{"title":"Coffee","description":"\u003cp\u003e\u003cstrong\u003eCoffee in a rub isn't a gimmick\u003c\/strong\u003e — ground coffee is pure Maillard fuel, giving beef a deeper, darker crust with a bitter edge that balances out any sweetness in the blend rather than fighting it.\u003c\/p\u003e\n\u003cp\u003eIt's built for steak and brisket first, where that extra crust really earns its keep over a long cook or a hot pan, though a light dusting works just as well on pork ribs if you want more colour on the bark and less straight sugar doing the work.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/cattlemans-grill-original-cowboy-coffee-steak-rub\"\u003eCattleman's Grill's Original Cowboy Coffee Steak Rub\u003c\/a\u003e for the classic US-style blend, \u003ca href=\"\/en-nz\/products\/emus-rub-coffee-rub-110g\"\u003eEmus Rub's straight Coffee Rub\u003c\/a\u003e for an Australian-made version with nothing else competing for attention, or \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-espresso-300g\"\u003eUncle Mungos' Chipotle \u0026amp; Espresso\u003c\/a\u003e if you want smoky heat working alongside the coffee.\u003c\/p\u003e\n\u003cp\u003eThe genuine difference-maker is real ground coffee doing actual work in the Maillard reaction, not just a whisper of coffee flavouring added purely for the name on the label.\u003c\/p\u003e\n\u003cp\u003eBitter, dark and built to caramelise harder than pepper alone ever could, on a cut that can take the extra crust. Coffee-rubbed, crust guaranteed.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/cola\"\u003ecola\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/savoury\"\u003esavoury\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-hunter-lamb-and-game-rub","title":"BUTCHERS AXE: Hunter Lamb and Game Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury \u0026amp; herby, built for game\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, lamb chops, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your game\u003c\/h2\u003e\u003cp\u003eHunter is the rub the Butchers Axe crew built for the meats that fight back — lamb, mutton and wild game that need a seasoning with backbone. A savoury blend rounded out with herbs and a whisper of coffee, it stands up to strong, gamey flavour instead of hiding it. Reach for it when there's a roast to carry the whole table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and salty, then herbs and dehydrated veg bring an earthy, almost woodsy middle. A quiet note of coffee deepens the finish with a roasted bitterness that flatters lamb fat and the mineral edge of game.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily the night before and slow-roast until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eSeason chops or cutlets and sear hard over coals for a herby, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eCoat venison backstrap, cook fast and hot, then rest it well before slicing.\u003c\/li\u003e\n\u003cli\u003eDust it over potatoes roasted in the lamb fat for a savoury side that steals the plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend flecked with green herbs and dark coffee grounds. Medium grind, it clings to fatty lamb and blooms into a herbaceous, earthy crust under the heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Raw Sugar, Brown Sugar, Dehydrated Vegetables, Herbs, Coffee, Flavour Enhancer 621, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/053_lamb-chops-hungry.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery camp oven needs a rub that can handle wild game, and Hunter's built for exactly that fight. Season it heavy and rest the meat a good while longer than you think — game punishes a light hand. Lacquer a shoulder late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the board for the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Overnight Hunter Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRubbed at dusk, pulled by dinner the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Hunter Lamb and Game Rub; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, rub it heavily all over and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the stock, cover tightly with foil and roast at 150°C for 4–5 hours until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eUncover, crank the oven to 220°C for 15 minutes to crisp the crust, then rest 15 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight sit lets the salt work in, and the covered stage keeps the meat moist while the fat renders.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Hunter is a savoury, herby rub with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat meats suit it best?\u003c\/strong\u003e Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Hunter is a savoury, herby rub with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What meats suit it best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424239146,"sku":"9369998050901","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butchers-axe-hunter-front-transparent.png?v=1783309032"},{"product_id":"low-n-slow-basics-beef-bounce","title":"LOW N SLOW BASICS: Beef Bounce Rub – 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — deep and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, short ribs, steaks, beef roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep, dark and built for beef\u003c\/h2\u003e\u003cp\u003eBeef Bounce is Aaron Palmer's low-and-slow beef rub, with coffee working quietly in the background to build a dark, savoury bark. Salt, pepper and garlic do the classic beef work; the coffee adds richness and colour that suits a long cook down to the ground.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and cracked pepper lead, garlic and onion fill the middle, and roasted coffee brings a deep, almost chocolatey richness to the finish. No sweetness overload, no chilli — just big, beefy depth built for the smoker.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a black, coffee-dark bark.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs heavily before a long cook.\u003c\/li\u003e\n\u003cli\u003eCrust a standing rib roast or scotch fillet before roasting.\u003c\/li\u003e\n\u003cli\u003eWork it into burger patties for a deep, savoury edge.\u003c\/li\u003e\n\u003cli\u003eWrap through the stall to push a big cut over the line.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper — it pours cleanly and grips a slicked cut, laying down deep colour as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices (black pepper, garlic, onion), Flavour Enhancer (635), Rice Bran Oil, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Sugar, Flavour Enhancer (621), Coffee, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Beef Bounce?\u003c\/strong\u003e There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/596_presenting-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and the coffee is the secret. Rub a brisket or short ribs, smoke low, and wrap through the stall to push it over the line. Mop late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e on the board for the slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crust Scotch Fillet Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg scotch fillet roast; 3 tbsp Beef Bounce Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the roast, coat evenly with the rub and rest at room temperature for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C until the centre reaches 54°C for medium-rare, about 1–1¼ hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, loosely covered, then carve into thick slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coffee in the rub builds a deep, dark crust that tastes far more complicated than it was to make.