Ribs

Rib seasoning runs sweeter than most — brown sugar, paprika and a milder chilli hit built for pork ribs cooked low and slow, then either wrapped in foil to tenderise or finished hot and unwrapped to set a sticky, caramelised bark. It's the shelf for baby backs, spare ribs and pork belly, and just as handy on chicken wings when you want that same glossy, fall-apart glaze rather than a dry crust that flakes off before it hits the plate.

Start with Four Monkeys BBQ's Jungle Juice Pomegranate Habanero Rib Glaze for a proper sticky finish with real heat behind the sweetness, Hardcore Carnivore's Sweet BBQ Rub for the dry-rub side of the same flavour profile, or Low N Slow Basics' Honey Soy Slammer Rub if you want honey doing the heavy lifting instead of straight sugar.

The difference between a good rib rub and a burnt one comes down to sugar content and timing — this range is built to caramelise into a glossy bark rather than torch into carbon over direct heat.

Wrap it, sauce it or leave it dry — either way it should still be glossy, not black, when it comes off the grill, with meat that pulls clean away from the bone rather than clinging to it. Fall-off-the-bone, glaze intact.

Explore more: our pork and pulled pork collections.