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Traditional Queensland Mango & Lime Chutney Mild – 300gVendor: MUDGEERABA SPICESQueensland mango chutney with a squeeze of real lime for cold meats, a ploughman's and cheese boards. Mild, sunny and zingy. Makes a snag roll feel like a long weekend.
- $16.00
- $16.00
- Unit price
- per
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Sri Lanka Pineapple Chutney Medium – 330gVendor: MUDGEERABA SPICESSri Lankan-style pineapple chutney for grilled meats, cheese boards and ham. Tangy-sweet pineapple and ginger, medium chilli finish. Christmas ham's new glaze.
- $16.00
- $16.00
- Unit price
- per
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Sri Lanka Lime Chutney Medium – 320gVendor: MUDGEERABA SPICESWhole-lime Sri Lankan-style chutney for curry night, grilled fish and rice. Sharp, sour and rustic over medium chilli warmth. Miles from the sweet supermarket stuff.
- $16.00
- $16.00
- Unit price
- per
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South Indian Tomato Chutney Mild – 330gVendor: MUDGEERABA SPICESJammy South Indian tomato chutney for dosa, curry night, cold meats and paneer. Savoury-sweet, gently spiced and mild, no chilli burn. Glaze paneer skewers with it.
- $16.00
- $16.00
- Unit price
- per
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Moroccan Harissa Paste Medium | North African Chilli & Garlic Paste | 270gVendor: FLAVOUR & SPICEMoroccan harissa paste for lamb, chicken, roast veg and dips. Fresh cayenne and capsicum, garlic, cumin and caraway, lemony, medium heat. Marinade, glaze and dip.
- $16.00
- $16.00
- Unit price
- per
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Queensland Rosella Chutney Mild – 330gVendor: MUDGEERABA SPICESQueensland rosella chutney, slow-cooked thick for cheese platters, cold meats and bacon-and-egg rolls. Tart, jammy, floral and mild. Old-school Aussie in a jar.
- $16.00
- $16.00
- Unit price
- per
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Aztec Tomato Relish Mild | Sun-Dried Tomato & Onion Relish | 250mlVendor: FLAVOUR & SPICESun-dried tomato and onion relish for snags, burgers, steak and pies. Rich tomato, garlic and cumin, date-and-raisin sweetness, mild warmth. The sausage sizzle, sorted.
- $16.00
- $16.00
- Unit price
- per
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Chilli Chai Jam Medium | Citrus Chai Chilli Jam | 330gVendor: FLAVOUR & SPICEQueensland-made citrus chai chilli jam for chicken, pork, cheese and burgers. Orange, lemon and chai spice, then a medium Aji Limon build. Misbehaving marmalade.
- $16.00
- $16.00
- Unit price
- per
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Reaper Pepper Sauce Extreme | Extreme Heat Carolina Reaper Splash Sauce | 150mlVendor: COBRA CHILLICarolina Reaper splash sauce from Queensland-grown pods, for chilli con carne, steak and ribs. Sharp vinegar, then seriously hot heat that keeps building. Drops only.
- $16.00
- $16.00
- Unit price
- per
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Reaper Magic Sauce Ultra Hot | Asian-Style Umami Magic Sauce | 150mlVendor: COBRA CHILLICarolina Reaper soy-sesame sauce for dumplings, fried rice and beef skewers. Salty umami, garlic and ginger, then a seriously hot spike that fades fast. Umami, armed.
- $16.00
- $16.00
- Unit price
- per
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Chick-a-BOOM Wing Sauce Ultra Hot | Ultra Hot Carolina Reaper Wing Sauce | 250mlVendor: COBRA CHILLIAward-winning Carolina Reaper wing sauce for wings, grilled meats and pizza. Rich ghee and tangy tomato, then seriously hot heat that hangs on. Clings hard, bites harder.
- $16.00
- $16.00
- Unit price
- per
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Kickin' Chicken Wing Sauce Hot | Hot Buffalo-Style Wing Sauce | 250mlVendor: COBRA CHILLIBuffalo-style wing sauce for wings, tenders and chips. Buttery ghee, tangy tomato and garlic, then a hot habanero kick. Thick so it clings, never pools in the bowl.
- $16.00
- $16.00
- Unit price
- per
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Jalapeño Pepper Sauce Mild | Louisiana-Style Hot Sauce | 150mlVendor: COBRA CHILLILouisiana-style jalapeño sauce for eggs, tacos and grilled fish. Clean vinegar tang, grassy jalapeño, mild warmth that never burns. Lives on the table, not the shelf.
- $12.00
- $12.00
- Unit price
- per
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Congo B Pepper Sauce Ultra Hot | Ultra Hot Chocolate Habanero Splash Sauce | 150mlVendor: COBRA CHILLIChocolate habanero splash sauce for brisket, ribs, tacos and chilli con carne. Sharp vinegar, earthy Congo Black, seriously hot lingering finish. Habanero, levelled up.
- $16.00
- $16.00
- Unit price
- per
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Habanero Pepper Sauce Hot | Louisiana-Style Splash Pepper Sauce | 150mlVendor: COBRA CHILLILouisiana-style habanero splash sauce for fried eggs, steak, oysters and fried chicken. Sharp vinegar, then fruity, smoky, hot habanero. Three ingredients, no shortcuts.
- $12.00
- $12.00
- Unit price
- per
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Hawaiian Mustard Sauce Mild | Pineapple Mustard Condiment | 250mlVendor: COBRA CHILLIPineapple mustard sauce for ham, pork skewers and chicken burgers. Bright pineapple and lime over tangy mustard seed, mild jalapeño warmth. A holiday in a bottle.
- $16.00
- $16.00
- Unit price
- per
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Habanero Magic Sauce Medium | Asian-Style Umami Magic Sauce | 150mlVendor: COBRA CHILLIAsian-style umami sauce for dumplings, fried rice and noodles. Salty soy, sesame, garlic and ginger, then a medium habanero spike that fades fast. Splash, stir, repeat.
- $16.00
- $16.00
- Unit price
- per
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Blazing Burger Sauce Medium | Mustard Burger Condiment | 250mlVendor: COBRA CHILLIMustard burger sauce for burgers, steak sangas and bacon and egg rolls. Sharp vinegar, whole mustard seed and soy umami, medium Scotch Bonnet heat. Built for the bun.
- $16.00
- $16.00
- Unit price
- per
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Hopinator Barbecue Sauce Hot | Porter Beer BBQ Sauce | 250mlVendor: COBRA CHILLIPorter beer BBQ sauce brewed with Sydney Brewery, for brisket, ribs and burgers. Molasses, tomato and malty porter, then hot Congo Black chilli. Pub barbie, bottled.
- $16.00
- $16.00
- Unit price
- per
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White Magic BBQ Sauce Medium | Alabama White BBQ Sauce | 250mlVendor: COBRA CHILLIAlabama white BBQ sauce for smoked or fried chicken, pork ribs and slaw. Creamy, tangy cider vinegar and lemon, fruity Scotch Bonnet at medium heat. Egg-free, still rich.
- $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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