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Beef Bounce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116149290,"sku":"LSBEEF","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-beef-bounce-beef-rub-300g-front_10ccf18a-eb84-4a8f-85e7-fa581e707dbb.png?v=1783379573"},{"product_id":"fancy-hanks-bbq-sauce-coffee-molasses","title":"FANCY HANKS: BBQ Sauce Coffee \u0026 Molasses – 330ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — dark and bitter-sweet, chipotle for smoke not burn (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef brisket, short ribs, steak, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSilver Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's still lead with this one on their own site — the sauce they serve with the brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for brisket, and nothing else comes close\u003c\/h2\u003e\n\u003cp\u003eThis is the bottle Fancy Hank's put next to their beef in the restaurant, and it exists because coffee and molasses do something to smoked beef that tomato alone never manages. Strong, dark and unapologetically bitter around the edges. If your brisket is good, this is the only thing you should be putting near it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMolasses hits first and hard — 29% of the bottle — all treacle-black and faintly bitter. Coffee powder deepens it rather than announcing itself, adding roast and a dry edge that stops the sugar running away. Cumin, mustard flour and garlic build a savoury middle, and chipotle powder trails smoke across the finish. It's the least sweet sauce in the range and all the better for it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlice a rested brisket against the grain and pour a line of this down the side of the board — dip, don't drown.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and brush over beef short ribs in the final half hour so the coffee bitterness sets against the bark.\u003c\/li\u003e\n\u003cli\u003eWhisk a spoonful into pan juices with a knob of butter for a steak sauce that tastes like a twelve-hour cook.\u003c\/li\u003e\n\u003cli\u003eDrizzle it over fried eggs the morning after a cook. The Fancy Hank's crew do exactly this and they're right.\u003c\/li\u003e\n\u003cli\u003eStir it through a pot of baked beans with a bit of bacon and let it sit on the edge of the coals until it thickens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAlmost black, glossy and thick. It pours like treacle and clings to a brush, so it layers onto ribs without sliding off into the coals.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Molasses (29%), Ketchup Tomato Paste, Water, White Vinegar, Sugar, Salt, Spices, Water, Onion, Capsicum, Worcestershire Sauce Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Mustard Flour, Coffee Powder, Garlic, Salt, Cumin, Cider Vinegar, White Vinegar, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Contains mustard flour. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/693_savouring-glazed-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCoffee in a barbecue sauce sounds like a stunt until you put it on beef, and then you understand. Bark the brisket with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e and finish the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e. Serve this on the side, never brushed on — the bitterness wants to land clean, not cooked.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee and Molasses Steak Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA twelve-hour flavour in a two-minute pan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks, about 300g each; Salt and cracked pepper; 20g butter; 3 tbsp BBQ Sauce Coffee \u0026amp; Molasses.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and sear in a hot pan for 3–4 minutes a side for medium-rare, then rest them on a board.\u003c\/li\u003e\n\u003cli\u003eDrop the heat, add the butter, sauce and a splash of water to the pan and swirl for 1 minute, scraping up the brown bits.\u003c\/li\u003e\n\u003cli\u003eSlice the steak and spoon the sauce over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like coffee?\u003c\/strong\u003e\u003cbr\u003eNot overtly. The coffee adds roast and a dry, bitter edge that balances the molasses — you notice the depth before you notice the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Silver Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's chipotle powder in there, but it reads as smoke rather than heat. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eBeef. It's the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does Fancy Hank's Coffee \u0026 Molasses BBQ Sauce taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not overtly. The coffee adds roast and a dry, bitter edge that balances the molasses - you notice the depth before you notice the coffee.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Silver Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's chipotle powder in there, but it reads as smoke rather than heat. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef. It is the sauce Fancy Hank's serve with their smoked brisket, and it works on short ribs, steak and eggs.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259032106,"sku":"708167","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-coffee-molasses-bbq-sauce-330ml-front_cf681dc3-3907-4679-9e0d-aaa5d1ad202e.png?v=1792928747"},{"product_id":"smokes-seasoning-brisket-black-bbq-rub-270g","title":"SMOKES SEASONING: Brisket Black BBQ Rub – 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — all savoury depth, no real chilli (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, burgers, wild game, all red meat\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBeef's best mate, coffee and all\u003c\/h2\u003e\u003cp\u003eBrisket Black was built for one job: making beef taste more like beef. This coffee-infused blend drives deep, dark bark on the big cooks and turns a humble packer into the talk of the street. Don't let the name box it in — it's just as happy on a steak as it is on a 14-hour brisket.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, roasty and savoury to the core. Coconut sugar and coffee build a near-black bark, black pepper and garlic give it grip, and umami-heavy Worcestershire, mushroom and fermented soy round it into something properly meaty. Barely any heat — this is about depth, not fireworks.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket heavy and smoke low-and-slow for bark you can hear\u003c\/li\u003e\n\u003cli\u003eSeason steaks before a screaming-hot sear\u003c\/li\u003e\n\u003cli\u003eWork it through burger mince or press onto patties\u003c\/li\u003e\n\u003cli\u003eRub over beef ribs, short ribs and wild game before the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, dark, bark-building grind — cracked pepper, coffee grounds and coconut sugar you can actually see. Smells like a cold brew met a spice rack. Heat is a gentle Hub Heat 2\/11, so the whole table's welcome.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, coconut sugar, spices (including garlic, black pepper and onion), Worcestershire powder, coffee, hydrolysed vegetable protein, rice bran oil, fermented soy sauce powder, mushroom powder, flavour enhancer (621), caramel colour (150d), anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/604_hand-on-heart-whole-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eIf beef had a bodyguard, it'd be this jar. Coffee and coconut sugar build a bark so dark the neighbours will think you burnt it — right up until they taste it. Rub the packer, smoke it black, then serve with a slather of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot: Gold Rush BBQ Mustard\u003c\/a\u003e for tang and a pour of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e for the sweet-smoky finish. