A little bit of Mexican, a little bit of Southern, it all comes together in this sensational rub.

Add Kickin’ Southwest rub to a variety of meats before grilling, roasting or smoking but we love it on lamb the most. It’s a savoury style with a late burst of heat which works well with cherry or oak wood chips when smoking.

Drizzle meat lightly with oil and then coat the surface with a liberal covering of rub for any size cut of meat, at least several hours before and refrigerate.

Before grilling, let the meat sit at room temperature for 30-40 minutes. Re-apply another coat of rub if desired before grilling. Cooking times may vary based on grilling temperature and cut/thickness of the meat.