The Feedlot Cattle Call Rub with seared steak and fried eggs on a smoky griddle The Feedlot Cattle Call Rub 220g canister
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The Feedlot

Rub it in.

The Feedlot is a Texas-inspired, beef-obsessed rub maker established in 2015, and every jar leans hard into the paddock-to-plate, stockyard theme.

The line-up is built around porcini mushrooms as a natural umami base in every single blend, giving each rub a meaty depth before it even hits the grill — on beef, pork, chicken or straight into the everyday cooking rotation.

Start with Cattle Call, the salt-forward all-purpose rub named for the moment cattle gather to feed, then step up to Black Angus for a pepper-forward, Urfa Biber-and-Pasilla-chilli hit purpose-built for steak and brisket, or Crossbreed, a blend of the two for the best of both. Round it out with Grasslands for lamb and seafood, Mexicue for a Tex-Mex kick, and Heatwave for the most serious heat in the range, or Forager for a sweet, maple-tinged finish on pork, chicken and seafood.

The sauce side of the paddock has grown too: Gold Rush is a Carolina-style mustard sauce infused with the brand's own Forager rub, built for pulled pork, chicken and snags. Barnyard Brew is a one-of-a-kind espresso BBQ sauce infused with Black Angus — rich, roasted depth built for beef. Trailblazer is a thinner, smokier Texas-style sauce infused with Heatwave, made to actually work on the grill and in the smoker, not just sit in the fridge. And Lot Sauce takes Trailblazer and turns it into a smoky BBQ mayo — the one for burgers, chips and onion rings.

The Urfa Biber in Black Angus is grown and processed nowhere else in the world but Turkey's Urfa region, sun-dried by day and sweated overnight for its signature smoky, chocolate-edged finish — a genuinely unusual ingredient for a BBQ rub.

Eleven ways into cattle-country flavour, from an all-purpose tin to a proper Tex-Mex crossover, plus a sauce for every plate. Rub it in.