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Bark Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino ribs with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs, about 2kg; 3 tbsp Brisket Black; 2 tbsp yellow mustard; 250ml water in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the top fat, smear with mustard and coat heavily with Brisket Black.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C, spritzing every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003eCook 7–8 hours until a probe slides in like butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Coffee and coconut sugar darken slowly, so the bark looks black long before it's burnt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there coffee in a BBQ rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarely at all, Hub Heat 2\/11. This is savoury depth rather than chilli heat, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for brisket?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best bark?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is there coffee in a BBQ rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Barely at all, Hub Heat 2\/11. This is savoury depth rather than chilli heat, so it suits the whole table.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for brisket?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\"}},{\"@type\":\"Question\",\"name\":\"How do I get the best bark?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default Title","offer_id":40752853090346,"sku":"SMOSBB","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-brisket-black-beef-bbq-rub-270g-front_718ad622-fa24-4e02-90bb-c32ad897565a.png?v=1783459298"},{"product_id":"middle-kingdom-beef-baron-beef-all-purpose-seasoning-165g","title":"MIDDLE KINGDOM: Beef Baron – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — bold, savoury, coffee and pepper\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains MSG (621); gluten friendly — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBig beef flavour with a coffee backbone\u003c\/h2\u003e\n\u003cp\u003eBeef Baron is built to make beef taste more like beef — a bold, savoury all-rounder with black pepper up front and a dark, roasted coffee note running underneath. From the award-winning Firehouse Barbecue competition team, it's the everyday jar for brisket, steak, burgers and anything that wants deep, meaty savour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCracked black pepper leads, then a rich, roasted coffee note and a wave of savoury umami fill the middle, with just enough sugar to round the edges. It finishes long and meaty rather than sweet — the coffee reads as depth and darkness, never as a cup of coffee.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket or beef ribs and cook low and slow — the rub darkens as it sets, building a deep, savoury crust.\u003c\/li\u003e\n\u003cli\u003eSeason steaks generously and sear hard for a peppery, coffee-dark bark on the outside.\u003c\/li\u003e\n\u003cli\u003eWork it through beef mince before shaping burger patties for seasoning all the way through.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roast mushrooms or a tray of roast potatoes for a savoury, umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA medium grind flecked dark with pepper and roasted coffee. It spreads into an even, clinging coat and deepens in colour through the cook — that darkening is the rub working, not burning.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Spices, Sugar, Coffee, Flavour Enhancer (621).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains added MSG (Flavour Enhancer 621). Made on the same equipment as products that contain soy, sesame, gluten, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/483_hungry-tomahawk-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eNow here's a rub with coffee stowed in the hold — bold, dark and savoury, the sort that makes a brisket sing. Cook it low and slow, then paint on \u003ca href=\"\/en-nz\/products\/four-saucemen-the-bbq-sauce-500ml\"\u003eFour Saucemen The BBQ Sauce\u003c\/a\u003e and stand a sharp \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButcher's Axe BBQ Mustard Sauce\u003c\/a\u003e alongside for cut-through. Don't fret when the rub darkens on the coals — that's the coffee doing its work. Rest the beef before you carve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Rump Cap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow and slow first, then a hard getaway sear.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg rump cap (picanha); 2 tbsp Beef Baron; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fat cap lightly and season all over with Beef Baron. Rest uncovered in the fridge for a few hours.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until the centre hits 50°C, about 1 hour.\u003c\/li\u003e\n\u003cli\u003eSear over very hot coals or in a smoking pan for 1–2 minutes per side, fat side first.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice thinly against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The low start cooks it evenly edge to edge; the sear builds the coffee-dark crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Beef Baron contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — it contains added MSG as Flavour Enhancer 621, which lifts the savoury, meaty depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill the coffee make it taste bitter?\u003c\/strong\u003e\u003cbr\u003eNo — the coffee reads as dark, roasted depth rather than a coffee flavour. It makes the beef taste richer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for beef?\u003c\/strong\u003e\u003cbr\u003eBeef is its strong suit, but it's a savoury all-purpose seasoning that also works on mushrooms, potatoes and other big, earthy flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten ingredient in the blend, but it's made on shared equipment, so we list it as gluten friendly — always check the physical label.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does Beef Baron contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it contains added MSG as Flavour Enhancer 621, which lifts the savoury, meaty depth.\"}},{\"@type\":\"Question\",\"name\":\"Will the coffee make it taste bitter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the coffee reads as dark, roasted depth rather than a coffee flavour. It makes the beef taste richer.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for beef?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef is its strong suit, but it is a savoury all-purpose seasoning that also works on mushrooms, potatoes and other big, earthy flavours.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There is no gluten ingredient in the blend, but it is made on shared equipment, so we list it as gluten friendly. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"MIDDLE KINGDOM","offers":[{"title":"Default Title","offer_id":44513960460330,"sku":"MK-BEEFBARON-165","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/middle-kingdom-beef-baron-beef-seasoning-165g-front.png?v=1783858523"},{"product_id":"uncle-mungos-chipotle-espresso-300g","title":"UNCLE MUNGOS: Chipotle \u0026 Espresso - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — smoky chipotle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · contains mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA bold, smoky twist for your BBQ\u003c\/h2\u003e\u003cp\u003eUncle Mungo's Chipotle \u0026amp; Espresso rub is a bold blend of smoky flavours that takes your BBQ up a notch with a flavourful twist.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSmoked paprika and chipotle meet rich, roasted espresso and a touch of brown sugar for a deep, savoury rub with real backbone and gentle smoky warmth.