sweet, and savory—that’s how the rub coats the meat, forming a deep brown, glossy crust during cooking.

The smoked salt provides the charcoal tone, the brown sugar caramelizes into a sticky crust, and toasted paprika and cumin round out the spice. The smoked chili adds just a warm undertone, not fire.

Unlike a spicy rub, the focus here is on the smoke, not the heat. This makes the Smokehouse BBQ Rub a reliable companion for those looking for deep spice without the burn. Even grilled vegetables or corn on the cob gain a hearty, almost meaty note.

How to succeed at home barbecue

Generously coat pulled pork or spare ribs with the rub—either dry or mixed with a little oil to create a paste—and let it marinate for a few hours.

The smoke develops most beautifully in a smoker or the Big Green Egg, but a tender result can also be achieved in the oven at low heat. Stirred into yogurt, it becomes a marinade; mixed into soft butter, it adds more depth; and when sprinkled over chicken thighs, it can even be incorporated into pasta. A tablespoon goes a long way.

If you prefer a classic steak rub, check out our Texan Steakhouse Rub; you can find a wider selection in our BBQ Spices.

Cape Herb & Spice from Cape Town since 1994

Behind this rub is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene began over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Just as Irene intended, innovation, taste, and quality remain the top priorities to this day. Cape Herb & Spice sees itself as the cheeky sous-chef in your kitchen and was the first provider in South Africa to offer completely non-irradiated spices. Much respect.

Browse other spices from Cape Herb & Spice for your next long grill night.

Store dry, season early, cook slow

Stored in a cool, dry, and tightly sealed place, the smoky note remains intense for months. It is best to season the meat early; overnight in the refrigerator allows the smoke to penetrate deeply. Leftovers work wonderfully in a BBQ sauce, with beans from the pot, or in a hearty lentil soup for cold days—the smoke carries through every season. Pulled pork deserves a soft bun, some coleslaw, and plenty of time. Simply delicious.