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  • The Feedlot Cattle Call Rub 220g jar, side viewThe Feedlot brand logoSeared steak with a dark peppery crust resting on a wooden chopping boardWhole roast chicken with golden crackling skin on a metal tray with pan juicesSkillet of soft scrambled eggs with cracked black pepper on a rustic wooden table
    THE FEEDLOT
    Cattle Call Rub – 220g
    All-purpose rub to use instead of salt and pepper on beef, chicken, lamb, fish, veg and eggs. Porcini umami, thyme and paprika, a faint gentle warmth. The tin by the stove.
    $20.00
    $20.00
  • The Feedlot Gold Rush BBQ Mustard Sauce 500ml bottleThe Feedlot brand logoPulled pork sandwich on a brioche bun with glossy amber sauce dripping down the sideGrilled chicken wings glazed and glistening on a wooden board with char marksGrilled sausage in a soft bun topped with a squiggle of amber sauce on a tray
    THE FEEDLOT
    Gold Rush BBQ Mustard Sauce - 500ml
    Carolina-style mustard BBQ sauce for pulled pork, chicken, ribs and hot dogs. Sharp mustard and vinegar, honey sweetness, mild rub warmth. Gives a bratwurst manners.
    $20.00
    $20.00
  • The Feedlot Crossbreed Rub 210g jar, side viewThe Feedlot brand logoSliced smoked beef brisket showing dark peppery bark and pink smoke ring on butcher paperThick beef burger patties with charred crust sizzling on a cast-iron griddleRoasted lamb shoulder with golden-brown crust on a wooden carving board with herbs
    THE FEEDLOT
    Crossbreed Rub – 210g
    Hybrid rub for brisket, burgers, lamb, pork and steak. Porcini, smoked paprika, Urfa Biber, coffee and pasilla, gentle heat. Cattle Call meets Black Angus.
    $20.00
    $20.00
  • The Feedlot Grasslands Rub 160g jar, side viewThe Feedlot brand logoSlow-roasted lamb shoulder with golden herby crust on a wooden carving board with rosemary and lemonGrilled prawns with lightly charred shells on a plate with lemon wedges and herbsPlatter of roasted Mediterranean vegetables with herb flecks and char marks
    THE FEEDLOT
    Grasslands Rub – 160g
    Mediterranean herb rub for lamb shoulder, prawns and roast veg. Lemon, oregano, rosemary and marjoram over salt and pepper, herby not hot. Builds a fragrant lamb bark.
    $20.00
    $20.00
  • The Feedlot Black Angus Rub 200g jar, side viewThe Feedlot brand logoWhole smoked brisket sliced open on butcher paper showing a deep pink smoke ringBone-in tomahawk steak with a dark seared crust resting on a wooden boardSmoked beef short ribs with dark peppery bark resting on butcher paper
    THE FEEDLOT
    Black Angus Rub – 200g
    Pepper-forward beef rub for brisket, tomahawks, short ribs and burgers. Cracked pepper, smoky Urfa Biber, a pasilla chocolate note, barely any heat. Serious bark, no sugar.
    $20.00
    $20.00
  • THE FEEDLOT Lot Sauce Smoky BBQ Mayo 250g jarThe Feedlot brand logoLoaded beef burger on a brioche bun with a creamy sauce and melted cheesePile of golden hot chips with a bowl of pale-brown dipping sauceWrap cut in half showing grilled meat and creamy sauce on a wooden board
    THE FEEDLOT
    Lot Sauce Smoky BBQ Mayo – 250g
    Smoky BBQ mayo for burgers, chips, onion rings, wraps and grilled meats. Creamy and tangy, smoky depth, a mild chipotle finish. Dollop it where plain aioli used to go.
    $15.00
    $15.00
  • THE FEEDLOT Trailblazer Texas Style BBQ Sauce 500ml bottleThe Feedlot brand logoWhole brisket being basted with a thin dark sauce on a smoker grate with visible smokeRack of pork ribs with a glossy dark glaze resting on butcher paperGrilled chicken pieces and sausages on a rustic table set for an outdoor BBQ
    THE FEEDLOT
    Trailblazer Texas Style BBQ Sauce – 500ml
    Thin, smoky Texas-style BBQ sauce for brisket, ribs, pulled pork and chicken. Tangy tomato-vinegar, porcini savour, mild rub warmth. Made for mopping, not just dipping.
    $20.00
    $20.00
  • THE FEEDLOT Barnyard Brew Espresso BBQ Sauce 500ml bottleThe Feedlot brand logoBeef brisket burger patty with a dark glossy sauce glaze and melted cheese on a toasted bunClose-up of beef short ribs with a dark glossy lacquered glaze on a wooden boardSteak sandwich cut in half showing sliced beef and a dark glossy sauce on a wooden board
    THE FEEDLOT
    Barnyard Brew Espresso BBQ Sauce – 500ml
    Espresso BBQ sauce for brisket burgers, beef ribs, steak and roast beef. Tomato tang, porcini savour and roasted coffee, no chilli heat. Beef finally gets its own sauce.
    $20.00
    $20.00
  • The Feedlot Mexicue Tex Mex Rub 220g jar, side viewThe Feedlot brand logoSizzling skirt steak sliced for fajitas on a hot cast-iron platter with steam, lime wedges and charred onionsBreakfast tacos with scrambled eggs and coriander garnish on a wooden boardGrilled chicken thighs with a reddish-brown spice crust on a wooden board
    THE FEEDLOT
    Mexicue Tex Mex Rub – 220g
    Tex-Mex rub for skirt steak, chicken, pork and huevos rancheros. Warm cumin and sugar, raisiny ancho, then a medium chile de arbol build. Taqueria in a tube.
    $20.00
    $20.00
  • The Feedlot Heatwave Rub 220g jar, side viewThe Feedlot brand logoSmoked pork ribs with a glossy reddish bark resting on butcher paperGrilled prawns and salmon with a reddish spice crust, plated with lime wedgesGrilled chicken thighs with a deep red-brown spice crust resting on a wooden board
    THE FEEDLOT
    Heatwave Rub – 220g
    The Feedlot's spiciest rub, for chicken, seafood, steak and veg. Sweet and smoky first, Aleppo warmth, then a bird's eye chilli kick that lingers. Food that talks back.
    $20.00
    $20.00
  • The Feedlot Forager Rub 220g jar, side viewThe Feedlot brand logoShredded pulled pork with a sticky caramelised bark on a wooden boardWhole roast chicken with a golden caramelised crust on a rustic trayPan-seared salmon fillets with a caramelised sweet-spiced crust on a plate
    THE FEEDLOT
    Forager Rub – 220g
    Sweet BBQ rub for pork, chicken, prawns and salmon. Caramel-leaning sugar, paprika and mild guajillo, garlic and mustard to finish. Sweet, never dessert.
    $20.00
    $20.00

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THE SMUGGLER'S JOURNALSmoke Signals From The DocksContraband Chronicles, cook notes and the odd secret — dispatches from wherever the tide takes Darryl.Read the Journal COOK'S NOTESRecipes, Tips & Sneaky TechniquesDry-brine tricks, glaze timing and the odd stolen technique — field notes for getting more out of every cook.Browse the Guides SITE-WIDESpot The Medallion, Get The TipKeep an eye out for Darryl's medallion across the site — every coin hides a cooking secret worth stealing.Meet the Medallions THE COMP TRAILChase The LeaderboardAussie & Kiwi comp scene standings, live — see who's smoking hottest on the trail right now.View Leaderboards MEET THE CREWWho Is The Rub Smuggler?Charming rogue, low-'n'-slow obsessive, and the reason your fridge is full of contraband flavour.Meet Darryl