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRubbed deep into brisket and ribs\u003c\/li\u003e\n\u003cli\u003ePressed onto burger patties\u003c\/li\u003e\n\u003cli\u003eDusted over wings before the grill\u003c\/li\u003e\n\u003cli\u003eWorked into a beef short rib cook\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, dark rub with a smoky, coffee-rich aroma.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt (40%), smoked paprika, garlic, onion, pepper, brown sugar, espresso, chipotle, parsley, mustard, anti caking agent (E170).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. No animal products are listed. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/569_savouring-espresso-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eCoffee and chipotle, smuggled onto a brisket like they were born for it — deep, dark and properly moreish. Rub it hard into a brisket low and slow, press it into burger patties, and finish the cook with a mop of \u003ca href=\"\/en-nz\/products\/the-feedlot-barnyard-brew-espresso-bbq-sauce-500ml\"\u003eThe Feedlot Barnyard Brew Espresso BBQ Sauce\u003c\/a\u003e. Building a Texas-style bark? A layer of \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e underneath it is unbeatable, and an espresso-deep dusting of \u003ca href=\"\/en-nz\/products\/emus-rub-coffee-rub-110g\"\u003eEmu's Rub Coffee Rub\u003c\/a\u003e doubles down on the roast. The other rubs I'd never run out of.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crusted Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark bark, deep coffee, no apologies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg beef short ribs (3-bone plate); 2 tbsp yellow mustard; 3 tbsp Chipotle \u0026amp; Espresso.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the ribs with mustard and coat all over with Chipotle \u0026amp; Espresso.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours, until the bark is dark and a probe slides in like butter (around 95°C).\u003c\/li\u003e\n\u003cli\u003eRest wrapped in a towel for 45 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Coffee and smoked paprika build a dark, savoury crust that stands up to a long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Chipotle \u0026amp; Espresso?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — smoky chipotle. Start small and build up to your tolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Chipotle \u0026amp; Espresso on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on brisket, ribs, burgers. Try it: rubbed deep into brisket and ribs; pressed onto burger patties; dusted over wings before the grill; worked into a beef short rib cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Chipotle \u0026amp; Espresso?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSalt (40%), smoked paprika, garlic, onion, pepper, brown sugar, espresso, chipotle, parsley, mustard, anti caking agent (E170).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Chipotle \u0026amp; Espresso gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. No animal products are listed. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Chipotle \u0026amp; Espresso made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 300g shaker. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Chipotle \u0026 Espresso?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — smoky chipotle. Start small and build up to your tolerance.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Chipotle \u0026 Espresso on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on brisket, ribs, burgers. Try it: rubbed deep into brisket and ribs; pressed onto burger patties; dusted over wings before the grill; worked into a beef short rib cook.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Chipotle \u0026 Espresso?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Salt (40%), smoked paprika, garlic, onion, pepper, brown sugar, espresso, chipotle, parsley, mustard, anti caking agent (E170).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Chipotle \u0026 Espresso gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly — no gluten ingredients are listed, though it may contain traces if made in a facility that also handles gluten. Contains mustard. No animal products are listed. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Chipotle \u0026 Espresso made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 300g shaker. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":44517064900650,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-chipotle-espresso-rub-300g-front.png?v=1791301959"},{"product_id":"emus-rub-coffee-rub-110g","title":"EMUS RUB: Coffee Rub - 110g","description":"\u003ch2\u003eHot Rub with a cafe twist\u003c\/h2\u003e\u003cp\u003eAll the warmth of the Hot Rub with a rich, roasted edge. Emu's Rub Coffee brings a serious depth that turns a simple cook into something special.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e the kick of the Hot Rub layered with ground coffee for a deeper, roasted character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e perfect on lamb, and a treat across red meats.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to use:\u003c\/strong\u003e rub generously over your cut before grilling or roasting for a dark, savoury crust.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Rub Hub keeps this one on the shelf for cooks who want a rub with real depth.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/153_proud-carving-prime-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCoffee in a rub sounds like a dare until you taste the crust: dark, roasted, with the Hot Rub's kick underneath. It's brilliant on lamb. Rub a butterflied leg, grill it hard, and serve with \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e and a spoon of \u003ca href=\"\/en-nz\/products\/mudgeeraba-spices-mango-kasundi-from-hindustan-medium-280g\"\u003eMudgeeraba Spices Mango Kasundi\u003c\/a\u003e on the side. Strong brew, stronger alibi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crust Butterflied Lamb\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYour morning brew, moonlighting on the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg butterflied lamb leg; 3 tbsp Emu's Rub Coffee; 2 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the lamb with oil, coat both sides with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high direct heat for 8–10 minutes a side until the thickest part reads 58–60°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes under loose foil, then slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The ground coffee toasts into a dark crust that suits lamb's richness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"EMUS RUB","offers":[{"title":"Default Title","offer_id":44517426692138,"sku":null,"price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Open-single_coffee.jpg?v=1782784129"},{"product_id":"four-saucemen-the-bbq-sauce-500ml","title":"FOUR SAUCEMEN: The BBQ Sauce - 500ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — just a hint of heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — ribs, brisket, burgers and dipping\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe house sauce for everything\u003c\/h2\u003e\u003cp\u003eEvery kitchen needs one sauce that does it all, and this is the Four Saucemen's answer. Built on dates, cocoa, coffee and chilli, The BBQ Sauce has a dark, grown-up depth that works as a mop, a slather or a dip — the bottle that never leaves the table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, sweet and complex: dark dates and cocoa for depth, coffee for a roasted edge, and just a hint of chilli warmth on the finish. Balanced between sweet and savoury — more grown-up than your average squeeze bottle.