YOUR GRILL
CALLED.
IT WANTS BETTER SEASONING.
Six small-batch BBQ rubs hand-blended in Brussels, built to handle every cut on your grill from May to August. Open the jar. Coat the meat. Hit the heat.
One summer. Six rubs. Your grill.
No marinades, no overnight prep, no measuring spoons. Pop the jar, coat the meat, hit the heat. Your guests will think you took a class.
One rub for every cut
Six blends, six jobs: red meat, fish, white meat, smoke, heat, fresh. Whatever lands on your grill this summer, one of them already has its name on it.
One shake, all the credit
Twenty seconds from jar to grate. The crust does the talking. Guests will ask where you took the class. You took it from a jar.
Chef-blended in Brussels
Hand-mixed in our small Brussels roastery by two chefs who got tired of supermarket dust. No anti-caking, no MSG, no "natural flavouring" code words.
Five rubs. The full grill arsenal.
Every cut covered: red meat, smoke, all-rounder, Tex-Mex heat, and fish. The five rubs we keep within arm's reach of the grill all summer long. One purchase covers nearly everything you'll throw on the grate from May through August.
Five full jars in a kraft gift sleeve, ready to go straight into a hamper, onto a shelf, or into a Father's Day card. Save €7 versus buying solo.
- BOLD BUTCHER'S STEAK · RIBS · BRISKET
- BOURBON BARREL LOW & SLOW · SMOKE
- GRILL GURU ALL-ROUNDER
- CHEEKY CHIPOTLE TEX-MEX HEAT
- CATCH OF THE DAY FISH · SEAFOOD
Pick your rub.
Each rub is built around one job. Hover for the pairing notes, then send it to your grate.
BOLD BUTCHER'S
Black pepper, smoked paprika, mustard. Built for steak, ribs and brisket. The crust everybody asks about.
BOURBON BARREL
Bourbon-soaked smoke and brown sugar. The low-and-slow rub for pork shoulder, ribs and any cook over four hours.
GRILL GURU RUB
Garlic, onion, herbs and a hit of paprika. The default jar. If in doubt, this one is on it.
CHEEKY CHIPOTLE RUB
Smoked chipotle, ancho, cumin. Heat with a back-of-the-throat hum. Wakes up roasted aubergine and chicken thighs.
CATCH OF THE DAY
Lemon zest, dill, fennel pollen. The only fish-specific rub in the lineup. Sea bass, prawns, anything with a fin.
BBQ MASTER PACK
The full grill arsenal in a single kraft sleeve. All five rubs above, ready to gift or to keep within arm's reach of the grill all summer.
Out-grill your friends. No excuses.
Make your BBQ the one they talk about all summer.
Did a brisket with the Bourbon Barrel last Sunday. Bark was unreal, my brother in law asked where I bought the smoker. I bought the rub.
Catch of the Day on sea bass straight from the BBQ. Two ingredients, ten minutes, and the kids fought over the leftovers.
Ribs go on Saturday morning, Bourbon Barrel goes on at 9am sharp, and by 5pm the neighbours have invited themselves over. That is the recipe.
ZEST started in a Brussels kitchen with two chefs, Chloë and Dax, who got fed up with supermarket spice that tasted like cardboard.
Every blend is hand-mixed in small batches by people who actually cook for a living. The BBQ range is the one we built for our own summers.
From our
mortar to
your table.
Three more for the table.
Things people ask before they fire up.
Ten of the most common ones. Anything missing? hello@zestspices.eu lands in our inbox.
ADD ZEST,
take credit.
Six Brussels-made rubs. Every cut covered. Ready to ship from our kitchen to yours.
