The Range's Best Seller

No heat, all flavour — nails chicken, pork and roast veg every time.

No heat, all flavour — nails chicken, pork and roast veg every time.

All-Purpose, All the Time

Pork chops, chicken thighs and burgers seasoned in a mild, savoury all-rounder built to lift the flavour on anything off the grill.

A mild, savoury all-rounder for pork chops, chicken thighs and burgers off the grill.

Sweet Heat for Chicken Lovers

A chilli-forward rub over a sweet BBQ base, no added MSG and gluten free, built to fire up wings, thighs, turkey and pork ribs.

Chilli-forward heat over a sweet base — perfect on wings, thighs and ribs.

Competition-black bark, zero heat

Built for the judges' table, Big Bark gets its jet-black colour from activated charcoal and lays down a savoury, umami crust on brisket, beef ribs and steak.

Competition-black bark rub for brisket, beef ribs & steak.

Brown Sugar, Proper Crust

Pork ribs rubbed in brown sugar and paprika, smoked into a glossy, caramelised bark with no chilli heat to fight the sweetness.

Pork ribs rubbed in brown sugar and paprika for a glossy, caramelised bark.

The Flagship Beef Rub

Slow-smoked brisket rubbed in dark coffee and cracked black pepper, sliced to a near-black bark and a deep pink smoke ring.

Dark coffee and cracked pepper for a near-black brisket bark and a deep pink smoke ring.

MAKE YOUR TASTEBUDS DANCE, SPRINKLE A LITTLE MAGIC

A gentle sweetness from brown and raw sugar meets smoky ancho and chipotle, with thyme and oregano lifting it herby and bright. Cumin and paprika round it out — spice you notice but never heat that shouts. Chicken wings elevated Winki-Pop style!

Brown sugar, smoky ancho and chipotle with thyme and oregano — wings, Winki-Pop style.

Smoky Heat Built for Beef

A smoky, chilli-forward rub with real heat, made to crust up steak, burgers, brisket and beef ribs on the smoker or the grill.

Smoky, chilli-forward heat built for steak, burgers, brisket and beef ribs.

The rub that built the rib reputation

Real honey powder and paprika caramelise hard on ribs and pulled pork, with a savoury garlic-celery finish that keeps it barbecue, not candy floss.

Real honey powder and paprika caramelise hard on ribs and pulled pork.

The cheeky all-rounder

Clean, salty and savoury with garlic, onion and a whisper of mustard — the mild all-rounder that's just as good on steak as it is on roast veg.

Clean, salty and savoury — the mild all-rounder for steak, chook and roast veg.

Sweet Cherry, Chipotle Smoke

Sticky pork ribs rubbed in sweet cherry and a gentle chipotle warmth, smoked low and slow into a glossy ruby bark.

Sweet cherry and gentle chipotle warmth, smoked low and slow into a glossy ruby bark.

Aaron Palmer's Beef-First Blend

A salt-forward, savoury South Australian rub built for deep colour on beef — no chilli heat, just steaks, brisket, burgers and beef ribs done right.

Savoury, salt-forward and beef-first — no heat, built for steaks, brisket and ribs.

The Meatchelada Rub

Grilled wings and street tacos dusted in bright lime and building chilli heat, a citrus-forward rub built for fajita night.

Grilled wings and tacos dusted in bright lime and building chilli heat.

Kingston street grill, in your backyard

Warm, aromatic jerk spice layered with fragrant thyme, garlic and onion, finishing with a gentle warming heat — rub it thick on chicken thighs or pork and fire up the barbecue.

Warm jerk spice, fragrant thyme and gentle heat — rub it thick and fire up the grill.

Herby, built for meats that fight back

Hunter is the herby, coffee-edged rub built for meats that fight back — lamb shoulder, venison and wild game that need a rub with backbone.

Herby, coffee-edged rub for lamb, venison & wild game.

The all-purpose rub for everything

Paprika warmth, garlic depth and a moreish finish — the shaker built to season beef, chicken, pork, seafood and veg without ever fighting what's on the grill.

One shaker, everything covered — paprika warmth, garlic depth, no fighting the flavour.

Jet-Black Bark, Peppery Punch

Charcoal powder turns beef midnight-dark under a bold black pepper and garlic punch — no chilli, just pure theatre on brisket, steaks and beef ribs.

Charcoal-black bark with a bold pepper punch — no heat, built for brisket and steak.

THE EVERYDAY ALL-ROUNDER

Rum and Que's flagship all-purpose rub — balanced, savoury, and built to work on beef, pork, chicken or veg without ever fighting the flavour. The one jar that lives on the bench, not the shelf.

The flagship all-purpose rub — balanced and built for beef, pork or chicken.

Coffee-Dark Bark for Beef

Salt, pepper and garlic do the heavy lifting while coffee builds a dark, almost chocolatey depth — made for brisket, short ribs and steaks.

Coffee-kissed and savoury — builds a dark bark on brisket, short ribs and steaks.

A taste of New Orleans in a shaker

Paprika-forward and savoury with garlic depth and a warm, smoky Cajun heat on the finish — sear it hard on prawns and chicken or stir into gumbo for real bayou flavour.

Paprika-forward with a warm, smoky Cajun heat — sear on prawns and chicken for real bayou flavour.

A little of everything in one shake

Sweet up front, smoky through the middle, with a gentle warmth creeping in on the finish — rub it into pork shoulder and smoke low and slow for sweet, barky pulled pork.

Sweet, smoky, with a gentle warmth on the finish — rub into pork shoulder for barky pulled pork.