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop ribs or brisket in the last stretch of the cook so it glazes.\u003c\/li\u003e\n\u003cli\u003eSlather burgers and pulled pork for instant depth.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for chips, wings and fried chicken.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through pan juices for a quick sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy dark-brown sauce with a pourable-yet-clingy body that mops and dips equally well.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Includes dates, cocoa, chilli and coffee among its ingredients. \u003cstrong\u003eFrom the label:\u003c\/strong\u003e Filtered water, tomato paste, brown sugar, dates, cider vinegar, Worcestershire sauce, coffee, onion, garlic, spices, cocoa powder, mustard seeds, chilli powder, xanthan gum, natural smoke flavour. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Contains: mustard (mustard seeds, listed ingredient). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/855_licking-glazed-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe do-everything bottle — dates, cocoa and coffee giving it a dark, grown-up depth. Brush it on ribs or brisket in the last stretch so the sugars glaze instead of burn, after seasoning with \u003ca href=\"\/en-nz\/products\/the-feedlot-cattle-call\"\u003eThe Feedlot Cattle Call Rub\u003c\/a\u003e. Keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the cut-through.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky BBQ Meatloaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNan's recipe, after it ran off with a pitmaster.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg beef mince; 1 cup breadcrumbs; 1 egg; 1 onion, grated; ¾ cup The BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the mince, breadcrumbs, egg, onion and ¼ cup of the sauce, then shape into a loaf on a lined tray.\u003c\/li\u003e\n\u003cli\u003eBake or smoke at 180°C for about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush with the remaining sauce and cook another 15 minutes until the centre hits 71°C, then rest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing in the last stretch caramelises the dates and cocoa without catching.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526843068458,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-bbq-sauce-front.png?v=1783438511"},{"product_id":"bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g","title":"BBQ LAB: Black Gold – 190g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury depth over chilli (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — small-batch, hand-blended\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts \u0026amp; mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, big beef roasts, lamb, venison\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSteak's new best mate\u003c\/h2\u003e\n\u003cp\u003eMeet \u003cstrong\u003eBlack Gold\u003c\/strong\u003e — BBQ Lab's bold, dark rub for people who reckon good red meat deserves better than salt and pepper. Roasted coffee, caramelised sugar and a creamy hit of peanut butter build a deep, complex crust that turns a midweek steak into something you'll be bragging about all week.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's roasted \u003cstrong\u003ecoffee\u003c\/strong\u003e and caramelised sugars; through the middle, smoked garlic and onion lay down a savoury backbone; the finish is all \u003cstrong\u003epeanut butter\u003c\/strong\u003e — nutty, creamy and moreish, with a quiet nudge of ancho chilli and cumin for warmth. Rich, aromatic and properly layered.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat a ribeye or rump dry, coat generously, rest 20–30 minutes, then sear hot for a dark, coffee-scented crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole beef roast the night before and slow-roast or smoke low for a deep, savoury bark.\u003c\/li\u003e\n\u003cli\u003eBrilliant on lamb racks and game like venison — the coffee loves a bit of iron in the meat.\u003c\/li\u003e\n\u003cli\u003eMash a spoonful through softened butter for an outrageous cowboy butter to melt over a grilled steak.\u003c\/li\u003e\n\u003cli\u003eLayer it under BBQ Lab True Blend for an even bigger savoury hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper, built to form a genuine bark on the grill or in the smoker. Heat sits at a gentle Hub Heat 2\/11 — this is about savoury depth, not chilli burn. Sprinkle-and-go from a 190g jar.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw sugar, brown sugar, kosher salt, pink salt, garlic, coffee, onion, mustard powder, ancho chilli, peanut butter powder (organic peanut flour, organic coconut palm sugar, salt), black pepper, cumin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts and mustard. Made with real ingredients and no fillers — always check the physical label, especially for allergens.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/697_jaw-drop-tomahawk.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCap'n Darryl took one sniff of this coffee-and-peanut-butter number and went quiet — high praise from a bloke who never shuts up. His play: rub a big rump the night before, glaze it late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e, then cut the richness with a swipe of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard BBQ Sauce\u003c\/a\u003e. Second coat's not cheating — it's strategy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crusted Ribeye with Cowboy Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteak night with a dark, nutty streak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ribeye steaks; 2 tbsp Black Gold, plus 1 tsp for the butter; 60g softened butter; 1 garlic clove, grated.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMash the butter with the garlic and a teaspoon of Black Gold, then chill.\u003c\/li\u003e\n\u003cli\u003ePat the steaks dry, coat generously with Black Gold and rest 20–30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side until the centre reads 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and top with a fat slice of the cowboy butter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugars and coffee in the rub caramelise into a dark crust on a hot sear.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Black Gold taste like?\u003c\/strong\u003e\u003cbr\u003eBold and savoury — roasted coffee and caramelised sugar up front, a creamy peanut-butter finish, and just a whisper of ancho warmth. Mild, not spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eRed meat: steak, big beef roasts, lamb and game like venison. It also makes a cracking cowboy butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eYes — it contains peanuts and mustard. Always check the physical label before use.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Black Gold taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Bold and savoury — roasted coffee and caramelised sugar up front, a creamy peanut-butter finish, and a whisper of ancho warmth. Mild, not spicy.\"}}, {\"@type\": \"Question\", \"name\": \"What is Black Gold best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Red meat: steak, big beef roasts, lamb and game like venison. It also makes a cracking cowboy butter.\"}}, {\"@type\": \"Question\", \"name\": \"Does Black Gold contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains peanuts and mustard. Always check the physical label before use.