The Contraband Chronicles — Issue 03
The Contraband Chronicles
Big Smoke Win Forbes by Three Points
Big Smoke BBQ are Grand Champions at the National BBQ Championships in Forbes on 1,377, just ahead of The Jacks Creek BBQ Team on 1,374. Ten teams cooked Chicken, Pork Ribs, Lamb and Brisket.
Both crews scored exactly 687 for taste. Big Smoke found their three points in appearance and texture. It was also a meeting of former national champions: Big Smoke took the title in 2017, 2022 and 2024–25, Jacks Creek in 2023.
Big Smoke also won Brisket on 357, the best single-category score of the day.
Hot Rods, Hot Coals, and a Three-Point Thriller
October's been a cracker. Butchers Axe won Gerogery, Big Smoke and Jacks Creek served up a photo finish at Forbes, and on Sunday the Rub Hub rolled up to Numurkah with our mates from All Guns Glazing BBQ and fed a town full of rev-heads.
That trip gets the centre spread this issue. We've also launched Smoke on the Horizon, a new monthly segment for the barbecue dates worth clearing your calendar for. Its sister segment, Ports of Call, will tell you where to catch the Rub Hub in person, and it runs in the last issue of each month whenever we've got stalls locked in. The season's honours and awards are in Issue 02, out today too.
Brisket, Burnouts and the Ones to Watch
Show Us Ya Wheels is Numurkah's two-day auto festival. This year it ran on 17–18 October, and the town turned into one long line of hot rods, muscle cars and motor enthusiasts. On the Sunday, the Rub Hub set up a trade stand right in the middle of it, side by side with one of our favourite comp crews on the circuit: All Guns Glazing BBQ.
While the engines rumbled, Renee and Kane did what they do best. They fired up the smoker and cooked competition-standard brisket samples for the crowd. Those were the same skills they take to ABA turn-in tables, handed out a slice at a time to people who'd come for the cars and found the barbecue.
Our table did its bit too. We took the full Republic range, and the three that flew out the door were Signature Beef, The General all-purpose rub, and Cherry Apple. Proud Phoenix & Co's chilli crisps were the other crowd-stopper. The best sellers were the Honey Chilli Crisp, the Umami Salt with Green Chilli & Zesty Lime, and the Pork Chilli Jam with Pork Crackle.
Plenty of cool barbecue products went home in plenty of cool cars. From where the crew stood, it was one of the best days we've ever had on the road.
Meet All Guns Glazing BBQ
Renee Rankin and Kane Rankin are a rising comp team from Numurkah, just 18 months into life on the circuit, and already collecting medals and call-ups. They're one of the Rub Hub's own sponsored teams. We back them because they're the real deal and, frankly, because we love them.
- 7th of 13 at the Gerogery Low n Slow Smoke Off on 1,389, seven points off the podium in a field stacked with former national champions.
- 2nd in Steak at Gerogery, by their own count: "one steak, one chance".
- 15th on the 2027 Heat Beads® ladder (13 pts, as at 13 Oct), and climbing.
Mark the name. In a year or two, you'll be telling people you tasted their brisket at a car show.
Follow the crew: Instagram · Facebook. Go give them a follow.
Forbes, Gerogery, and a Ladder Waiting on an Update
Forbes was tight everywhere you looked. Jacks Creek finished first or second in all four categories and still came up three short. Butterbeard won Chicken and took third overall, eight days after taking Reserve at Gerogery.
Forbes: Category Winners
The Gerogery Hotel Low n Slow Smoke Off (13 teams) went to Butchers Axe BBQ on 1,407, five clear of Butterbeard on 1,402, with 2 Shorty's BBQ third on 1,396. Butchers Axe were national champions in 2019, and their Bullseye Beef Rub lives on our shelf.
The Season Race · 2027 Heat Beads® Series
That's the ABA's last published ladder, as at 13 October after Gerogery. Big Smoke banked 11 series points at Forbes, and they were sitting just three behind Dusty Que. We'll print the new order once the ABA posts it, not before.
Across the Tasman · NZBA
The NZBA ladder is unchanged since Cambridge: BEERS Championship BBQ 43, Cook Cartel 41, Rum and Que 39, Meat Loaf 37, Smokey Fish Bar Bee Q 33. That's the same Rum and Que whose Bull Dust is in our hold.
All figures checked live against ausbbq.com.au and bbqalliance.co.nz on 22 October 2026.
Dates Worth Jumping Ship For
The barbecue happenings we reckon you need in your calendar. New this issue, and in every one from here on.
