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Tom Yum Thai Soup Base Paste Hot – 280gVendor: MUDGEERABA SPICESTom yum soup base paste for prawn or chicken soup and spicy stir-fries. Lemongrass, galangal and lime, hot with a sharp sour lift. No hunting down fresh galangal.
- $16.00
- $16.00
- Unit price
- per
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Sambal Kachang (Satay Sauce) Medium – 280gVendor: MUDGEERABA SPICESPeanut satay sauce for chicken or beef skewers, noodles and veg. Roasted peanut, thick and glossy, medium heat the whole table handles. Brush it on charred corn.
- $16.00
- $16.00
- Unit price
- per
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Sambal Kachang (Satay Sauce) Hot – 280gVendor: MUDGEERABA SPICESHot peanut sambal kachang, the satay sauce for chicken or beef skewers and noodles. Roasted peanut, thick and glossy, with a real chilli kick. Night-market energy at home.
- $16.00
- $16.00
- Unit price
- per
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Sambal Goreng Malay Chilli Paste Hot – 280gVendor: MUDGEERABA SPICESMalay sambal goreng chilli paste for stir-fried veg, fried rice, noodles and prawns. Deep, pungent chilli and shallot, properly hot. Add honey for a wicked wing glaze.
- $16.00
- $16.00
- Unit price
- per
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Malacca Laksa Nyonya Noodle Soup Paste Hot – 280gVendor: MUDGEERABA SPICESMalacca-style Nyonya laksa paste for noodle soup with coconut milk, prawns or chicken. Lemongrass-forward, hot with real chilli. Takeaway-grade laksa at your stove.
- $16.00
- $16.00
- Unit price
- per
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Vindaloo Curry Paste Hot – 280gVendor: MUDGEERABA SPICESGoan-style vindaloo paste for pork or beef, simmered low and slow. Vinegar-sharp and garlic-heavy, with a hot bite of chilli. Curry night for the brave end of the table.
- $16.00
- $16.00
- Unit price
- per
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Madras Curry Paste Medium – 280gVendor: MUDGEERABA SPICESMadras curry paste for beef, lamb or chicken, simmered with water or tomato. Robust South Indian spice, medium chilli kick. Nan's curried snags, with a passport.
- $16.00
- $16.00
- Unit price
- per
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Durban Curry Paste Medium – 280gVendor: MUDGEERABA SPICESDurban-style curry paste for beef, lamb, chicken or bean curry, the South African-Indian classic. Fragrant and chilli-forward, medium heat. Bunny chow, waiting to happen.
- $16.00
- $16.00
- Unit price
- per
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Bombay Curry Paste Mild – 280gVendor: MUDGEERABA SPICESBombay-style curry paste for chicken, potato, cauliflower or Bombay aloo. Warm, aromatic and mild with no chilli burn. The midweek curry the whole family can eat.
- $16.00
- $16.00
- Unit price
- per
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Lamb Korma Curry Paste Medium – 280gVendor: MUDGEERABA SPICESKorma curry paste for slow-cooked lamb shoulder or shanks, beef or veg. Coriander, cardamom and paprika, medium heat. Smoke the lamb, then braise in this.
- $16.00
- $16.00
- Unit price
- per
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Chicken Tikka Curry Paste Medium – 280gVendor: MUDGEERABA SPICESChicken tikka curry paste that doubles as a marinade for BBQ chicken thighs or tikka masala. Smoky, spiced and medium-warm. All the tikka, no tandoor needed.
- $16.00
- $16.00
- Unit price
- per
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Butter Chicken Curry Paste Mild – 280gVendor: MUDGEERABA SPICESButter chicken curry paste for chicken, paneer or chickpeas with cream or coconut milk. Tomato and garam masala, mild. Kid-friendly, still good enough for you.
- $16.00
- $16.00
- Unit price
- per
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Agra Curry Paste Medium – 280gVendor: MUDGEERABA SPICESAgra-style curry paste for chicken, lamb, beef or paneer. Roasted spice, ginger and garlic with a medium, warming chilli kick. Curry-house depth from one jar.
- $16.00
- $16.00
- Unit price
- per
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Tamil Lime Pickle Hot – 280gVendor: MUDGEERABA SPICESTamil-style lime pickle for curry night, dosa, biryani and cold meats. Sharp, sour lime in mustard oil, a proper hot chilli hit. For tang chasers who want heat.
- $16.00
- $16.00
- Unit price
- per
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Rajasthan Brinjal & Chilli Pickle Medium – 270gVendor: MUDGEERABA SPICESRajasthani eggplant and whole chilli pickle for steak, parathas, dhal and curries. Earthy and pungent in mustard oil, medium chilli warmth. A steak condiment in disguise.
- $16.00
- $16.00
- Unit price
- per
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Mango Kasundi from Hindustan Medium – 280gVendor: MUDGEERABA SPICESGentler North Indian mango kasundi pickle for parathas, dhal, curries and cold meats. Tart green mango, mustard oil and whole spice, medium heat. Born for lamb wraps.
- $16.00
- $16.00
- Unit price
- per
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Mango Kasundi from Goa Hot – 280gVendor: MUDGEERABA SPICESGreen mango kasundi, Goan-style, for curry night, dhal, grilled fish and rice. Tart, pungent mango in mustard oil with hot chilli heat. Sweet meets fire, fire wins.
- $16.00
- $16.00
- Unit price
- per
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Goa Lime Pickle Hot – 280gVendor: MUDGEERABA SPICESGoa lime pickle, whole limes in mustard oil, for curries, biryani, dhal and cold meats. Sour, pungent and properly hot with real chilli. Sharp against smoked beef fat.
- $16.00
- $16.00
- Unit price
- per
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Goa Brinjal Kasundi Hot – 290gVendor: MUDGEERABA SPICESHot Goan-style eggplant pickle in mustard oil for dhal, rice, curries and grilled meats. Dark, pungent and properly hot. One teaspoon per slice of steak, no more.
- $16.00
- $16.00
- Unit price
- per
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Traditional Queensland Mango & Pineapple Chutney Mild – 300gVendor: MUDGEERABA SPICESMango and pineapple chutney, slow-cooked with warm spice for cheese platters, cold meats and glazed ham. Sweet, tropical and mild. Two Queensland fruits, one jar.
- $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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