\"}}]}\u003c\/script\u003e","brand":"BBQ LAB","offers":[{"title":"Default Title","offer_id":44575564005418,"sku":"BBQLBG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-lab-black-gold-front-transparent.png?v=1784725748"},{"product_id":"cattlemans-grill-original-cowboy-coffee-steak-rub","title":"CATTLEMAN'S GRILL: Original Cowboy Coffee Steak Rub – 283g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, dark and coffee-driven\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10 oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No MSG, no chemical preservatives, no anti-caking agents. Gluten friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribeye, sirloin, beef short rib, pork chops\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe rub that started the whole outfit\u003c\/h2\u003e\n\u003cp\u003eCattleman's Grill was built on this one. Coarsely ground strong coffee was a chuck wagon staple long before anyone called it a steak rub, and Cattleman's put it back where it belongs: on beef, over fire. Raw cane sugar, kosher salt, coffee and paprika — four things, no filler, and a crust that tastes like a campfire breakfast in the best possible way.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCoffee leads and stays: dark, roasted and faintly bitter in the way good espresso is. Raw cane sugar rounds the edges and helps the crust set, while kosher salt drives the beef flavour up rather than sitting on top of it. Paprika brings colour and a gentle sweetness at the back. There is no chilli heat here at all — it is depth, not fire.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a thick ribeye the night before and leave it uncovered in the fridge, then sear it hard and finish it in indirect heat.\u003c\/li\u003e\n\u003cli\u003eBecause of the sugar, keep it off the hottest part of the grill for long cooks — it will darken fast and can turn bitter if you push it.\u003c\/li\u003e\n\u003cli\u003eUse mustard as a binder on beef short rib, then two coats of rub with ten minutes between them for a serious bark.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops and finish them in a pan with butter, spooning it over as they rest.\u003c\/li\u003e\n\u003cli\u003eRogue move: a heavy pinch through a beef chilli or a slow-braised cheek adds a roasted depth people cannot place.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eDark and coarse, closer to a coffee grind than a powder, with pale sugar and salt crystals visible through it. That coarseness is deliberate — it builds texture on a thick steak and survives a hard sear instead of burning off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw cane sugar, kosher salt, coffee, paprika and spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Cattleman's Grill state no MSG, no chemical preservatives and no anti-caking agents across the range. No gluten-containing ingredient appears in the statement above and no formal gluten-free certification is carried, so we list it as gluten friendly — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/860_sniffing-coffee-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the one that earned the brand its name, and he is not arguing with it. Go light over direct flame — that raw sugar catches quicker than you think, so build the crust early and finish the steak off to the side. Pour \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e into the mix and scatter \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno Salt\u003c\/a\u003e over the slices at the board.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crusted Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA campfire breakfast that turned up for dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ribeye steaks, about 400g each; 1½ tbsp Original Cowboy Coffee; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the steaks the night before and leave uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSear hard over direct heat for 2 minutes per side to set the crust.\u003c\/li\u003e\n\u003cli\u003eMove to indirect heat and cook until 52–54°C inside for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5–10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Finishing off direct heat stops the raw sugar from burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes a coffee rub make steak taste like coffee?\u003c\/strong\u003e\u003cbr\u003eNot in the way a cup does. Coffee reads as roasted depth and a darker crust — most people taste richness and bitterness balance rather than an obvious coffee flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Original Cowboy spicy?\u003c\/strong\u003e\u003cbr\u003eNo. It contains no chilli heat. The blend is raw cane sugar, kosher salt, coffee, paprika and spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on long smokes?\u003c\/strong\u003e\u003cbr\u003eYes, but keep it off the hottest direct heat. The raw cane sugar will darken quickly, so indirect cooking gives the best bark.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Does a coffee rub make steak taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not in the way a cup does. Coffee reads as roasted depth and a darker crust - most people taste richness and bitterness balance rather than an obvious coffee flavour.\"}},{\"@type\":\"Question\",\"name\":\"Is Original Cowboy spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It contains no chilli heat. The blend is raw cane sugar, kosher salt, coffee, paprika and spices.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on long smokes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but keep it off the hottest direct heat. The raw cane sugar will darken quickly, so indirect cooking gives the best bark.\"}}]}\u003c\/script\u003e","brand":"CATTLEMAN'S GRILL","offers":[{"title":"Default Title","offer_id":44615115440170,"sku":"CG-ORIGCOWBOY-283G","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cattlemans-grill-original-cowboy-coffee-steak-rub-283g-front.png?v=1785973432"},{"product_id":"the-feedlot-barnyard-brew-espresso-bbq-sauce-500ml","title":"THE FEEDLOT: Barnyard Brew Espresso BBQ Sauce – 500ml","description":"\u003ch2\u003eBrewed for the Brisket Crowd\u003c\/h2\u003e\n\u003cp\u003eBarnyard Brew is The Feedlot's answer to a simple problem: BBQ sauce built for pork gets all the attention, and beef deserves better. This one's infused with the brand's own Black Angus rub and cut with real coffee, so it reads rich and roasted rather than sweet and sticky. It's for anyone who treats a brisket burger as a serious food group.\u003c\/p\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — a rich, savoury sauce built for depth, not chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Feedlot (Australian BBQ sauce \u0026amp; rub maker)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no added preservatives (brand claims) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket burgers, beef ribs, steak, roast beef\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is classic tomato-vinegar tang, lifted straight off the base sauce. Mid-palate brings porcini mushroom and Black Angus rub spice doing the savoury heavy lifting, with coffee stepping in behind it for a roasted, almost bitter depth rather than sweetness. The finish lingers with that espresso note and a whisper of rub spice — no chilli heat, just weight and roast.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over brisket burgers in the last few minutes so it caramelises rather than just coats.\u003c\/li\u003e\n\u003cli\u003eGlaze beef ribs for the final 20–30 minutes on the smoker for a dark, lacquered bark.\u003c\/li\u003e\n\u003cli\u003eStir a few spoonfuls through pulled beef or brisket burnt ends before serving.\u003c\/li\u003e\n\u003cli\u003eUse as a steak sandwich spread instead of plain tomato sauce.\u003c\/li\u003e\n\u003cli\u003eLeft-field: a splash in a bloody mary for a savoury, coffee-forward twist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDark reddish-brown and glossy, with a medium-thick, pourable consistency that clings well to a brush without running straight off.