Collections

Rum and Que began as a dare at Meatstock 2017, New Zealand's first barbecue competition, when husband-and-wife team Matt and Tracey teamed up...

Genuine end-of-run stock, exactly as it sounds — batches being wound down, short-dated jars nearing their best-before, and the last of a line...

Salt is the one seasoning every rub, sauce and shaker leans on, but on RubHub it comes in three real forms: flaked finishing...

Sauce is the last thing that touches the meat before it hits the plate — bottled, brushed or ladled on, it's the finishing...

Savoury & umami is the deep, meaty end of the spice rack — garlic, black pepper, mushroom and soy doing the work rather...

Seafood cooking runs on a different clock to a brisket or a rack of ribs — fish and shellfish are done in minutes,...

Seasonings are the broader, everyday spice blends — not a single-protein dry rub built for one cut of meat, but an all-purpose shaker...

Simmer sauces are ready-made curry bases and marinades — the spice blending and simmering groundwork already done, so all that's left is adding...

SINSQUE doesn't do subtle. It's an Australian-made rub outfit built around big, protein-specific blends with a bit of attitude in the naming —...