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MITCH'S PRESERVES - Plum & Raspberry JamVendor: Mitch's PreservesHome-grown plums and local raspberries in a jam for croissants, porridge or sharp cheddar. Rounded plum depth, tart raspberry edge. Bronze-medal pantry material.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Blackberry JamVendor: Mitch's PreservesClassic blackberry jam of just berries, lemon and sugar, for buttered toast, damper or ice-cream. Chunky, deep purple and berry-tart. Old-school, zero shortcuts.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Strawberry & Rhubarb JamVendor: Mitch's PreservesBronze-medal strawberry and rhubarb jam for scones, sourdough or cheesecake. Sweet berry over a sharp rhubarb backbone, lemon-bright. Balanced, never cloying.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Pineapple JamVendor: Mitch's PreservesPineapple jam for thick toast, warm scones and glazing a ham. Golden, glossy and full of fruit, sweet and sunny with a lemon tang. The jar that turns brekky tropical.
- $12.00
- $12.00
- Unit price
- per
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MITCH'S PRESERVES - Worcestershire Sauce | Old Fashioned Black SauceVendor: Mitch's PreservesOld-fashioned Worcestershire sauce for steak, gravy, casseroles and a Bloody Mary. Vinegar tang, dark treacle, apple and orange, garlic finish, no heat. Splash with intent.
- From $12.00
- From $12.00
- Unit price
- per
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Smash Sauce | Burger & Dipping Sauce | 500mLVendor: REPUBLICCreamy burger and dipping sauce for smash burgers, chips and nuggets. Tangy, smooth and diner-style, no heat. It goes on after the smash, and the burger finally clicks.
- $20.00
- $20.00
- Unit price
- per
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Smokey BBQ Sauce | All-Purpose BBQ Sauce | 500mLVendor: REPUBLICSmokey BBQ sauce for ribs, brisket, snags, chips and burgers. Bold, rich and smokey rather than sweet, no heat. The everyday Aussie-made sauce that does the lot.
- $20.00
- $20.00
- Unit price
- per
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Honey BBQ Sauce | All-Purpose BBQ Sauce | 500mLVendor: REPUBLICAustralian-made honey BBQ sauce for wings, ribs, pulled pork and burgers. Honey-sweet and BBQ-bold, thick enough to cling, no heat. Glaze it late, dunk it often.
- $20.00
- $20.00
- Unit price
- per
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Cherry Apple | Chicken & Pork BBQ Rub | 260gVendor: REPUBLICFruit-forward BBQ rub for pork ribs, pork belly, roast chicken and pulled pork. Sweet cherry and apple over a savoury base, no heat. Pink-flecked and pork-loving.
- $20.00
- $20.00
- Unit price
- per
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Garlic Butter | All-Purpose BBQ Rub | 280gVendor: REPUBLICGarlic butter dry rub for steak, chicken, prawns, mushrooms and corn. Rich, garlicky and savoury, no heat. All the finishing-butter flavour, no butter dish required.
- $20.00
- $20.00
- Unit price
- per
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Jalapeño Garlic | All-Purpose BBQ Rub | 280gVendor: REPUBLICAll-purpose jalapeño garlic rub for chicken, pork, prawns, corn and roast veg. Garlic-led with a mild jalapeño lift. A little kick the whole family still gets stuck into.
- $20.00
- $20.00
- Unit price
- per
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Honey BBQ | Chicken & Pork BBQ Rub | 300gVendor: REPUBLICAustralian-made honey BBQ rub for wings, thighs, pork ribs and ham. Honey-forward and BBQ-sweet, no heat. Caramelises fast over direct heat, so stay close to the grill.
- $20.00
- $20.00
- Unit price
- per
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Black Out | Beef & Steak BBQ Rub | 300gVendor: REPUBLICDark beef and steak rub for brisket, scotch fillet and beef ribs. Robust, char-led and not sweet, no heat. Australian-made for a bark you can spot from the back fence.
- $20.00
- $20.00
- Unit price
- per
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Signature Beef | Steak & Beef BBQ Rub | 260gVendor: REPUBLICFlagship steak and beef rub for scotch fillet, rump, brisket and burgers. Savoury, steakhouse-leaning crust, no heat. Coarse enough for a hard sear or a low and slow.
- $20.00
- $20.00
- Unit price
- per
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The General | All-Purpose BBQ Rub | 280gVendor: REPUBLICAustralian-made all-purpose BBQ rub for beef, chicken, pork, lamb, seafood and veg. Balanced and savoury, no heat. One jar for every protein, and it never fights the meat.
- $20.00
- $20.00
- Unit price
- per
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Lot Sauce Smoky BBQ Mayo – 250gVendor: THE FEEDLOTSmoky BBQ mayo for burgers, chips, onion rings, wraps and grilled meats. Creamy and tangy, smoky depth, a mild chipotle finish. Dollop it where plain aioli used to go.
- $15.00
- $15.00
- Unit price
- per
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Trailblazer Texas Style BBQ Sauce – 500mlVendor: THE FEEDLOTThin, smoky Texas-style BBQ sauce for brisket, ribs, pulled pork and chicken. Tangy tomato-vinegar, porcini savour, mild rub warmth. Made for mopping, not just dipping.
- $20.00
- $20.00
- Unit price
- per
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Barnyard Brew Espresso BBQ Sauce – 500mlVendor: THE FEEDLOTEspresso BBQ sauce for brisket burgers, beef ribs, steak and roast beef. Tomato tang, porcini savour and roasted coffee, no chilli heat. Beef finally gets its own sauce.
- $20.00
- $20.00
- Unit price
- per
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Garam Masala Spice Blend – 170gVendor: MUDGEERABA SPICESClassic garam masala to stir through curries near the end, dust over roast veg or add to marinades. Warm, fragrant spice, no heat. The curry cabinet's finisher.
- $16.00
- $16.00
- Unit price
- per
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Chai Spice Masala – 170gVendor: MUDGEERABA SPICESChai masala of cardamom, cinnamon, ginger, clove and black pepper for stovetop milk chai, porridge and baking. Warming and aromatic, zero chilli. Bin the teabags.
- $16.00
- $16.00
- 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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