{"title":"Pulled Pork","description":"\u003cp\u003ePulled pork is a low-and-slow barbecue classic: a pork shoulder or pork butt, seasoned and smoked for hours until the meat pulls apart in tender, juicy strands. It's a staple of the American South's backyard and competition circuit that's just as popular on Australian smokers, prized for feeding a crowd off one forgiving cut. It wants a soft white bun, a sharp vinegar slaw, pickles and a finishing sauce for the last hit of tang, though it holds up just as well cold in tacos or folded through mac and cheese.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/butchers-axe-pork-injection-500g\"\u003eButchers Axe's Pork Injection\u003c\/a\u003e, a Melbourne-made syringe marinade built to keep a big shoulder moist through an eight-hour-plus cook, then \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen's The Pork Rub\u003c\/a\u003e, a New Zealand-made everyday rub tagged specifically for pork shoulder and pork belly. \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church's Honey Hog\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSucklebusters' Hog Waller\u003c\/a\u003e, both US imports, build the sweet bark pulled pork is known for, and \u003ca href=\"\/en-nz\/products\/blues-hog-tennessee-red-bbq-sauce-539g-glass-jar\"\u003eBlues Hog's Tennessee Red\u003c\/a\u003e is the vinegar-forward finishing sauce to stir back through once it's pulled.\u003c\/p\u003e\n\u003cp\u003eUnlike a lot of all-purpose rubs, this range genuinely spans all three stages of the cook - injection, bark-building rub and finishing sauce - and nearly every one sits mild to medium heat, because pulled pork is a sweetness-and-smoke play, not a chilli one.\u003c\/p\u003e\n\u003cp\u003eThis range covers more than fifty genuinely pulled-pork-tagged products, from injections through to finishing sauces - low and slow, done properly.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/pork\"\u003epork\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/ribs\"\u003eribs\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"smoke-on-wheels-bootleg-bbq-sauce","title":"SMOKE ON WHEELS: Bootleg Bourbon Infused BBQ Sauce – 488ml","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-medium — a warm bourbon finish with a noticeable bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGlaze it like you mean it\u003c\/h2\u003e\n\u003cp\u003eA rich, Kansas City-style barbecue sauce with a genuine hit of bourbon, built by pitmaster Andy Groneman off the back of 30+ years and 25+ Grand Championships on the American BBQ circuit. It's the sauce Rub Hub customers keep coming back to restock — delicious straight out of the bottle, better slathered on meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and tomato sweetness up front, a slow build of bourbon and Worcestershire depth through the middle, finishing with a noticeable, lingering bite from chilli and black pepper that keeps it from tasting like a generic sweet red sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it on thin in the last 15–20 minutes of the cook so the bourbon sugars set into a sticky, glossy bark instead of burning.\u003c\/li\u003e\n\u003cli\u003eWarm the bottle slightly before saucing — it spreads easier and clings better to ribs and chicken skin.\u003c\/li\u003e\n\u003cli\u003eStir a splash through pulled pork or burnt ends for an instant finishing sauce.\u003c\/li\u003e\n\u003cli\u003eKeep a bowl on the table — it's a genuinely good dipping sauce for chips too, not just a rib glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, glossy, deep mahogany-red — pours slow and clings to a brush or a rack of ribs rather than running straight off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato paste, brown sugar, Soy Sauce (water, soybeans, salt, alcohol (to preserve freshness), water, high fructose corn syrup, caramel colour, phosphoric acid, natural and artificial flavours, sodium benzoate (preservative), caffeine), apple cider vinegar, salt, Worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour, sulfiting agent), spices (including celery seed, mustard, chili peppers), dehydrated garlic, apple juice concentrate, dehydrated onion, potassium sorbate and sodium benzoate (added as preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. 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\/284_delight-bbq-sauce-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\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a bottle that pulls double duty. Rub the brisket first with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-steak-master-seasoning-391g\"\u003eHardcore Carnivore's Steak Master Seasoning\u003c\/a\u003e, then brush this on thin in the last twenty minutes so the bourbon sugars glaze instead of burn — proper KC-style, sticky bark and all. Finish the sliced ends with \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements' Sticky Fig Relish\u003c\/a\u003e, and don't declare what's left of it at customs.\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: Bootleg Bourbon Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy with a Kansas City accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point, fat trimmed to 5mm; 4 tbsp your favourite beef rub; ¾ cup Bootleg Bourbon BBQ Sauce; 3 tbsp brown sugar; 2 tbsp butter.\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 point and smoke at 125°C until it reaches about 85°C and the bark is dark, around 6 hours.\u003c\/li\u003e\n\u003cli\u003eCube into 3cm pieces and tip into a foil tray with the sauce, sugar and butter, tossing to coat.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 60–90 minutes until the cubes are sticky and probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then serve with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing the cubes late lets the bourbon sugars set into a glaze instead of burning over the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Bootleg Bourbon BBQ Sauce gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — it's a sweet, bourbon-forward sauce with a noticeable finishing bite, not a chilli-forward hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork and chicken — brush it on late so the sugars glaze instead of burning.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665352234,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/Smoke-On-Wheels-Bootleg-Sauce-Base__73066.jpg?v=1661958097"},{"product_id":"sins-q-grunt-cherry-pork-rub","title":"SINSQUE: Grunt Cherry Pork 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 Gentle — a soft chipotle warmth, sweet-led not fiery\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 Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork butt, belly and roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet cherry, low smoke, serious pork\u003c\/h2\u003e\u003cp\u003eGrunt is what happens when a pork rub grows up. Sweet cherry meets warm baking spice and a soft chipotle hum, built for ribs, pork butt, belly and roasts. It's the shaker that makes the whole street lean over the fence asking what you're cooking.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet cherry and paprika lead up front. Through the middle you get warm cinnamon and star anise with a savoury garlic-and-onion base, and it finishes with a gentle chipotle glow and a whisper of thyme — sweet-led, barely-warm, deeply moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs and smoke low-and-slow, spritzing to build a sticky crust\u003c\/li\u003e\n\u003cli\u003eRub a pork butt heavily the night before, then pull it after the long haul\u003c\/li\u003e\n\u003cli\u003eScore and season pork belly for sweet, spiced crackling\u003c\/li\u003e\n\u003cli\u003eDust over a pork roast before the oven for a fragrant, cherry-warm crust\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm, red-brown blend with visible paprika and spice flecks. Medium grind that melts into a glossy, sticky bark on slow-cooked pork.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices (paprika, garlic, black pepper, onion, chipotle, cinnamon, star anise), flavour enhancer 621, cherry flavour, hydrolysed vegetable protein, spice extract 160c, thyme leaves, anti-caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), 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\/smuggler-lick-lips.png?v=1782795129\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;\"\u003eCherry and pork were made for each other, and this jar proves it. Two coats on a butt the night before, then let the smoke do the rest. Glaze late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-royal-shine-peach-pecan-bbq-glaze-250ml\"\u003eHeavenly Hell Royal Shine Peach \u0026amp; Pecan Glaze\u003c\/a\u003e and serve it alongside \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e for the sharp finish.\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: Grunt Cherry Crackling Belly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrackle on top, cherry underneath.