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Peri Peri Sauce | Portuguese-Style Chilli Sauce | 200mlVendor: OLD BONES CHILLI COPortuguese-style peri peri sauce for chicken, prawns, calamari and chips. Lemon lift, garlic, then bird's eye chilli at a lively medium heat. Charcoal chook, no queue.
- $17.00
- $17.00
- Unit price
- per
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Buffalo Sauce | Cayenne Wing Sauce | 200mlVendor: OLD BONES CHILLI COBuffalo wing sauce with cayenne and habanero for wings, chicken burgers and roast spuds. Sharp vinegar tang, then a clean medium cayenne warmth. Built for footy finals.
- $17.00
- $17.00
- Unit price
- per
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Jalapeño & Garlic Pepper Sauce | Green Jalapeño Hot Sauce | 200mlVendor: OLD BONES CHILLI COLouisiana-style green jalapeño sauce for avo toast, eggs, fish tacos and oysters. Bright, grassy and citrusy with garlic and mild heat. Flavour, not fire, from brekkie on.
- $17.00
- $17.00
- Unit price
- per
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Extra Hot Smoked Garlic Chilli Sauce | Hotter Smoked Garlic Hot Sauce | 200mlVendor: OLD BONES CHILLI COHotter smoked garlic chilli sauce for wings, smash burgers, tacos and snags. Deep smoke and big roasted garlic with a proper hot bite that stays. Real fire, flavour intact.
- $17.00
- $17.00
- Unit price
- per
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Smoked Garlic Chilli Sauce | Smoked Habanero & Cayenne Hot Sauce | 200mlVendor: OLD BONES CHILLI COSmoked habanero and cayenne hot sauce from Sydney, loaded with garlic, for brisket, burgers and eggs. Woody smoke, medium building heat. The one that started it.
- $17.00
- $17.00
- Unit price
- per
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Carry Case – Fits Classic & ProVendor: LOOFTLIGHTEROfficial water-resistant carry case that fits the Looftlighter Classic and Pro. Multi-purpose strap for the shed, ute or comp kit. Keeps your fire starter dry and ready.
- $50.00
- $50.00
- Unit price
- per
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Pro Electric Charcoal Starter – 760°C with HyperBoostVendor: LOOFTLIGHTERElectric charcoal starter with 760°C superheated air and HyperBoost for 30% more airflow. Lights kamados, offsets and pizza ovens in a minute. The strongest Looftlighter.
- $240.00
- $240.00
- Unit price
- per
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Classic Electric Charcoal Starter – 650°C Superheated Air, No Lighter FluidVendor: LOOFTLIGHTERElectric fire starter that lights charcoal, heat beads and logs with 650°C superheated air in about 60 seconds. No lighter fluid. Your chook tastes of smoke, not fuel.
- $130.00
- $130.00
- Unit price
- per
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Bovine Bold Rub – Kansas City Beef & Brisket BBQ Rub (340g)Vendor: PLOWBOYS BBQKansas City beef rub for steaks, brisket, beef ribs, roasts and burgers. Brown sugar, paprika and Worcestershire depth, mild chilli kick. Bold and bark-ready.
- $28.00
- $28.00
- Unit price
- per
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Yardbird Rub – Competition Chicken & Pork BBQ Rub (397g)Vendor: PLOWBOYS BBQCompetition chicken and pork rub from Kansas City for thighs, wings, ribs and shoulder. Savoury paprika, garlic and onion, mild chilli warmth. An American Royal winner.
- $28.00
- $28.00
- Unit price
- per
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Garlic Jalapeño Ranch Seasoning Mix – 250gVendor: SMOKES SEASONINGGarlic jalapeño ranch seasoning for wings, burgers, tacos, fries and street corn. Creamy, garlicky ranch with a mild jalapeño kick to finish. Ranch with a kick, not a dare.
- $25.00
- $25.00
- Unit price
- per
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Cowboy Butter Ranch Seasoning Mix – 250gVendor: SMOKES SEASONINGCowboy butter ranch seasoning for wings, burgers, steak, fries, popcorn and garlic bread. Buttery garlic and herby ranch tang, no heat at all. Watch the fries disappear.
