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Black Magic BBQ Sauce | Extreme Heat BBQ Sauce | 250mlVendor: COBRA CHILLIExtreme heat BBQ sauce for brisket, ribs, burnt ends and snags. Rich molasses, tomato and garlic, then seriously hot Chocolate Reaper. BBQ sauce with a Reaper problem.
- $25.00
- $25.00
- Unit price
- per
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Carolina Reaper Chilli Mash Extreme | Extreme Heat Chilli Mash | 150mlVendor: COBRA CHILLICarolina Reaper mash, 85% fresh pods plus vinegar, for curries, rubs, chilli oil and butter. Fruity for a second, then a seriously hot burn. Build your own madness.
- $20.00
- $20.00
- Unit price
- per
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Torrid Affair Chilli Sauce Ultra Hot | Ultra Hot Chilli Sauce | 250mlVendor: COBRA CHILLICongo Black chocolate habanero sauce for brisket, snags and ribs. Earthy dried fruit and cocoa, then seriously hot fire with a sweet side. Dark, brooding, dangerous.
- $16.00
- $16.00
- Unit price
- per
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Red Jalapeño Chilli Sauce Medium | Medium Jalapeño Chilli Sauce | 250mlVendor: COBRA CHILLIMexican-style chilli sauce with jalapeño and cayenne for tacos, burritos, nachos and eggs. Tomato, garlic and cumin, medium building heat. Burrito night's new mate.
- $16.00
- $16.00
- Unit price
- per
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Bubblegum Chilli Sauce Ultra Hot | Ultra Hot Chilli Sauce | 250mlVendor: COBRA CHILLIUltra hot sauce on 30% Bubblegum 7 Pot, for low-and-slow meats, burgers and hot dogs. Fruity, tropical bite, then seriously hot heat. Cute name, savage bottle.
- $16.00
- $16.00
- Unit price
- per
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Tropical Zing Chilli Sauce Mild | Mild Tropical Chilli Sauce | 250mlVendor: COBRA CHILLIMild tropical chilli sauce for chicken skewers, prawns and spring rolls. Sun-ripe pineapple, lime and ginger, gentle jalapeño warmth. One bottle the whole table shares.
- $16.00
- $16.00
- Unit price
- per
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Island Fire Chilli Sauce Ultra Hot | Ultra Hot Pineapple Chilli Sauce | 250mlVendor: COBRA CHILLIPineapple chilli sauce for grilled prawns, wings and pork skewers. Sweet pineapple, lime and ginger, then seriously hot Bubblegum chilli. Holiday vibes, nasty sting.
- $16.00
- $16.00
- Unit price
- per
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Habanero Chilli Sauce Hot | Hot Chilli Sauce | 250mlVendor: COBRA CHILLIHabanero chilli sauce with 30% fresh Red Habanero, for pulled pork, wings and burgers. Fruity, smoky and hot with a lingering kick. No gimmicks, just the pod.
- $16.00
- $16.00
- Unit price
- per
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Manganero Chilli Sauce Hot | Mango Whiskey Hot Sauce | 250mlVendor: COBRA CHILLIMango and cinnamon whiskey hot sauce for burgers, glazed pork and chicken. Sticky mango, chai-like spice, then hot habanero. Marinade, glaze or drizzle, sorted.
- $16.00
- $16.00
- Unit price
- per
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Garlic Habanero Chilli Sauce Hot | Hot Chilli Sauce | 250mlVendor: COBRA CHILLIGarlic habanero sauce for garlic prawns, steak and roast lamb. Fresh garlic hits hard, then fruity Red Habanero with a proper kick. For garlic tragics who fight back.
- $16.00
- $16.00
- Unit price
- per
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Fever Chilli Sauce Extreme | Extreme Heat Hot Sauce | 150mlVendor: COBRA CHILLIChunky hot sauce made with 50% fresh Carolina Reaper, for wings, pulled pork and prawns. Bright tomato and garlic, then seriously hot heat that lingers. Gauntlet thrown.
- $20.00
- $20.00
- Unit price
- per
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Hot Tamale Tomato Relish Hot | Hot Tomato Relish | 250mlVendor: COBRA CHILLIHot tomato relish for snags, burgers, cheese boards and sangas. Jammy sun-dried tomato, dates and raisins, then a habanero kick. Relish that pulls its weight.
- $16.00
- $16.00
- Unit price
- per
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Blazing Saddles Chilli Sauce Medium | Medium Heat Chilli Sauce | 250mlVendor: COBRA CHILLIScotch Bonnet chilli sauce for jerk chicken, pulled pork and grilled fish. Sweet tomato, floral tropical fruit, medium heat. Caribbean swagger, Queensland-made.
- $16.00
- $16.00
- Unit price
- per
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Reaper's Harvest Chilli Sauce Extreme | Extreme Heat Chilli Sauce | 150mlVendor: COBRA CHILLICarolina Reaper chilli sauce for steak, burgers, wings and tacos. Tomato, garlic and cumin under seriously hot, lingering heat. World-record fire with manners.
- $18.00
- $18.00
- Unit price
- per
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Summer Sizzle Chilli Sauce Medium | Medium Heat Chilli Sauce | 250mlVendor: COBRA CHILLIChilli de Arbol sauce for grilled chicken, fish tacos and prawns. Sweet tomato and garlic, then a grassy medium heat that builds. Bottled Queensland summer.
- $16.00
- $16.00
- Unit price
- per
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Black Harvest Chilli Sauce Super Extreme | Extreme Heat Chilli Sauce | 150mlVendor: COBRA CHILLIChocolate Carolina Reaper chilli sauce for steak, eggs and chilli con carne. Roasted tomato, dark cocoa-fruit, then seriously hot heat. Drops, not dollops.
- $22.00
- $22.00
- Unit price
- per
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Sea Salt Flakes Black - 600gVendor: FALKSALTBlack sea salt flakes with 5% activated charcoal, 600g bucket, for cooking and finishing. Big pyramid flakes, robust flavour. The plating trick that gets phones out.
- $30.00
- $30.00
- Unit price
- per
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Deez Nuts – Honey Pecan BBQ Rub (354g)Vendor: MEAT CHURCHHoney pecan BBQ rub for pork, poultry and fish. Honey powder, toasted pecan and paprika, savoury finish, no chilli at all. Your smoker smells like a bakery.
- $28.00
- $28.00
- Unit price
- per
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The Holy Gospel – Holy Cow x Gospel BBQ Rub (354g)Vendor: MEAT CHURCHHoly Cow meets The Gospel in one beef rub for brisket, tri-tip and steaks. Coarse pepper and salt softened by paprika and garlic, gentle heat. Two legends, zero decisions.
- $28.00
- $28.00
- Unit price
- per
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The Gospel – All-Purpose BBQ Rub (354g)Vendor: MEAT CHURCHDo-everything BBQ rub for beef, chicken, pork, seafood and veg. Paprika warmth, garlic depth, savoury-sweet balance, gentle heat. The shaker Meat Church fans hoard.
- $28.00
- $28.00
- 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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