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Definition: Mix of powdered or ground spices, herbs and condiments
Translation: In English DRY means Dry and RUB means rub/spread
Application: Meats, vegetables, pasta, salads, soups, or any other dishes or foods
Commonly used in: Traditional Brazilian Barbecue and specially in American Barbecue
Versatility: Used in the preparation and finishing of any food
Dry Rub is not spicy, it’s enticing: Layers of flavor that defy your senses
Concept: American inspired with an “Upgrade” for the Brazilian public.

DRYRUB is not spicy, it’s enticing Level up and surprise everyone!!

Fred Paim, signs ADKO’s Dry Rubs UPGRADE line, the true "Serial Griller"

Barbecue Chef in the Brazilian style and Barbecue Pitmaster in the American style.

Reputation and Experience in BBQ E DRY RUBS:

BBQ Pitmaster, Grill Master and Fire Chef Certified in the United States, Europe and South America
International Judge of the World Barbecue Association (WBqA)
Disciple and friend of Myron Mixon, the Super BBQ World Champion, the greatest authority in the field
Brazilian Captain in the BBQ World Championship
Leader of the Academia de Churrasco [Barbecue Academy]: greatest school in the field in Latin America
Show host of Canal Rural [Rural Channel] and Academia da Carne [Steak Academy]
Producer of the Show BBQ Brasil of SBT

Know more about Fred Paim

Academia do Churrasco Instagram

Steak Seasoning

Tropical "Steak seasoning” is a mix of herbs with strong aroma and a flavor that awakens the senses.

Ideal for preparing Beef, Poultry and Fish, it also can be used to upgrade pasta, risottos and day-to-day preparations, enhancing the flavor for an unique experience.

More than a Dry Rub, Upgrade Brazil is a “Steak Seasoning”: a complete seasoning for meat
Mix of spices and herbs that awaken the senses, specially the vision with its beautiful color, the sense of smell with it striking aroma, and the taste with its amazing flavor
The evolution of the Argentine Chimichurri, with Special Mint, mustard seeds, a touch of smoked Bacon and other secrets
Recommended for cuts that go straight to the grill or in the marinated and roast versions

"OUTBACK" style

It is the "OUTBACK" style in your meat. Sweet and sour flavor that caramelizes the meat and surprises in every bite.

Ideal for preparing Beef, Poultry and Pork, but it also can be used to upgrade everyday preparations, elevating the flavor for an unique experience.

Dry Rub Seasoning in the OUTBACK STYLE with the unmistakable Australian touch
Bittersweet flavor that caramelizes the meat and offers a surprise in each bite
Its condiments combined with brown sugar create a “coat” of color and flavor
Indicated for Pork, Chicken and Beef cuts either roasted or smoked
Also for grilled, roasted or fried vegetables so that they get an amazing “crust”
To UP the flavor and the look of tasty foods

CLASSIC AMERICAN BBQ

The "CLASSIC AMERICAN BBQ" in your meat. Typical American Barbecue flavor with a balanced spice that will challenge your taste.

Ideal for preparing Beef, Pork and Sheeps, but it can also be used to upgrade everyday preparations, enhancing the flavor for an unique experience.

The classic Dry Rub seasoning from the United States
"CLASSIC AMERICAN BBQ" on your meat and on anything you want
Balanced spicy flavor that challenges your taste and leaves you wanting more
Highlighting the Spicy Smoked Paprika and high quality ingredients
Ideal to create the famous “Bark”, a tender crust that is delicious in high level barbecue
Recommended for Beef, Pork and Sheep, but it also is very versatile
To UP the Barbecue, or Gastronomy even, elevating the flavor to create a memorable experience

SPICY AND STRIKING

"SPICY AND STRIKING " has a lot of flavor with a real romantic and spicy touch at the right point.

Ideal for preparing poultry, fish and beef, but it can also be used to upgrade everyday preparations, enhancing the flavor for an unique experience.

Typical Dry Rub seasoning from the United States, in the Midwest style
A “Spicy” concept that is a pleasant surprise
Highlighting the Spicy Paprika, Garlic and Lemon Pepper. Aromatic and instigating
Recommended specially for white meat such as Poultry, Fish and Seafood. It’s also a great combination with steaks, burgers and vegetables
To UP every dish, grilled and roasted Delicious striking flavor

Know More

Code BOX	PRODUCT	AMOUNT PER BOX	EAN	DUN	NET WEIGHT PER UNITY	GROSS WEIGHT PER UNITY	NET WEIGHT BOX	GROSS WEIGHT PER BOX
6117	DRY RUB TEXAS ADKO 180G	12	7898667042753	17898667042750	0,180	0,190	2,160	2,400
6118	DRY RUB DAKOTA ADKO 180G	12	7898667042760	17898667042767	0,180	0,190	2,160	2,400
6119	DRY RUB AUSTRALIA ADKO 180G	12	7898667042777	17898667042774	0,180	0,190	2,160	2,400

How to use

Dry Rub UPGRADE is a “magic powder” that gets moist in the juices of the meat of vegetable, creating a coating filled with flavor, color and aroma.

RECOMMENDED USE

1- Rub over the meat or chosen food, covering the whole surface
2- Wait until it absorbs the juices and turns into a paste, between 10 to 20 minutes or for hours, depending on your style and recipe
3- If you prefer, hydrate it with a bit of olive oil, an alcoholic beverage, or fruit juice
4- Prepare in the barbecue, grill, frying pan, smoker, oven, stove or pan
5- A condiment both for the preparation and finishing of the dish
• Explore the versatility of Dry Rub Upgrade before, during, and after your Barbecue or Gastronomy

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