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin scored; 2 tbsp Grunt Cherry Pork Rub; 1 tbsp salt; 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\u003eLeave the belly uncovered in the fridge overnight so the skin dries out.\u003c\/li\u003e\n\u003cli\u003eRub Grunt into the meat side only, then rub the skin with the oil and salt.\u003c\/li\u003e\n\u003cli\u003eRoast at 230°C for 30 minutes, then 170°C for 1½ hours until tender. Rest 15 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 Keeping the sugary rub off the skin lets the crackling blister without burning.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397921322,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-grunt-cherry-pork-rub-250g-front.png?v=1784893122"},{"product_id":"blackbear-bbq-hot-barbecue-sauce","title":"BLACKBEAR BBQ: Hot 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–medium — a warm chilli hum over sweet-smoky BBQ\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made (NSW)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e snags \u0026amp; burgers, wings, pulled pork, ribs, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBBQ sauce with a chilli kick built in\u003c\/h2\u003e\n\u003cp\u003eOne bottle, two jobs. BlackBear's Hot BBQ Sauce is their classic sweet-smoky barbecue sauce with a chilli warmth folded through — so you can retire the separate chilli sauce living in the fridge door. Built by a NSW barbecue joint for people who like a little fire with their flavour.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, tangy and smoky like a proper BBQ sauce up front, then a gentle chilli warmth builds on the finish — enough to notice, friendly enough for the whole table. It's a sauce first and a heat-hit second.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over snags, burgers and hot dogs for instant sweet-heat.\u003c\/li\u003e\n\u003cli\u003eToss through wings or brush over ribs in the last few minutes on the grill.\u003c\/li\u003e\n\u003cli\u003eStir into pulled pork or brisket burnt ends for a spicy-sweet glaze.\u003c\/li\u003e\n\u003cli\u003ePut it out as a dipping sauce for hot chips, wedges and fried chicken.\u003c\/li\u003e\n\u003cli\u003eRogue move: spike a pan of baked beans or a bloody-mary marinade with a good glug.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, pourable BBQ sauce — deep red-brown and squeezy straight from the 500ml bottle, thick enough to cling and loose enough to drizzle.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made in Australia. Contains chilli. Allergens and any dietary claims — 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\/753_fanning-hot-pork-slider.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;\"\u003eHeat with manners — that's the trick here. Build the cook with a coat of \u003ca href=\"\/en-nz\/products\/smoky-pastures-risk-it-seasoning-rub\"\u003eSmoky Pastures Risk It Rub\u003c\/a\u003e, then run a stripe of this sauce and a sweet smear of \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin' Mangoes Cherry Jalapeño Rib Glaze\u003c\/a\u003e so the fruit catches the fire. Tip: sauce it late over the coals — hit it early and the sugars scorch before the meat's done.\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: Hot BBQ Meatball Subs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSaucy, cheesy and a little bit dangerous.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; ½ cup breadcrumbs; 1 egg; ¾ cup BlackBear Hot BBQ Sauce; 4 sub rolls and 4 slices provolone.\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 and egg, roll into 16 meatballs and bake at 200°C for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eToss the meatballs in the sauce and simmer in a pan for 5 minutes until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eLoad into split rolls, top with provolone and grill for 2 minutes until melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Finishing the meatballs in the sauce lets them soak up the sweet heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's a runout — this bottle is past its best-before date, so it's heavily discounted. A best-before is a peak-quality guide, not a safety cut-off: it's still safe and tasty, and every product is quality-checked before it ships.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild to medium — a warm chilli hum over sweet-smoky BBQ sauce, friendly enough for the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I put it on?\u003c\/strong\u003e\u003cbr\u003eSnags, burgers, wings, ribs, pulled pork and hot chips — anywhere you'd use BBQ sauce but want a little kick.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a runout — this bottle is past its best-before date, so it's heavily discounted. A best-before is a peak-quality guide, not a safety cut-off: it's still safe and tasty, and every product is quality-checked before it ships.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium — a warm chilli hum over sweet-smoky BBQ sauce, friendly enough for the whole table.\"}},{\"@type\":\"Question\",\"name\":\"What do I put it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Snags, burgers, wings, ribs, pulled pork and hot chips — anywhere you'd use BBQ sauce but want a little kick.\"}}]}\u003c\/script\u003e","brand":"BLACKBEAR BBQ","offers":[{"title":"Default Title","offer_id":40541996613674,"sku":"BBBBQH","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blackbear-hot-bbq-sauce-front_96569259-498e-43e3-bb42-8c143b4554af.png?v=1784043239"},{"product_id":"rum-and-que-rib-rocker","title":"RUM AND QUE: Rib Rocker Pork Rub – 200g","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 Low — sweet and savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand — forged in the competition BBQ scene\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (onion flavours). Ingredients: sugar, spices, salt, garlic, onion flavours (milk), molasses powder — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, pulled pork \u0026amp; chops\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the rib rack\u003c\/h2\u003e\n\u003cp\u003eRib Rocker is Rum and Que's pork specialist — a sweet, molasses-backed rub that lacquers up into a sticky, mahogany bark on low-and-slow pork. It's the one the competition crew reach for when ribs are on the line, and it earns its name every time.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown-sugar sweetness and molasses lead, with savoury garlic and warm spice underneath. As it cooks it caramelises into that deep, sticky pork-rib flavour — sweet, rounded and moreish, with no chilli heat to speak of.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a rack of pork ribs generously, wrap and smoke low and slow, then unwrap to set a sticky, sweet bark.\u003c\/li\u003e\n\u003cli\u003eRub it hard into a pork shoulder the night before for pulled pork with a molasses-dark crust.\u003c\/li\u003e\n\u003cli\u003eDust pork chops or belly before grilling so the sugars caramelise on the edges.\u003c\/li\u003e\n\u003cli\u003eUse it on chicken thighs when you want a sweeter, stickier finish than a savoury rub gives.\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast pumpkin wedges for a sweet-savoury side. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA slightly coarse, red-brown rub you can smell the molasses in. The sugar content means it caramelises fast — keep the heat gentle and let it build colour rather than scorch.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, spices, salt, garlic, onion flavours (milk), molasses powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (via the onion flavours). May contain further allergen traces — 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\/710_holding-high-pork-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\n\u003cp style=\"margin:0;\"\u003eThis is the rub I'd trade my last coin for come rib day. Rub the rack, smoke it slow, then mop on \u003ca href=\"\/en-nz\/products\/four-saucemen-manuka-hot-honey-rib-glaze-500ml\"\u003eFour Saucemen Manuka Hot Honey Glaze\u003c\/a\u003e in the last stretch and finish with a lick of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach\u003c\/a\u003e to cut the sweetness. Don't wrap too early — let the bark set first.\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: Molasses Mahogany Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky enough to need a getaway driver.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 3 tbsp Rib Rocker; 2 tbsp yellow mustard; ½ cup apple juice; 2 tbsp butter.\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\u003ePull the membrane off the back, smear on the mustard and coat with Rib Rocker. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 3 hours until the colour is deep red-brown.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the apple juice and butter and cook 2 more hours.\u003c\/li\u003e\n\u003cli\u003eUnwrap and give it 30–45 minutes to set a sticky bark, until the rack bends and cracks when lifted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the heat gentle lets the molasses sugars caramelise rather than scorch.