A BBQ glaze is a thick, sweet finishing sauce brushed on in the last 10 to 15 minutes of the cook so it sets into a shiny, sticky coat. The Rub Hub's glazes range covers fruit, honey, maple and soy glazes for ribs, ham, chicken, lamb and salmon from Heavenly Hell, Taipan BBQ, Four Saucemen, Four Monkeys BBQ, Blues Hog and more. Flat $10 shipping anywhere in Australia.
Which BBQ glaze should I buy?
| Product | Maker | Style / heat | Best on |
| Royal Shine Peach & Pecan | Heavenly Hell | Peach and pecan glaze / cool as (0/11) | Ribs, pork, ham |
| Christmas Candy | Heavenly Hell | Apricot, cherry and rum ham glaze / cool as (0/11) | Bone-in ham, pork |
| Lamb Almighty | Heavenly Hell | Fig, port and maple glaze / cool as (0/11) | Lamb racks, legs, chops |
| Rosella Royale Sunday Glaze | Taipan BBQ | Native rosella glaze / mild (1/11) | Chicken, pork, ham |
| Cherry Jalapeno Rib Glaze | Smokin Mangoes BBQ | Cherry rib glaze / mild (2/11) | Ribs, wings, pork |
| Burnt Ends Sauce | Hardcore Carnivore | Molasses glaze / mild (2/11) | Pork belly, brisket burnt ends |
| Manuka Hot Honey Rib Glaze | Four Saucemen | Hot honey glaze / medium (4/11) | Ribs, chicken, wings |
| Jungle Juice Pomegranate Habanero | Four Monkeys BBQ | Fruity rib glaze / medium (6/11) | Ribs, wings, burnt ends |
| BLAZED Smoked Chilli Honey | Blend Smoked Honey | Smoked hot honey / hot (7/11) | Fried chicken, crackling, pizza |
| Honey Mustard Sauce | Blues Hog | Honey mustard glaze / cool as (0/11) | Ham, pork, chicken |
| Meltdown Bourbon Cowboy | Meat Mitch | Dry glaze / mild (1/11) | Steak, chicken, fish |
| Honey Pepper Ganjang | ChamCham | Korean soy glaze / cool as (0/11) | Beef, chicken, pork |
How to use a BBQ glaze
- Go late: glazes are high in sugar, so brush them on in the last 10 to 15 minutes. Too early and they burn before they set.
- Thin coats: two or three thin layers a few minutes apart give a better shine than one thick one.
- Warm it: a cold, thick glaze drags. Sit the bottle in warm water or loosen it in a small pot first.
- Dry glazes: Meat Mitch's Meltdown range is sprinkled on, then covered so it melts into a glaze. No brush needed.
- Every product page shows its Hub Heat rating out of 11.
How do you glaze a Christmas ham?
Peel the rind off and leave the fat on, then score the fat in a diamond pattern. Bake the ham until it's hot through, then brush on the glaze in two or three coats over the last 20 to 30 minutes, turning the heat up at the end for colour. Heavenly Hell's Christmas Candy is built for a bone-in ham, Hallelujah Hustle brings cranberry and apple, and Taipan BBQ's Rosella Royale gives a native tart-sweet finish. Honey mustard works too.
Glaze vs BBQ sauce
A glaze is usually thicker and sweeter and made to set into a lacquer. A BBQ sauce is looser and doubles as a dipping or table sauce. Some bottles here do both. Plenty are tagged gluten free, including the Taipan BBQ glazes, which are also tagged vegan. Check the ingredient list on each product page; recipes can change.
Planning the cook? See rib rubs, pork, honey and marinades, or the full Heavenly Hell and Taipan BBQ ranges.
Frequently asked questions
When should I put glaze on ribs?
Brush the glaze on in the last 10 to 15 minutes of the cook. Glazes are high in sugar, so going on too early means they burn instead of setting into a shiny coat.
What is the difference between a glaze and a BBQ sauce?
A glaze is usually thicker and sweeter and is made to set into a sticky lacquer on ribs, ham or chicken. A BBQ sauce is looser and works as a baste, dip or table sauce.
How do you glaze a ham?
Remove the rind, score the fat in a diamond pattern and bake the ham until hot through. Brush on two or three coats of glaze over the last 20 to 30 minutes, raising the heat at the end for colour.
What is a dry glaze?
A dry glaze is a seasoning that melts into a glossy glaze when it's sprinkled on hot meat and covered for a few minutes. Meat Mitch's Meltdown range, including Bourbon Cowboy and Yaki Bomb, works this way.
Where can I buy BBQ glazes in Australia?
The Rub Hub stocks BBQ glazes from Australian, New Zealand and US makers including Heavenly Hell, Taipan BBQ, Four Saucemen and Blues Hog. Shipping is a flat $10 anywhere in Australia.