Four Saucemen

Four mates from Auckland who couldn't find a rub good enough for their own backyard, so they built one. What started as a home-kitchen side project is now a full arsenal of rubs, salts, sauces, glazes and gravies built to go the distance on chook, pork, beef and lamb alike.

The White Rub leads the charge as the range's genuine best-seller, an all-purpose blend light enough for a Tuesday roast chook and punchy enough to hold its own on brisket bark. Layer on the Manuka Hot Honey Rub for sticky, dark-glazed wings and ribs, or reach for the Burger Salt when only a proper flame-kissed patty will do.

What sets the Four Saucemen apart is the Kiwi pantry they draw from: real Manuka honey and Pohutukawa smoke flavour running through the range, a taste of home you won't find dressed up anywhere else. The Black Rub and Beef Rub go all-in on colour and crust for a smoked brisket, and the Beef Rub carries an SCA winner's badge right on the bottle to back up a trophy cabinet built on wins from Meatstock to the Kumeu BBQ Comp.

Sixteen-deep and still growing, this is a range built by blokes who smoke on weekends and argue about bark thickness for fun. Big Flavour, No Fluff.