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017617962,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-rib-rocker-pork-rub-200g-front-v2.png?v=1788042281"},{"product_id":"blues-hog-original-bbq-sauce","title":"BLUES HOG: Original BBQ Sauce – 709g","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 — sweet and thick with just a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 709g (25oz) squeeze bottle\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 Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken, brisket, burnt ends\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe best baste on the planet — and it sticks to your meat\u003c\/h2\u003e\n\u003cp\u003eThe one that built the brand. Blues Hog Original is a thick, sweet, molasses-rich barbecue sauce with just the right amount of tang and warmth — voted \"best baste on the planet\" and a People's Choice winner at the American Royal. It clings, it caramelises, and it's the sauce 90% of competition teams keep within arm's reach.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBig brown-sugar sweetness up front, a rounded tomato-and-vinegar body, and a gentle spiced warmth on the finish. Thick and glossy — built to grip a rib and set into a sticky, shiny glaze.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over pork ribs in the last 20 minutes of the cook so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant sweet-sticky depth.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken pieces as they come off the grill.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 with apple juice for a mop that layers flavour over a long cook — the pitmaster's move.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and glossy in an easy squeeze bottle — pours slow, clings hard, glazes clean with no decanting.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavour), apple cider vinegar, sugar, salt, spices including mustard \u0026amp; paprika, Worcestershire sauce (distilled vinegar, molasses, water, corn syrup, salt, caramel colour, sugar, spices, anchovies (fish), natural flavour (soy), tamarind extract, sulphiting agents), vanilla extract, dried garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — 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\/788_shhh-glossy-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\n\u003cp style=\"margin:0;\"\u003eIf Darryl could only smuggle one bottle past customs, it'd be this. Rub a rack with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, smoke it low, then glaze with Original in the back stretch. A spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e on the side plays right into that sweet, sticky finish.\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: Apple-Mop Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHalf sauce, half juice, all getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs (about 1.5kg); 3 tbsp pork rub; ½ cup Blues Hog Original; ½ cup apple juice.\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 ribs all over and smoke at 120°C.\u003c\/li\u003e\n\u003cli\u003eFrom hour two, mix the sauce 50\/50 with the apple juice and mop the ribs every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eAfter about 4½ hours, when the rack bends and cracks, brush on neat Original for the last 20 minutes so it sets glossy.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice 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 Cutting the sauce for the mop layers flavour over the long cook without burning the sugar early.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Blues Hog Original spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and thick with only a whisper of warmth, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork ribs and pulled pork especially, plus chicken, brisket and burnt ends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Blues Hog Original spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet and thick with only a whisper of warmth, so it suits the whole table.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and pulled pork especially, plus chicken, brisket and burnt ends.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542400938026,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-original-bbq-sauce-709g-front.png?v=1787466294"},{"product_id":"blues-hog-smokey-mountain-bbq-sauce","title":"BLUES HOG: Smokey Mountain BBQ Sauce – 680g","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 — sweet and smoky, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 680g (24oz) squeeze bottle\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 Gluten free (brand claim). Contains soy \u0026amp; fish (anchovies) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pulled pork, baked beans\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBlues Hog Original, wrapped in hickory smoke\u003c\/h2\u003e\n\u003cp\u003eSmokey Mountain takes everything people love about Blues Hog Original — that thick, sweet, molasses-rich body — and layers in natural hickory smoke. The result is a grilling and finishing sauce that puts real pit flavour on the plate even off a suburban grill.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, glossy and rich up front, then a deep, natural hickory-smoke finish rolls through. All the stickiness of the Original with a campfire edge — and not a hint of chilli heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze ribs or brisket in the final stretch of the cook for a smoky, glossy finish.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant pit-smoke depth.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled chicken as it comes off the heat.\u003c\/li\u003e\n\u003cli\u003eStir a good spoonful into a tray of baked beans — the rogue move that steals the barbecue.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick and glossy in an easy squeeze bottle — clings to the meat and sets into a smoky glaze, no decanting required.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, salt, spices, onion powder, natural flavour), brown sugar, apple cider vinegar, sugar, salt, water, spices, Worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, anchovies (fish), tamarind, natural flavours (soy), tamarind extract, sulphiting agent), spices including paprika, dehydrated garlic \u0026amp; onion, natural hickory smoke flavour (water, natural hickory smoke concentrate).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and fish (anchovies). \u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — 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\/793_lick-pulled-pork-bun.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;\"\u003eSmoke in a bottle, no pit required — Darryl's kind of shortcut. Season ribs with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, glaze with Smokey Mountain through the back end of the cook, then serve with a sharp dab of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e to balance all that sweet.\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: Smokey Mountain Bacon Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 x 400g tins cannellini beans, drained; 150g bacon, diced; 1 brown onion, diced; ½ cup Smokey Mountain; 1 tbsp cider vinegar.\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\u003eFry the bacon and onion in an ovenproof pan for 8 minutes until golden.\u003c\/li\u003e\n\u003cli\u003eStir in the beans, Smokey Mountain, vinegar and ½ cup water.\u003c\/li\u003e\n\u003cli\u003eBake uncovered at 160°C for 45 minutes, or slide it under a brisket in the smoker to catch the drippings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Smokey Mountain spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and smoky with no chilli heat, so the whole table can dig in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different from the Original?\u003c\/strong\u003e\u003cbr\u003eSame sweet, thick base — with natural hickory smoke layered through for a pit-smoked finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Smokey Mountain spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's sweet and smoky with no chilli heat, so the whole table can dig in.\"}}, {\"@type\": \"Question\", \"name\": \"How's it different from the Original?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Same sweet, thick base — with natural hickory smoke layered through for a pit-smoked finish.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blues Hog list it as gluten free, but it does contain soy and fish (anchovies) — always confirm against the physical label if you have an allergy.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":40542401003562,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-smokey-mountain-bbq-sauce-680g-front.png?v=1787466295"},{"product_id":"kosmos-q-apple-chipotle-bbq-sauce","title":"KOSMOS Q: Apple Chipotle BBQ Sauce – 439g","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 — sweet apple with a low chipotle warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet apple, sneaky chipotle\u003c\/h2\u003e\u003cp\u003eA five-star, fan-favourite Kosmos Q sauce built on real apples, then nudged awake with chipotle and guajillo. Sweet enough for the kids, grown-up enough for the pit — it’s the competition-circuit sauce that made Kosmos famous, now on the clearance rack.