- $25.00
- $25.00
- Unit price
- per
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Pork Marinade & Injection – 488mlVendor: SMOKE ON WHEELSThe 2010 Jack Daniel's Pork World Champion injection for pork shoulder, brisket and wings. Pineapple, soy and Worcestershire, mild habanero. Flavour before smoke.
- $20.00
- $20.00
- Unit price
- per
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MITCH'S PRESERVES - Cauliflower PicklesVendor: Mitch's PreservesCauliflower and zucchini pickle for charcuterie, cold meats and sandwiches. Turmeric, curry and mustard dressing, golden syrup sweet, no heat. Bronze-medal crunch.
- $14.00
- $14.00
- Unit price
- per
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MITCH'S PRESERVES - Pickled ZucchiniVendor: Mitch's PreservesSweet pickled zucchini with onion, garlic and turmeric for grazing boards and burgers. Golden, chunky, sweet rather than sharp, no heat. Double-silver crunch.
- $14.00
- $14.00
- Unit price
- per
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MITCH'S PRESERVES - Green Tomato PickleVendor: Mitch's PreservesOld-fashioned green tomato pickle for ham, corned beef and roast pork leftovers. Chunky and golden with mustard, curry and turmeric, no heat. Double-medal cold meat hero.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Sweet Mustard PicklesVendor: Mitch's PreservesSweet mustard pickles for charcuterie boards and sangas. Cauliflower, zucchini and capsicum in a tangy dijon-turmeric dressing, no heat. Crunch and tang, stacked.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Tomato RelishVendor: Mitch's PreservesMitch's best-selling tomato relish for snags, burgers, meat pies and sangas. Chunky tomato and onion, sweet and mild, no chilli heat. If the fridge fits one jar, it's this.
- From $12.00
- From $12.00
- Unit price
- per
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MITCH'S PRESERVES - Hot Sweet Chilli SauceVendor: Mitch's PreservesHot sweet chilli sauce for dumplings, spring rolls, stir-fries and fried rice. Chilli, garlic and fish sauce depth with a proper full-heat kick. For people who order hot.
- $14.00
- $14.00
- Unit price
- per
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MITCH'S PRESERVES - Tomilli RelishVendor: Mitch's PreservesTomato relish for bacon and egg rolls, snags and cheese sandwiches. Clove, pepper, mustard and curry spice with a mild chilli warmth. A bronze-medal everyday workhorse.
- From $12.00
- From $12.00
- Unit price
- per
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DC CARTEL: The Original 1983- Limited Release Crispy Chilli Oil - 268g
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Fire Kitchen
By Pitmaster Adam Roberts
Out from under the smoker lid, onto open flame. His fourth book goes hard on surf and turf, inspired by fire kitchens across Asia and the Americas: scallops roasting in the coals, herb-sauced steak, glossy pork belly. Restaurant food, made doable.
Adam's open-flame surf and turf: scallops in the coals, steak, pork belly. Home-cook doable.
Barbecue Like a Boss
By Pitmaster Adam Roberts
Think of it as Adam's barbecue class, minus the two-hour limit. Low n slow, grilling and rotisserie, broken down cut by cut: what to ask your butcher for, what temp to run and how to nail the texture. Aussie-written, practical, dead reliable.
Adam's barbecue class in a book: cuts, temps and textures for smoker, grill and rotisserie.
Barbecue Fusion
By Pitmaster Adam Roberts
Gold medal, BBQ Book of the Year at the 2024 NBBQA Awards in Texas, and it's an Aussie who won it. Fifty-plus wood-fired recipes run global flavours through chicken, lamb, beef, seafood and game on the smoker you already own.
Aussie-made, Texas gold medal winner. 50+ global wood-fired recipes on everyday gear.
Prime Cuts
By Jess Pryles
The butcher's counter, finally making sense. Backed by her training in meat science, Jess works cut by cut through 100-plus recipes, from Texas-style overnight brisket and tomahawks to rolled porchetta and Aussie meat pies. Shop smarter.
Cut-by-cut meat science and 100+ recipes, from overnight brisket to Aussie meat pies.
PICK ANY 3
Any 3 jars, save over 10%
Pick any three Goan Cuisine chutneys: Mango, Tamarind or Mango Lime. $40 for three.
Any 3 jars for $40 — Mango, Tamarind, Mango Lime.
