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MITCH'S PRESERVES - Hot Tomilli RelishVendor: Mitch's PreservesHot tomato relish for bacon and egg rolls, snags and burgers. Slow-cooked tomato and onion with curry spice, then a proper lingering chilli kick. Brekky that fights back.
- From $12.00
- From $12.00
- Unit price
- per
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MITCH'S PRESERVES - Chilli JamVendor: Mitch's PreservesChilli jam for scrambled eggs, baked brie and glazing chicken, pork or prawns. Sweet tomato, capsicum and pear, then a medium kick that builds. Fridge-door royalty.
- $14.00
- $14.00
- Unit price
- per
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MITCH'S PRESERVES - Onion JamVendor: Mitch's PreservesGold and Best in Class onion jam for grazing plates, cured meats and toasties. Sticky-sweet onion, mustard-sharp middle, mild sweet chilli warmth. Lead the board with it.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Rhubarb Paste | 90gVendor: Mitch's PreservesRhubarb paste for the cheese board, made for washed-rind or young goat's cheese. Tart rhubarb up front, vanilla and cardamom behind. Bronze-medal richness cutter.
- $8.00
- $8.00
- Unit price
- per
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MITCH'S PRESERVES - Spiced Pear Paste | 90gVendor: Mitch's PreservesSpiced pear paste for grazing plates with triple cream brie or firm goat's cheese. Pear and apple, cinnamon, star anise, soft vanilla. Bronze-medal sweetness with manners.
- $8.00
- $8.00
- Unit price
- per
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MITCH'S PRESERVES - Caramelised Onion RelishVendor: Mitch's PreservesCaramelised onion relish for a rump off the grill and beef burgers. Sticky-sweet onion, balsamic, rosemary and mustard seed, no heat. Double-bronze steak night hero.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Quince Paste | 90gVendor: Mitch's PreservesQuince paste from home-grown fruit for hard cheddar, aged pecorino or glazing pork. Firm, sliceable, clean-sweet with lemon tang. The cheeseboard classic, nailed.
- $8.00
- $8.00
- Unit price
- per
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MITCH'S PRESERVES - Tomato ChutneyVendor: Mitch's PreservesOld-school tomato chutney for cold meats, a ploughman's or curry. Tomato, apple and sultana sweetness, then a peppery bite, no heat. Nan would approve.
- From $12.00
- From $12.00
- Unit price
- per
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MITCH'S PRESERVES - Fig & Shiraz Paste | 90gVendor: Mitch's PreservesFig paste slow-cooked with Grampians Estate shiraz, made for blue cheese, brie and crackers. Sweet fig, rich winey depth. Silver-medal paste that makes a board look flash.
- $8.00
- $8.00
- Unit price
- per
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MITCH'S PRESERVES - Beetroot & Orange ChutneyVendor: Mitch's PreservesBeetroot and orange chutney for burgers, pizza or basting lamb. Earthy and bright, spiced with mustard seed, clove and cinnamon, no heat. Beetroot on the burger, upgraded.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Muntrie & Pepperberry Paste | 90gVendor: Mitch's PreservesNative muntrie and Tasmanian pepperberry paste for grazing boards, soft cheese and cold cuts. Apple-like fruit, mild peppery warmth. Bush flavour, board-ready.
- $10.00
- $10.00
- Unit price
- per
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MITCH'S PRESERVES - Quince JellyVendor: Mitch's PreservesSilver-medal quince jelly from home-grown fruit for buttered toast, roast chicken or turkey. Garnet-red, glass-clear, fruity-tart. Cranberry sauce should be nervous.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Mint JellyVendor: Mitch's PreservesMint jelly made with home-grown mint for the Sunday lamb roast, lamb sandwiches and grazing plates. Bright, herbal and sweet-tart. The bit your roast was missing.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Crab Apple JellyVendor: Mitch's PreservesCrab apple jelly of just apples, sugar and lemon, for glazing roast pork or lamb and sharp cheddar. Clear, tart-sweet and clean. Silver-medal gloss, zero fuss.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Apple Spice JellyVendor: Mitch's PreservesSpiced apple jelly for glazing roast pork, the Boxing Day ham or cheddar on toast. Cinnamon, cardamom and star anise, warm and mulled, no heat. Christmas, any month.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Raspberry JamVendor: Mitch's PreservesTart-forward raspberry jam for toast, a Victoria sponge or natural yoghurt. Crimson and seedy, sweet then properly tangy. For people who like their jam with bite.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Strawberry JamVendor: Mitch's PreservesBronze-medal strawberry jam for toast and scones with cream, Devonshire tea style. Bright red, soft fruit, sweet with a lemon edge. The jar everyone grabs first.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Fourberries JamVendor: Mitch's PreservesStrawberry, raspberry, blueberry and blackberry jam for pancakes, waffles and yoghurt. Deep, sweet and fruity with a tart edge. Four berries, zero indecision.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Apricot JamVendor: Mitch's PreservesHome-grown apricot jam for crusty bread, warm scones or glazing roast pork and ham. Golden, thick-set, sweet and mellow. The seasonal jar Mitch's regulars chase.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Fig JamVendor: Mitch's PreservesGold-medal fig jam with orange juice for the cheese board, cured meats and toasted sourdough. Chunky local figs, sweet with a citrus lift. Brie just found its best mate.
- $12.00
- $12.00
- Unit price
- per
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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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