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it’s crisp, orchard-sweet apple. The middle rounds out with brown-sugar depth, then chipotle and guajillo bring a slow, smoky warmth on the finish — sweet heat that lingers without ever burning.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMop onto pork ribs in the last 20 minutes so the sugars set to a sticky, glossy lacquer.\u003c\/li\u003e\n\u003cli\u003eFold through a tray of pulled pork for sweet-smoky shine.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs on the grill and glaze in layers.\u003c\/li\u003e\n\u003cli\u003eLeft-field: spoon over a sharp cheddar toastie for a sweet-heat melt.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, pourable red-brown sauce with a medium body that clings to meat rather than running off — thick enough to mop, loose enough to brush.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label as published by US retailer Walton's):\u003c\/strong\u003e Cane Sugar, Water, Apple Puree (apples, ascorbic acid), Apple Cider Vinegar, Tomato Paste, Molasses, Distilled Vinegar, Chipotle Puree (chipotle, water, salt, citric acid), Apple Juice Concentrate, Tapioca Starch, Salt, Spices, Malic Acid, Chipotle Powder, Guajillo Chili Powder, Onion Powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — sweet apple led, with a gentle smoky chipotle warmth on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Pork ribs, pulled pork and chicken — anything that loves sweet, sticky heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\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\/540_wink-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;\"\u003eDarryl’s orders: brush it on the ribs late and let it set to a sticky, apple-sweet lacquer — two thin coats beat one thick slather every time. Want more bite? Dust the meat first, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND BLAZED Smoked Chilli Honey\u003c\/a\u003e. The rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q smuggle\u003c\/a\u003e is yours for the taking. For the rub underneath, \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e gives that apple lacquer a sweet, savoury base to grip.\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: Apple Chipotle Cheddar Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover pork's best alibi.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 100g sharp cheddar, grated; 150g leftover pulled pork; 2 tbsp Apple Chipotle; 20g butter.\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\u003eButter the outsides of the bread.\u003c\/li\u003e\n\u003cli\u003eLayer cheddar, pork, a drizzle of sauce and more cheddar between the slices.\u003c\/li\u003e\n\u003cli\u003ePress in a pan over medium heat for 3–4 minutes a side until golden and melted through.\u003c\/li\u003e\n\u003c\/ol\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 it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, sweet apple led, with a gentle smoky chipotle warmth on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411718698,"sku":"KOS-SAC-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-apple-chipotle-bbq-sauce-439g-front.png?v=1783982462"},{"product_id":"four-monkeys-bbq-pork-rub","title":"FOUR MONKEYS BBQ: Pork Rub – 240g","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 — sweet and smoky with a gentle kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed; contains anti-caking agent 551 — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork shoulder, pork belly, thick-cut chops\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet smoke, straight to the shoulder\u003c\/h2\u003e\n\u003cp\u003eThis is the rub that built the Four Monkeys name on the Australian competition circuit. Pitmaster Daniel Barrett blended it for one job — pork — and it does that job with the kind of balance that wins tables. Sweet enough to build a lacquered bark, savoury enough that it never tips into candy.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePaprika and sugar lead, warm and sweet across the front palate. Garlic and mustard fill the middle with a proper savoury backbone, and a whisper of chilli lifts the finish without ever reading as hot. It is the classic Australian pork profile, tightened up.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder heavily the night before, then smoke at 110°C until it probes like butter and pulls into moist strands.\u003c\/li\u003e\n\u003cli\u003eSeason a rack of ribs on both sides, smoke for three hours, wrap with a splash of apple juice, then finish naked to set the bark.\u003c\/li\u003e\n\u003cli\u003eScore pork belly, work the rub into the cuts and roast hot to start, then drop the heat to render the fat down.\u003c\/li\u003e\n\u003cli\u003eDust it over thick loin chops on a screaming grill for a fast weeknight cook with competition flavour.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through the butter you toss roasted pumpkin in — the sweet paprika does the rest.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA medium-coarse rust-red grind flecked with white salt and darker spice. It clings well to a mustard binder and blooms deep red as the sugars caramelise.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, garlic, chilli, other mixed spices, no more than 2% anti caking agent (551)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Allergens and traces — 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\/565_presenting-pulled-pork.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;\"\u003eEvery fridge needs one pork rub it can trust, and this is the crate I keep behind the false panel. Bind with mustard, season from a height, and let the sugars do the work low and slow. Glaze it late with \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e, then put a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the plate to cut the richness.\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 Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePut it on before bed. Wake up a legend.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg bone-in pork shoulder; 2 tbsp yellow mustard; 6 tbsp Four Monkeys BBQ Pork Rub; 1 cup apple juice 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\u003eSmear the shoulder with mustard and coat it heavily with the rub the night before.\u003c\/li\u003e\n\u003cli\u003eSmoke at 110°C, spritzing with apple juice every hour once the bark sets.\u003c\/li\u003e\n\u003cli\u003eWhen the bark is dark and the meat is around 70°C, wrap it in butcher paper and keep going until it probes like butter at 93–95°C (10–12 hours total).\u003c\/li\u003e\n\u003cli\u003eRest wrapped for 1 hour, then pull and season lightly with a little more rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Four Monkeys Pork Rub gluten free?\u003c\/strong\u003e\u003cbr\u003eThere is no gluten ingredient in the blend, so we list it as gluten friendly rather than certified gluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003eBind the meat with a thin smear of mustard or oil, then season from a height until the surface is evenly covered — roughly a tablespoon per kilo of pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill the sugar burn?\u003c\/strong\u003e\u003cbr\u003eOnly over fierce direct heat. Low and slow at 110–135°C it caramelises into a sweet mahogany bark.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Four Monkeys Pork Rub gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no gluten ingredient in the blend, so we list it as gluten friendly rather than certified gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How much should I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Bind the meat with a thin smear of mustard or oil, then season from a height until the surface is evenly covered — roughly a tablespoon per kilo of pork.\"}}, {\"@type\": \"Question\", \"name\": \"Will the sugar burn?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Only over fierce direct heat. Low and slow at 110–135\u0026deg;C it caramelises into a sweet mahogany bark.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544121946154,"sku":"FMR001","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-pork-rub-240g-front.png?v=1784892605"},{"product_id":"fancy-hanks-bbq-sauce-original","title":"FANCY HANKS: BBQ Sauce Original – 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 — sweet, smoky and tangy, with only a whisper of chipotle (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 Pulled pork, spare ribs, smoked pork shoulder, burgers\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\u003eGold Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's entered their whole debut sauce range and every bottle took a medal. This one took the gold.