Sweet Heat for Chicken Lovers

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

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

Brown Sugar, Proper Crust

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

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

MAKE YOUR TASTEBUDS DANCE, SPRINKLE A LITTLE MAGIC

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

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

The rub that built the rib reputation

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

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

Sweet Mustard Tang, Arizona Gold

A sweet, tangy mustard-based sauce from Arizona with no added heat — the most versatile bottle in the range, made for pulled pork, chicken and dips.

Sweet mustard tang, no heat — perfect on pulled pork, chicken and dips.

The Meatchelada Rub

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

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

The all-purpose rub for everything

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

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

Hot honey, hand-smoked heat

Raw Aussie honey cold-smoked and loaded with hand-smoked Super Hot chillies — sweet up front with a slow-building smoky heat that's brilliant on fried chicken and pizza.

Hot smoked honey for fried chicken, pizza & pork crackling.

MEDITERRANEAN HERBS, NO HEAT, ALL FLAVOUR

Rosemary and sumac lead a Mediterranean herb blend built for gyros night — earthy, tangy, no heat, no added MSG. Rub it into chicken or lamb before it hits the grill or the vertical spit for that unmistakable gyros crust. Grab a shaker and bring the souvlaki shop home.

Rosemary and sumac, Mediterranean herbs with zero heat. Built for chicken and lamb gyros night.

Two Meat Church legends, one shaker

Coarse pepper and savoury salt from Holy Cow meet The Gospel's rounder paprika-garlic sweetness — beef-grade backbone, Tuesday-night friendly.

Holy Cow's pepper meets The Gospel's sweetness — beef-grade, Tuesday-friendly.

SALT, PEPPER, GARLIC — NO HEAT, NO FUSS

The classic salt-pepper-garlic base, done properly — no heat, no fuss, just the seasoning every steak and prawn deserves. Reverse-sear a steak with it or toss it through prawns straight off the grill. Gluten free, vegan, sugar free, no added MSG.

Classic salt, pepper, garlic. No heat. Built for steak and seafood off the grill.

Texas beef rub, comp-circuit approved

Coarse black pepper and clean savoury salt built for brisket, tri-tip and steaks — the bark that gets photographed before it gets eaten.

Coarse black pepper, clean savoury salt — built for brisket, tri-tip and steaks.

Honey Hog's sweeter, smokier cousin

Honeyed sweetness meets a smoky bacon note underneath — built for the same caramelising bark, just with a savoury edge that's dangerously moreish.

Honeyed sweetness meets a smoky bacon note — the same bark, savoury edge.

Real Heat, Real Green

A scatter of genuine jalapeño finishing salt over a rested steak or fried eggs, a proper seasoned warmth in every shake.

Genuine jalapeño finishing salt for a rested steak or fried eggs, seasoned warmth in every shake.

SMOKED PAPRIKA DEPTH, MEDIUM HEAT

Smoked paprika gives South West its deep brick-red bark and backyard-smoker character, with a genuine medium heat that builds through the bite. Pat it onto brisket or pork ribs before a long smoke, or toss through potato wedges for a serious side. All natural, gluten free, no added MSG.

Deep smoked paprika, genuine medium heat. Built for brisket, pork ribs and potatoes.

DEEP UMAMI, NO HEAT, ALL-ROUNDER

Smoked tea and shiitake build a genuine umami depth with zero heat — the kind of savoury complexity that makes brisket and beef short ribs taste like they've been smoking for hours longer than they have. Equally at home on game and poultry. Award-winning, gluten free, no added MSG.

Smoked tea and shiitake umami, zero heat. An all-rounder for brisket, beef and game.

COFFEE AND CACAO, LOW HEAT, SWEET-SAVOURY

Coffee and cacao crust up dark and glossy on a low, steady heat — sweet-savoury and built for a proper bark. Pat it onto brisket before the smoker goes on, or straight onto a steak for a coffee-house crust. Gluten free, vegan, no added MSG.

Coffee and cacao crust, low heat, sweet-savoury. Built for brisket and steak bark.

Raw honey, gently cold-smoked

100% raw Australian honey, gently cold-smoked and blended with toasted paprika — sweet like honey should be, with a slow campfire finish on bacon, cheese and glazed ham.

Raw cold-smoked honey for bacon, cheese boards & glazed ham.

SWEET UP FRONT, HEAT ON THE BACK PALATE

Sweet first, with a real back-palate heat that builds after the bite — The Rip is made for sticky, glazed pork ribs and rotisserie chicken. Pat it on generously before a low-and-slow smoke for a proper mahogany bark. Gluten free, vegan, no added MSG.

Sweet up front, heat on the back palate. Built for glazed pork ribs and rotisserie chicken.

Taco night's easiest win

Garlic and onion up front with a genuine citrus lift from lemon juice powder — built for sizzling beef and chicken fajitas, prawns included.

Garlic, onion and a bright citrus lift — built for beef and chicken fajitas.

Sweet Cherry, Caramelised Bark

An 8-time Grand Champion's cult-favourite rub — sweet cherry, brown sugar, garlic and smoke that caramelise into a glossy bark on pork, poultry and prawns.

Sweet cherry, brown sugar and smoke that caramelise into a glossy bark.