SMOKES SEASONING

Smokes Seasoning + Rubs was built in the cattle country of Alberta, Canada, by pitmasters who cook low and slow for a living, and now sits on Australian shelves. It's a deliberately tight range — five BBQ rubs and two finishing salts — built to carry a proper cook from start to finish, not just dust a plate.

Every blend earns its keep on a different cut, built for the jobs a real backyard cook already does — from a 14-hour brisket to a five-minute tray of wings.

The one people keep coming back for is Brisket Black — coffee and cracked pepper building the near-black bark and deep pink smoke ring every brisket cook chases, and just as handy on a steak or a burger pattie. Cherry Chipotle lays sweet cherry over gentle chipotle for a glossy ruby finish on ribs and wings; Pork-Poultry turns chicken and pork a savoury turmeric gold; Asian Spice lacquers ribs char siu-style with five-spice and a slow chilli finish; and The Standard is the everyday all-rounder for snags, burgers and roast spuds.

Here's the bit most people don't expect: Brisket Black is genuinely a coffee rub. Real coffee grounds go into the blend to darken the bark and push that competition-deep crust — a pitmaster trick most home cooks never reach for.

Finish with the jalapeño or chipotle salt for a last-second lift, or take all five rubs in the Full Range Bundle and save 20% across the board. Season it, smoke it, sorted.