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe recipe that predates the Instagram account\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's have been making this sauce in their Bourke Street kitchen since 2012 — first for the restaurant, then for anyone who kept asking what was on the ribs. It's a Southern-style original: the signature bottle, the one the pitmasters reach for, and the one that walked away with gold the first year it was judged.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and brown sugar lead, sweet and thick. Cider and white vinegar cut straight through the middle so it never turns cloying, and molasses and treacle pull it darker and deeper. Tamarind brings a sour-fruit twang most sauces don't have, and a trace of chipotle powder sits right at the back — smoke rather than burn. It finishes long, sweet and savoury at once.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePull a smoked pork shoulder, then fold the sauce through the meat while it's still steaming so it soaks in rather than sits on top.\u003c\/li\u003e\n\u003cli\u003eGlaze spare ribs in the last twenty minutes over indirect heat, one thin coat at a time, until they go tacky and dark.\u003c\/li\u003e\n\u003cli\u003eCut it with a splash of cider vinegar and use it as a mop through a long brisket cook.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan after browning mince for a burger sauce that tastes like it took hours.\u003c\/li\u003e\n\u003cli\u003eBrush it onto halved onions and throw them on the coals cut-side down until they caramelise into something worth fighting over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany brown and thick enough to hold on a spoon. It pours slow and coats the back of a brush properly, which is exactly what you want when you're layering coats onto ribs.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, Brown Sugar, Cider Vinegar, White Vinegar, Onion, Molasses, Capsicum, Tamarind, Salt, Worcestershire Sauce, Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Black Pepper, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. 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\/smuggler-point-plate.png?v=1782796072\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\n\u003cp style=\"margin:0;\"\u003eGold medal, first time out, and they still bottle it in a restaurant kitchen at midnight — that's the sort of cargo worth running. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINS Q Grunt Cherry Pork Rub\u003c\/a\u003e and inject it the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Sauce it after the pull, never before — sugar on a twelve-hour cook is just charcoal with extra steps.\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: Thin-Coat Glazed Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePatience now, sticky fingers later.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 3 tbsp your favourite pork rub; 1 cup Fancy Hanks BBQ Sauce Original.\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\u003eRemove the membrane, rub the ribs all over and smoke at 120°C for about 5 hours until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush on a thin coat of sauce, wait 10 minutes, then brush again. Repeat until tacky and dark, about 20 minutes in all.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice 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 Thin coats late in the cook set into a glaze; one thick early coat just burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Fancy Hank's Original BBQ Sauce hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\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\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. It's the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I put it on the meat?\u003c\/strong\u003e\u003cbr\u003eLate. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Original BBQ Sauce hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What has Fancy Hank's Original BBQ Sauce won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. It is the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\"}},{\"@type\":\"Question\",\"name\":\"When should I put it on the meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550258999338,"sku":"708166","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-original-bbq-sauce-330ml-front_bea6f628-1955-4b40-8d88-4454f8964015.png?v=1792928747"},{"product_id":"mama-melisse-homemade-hot-sauce-200g","title":"MAMA MELISSE: The Mama Hot Sauce – 200g","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 Medium — fresh chilli that builds then lets go (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Frankston, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · Suitable for vegans and vegetarians · No artificial colours, flavours or preservatives · May contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pulled pork, pizza, fried eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px solid #F5A623;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAward winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralian Sauce of the Year — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eAustralia's Best Hot Sauce — Australian BBQ Awards, Meatstock 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eBest Hot Sauce — Herb \u0026amp; Chilli Festival 2025\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA hundred years of Sri Lankan chilli, bottled in Frankston\u003c\/h2\u003e\n\u003cp\u003eMelisse Fernando grew up on the spice island of Ceylon and carried her family's hot sauce recipe to Australia — one the family traces back more than a century. She brewed it a few times a year for family and friends, word got out, and the batches had to get bigger. This is that sauce: fresh Australian bird's-eye chillies, ginger and garlic, and not one thing on the label that needs an apology.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt opens sweet and aromatic — raw sugar and ginger up front, far more Sri Lankan kitchen than American hot sauce shelf. Garlic and vinegar sharpen the middle, then the chilli lands properly: a clean, fresh heat that builds across the tongue and then lets go instead of sitting there burning. Hub Heat 6\/11, and every bit of it flavour first.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss wings in it straight out of the fryer — the residual heat thins it just enough to coat every crevice.\u003c\/li\u003e\n\u003cli\u003eStir a couple of spoonfuls through pulled pork \u003cem\u003eafter\u003c\/em\u003e you shred it, so the chilli stays fresh instead of cooking flat.\u003c\/li\u003e\n\u003cli\u003eWhisk it into Kewpie mayo or sour cream for a dipping sauce that will vanish before the chips do.\u003c\/li\u003e\n\u003cli\u003eBrush it onto chicken or lamb skewers in the last two minutes over coals — any earlier and the raw sugar catches.\u003c\/li\u003e\n\u003cli\u003eRogue move: a spoonful over fried eggs on toast, then get on with your day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA deep, glossy red-orange with real chilli visible through it, not a smooth pourable syrup — 26% chillies means you can see the work. It pours thick enough to sit on a slice of pizza without sliding off, and it comes in a 200g glass bottle that looks like it belongs on the table rather than in the cupboard.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chillies (26%), Raw Sugar, Vinegar, Garlic, Ginger, Salt, Canola Oil, Acidity Regulator (270).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Suitable for vegans and vegetarians. No artificial colours, flavours or preservatives. May contain traces of nuts — 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\/761_lick-lips-hot-taco.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;\"\u003eOfficer, I've never seen that bottle before in my life. Fresh chilli, ginger and garlic — it leads, so let the rest play backup: dust the wings with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e, glaze them with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks Original\u003c\/a\u003e, then hit the plate with this at the end. Heat is a finisher, not a marinade — add it off the grill so the chilli stays bright.\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: Crispy Chilli Fried Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLacy edges, runny yolks, a century of chilli on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp oil; 4 eggs; 4 slices sourdough, toasted; 2 tsp The Mama Hot Sauce; 1 spring onion, sliced.\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\u003eHeat the oil in a frying pan over high heat until it shimmers.\u003c\/li\u003e\n\u003cli\u003eCrack in the eggs and fry for about 3 minutes, spooning hot oil over the whites, until the edges go crisp and lacy.\u003c\/li\u003e\n\u003cli\u003eSlide onto toast, drizzle with the hot sauce and scatter the spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it, really?\u003c\/strong\u003e Hub Heat 6\/11. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it actually won anything?\u003c\/strong\u003e Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb \u0026amp; Chilli Festival.