Born For Beef

A dedicated beef rub built for a big, savoury crust — coat your cut generously before grilling, smoking or roasting and let the meat do the talking.

Beef's best mate — a big, savoury crust for steaks through to a low-and-slow roast.

The Sweet One In The Lineup

Sweet and moreish, equally at home in the oven or on the grill — rub it over pork loin and ribs, or toss it through warm doughnuts and cinnamon rolls.

Sweet-savoury magic — brilliant on pork ribs, and just as good on doughnuts and apple pie.

Brekky, Any Time Of Day

A savoury mix of seeds, spices, salt and pepper that's become an Emu's Rub all-time favourite — sprinkle over poached eggs, avo on toast or a dressed salad.

A savoury seed-and-spice blend that lifts poached eggs, avo toast and salads instantly.

The Kitchen Workhorse

A savoury, fragrant blend built for frying, baking and beyond — stir it through a wet batter for chicken and cauliflower, or scatter over spuds before baking.

A fragrant all-rounder for fried chicken, cauliflower bhaji or a simple scatter over baked spuds.

Bin The Supermarket Sachet

A proper savoury taco spice blend that does the heavy lifting across the whole Mexican-night spread — brown your mince and stir it through, or dust over nachos.

Retire the sachet — a proper taco blend for mince, chicken, fish tacos and nachos.

Deep, Savoury Umami In A Tin

Loaded with mushrooms for a rich, earthy umami hit, this one takes whatever you're cooking up a notch — sprinkle over meat or veg before cooking to deepen any dish.

Mushroom-driven umami depth — sprinkle over any protein or veg for an instant flavour boost.

For When Hot Isn't Hot Enough

A hit of chilli, cayenne and black pepper with an afterburn that'll definitely make the kids cry — rub all over and grill or smoke, then brace yourself.

Chilli, cayenne and black pepper with real afterburn — for genuine chilli tragics only.

The Competition Trophy-Winner

A proven competition favourite for brisket and ribs — coat your cut generously, let it sit, then smoke low and slow for a deep, savoury bark.

Comp-circuit proven on brisket and ribs — coat generously and smoke low and slow.

The Hot Rub, Café Twist

All the warmth of the Hot Rub layered with ground coffee for a deeper, roasted character — rub generously over lamb or red meat before grilling or roasting.

Ground coffee meets classic heat — rub over lamb or red meat for a dark, savoury crust.

Sweet Up Front, Fire On The Finish

Sweet paprika leads before a touch of cayenne brings the burn — a proper sweet-heat one-two that caramelises beautifully on any barbecue meat.

Sweet paprika meets cayenne heat — a crowd-favourite caramelised crust for barbecue meats.

A Proper Kick, No Tears

A kick of chilli and cayenne with a lingering afterburn that stops short of fierce — rub all over before a low-and-slow cook or a hot grill and let the heat do the talking.

Chilli and cayenne heat that stops short of fierce — a genuine barbecue all-rounder.