Glazed BBQ ribs with a dark sauce drizzle against a black background.

HOT BBQ SAUCE

Sweet-smoky BBQ with a built-in kick

Sweet, tangy and smoky like a proper BBQ sauce up front, then a gentle chilli warmth builds on the finish — squeeze it over snags, wings and hot chips for instant sweet-heat.

Sweet, smoky BBQ sauce with a gentle chilli build — great on snags and wings.

BlackBear BBQ Chicken Rub 230g shaker — all-purpose poultry rub lifestyle photo

Est. 2017Chicken Rub, straight off the smokehouse shelf.

Blackbear BBQ

Rub it down, sauce it up.

BlackBear BBQ started out slinging smoked meats at Sydney food festivals before it earned a proper home — the Blacktown smokehouse, open since August 2017 and now one of the west's go-to barbecue joints.

These are the same hand-crafted rubs and sauces served over the counter every day, built for real low-and-slow cooking on brisket, ribs, wings and roast chook.

Start with the Chippy Rub, the chip-shop shaker gone rogue that turns hot chips and roast spuds into the best thing on the plate, then reach for the Chicken Rub for a Sunday roast or a Tuesday wing tray, and finish with the Hot BBQ Sauce for a sweet-smoky glaze with a chilli kick built in.

Here's what earns the flavour: the smokehouse runs its briskets over Ironbark for up to 15 hours, and that patience is exactly what the range is designed to reward.

Bold, savoury and built to please a crowd, it brings genuine restaurant-grade smokehouse flavour home to your own pit. Rub it down, sauce it up.

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