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Frankston, Victoria — from a Sri Lankan family recipe more than 100 years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I do with it besides pour it on?\u003c\/strong\u003e Mix it through mayo, sour cream, yoghurt or cream cheese, stir it into stir-fries and slow cooks, or use it as a late glaze on wings and ribs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Mama Melisse Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hub Heat 6\/11. Fresh bird's-eye chilli heat that builds and then backs off — hot enough to notice, mild enough to keep eating.\"}},{\"@type\":\"Question\",\"name\":\"Is Mama Melisse Hot Sauce gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Mama Melisse is gluten free and suitable for vegans and vegetarians. It may contain traces of nuts — always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Has Mama Melisse Hot Sauce won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Australian Sauce of the Year and Australia's Best Hot Sauce at the Australian BBQ Awards at Meatstock in 2024, plus Best Hot Sauce at the 2025 Herb and Chilli Festival.\"}},{\"@type\":\"Question\",\"name\":\"Where is Mama Melisse Hot Sauce made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Frankston, Victoria, from a Sri Lankan family recipe more than 100 years old.\"}}]}\u003c\/script\u003e","brand":"MAMA MELISSE","offers":[{"title":"Default Title","offer_id":40735316738090,"sku":"MMHS20","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MamaMelisse200gBottle.png?v=1699389891"},{"product_id":"the-feedlot-gold-rush-bbq-mustard-sauce-500ml","title":"THE FEEDLOT: Gold Rush BBQ Mustard Sauce - 500ml","description":"\u003ch2\u003eCarolina tang, Feedlot twist\u003c\/h2\u003e\n\u003cp\u003eGold Rush is The Feedlot's take on a Carolina-style mustard sauce, built bold and tangy but never one-note. Infused with their own Forager rub, it carries a sweet, smoky thread through the mustard base that makes it more interesting than a straight condiment.\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 Low — \"slightly spicy\" by the brand's own description; Hub Heat sits toward the low end.\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 rub \u0026amp; sauce maker).\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard; made with gluten-free Worcestershire — check the physical label for full details.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, ribs, hot dogs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy mustard and vinegar hit first, sharp and unmistakably Carolina in style.\u003c\/p\u003e\n\u003cp\u003eHoney and tomato puree move in through the middle, rounding the sharpness into a balanced sweetness.\u003c\/p\u003e\n\u003cp\u003eForager rub spices linger on the finish, with a gentle, slightly spicy warmth trailing behind.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBaste pulled pork in the last 20 minutes on the smoker for a sticky, tangy glaze.\u003c\/li\u003e\n\u003cli\u003eBrush over chicken thighs or wings before finishing them on the grill.\u003c\/li\u003e\n\u003cli\u003eServe alongside pork ribs as a tangy dipping sauce.\u003c\/li\u003e\n\u003cli\u003eSqueeze over a hot dog or bratwurst for a Carolina-style upgrade.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into an oil-based dressing for a punchy mustard vinaigrette.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, burnt-amber mustard sauce with a medium-thick, pourable consistency, visibly clinging to the glass in the product photography — packaged in a clear glass bottle with a black screw cap and The Feedlot's kraft-style label.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard, Honey, Vinegar, Tomato Puree, Gluten Free Worcestershire, Sugar, Salt, Porcini Mushroom, Spices\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Made with gluten-free Worcestershire; contains mustard. A full allergen statement isn't published by the brand — 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\/261_grinning-saucing-meatballs.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\u003eCarolina mustard sauce isn't common on Australian shelves, so credit to Darryl for not overselling this one — it's tangy first, sweet second, and only slightly spicy, exactly as The Feedlot themselves put it. Being infused with their own Forager rub means it carries a bit of that sweet, smoky character through rather than tasting like mustard on its own. Set it next to \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ MAFIA: Big Paulie Alabama White Sauce\u003c\/a\u003e for a proper Southern sauce lineup, and finish pulled pork with a drizzle of \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBLEND SMOKED HONEY: BLAZED Smoked Chilli Honey\u003c\/a\u003e if you want a bit more heat on top.\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: Carolina Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTangy gold on a soft roll.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 3 tbsp of your favourite pork rub; 250ml The Feedlot Gold Rush BBQ Mustard Sauce; 8 soft rolls; 2 cups coleslaw.\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 pork with the rub and smoke at 120°C for 8 to 10 hours, wrapping in foil if it stalls, until it reads 93 to 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour, then pull the meat and toss it with about 150ml of the sauce.\u003c\/li\u003e\n\u003cli\u003ePile into rolls with slaw and an extra drizzle of Gold Rush.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gold Rush BBQ Mustard Sauce spicy?\u003c\/strong\u003e\u003cbr\u003eOnly slightly — The Feedlot describes it as \"slightly spicy,\" and our own Hub Heat places it low, more a gentle warmth than real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Gold Rush BBQ Mustard Sauce best on?\u003c\/strong\u003e\u003cbr\u003ePulled pork, chicken, ribs and hot dogs — a classic Carolina-style mustard sauce pairing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Worcestershire used in it is gluten-free, but a full allergen statement isn't published by the brand — check the physical label to confirm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e500ml.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gold Rush BBQ Mustard Sauce spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only slightly — The Feedlot describes it as \\\"slightly spicy,\\\" and our own Hub Heat places it low, more a gentle warmth than real heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Gold Rush BBQ Mustard Sauce best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pulled pork, chicken, ribs and hot dogs — a classic Carolina-style mustard sauce pairing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Worcestershire used in it is gluten-free, but a full allergen statement isn't published by the brand — check the physical label to confirm.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"500ml.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":42374023053354,"sku":"FEEDGOLD","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/The_Feedlot_Gold_Rush_BBQ_Mustard_SQ.png?v=1734258882"},{"product_id":"loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g","title":"LOOT N' BOOTY: Honey Gold BBQ Sauce – 553g","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 — sweet and tangy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 19.5 oz (approx. 553g) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Arizona)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · all natural · no HFCS · no MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, chicken, sandwiches, dips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLiquid Arizona gold\u003c\/h2\u003e\u003cp\u003eFrom the Loot N' Booty team's home state comes this \u003cstrong\u003eHoney Gold BBQ Sauce\u003c\/strong\u003e — a sweet and tangy mustard-based number that's the most versatile bottle in the whole range. Sauce, marinade, dressing base, dip: it does the lot.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHoney sweetness and mustard tang share top billing, backed by apple cider vinegar brightness and a mellow molasses depth. No heat — just that Carolina-gold-style balance that makes pulled pork sing.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over pulled pork — the classic pairing\u003c\/li\u003e\n\u003cli\u003eBrush on chicken wings and grilled thighs\u003c\/li\u003e\n\u003cli\u003eSqueeze over brisket sandwiches and burgers\u003c\/li\u003e\n\u003cli\u003eBase for dressings, slaws and dipping sauces\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA golden, pourable mustard-based sauce — smooth, glossy and generous at 19.5 oz. Keeps the flavour flowing through countless BBQ sessions.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), water, apple cider vinegar, tomato paste, molasses, vinegar, salt, honey, Worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, celery seed, tamarind extract, natural flavour), spices, garlic, onion, natural flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, all natural, no high fructose corn syrup, no MSG, no cholesterol (as stated by the brand) — 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\/755_drool-honey-mustard-pork.