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato sauce, sugar, vinegar, salt, spices, porcini mushroom, coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no added preservatives (brand claims) — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/272_wide-eyes-cinnamon-roll.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp\u003eDarryl here. When a sauce is built straight off the back of a proper rub, I pay attention — Barnyard Brew earns it, coffee-deep and unapologetically built for beef. Brush it over a brisket burger or glaze it into beef ribs and you'll taste exactly why it exists. Keep \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow BBQ Rub\u003c\/a\u003e in the cupboard for the crust and let this sauce finish the job, or go full beef-week and pair it with \u003ca href=\"\/en-nz\/products\/cattle-drive-bbq-dry-rub-306g\"\u003eCroix Valley Cattle Drive BBQ Dry Rub\u003c\/a\u003e on the next brisket.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Glazed Brisket Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA burger with a strong morning brew.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g beef brisket mince; Salt and cracked pepper; 4 slices cheddar; 125ml The Feedlot Barnyard Brew Espresso BBQ Sauce; 4 brioche buns.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShape 4 patties about 2cm thick and season well.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for about 4 minutes a side, brushing with sauce in the last 2 minutes, until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eAdd the cheese to melt, toast the buns and stack with an extra spoon of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Barnyard Brew spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a rich, savoury espresso BBQ sauce, not a hot sauce. There's no chilli heat in this one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eBeef, first and foremost — brisket burgers, beef ribs, roast beef and steak sandwiches all work well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eYes, per the brand's claims — always check the physical label for the most current allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like coffee?\u003c\/strong\u003e\u003cbr\u003eIt has a genuine roasted coffee depth rather than a sweet mocha flavour — think savoury and rounded, not dessert-like.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Barnyard Brew spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a rich, savoury espresso BBQ sauce, not a hot sauce. There's no chilli heat in this one.\"}},{\"@type\":\"Question\",\"name\":\"What's it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef, first and foremost — brisket burgers, beef ribs, roast beef and steak sandwiches all work well.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, per the brand's claims — always check the physical label for the most current allergen information.\"}},{\"@type\":\"Question\",\"name\":\"Does it taste like coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It has a genuine roasted coffee depth rather than a sweet mocha flavour — think savoury and rounded, not dessert-like.\"}}]}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":44818823970858,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BarnyardBrew_9e54cb3d-48b5-4614-ade7-e3e1a26f44fa.jpg?v=1789069430"},{"product_id":"outlaw-barbecue-stockman-crust-espresso-beef-rub-250g","title":"OUTLAW BARBECUE: Stockman CRUST Espresso Beef Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — deep, savoury coffee crust (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Canberra brand. Blended and packed in Australia from local and imported ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim. May contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs and game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the Bark\u003c\/h2\u003e\n\u003cp\u003eStockman CRUST is an espresso beef rub from Canberra's Outlaw Barbecue, built to put a deep, dark crust on brisket, steak and ribs. It's the beef specialist in the range, and the brand traces back to a 2013 trip through the pits of Texas and Memphis — this is the blend that tastes most like it. Salt, pepper, garlic and ground coffee, made for big cuts of beef.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper lay down a Texas-style base, garlic and a savoury vegetable protein extract deepen it, and ground coffee brings a roasted, slightly bitter edge that darkens the bark and makes beef taste beefier. A little sugar helps it caramelise without turning sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket heavily the night before and smoke low and slow until the bark is near black.\u003c\/li\u003e\n\u003cli\u003eSeason a thick ribeye or rump, rest 30 minutes, then sear hard.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs or plate ribs and cook until they're probe tender.\u003c\/li\u003e\n\u003cli\u003eUse it on venison, kangaroo or other lean game — cook hot, fast and keep it pink.\u003c\/li\u003e\n\u003cli\u003eRogue move: a pinch in your chilli con carne or beef stew for extra depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, speckled blend with visible coffee grounds and pepper. It's salt-led, so a heavy, even coat on big cuts is right — go lighter on steak.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), anticaking agent (554), garlic, pepper, ground coffee, vegetable protein extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten (wheat), soy, milk and peanuts. No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/065_smoke-ring-brisket-smug.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl reckons coffee and beef is the oldest trick in the Texas book, and Stockman plays it straight. Smoke a brisket with it and serve the slices with \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. Going for ribs? Glaze them with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e to double down on the roast. Tip: apply it the night before so the salt can work in.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Espresso-Crust Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWeeknight steak with weekend bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rump steak (about 500g, 3cm thick); 1 tbsp oil; 1 tbsp Stockman CRUST.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat dry, oil lightly and press the rub on all sides. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat, turning every minute, until the centre reads 52–54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes and slice thin against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Stockman CRUST taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury salt, pepper and garlic with a roasted coffee edge. It builds a dark, crunchy bark on beef without tasting like a cup of coffee.\u003c\/p\u003e\n\u003ch3\u003eIs Stockman CRUST hot?\u003c\/h3\u003e\n\u003cp\u003eNo. There's no chilli in it — just black pepper. It sits at 0 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat is Stockman CRUST best on?\u003c\/h3\u003e\n\u003cp\u003eBeef — brisket, steak and ribs — plus venison and other game.\u003c\/p\u003e\n\u003ch3\u003eIs Stockman CRUST gluten free?\u003c\/h3\u003e\n\u003cp\u003eThere's no gluten-free claim on the label, and it may contain traces of gluten (wheat), soy, milk and peanuts. Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Stockman CRUST taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Savoury salt, pepper and garlic with a roasted coffee edge. It builds a dark, crunchy bark on beef without tasting like a cup of coffee.\"}},{\"@type\":\"Question\",\"name\":\"Is Stockman CRUST hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's no chilli in it - just black pepper. It sits at 0 on our Hub Heat.\"}},{\"@type\":\"Question\",\"name\":\"What is Stockman CRUST best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef - brisket, steak and ribs - plus venison and other game.