The Pit Library

The Pit Library is The Rub Hub's hand-collected shelf of barbecue cookbooks from the legends of low 'n' slow: pitmasters, grill obsessives, pizza heads and live-fire chefs who've spent their lives working out what fire, smoke and meat can do.

Start with the smoking bibles. Franklin Barbecue teaches brisket from trim to rest, Rodney Scott's World of BBQ brings whole-hog Carolina pit craft, and Meathead busts the myths with real science. For beef, lamb and pork, Prime Cuts from Jess Pryles and Steak will sharpen your butchery and your sear.

The shelves run well past brisket. Pizza-oven playbooks like The Pizza Bible and The Ooni Pizza Project. Seafood on the coals with Josh Niland's Take One Fish. Vegetables that steal the show in The Green Barbecue Cookbook. Smoke with an accent in The Tex-Mex Cookbook, The Curry Guy BBQ and Tandoori Home Cooking, plus camp-fire cooking in The New Camp Cookbook.

Every book on these shelves was picked because it'll make you a better cook, whether you're running a stick burner, a kettle, a kamado, a pellet grill or a pizza oven. Browse by topic below or search by title or author; every order ships Australia-wide for a flat $10. Pull one off the shelf and level up your cook.