SAVE11%
THE FOUR PACK
The whole range in one hit
From no spice to hot, but not too hot. Four jars of Auntie Celina's chimichurri.
All four jars, from no spice to hot.
SAVE8%
SPECIAL OPS
Comp-grade beef rub
Salt, cracked pepper and savoury spice for a dark, comp-worthy bark on brisket.
Salt, pepper and savoury spice for a dark brisket bark.
THE OUTLAW COLLECTION
All four blends. One serious line-up.
Bushranger, Gold Rush, Lawless and Stockman Crust: a shaker for every cook.
All four Outlaw rubs: a shaker for every cook.
SAVE7%
STOCKMAN CRUST
Espresso beef rub, built for the bark
Salt, pepper, garlic and ground coffee for a near-black crust on brisket and steak.
Coffee and pepper for a near-black crust on brisket and steak.
LAWLESS
Zesty lime and cracked black pepper
Kaffir lime and cracked pepper to wake up wings, pork belly, prawns and fish.
Kaffir lime and cracked pepper for wings, pork and seafood.
GOLD RUSH
Double garlic butter, golden crust
Garlic, butter, thyme and umami for golden roast chook, prawns and crispy spuds.
Garlic butter and herbs for golden chook, prawns and spuds.
BUSHRANGER A.P.R.
The all-purpose rub for anything
Pepper, garlic, onion and oregano for a savoury bark on beef, pork, chook and veg.
Pepper, garlic and oregano for beef, pork, chook and veg.
RHINO
Veld & Tide Fire — where fire meets the ocean
Lemon peel, coriander and a touch of seaweed for prawns, salmon and fish.
Zesty coastal seasoning for prawns, salmon and fish.
LEOPARD
Veldfire Citrus — bright flame for chicken
Lemon peel, paprika and sage for crisp, zesty wings, drumsticks and spatchcock.
Zesty lemon and paprika for crisp chicken.
BUFFALO
Lowveld Sweet Ash — sweet smoke for pork
Brown sugar, paprika and sage for a sticky, caramelised crust on pork ribs and belly.
A sticky, sweet crust for pork ribs and belly.
ELEPHANT
Karoo Flame & Thyme — wild herbs for lamb
Thyme, rosemary, mint and lemon peel for a herb crust on lamb racks and chops.
A herb crust for lamb racks, shoulders and chops.
LION
Night Ember Reserve — the king of the coals
Cracked pepper, paprika and coriander for a dark braai crust on ribeye and short ribs.
A peppery braai crust for ribeye, tomahawk and short ribs.
BIRRIA TACOS
Twelve Tacos, One Pack
17-ingredient birria blend — slow-cook blade steak, dunk in the consommé, chase the cheese pull.
Slow-cooked birria tacos at home — 12 from one pack.
PACK THE FIRE
Carry Case · Classic & Pro
Water-resistant case with a multi-purpose strap. Keeps your Looftlighter ready.
Water-resistant case for the Looftlighter Classic & Pro.
Fresh ArrivalsSteak, ribs and wings, fresh off the fire.
New Arrivals
Fresh off the truck. First in, first to fire up.
New Arrivals is the fastest-moving shelf at The Rub Hub — everything that's just landed, sitting alongside the brand-new lines already locked in and on their way, gathered in one place so you never miss the first drop. Pre-order and coming-soon releases sit front and centre here, ahead of everything already on shelf, because the newest brands into the range deserve first look before they've even arrived.
Right now that means Lillie's Q's incoming run of US rubs, sauces and seasonings, Chuck Hughes' Quebec-made antipasto and relish range, and El Chori's Argentinian chimichurri — all locked in and shipping soon.
Already live and ready to ship: MCAdventures' Australian-made Adventurer BBQ Rub, Blues Hog's Sizzlin' Heat BBQ Sauce and two more freshly landed US-imported sauces, Melbourne's Acide Bread & Butter Zucchini Pickles, and Florida's Tillman's Barbecue Florida Gold Mustard BBQ Sauce.
The mix runs genuinely wide — US and Canadian imports next to fresh Australian-made small batches, spanning rubs, sauces, condiments and pickles rather than any one style or protein. Check back often: this page updates every time something new lands or a pre-order goes live. Fresh off the truck, first in, first to fire up.
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