\"}},{\"@type\":\"Question\",\"name\":\"Is Stockman CRUST gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There's no gluten-free claim on the label, and it may contain traces of gluten (wheat), soy, milk and peanuts. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"OUTLAW BARBECUE","offers":[{"title":"Default Title","offer_id":67808301350964,"sku":"OUTLAW-RUB-STOCK-250G","price":27.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/outlaw-barbecue-stockman-crust-250g-front.png?v=1792765477"},{"product_id":"outlaw-barbecue-the-outlaw-collection-four-pack-rub-bundle","title":"OUTLAW BARBECUE: The Outlaw Collection – Four Pack Rub Bundle","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eWhat's in it:\u003c\/strong\u003e All four Outlaw Barbecue blends — one shaker of each, 1.05kg total\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Barely there — no chilli in any blend; Lawless's cracked pepper is the warmest (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Canberra brand. Blended and packed in Australia from local and imported ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gold Rush contains milk. No gluten-free claims. All may contain traces of gluten (wheat), soy, milk and peanuts — always check each physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, pork, chicken, lamb, seafood, game and vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Whole Gang, One Box\u003c\/h2\u003e\n\u003cp\u003eThe Outlaw Collection is all four Outlaw Barbecue rubs from Canberra in one bundle — Bushranger A.P.R., Gold Rush, Lawless and Stockman CRUST — covering beef, pork, chicken, seafood and veg. Outlaw is a Canberra brand with one attitude: bold flavour, no apologies. It started with a 2013 trip through the barbecue joints of Texas and Memphis, took shape in 2023 and was road-tested on local barbecue fans through 2025. An all-purpose, a garlic butter, a citrus pepper and an espresso beef rub — a shaker for whatever hits the grill.\u003c\/p\u003e\n\u003ch2\u003eWhat's in the bundle\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/outlaw-barbecue-bushranger-apr-all-purpose-rub-300g\"\u003e\u003cstrong\u003eBushranger A.P.R. All Purpose Rub \u0026amp; Seasoning – 300g\u003c\/strong\u003e\u003c\/a\u003e — pepper, garlic, onion and oregano. The everything shaker. Cool As · 0\/11.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/outlaw-barbecue-gold-rush-double-garlic-butter-rub-280g\"\u003e\u003cstrong\u003eGold Rush Double Garlic Butter Rub \u0026amp; Seasoning – 280g\u003c\/strong\u003e\u003c\/a\u003e — garlic, butter, herbs and umami for chicken, seafood and spuds. Cool As · 0\/11.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/outlaw-barbecue-lawless-lime-black-pepper-rub-220g\"\u003e\u003cstrong\u003eLawless Lime \u0026amp; Black Pepper Rub \u0026amp; Seasoning – 220g\u003c\/strong\u003e\u003c\/a\u003e — zesty kaffir lime and cracked pepper for chicken, pork and seafood. Hub Heat 1\/11.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en-nz\/products\/outlaw-barbecue-stockman-crust-espresso-beef-rub-250g\"\u003e\u003cstrong\u003eStockman CRUST Espresso Beef Rub – 250g\u003c\/strong\u003e\u003c\/a\u003e — salt, pepper, garlic and ground coffee for a deep crust on brisket, steak and ribs. Cool As · 0\/11.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to use the set\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrisket or beef ribs: Stockman CRUST, heavy, the night before.\u003c\/li\u003e\n\u003cli\u003eRoast chook, wings or prawns: Gold Rush or Lawless, depending on whether you want rich or zesty.\u003c\/li\u003e\n\u003cli\u003eSteak, chops, snags and veg on a weeknight: Bushranger.\u003c\/li\u003e\n\u003cli\u003eRogue move: rub one half of a whole chicken with Gold Rush and the other with Lawless, and let the table pick a winner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBushranger A.P.R.:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), anticaking agent (554), pepper, garlic, onion, oregano, canola oil, vegetable protein extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGold Rush:\u003c\/strong\u003e Sea salt, flavour enhancer (621), sugar, pepper, anticaking agent (551), garlic, butter powder, onion, thyme, oregano. Contains milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLawless:\u003c\/strong\u003e Maltodextrin, sugar, salt, pepper, lime (kaffir lime), canola oil, flavour enhancer (635), flavour (lime) (lime oil, maltodextrin, natural flavour, gum acacia).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStockman CRUST:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), anticaking agent (554), garlic, pepper, ground coffee, vegetable protein extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All four blends may contain traces of gluten (wheat), soy, milk and peanuts. No gluten-free claim on the labels. Always check each physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/083_trophy-brisket-board-proud.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's verdict: four rubs, zero overlap, and not one of them needs chilli to make its point. It's the easy gift for the backyard cook who's run out of shelf space for hot sauce — and the shortcut for anyone who wants the whole Outlaw range without four separate decisions. Tip: start with Stockman on a brisket and Gold Rush on a chook in the same cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat's in the Outlaw Collection?\u003c\/h3\u003e\n\u003cp\u003eOne shaker each of Bushranger A.P.R. (300g), Gold Rush (280g), Lawless (220g) and Stockman CRUST (250g) — 1.05kg in total.\u003c\/p\u003e\n\u003ch3\u003eAre any of the rubs hot?\u003c\/h3\u003e\n\u003cp\u003eNo. None of the four contains chilli. Bushranger, Gold Rush and Stockman CRUST sit at 0 on our Hub Heat, and Lawless sits at 1 thanks to its cracked black pepper.\u003c\/p\u003e\n\u003ch3\u003eAre any of them gluten free?\u003c\/h3\u003e\n\u003cp\u003eNone of the four carries a gluten-free claim, and all may contain traces of gluten (wheat), soy, milk and peanuts. Gold Rush also contains milk. Always check each physical label.\u003c\/p\u003e\n\u003ch3\u003eIs it a good gift?\u003c\/h3\u003e\n\u003cp\u003eYes — it covers beef, pork, chicken, seafood and veg, so it suits just about any barbecue cook.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's in the Outlaw Collection?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"One shaker each of Bushranger A.P.R. (300g), Gold Rush (280g), Lawless (220g) and Stockman CRUST (250g) - 1.05kg in total.\"}},{\"@type\":\"Question\",\"name\":\"Are any of the rubs hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. None of the four contains chilli. Bushranger, Gold Rush and Stockman CRUST sit at 0 on our Hub Heat, and Lawless sits at 1 thanks to its cracked black pepper.\"}},{\"@type\":\"Question\",\"name\":\"Are any of them gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"None of the four carries a gluten-free claim, and all may contain traces of gluten (wheat), soy, milk and peanuts. Gold Rush also contains milk. Always check each physical label.\"}},{\"@type\":\"Question\",\"name\":\"Is it a good gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - it covers beef, pork, chicken, seafood and veg, so it suits just about any barbecue cook.\"}}]}\n\u003c\/script\u003e","brand":"OUTLAW BARBECUE","offers":[{"title":"Default Title","offer_id":67808304693300,"sku":"OUTLAW-BUNDLE-4PK","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/outlaw-barbecue-four-pack-bundle-front.png?v=1792767532"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/coffee-medallion-2048.png?v=1786360334","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/coffee.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}