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;\"\u003eThey call it Arizona gold and, as a man who's moved a bit of gold in his day, I can confirm the exchange rate is favourable. Douse a pulled pork roll done with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e and tell no one your secret. The full \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003eLoot N' Booty stash\u003c\/a\u003e awaits — first one's never free, but it is delicious. Stack the roll with \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eAcide Pickled Dill Cucumber Chips\u003c\/a\u003e for a sharp, crunchy counterpunch to all that honey.\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: Honey Gold Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eArizona gold, threaded on a stick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; ½ cup Loot N' Booty Honey Gold BBQ Sauce, plus extra to serve; 1 tbsp all-purpose BBQ rub; Bamboo skewers, soaked.\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 chicken with the rub and thread onto the skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning, until the chicken reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce for the last 4 minutes so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eRest 2 minutes and drizzle with a little more sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mustard tang and honey cling to grilled thigh and caramelise fast.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":43479608623146,"sku":"LNBHM2","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/LOOT-N-BOOTY-HONEY-GOLD-2025.jpg?v=1782959403"},{"product_id":"stef-the-maori-pork-hunt-pork-and-chicken-seasoning-rub","title":"STEF THE MAORI: Pork Hunt Pork and Chicken Rub - 240g","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 Medium-mild — enough tingle to make your lips happy, not your forehead sweat (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 240g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in New Zealand, made in Australia from at least 30% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG (621). May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork belly, ribs, chicken wings, thighs and juicy roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe secret handshake for white meat\u003c\/h2\u003e\u003cp\u003ePork Hunt is Stef the Maori's answer to the eternal question: how do I take ribs and wings from \"nice\" to \"OMG when's dinner ready?\" Another full-flavoured tastebud puncher out of the Far North of Aotearoa, aimed squarely at pork and chicken but happy to slap itself on anything. Grab the shaker and hunt that pork.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFront-loaded with sweetness — coconut sugar and cane sugar give a caramelising, sticky edge. The middle brings warm paprika, cumin and coriander with garlic and onion, then a gentle chilli tingle and a lick of smoke powder round it out. Sweet, smoky, savoury, just a little heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs and rest overnight, then smoke low and slow until they bend\u003c\/li\u003e\n\u003cli\u003eShake generously over chicken wings and grill hot for a sticky, caramelised finish\u003c\/li\u003e\n\u003cli\u003eRub pork belly before a slow roast so the sugars build a lacquered bark\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and skewers for the barbie\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA darker, sweeter-looking blend — the coconut sugar and paprika lend a warm reddish-brown tone with visible spice speckle. Coarse enough to build a proper bark.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Coconut Sugar, Sugar, Salt, Spices (Paprika, Black Pepper, Garlic, Onion, Mustard, Cumin, Chilli, Coriander), Flavour Enhancer (621), Rice Flour, Herbs, Smoke Powder\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. Contains MSG. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — 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\/711_wink-pork-chop.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;\"\u003eSweet, smoky and built for the pit — the jar I keep under lock in the galley. Make it a feast: mop the ribs with \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin Mangoes Cherry Jalapeno Rib Glaze\u003c\/a\u003e in the last stretch, then hit the wings with \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e. Tip: glaze only in the final 20 minutes so the sugars set instead of scorching. Round up the crew in the \u003ca href=\"\/en-nz\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\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: Pork Hunt Chicken Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, smoky and gone before the second beer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g chicken thigh fillets, cut into 3cm pieces; 2 tbsp Pork Hunt; 1 tbsp olive oil; 1 red onion, cut into chunks; Skewers, soaked if wooden.\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\u003eToss the chicken in oil and Pork Hunt and rest for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers, alternating with onion.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning often, until caramelised and 75°C inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Medium heat lets the coconut sugar caramelise rather than burn.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Pork Hunt only for pork?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eNo — it's dialled in for pork and chicken, but it also works on ribs, wings, pork belly and roasts. Anything that likes a sweet, smoky crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow spicy is Pork Hunt?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMedium-mild, Hub Heat 4\/11 — enough tingle to notice, not enough to need a glass of milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's the best way to cook with it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eLow and slow on ribs and pork belly for a lacquered bark, or hot and fast on wings for a sticky, caramelised finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes — Pork Hunt contains Flavour Enhancer (621).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it gluten-free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eIt's vegan-friendly and may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Pork Hunt only for pork?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's dialled in for pork and chicken, but it also works on ribs, wings, pork belly and roasts. Anything that likes a sweet, smoky crust.\"}}, {\"@type\": \"Question\", \"name\": \"How spicy is Pork Hunt?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium-mild, Hub Heat 4\/11 — enough tingle to notice, not enough to need a glass of milk.\"}}, {\"@type\": \"Question\", \"name\": \"What's the best way to cook with it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Low and slow on ribs and pork belly for a lacquered bark, or hot and fast on wings for a sticky, caramelised finish.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Pork Hunt contains Flavour Enhancer (621).\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten-free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's vegan-friendly and may contain traces of gluten (wheat), soy, milk and peanuts — always check the physical label.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685393450,"sku":"STEFHUNT","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-pork-hunt-front-v2_9acf8f34-c64c-4020-951d-849b9d327fa4.png?v=1786054817"},{"product_id":"meat-church-honey-hog-bbq-rub","title":"MEAT CHURCH: Honey Hog – Sweet Pork \u0026 Poultry BBQ Rub (354g)","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 Sweet, gentle (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free. No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, poultry, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Honey Hog rub that built Meat Church's rib reputation\u003c\/h2\u003e\n\u003cp\u003eMeat Church Honey Hog is a sweet, honey-based BBQ rub from Matt Pittman's Meat Church in Waxahachie, Texas, made for pork ribs, pulled pork and poultry. It's the original sweet Meat Church rub — real honey powder and sugar lead the way, with paprika and garlic underneath, built to caramelise into a honeyed, rust-coloured bark.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is honeyed sweetness from real honey powder. The middle brings warm paprika colour and dextrose depth. It finishes with a savoury garlic-celery note that keeps the sweetness in check and leaves it tasting like barbecue, not candy floss.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs heavy the night before or at least an hour out, then run them low and slow — the honey powder caramelises into a sticky, rust-red bark.\u003c\/li\u003e\n\u003cli\u003eSeason a pork shoulder before it goes on for pulled pork with sweetness through every strand.