Brown sugar, paprika & natural smoke

An award-winning East Texas blend of brown sugar, paprika and natural smoke that locks in juices and builds a rich, savoury bark on brisket and any cut of red meat.

Award-winning East Texas brisket rub. Brown sugar, paprika, natural smoke.

The Flagship Beef Rub

Slow-smoked brisket rubbed in dark coffee and cracked black pepper, sliced to a near-black bark and a deep pink smoke ring.

Dark coffee and cracked pepper for a near-black brisket bark and a deep pink smoke ring.

Smoky Heat Built for Beef

A smoky, chilli-forward rub with real heat, made to crust up steak, burgers, brisket and beef ribs on the smoker or the grill.

Smoky, chilli-forward heat built for steak, burgers, brisket and beef ribs.

GLAZE IT, GLOSS IT, GLAZE AGAIN

A sticky, glossy glaze-meets-BBQ-sauce built for basting ribs, pulled pork, and chicken on the last turn of the grill. Thick enough to cling, sweet enough to caramelise, punchy enough to cut through rich meat.

Sticky glaze-and-BBQ sauce for basting ribs, pulled pork and chicken.

Aaron Palmer's Beef-First Blend

A salt-forward, savoury South Australian rub built for deep colour on beef — no chilli heat, just steaks, brisket, burgers and beef ribs done right.

Savoury, salt-forward and beef-first — no heat, built for steaks, brisket and ribs.

Kansas City style, bourbon twist

A rich, deep Kansas City-style barbecue sauce with a hint of bourbon, crafted by BBQ master Andy Groneman — delicious out of the bottle and even better slathered on meat.

Rich Kansas City BBQ sauce with a bourbon twist.

Jet-Black Bark, Peppery Punch

Charcoal powder turns beef midnight-dark under a bold black pepper and garlic punch — no chilli, just pure theatre on brisket, steaks and beef ribs.

Charcoal-black bark with a bold pepper punch — no heat, built for brisket and steak.

The All-Purpose Everyday Sauce

A mild, sweet and tangy all-purpose sauce from Oklahoma that works just as hard on brisket and burgers as it does on pork.

Sweet, tangy and all-purpose — works on brisket, pork and burgers alike.

THE EVERYDAY ALL-ROUNDER

Rum and Que's flagship all-purpose rub — balanced, savoury, and built to work on beef, pork, chicken or veg without ever fighting the flavour. The one jar that lives on the bench, not the shelf.

The flagship all-purpose rub — balanced and built for beef, pork or chicken.

Coffee-Dark Bark for Beef

Salt, pepper and garlic do the heavy lifting while coffee builds a dark, almost chocolatey depth — made for brisket, short ribs and steaks.

Coffee-kissed and savoury — builds a dark bark on brisket, short ribs and steaks.

Sweet, thick and full of hickory smoke

Sweet, molasses-rich body with a deep, natural hickory-smoke finish — thick enough to cling and caramelise into a glossy glaze on ribs, brisket and pulled pork.

Sweet, molasses-rich body with deep hickory smoke — thick enough to glaze ribs and brisket.

A little of everything in one shake

Sweet up front, smoky through the middle, with a gentle warmth creeping in on the finish — rub it into pork shoulder and smoke low and slow for sweet, barky pulled pork.

Sweet, smoky, with a gentle warmth on the finish — rub into pork shoulder for barky pulled pork.

Two Meat Church legends, one shaker

Coarse pepper and savoury salt from Holy Cow meet The Gospel's rounder paprika-garlic sweetness — beef-grade backbone, Tuesday-night friendly.

Holy Cow's pepper meets The Gospel's sweetness — beef-grade, Tuesday-friendly.

SALT, PEPPER, GARLIC — NO HEAT, NO FUSS

The classic salt-pepper-garlic base, done properly — no heat, no fuss, just the seasoning every steak and prawn deserves. Reverse-sear a steak with it or toss it through prawns straight off the grill. Gluten free, vegan, sugar free, no added MSG.

Classic salt, pepper, garlic. No heat. Built for steak and seafood off the grill.

Texas beef rub, comp-circuit approved

Coarse black pepper and clean savoury salt built for brisket, tri-tip and steaks — the bark that gets photographed before it gets eaten.

Coarse black pepper, clean savoury salt — built for brisket, tri-tip and steaks.

SMOKED PAPRIKA DEPTH, MEDIUM HEAT

Smoked paprika gives South West its deep brick-red bark and backyard-smoker character, with a genuine medium heat that builds through the bite. Pat it onto brisket or pork ribs before a long smoke, or toss through potato wedges for a serious side. All natural, gluten free, no added MSG.

Deep smoked paprika, genuine medium heat. Built for brisket, pork ribs and potatoes.

Salty, savoury, straight to the bone

Bullseye is the everyday beef rub built to do one job perfectly — turn honest brisket, steak and beef ribs into a dark, savoury crust every time.

Everyday beef rub for brisket, steak & beef ribs.

Smoky Sweet, Whiskey-Spiked Heat

Smoky, sweet tomato spiked with jalapeno and a slug of whiskey — Aaron Palmer's signature sauce clings to brisket, ribs, burgers and chicken.

Smoky, whiskey-spiked sauce with a gentle jalapeno kick — great on brisket, ribs and burgers.

The backyard all-rounder

Sweet tomato up front, bright vinegar tang. Brush on ribs or chicken to finish.

Sweet and tangy. Brush on ribs or wings to finish.

BOLD, DARK, BEEF-FOCUSED

A bold, coffee-dark beef rub built for a proper mahogany bark on brisket, ribs, and roasts. Coarse-cracked and confident — pat it on heavy before a long, low-and-slow smoke.

Bold, dark beef rub built for a proper mahogany bark on brisket.

Two ingredients, zero nonsense

Black pepper and sea salt, nothing else. The Dalmatian rub for brisket and steak.

Pepper and sea salt. The brisket rub, done right.