★ Headliner · Sat 21 November
Jess Pryles signs PRIME CUTS at the Que Club, Brunswick. Melbourne, this is the one. The ABA co-founder and author of PRIME CUTS is at the Que Club, 3–7 Syme St, Brunswick, from 12 to 2:30pm. It's a free signing with no ticket needed. Bring your copy, grab a copy, have a yarn.
The venue's a fitting one. The Que Club was just named the ABA's 2026 BBQ Business of the Year, chosen from right across the Australian barbecue industry. One of the people who helped build the comp scene, signing her new book at the business of the year: that's a barbecue day out, right there. Full tour details →
Sources: ABA: BREW-B-Q · Smoked Rockhampton · Smoked Sunshine Coast · Jess's tour page · BBQ United. Checked 22 Oct; confirm with organisers before you travel.
A Canadian Crew Makes History at the Jack
SmellaQue, led by pitmaster Janice Smella out of Calgary, won the 37th Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tennessee. They topped 99 teams from countries including New Zealand, Estonia and Brazil on 709.71, and took home US$25,000. It's only the second time an international team, and a woman-led team, has won the Jack. The first was the UK's Mad Cows BBQ in 2004. B's Que were Reserve.
SmellaQue started in 2014 as a family hobby when Janice bought her first smoker. Proof that the biggest stage in the sport is open to anyone who keeps turning up.
▸ The Road to Vegas
BBQ United's qualifier tour keeps rolling, with more US events listed through November and December. Australia's places are already filled. Next year's Jack is locked in for 8–9 October 2027.
Republic Signature Beef
The Numurkah best seller, and Republic's flagship beef blend. It's a savoury, steakhouse-leaning crust with no heat, built to form a proper bark without masking the meat. Scotch fillet, rump, brisket, burger patties: wherever beef is the star.
Made in Australia and listed as gluten free. Always check the physical label.
Proud Phoenix & Co Honey Chilli Crisp
Sweet, spicy and crunchy all at once. It's caramelised chilli crisp made with Pure Peninsula Honey, and it gives a sticky, glossy finish. Toss it through hot wings, glaze ribs, or spoon it over anything that's come off the grill looking a bit plain.
Check the physical label for ingredients and allergens.
The Show-Day Steak Sanga
Serves 4 · Prep 10 min (+ 1 hr rest) · Cook 15 min · Reader level: Everyone
The manifest
- 800g rump steak, about 3cm thick
- 2 tbsp Republic Signature Beef
- 1 tbsp neutral oil
- 4 crusty rolls, split
- 2 handfuls rocket
- 4 tbsp Proud Phoenix & Co Honey Chilli Crisp
- A pinch of Umami Salt with Green Chilli & Zesty Lime, to finish
The cook
- Season the steak all over with Signature Beef and rest uncovered in the fridge for an hour.
- Oil the steak and sear over high heat, turning every minute, until it reads 54°C in the centre for medium-rare.
- Rest 5 minutes while you toast the rolls cut-side down on the grill.
- Slice thin against the grain. Pile onto the rolls with rocket, spoon over the Honey Chilli Crisp and finish with a pinch of the salt.
Chilli Crisp Isn't Just for Meat
Strictly off the books: a spoonful of Honey Chilli Crisp over vanilla ice cream. Sweet, salty, crunchy, a little bit of heat. It sounds like a dare and tastes like dessert at a very good restaurant. Try it once and you'll bring it to every barbecue.
Back in the Hold
The crew's picks from the last few weeks, all on the shelf now:
Stashed Below Decks
Not yours yet. The Croix Valley range out of Wisconsin (dry rubs, Barbecue Boosters and sauces) is still sitting on pre-order while first stock clears the water. Get your name on the list →
Your Questions, Answered
Q: "My glaze always burns black before the meat's even close to done. What am I doing wrong?" — Sticky in Shepparton
A: It's timing, not temperature. Anything with sugar or honey in it, chilli crisp included, goes on late. Brush it on in the last five to ten minutes, in two light coats rather than one heavy one, and keep it off direct flame where you can. Put it on early and thick, and a good glaze turns to carbon.
Issue 04 · Early November
The ABA's post-Forbes ladder, a preview of BREW-B-Q at Gosford, and whatever clears customs in between. Got a question for Dear Rub Smuggler? Send it to info@therubhub.com.au.
Competition figures checked live against ausbbq.com.au and bbqalliance.co.nz on 22 October 2026. Event dates from the organisers' own pages. Medallion this issue: 140_proud-plating-brisket-slices.png.