\u003c\/li\u003e\n\u003cli\u003eDust a whole chicken or thighs before roasting for glossy, caramelised skin.\u003c\/li\u003e\n\u003cli\u003eToss roasted vegetables — pumpkin, carrots, sweet potato — in Honey Hog before they hit the oven for a genuinely different side dish.\u003c\/li\u003e\n\u003cli\u003eRogue move: sprinkle it over popcorn or roasted nuts for a sweet-savoury snack that disappears fast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, rust-toned rub with a fine, honey-heavy texture. Builds a sticky, caramelised crust rather than a dry seasoning film.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated garlic, celery, spice extractives, no greater than 2% silicon dioxide (anti-caking agent).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. 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\/026_pulled-pork-tiptoe.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\n\u003cp style=\"margin:0;\"\u003eThe rib rub that made Meat Church's name, and it still earns the reputation every time it hits the smoker. Brush \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Jungle Juice Cherry Apple Jalapeño Glaze\u003c\/a\u003e on late for shine and a gentle kick, then finish with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-chipotle-salt-195g\"\u003eSmokes Seasoning Chipotle Salt\u003c\/a\u003e for a smoky lift that cuts the sweetness. Sneak a rib before they're even rested.\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: Honey Hog Roast Veg Tray\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eProof the veg can steal the show too.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pumpkin, carrot and sweet potato, cut into chunks; 2 tbsp oil; 1½ tbsp Honey Hog.\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\u003eToss the veg in the oil, then the Honey Hog, and spread on a lined tray.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 35–40 minutes, turning halfway.\u003c\/li\u003e\n\u003cli\u003eKeep an eye on it in the last 10 minutes — pull it when the edges are caramelised, not black.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The honey powder caramelises on the cut sides of the veg just like it does on a rib.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat makes Honey Hog sweet?\u003c\/h3\u003e\n\u003cp\u003eReal honey powder and sugar, backed by paprika and dextrose for colour and caramelisation. It's a genuine honey-forward rub, not just a \"sweet\" label — heat sits gentle at Hub Heat 2\/11.\u003c\/p\u003e\n\u003ch3\u003eIs Honey Hog gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — gluten free and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best on?\u003c\/h3\u003e\n\u003cp\u003ePork ribs and pulled pork are the classic use, but it works just as well on poultry and roasted vegetables.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the shaker?\u003c\/h3\u003e\n\u003cp\u003e354g (12.5oz), made in Waxahachie, Texas.\u003c\/p\u003e\n\u003ch3\u003eIs Meat Church Honey Hog spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. Honey Hog sits at a gentle Hub Heat 2\/11 — sweet and warm, with no chilli on the ingredients list. If you want a kick, Honey Hog Hot is the same honeyed base with dehydrated jalapeño, at Hub Heat 5\/11.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between Honey Hog and Honey Hog Hot?\u003c\/h3\u003e\n\u003cp\u003eBoth share the honey powder, sugar, paprika and garlic base. Honey Hog Hot adds dehydrated jalapeño, taking it from Hub Heat 2\/11 to 5\/11. Honey Hog comes in a 354g shaker and Honey Hog Hot in a 340g shaker.\u003c\/p\u003e\n\u003ch3\u003eCan I buy Meat Church Honey Hog in Australia?\u003c\/h3\u003e\n\u003cp\u003eYes. The Rub Hub stocks Meat Church Honey Hog in the 354g shaker and ships Australia-wide for a flat $10 per order. Check this page for current stock.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What makes Honey Hog sweet?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Real honey powder and sugar, backed by paprika and dextrose for colour and caramelisation. It's a genuine honey-forward rub, not just a 'sweet' label - heat sits gentle at Hub Heat 2\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Honey Hog gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - gluten free and no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and pulled pork are the classic use, but it works just as well on poultry and roasted vegetables.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"354g (12.5oz), made in Waxahachie, Texas.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Meat Church Honey Hog spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Honey Hog sits at a gentle Hub Heat 2\/11 — sweet and warm, with no chilli on the ingredients list. If you want a kick, Honey Hog Hot is the same honeyed base with dehydrated jalapeño, at Hub Heat 5\/11.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between Honey Hog and Honey Hog Hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Both share the honey powder, sugar, paprika and garlic base. Honey Hog Hot adds dehydrated jalapeño, taking it from Hub Heat 2\/11 to 5\/11. Honey Hog comes in a 354g shaker and Honey Hog Hot in a 340g shaker.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I buy Meat Church Honey Hog in Australia?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Rub Hub stocks Meat Church Honey Hog in the 354g shaker and ships Australia-wide for a flat $10 per order. Check this page for current stock.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":43909770969130,"sku":"MEAT_CHURCH_HONEY_HOG_BBQ_RUB","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-honey-hog-bbq-rub-12.5oz-front_13596fc9-98a7-4e81-86b8-93dfa6e31e17.png?v=1786049944"},{"product_id":"heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml","title":"HEAVENLY HELL: Capones Columbian Gold Jalapeno Mustard Sauce – 250ml","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–medium — bright jalapeño warmth over tangy mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, hot dogs, pretzels, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe golden mustard with a green kick\u003c\/h2\u003e\n\u003cp\u003eCapones Columbian Gold is a jalapeño mustard sauce — tangy, golden and laced with bright green chilli warmth. It's the Carolina-gold move for your table: sharp and vinegary enough to cut through fatty pork, mellow enough to slather on a hot dog without setting anyone off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, tangy mustard leads with a golden, slightly sweet edge, then fresh jalapeño rolls in with a bright, grassy warmth. It's a mild-to-medium heat — a lively tingle rather than a burn — with a zippy vinegar finish that wakes up everything it touches.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over a pulled-pork roll — the tang cuts the richness like a Carolina gold sauce.\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs or a shoulder in the last hour for a tangy mustard bark.\u003c\/li\u003e\n\u003cli\u003eSqueeze over hot dogs, brats and pretzels for an instant upgrade.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing or potato-salad base for a spicy-tangy lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: use as a dip for crumbed chicken, schnitzel or a soft pretzel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-yellow mustard sauce with a smooth, pourable body and visible flecks of jalapeño. Sharp and bright on the nose, with real cling on the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around a tangy mustard base with jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — contains mustard; always check the bottle if you have specific sensitivities.\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\/498_hungry-jalapeno-mustard-dog.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;\"\u003eWord from the docks: a tangy mustard sauce is the classic partner for sweet-rubbed pork. Rub your shoulder with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e, cook it low, then slather Capones over the pulled meat — sweet bark, tangy finish, that's the Carolina one-two. For the hot-dog tray, a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside makes it a proper spread.\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: Golden Jalapeno Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chat potatoes; ⅓ cup mayonnaise; 3 tbsp Capones Columbian Gold sauce; 3 hard-boiled eggs, chopped; 2 spring onions, sliced.\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\u003eBoil the potatoes in salted water for 15 minutes until tender, then halve them while warm.\u003c\/li\u003e\n\u003cli\u003eWhisk the mayo and mustard sauce together.\u003c\/li\u003e\n\u003cli\u003eFold through the warm potatoes with the eggs and spring onions, then chill 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dressing the potatoes warm lets them soak up the tangy mustard right to the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. The jalapeño brings a bright, grassy warmth rather than serious burn — the mustard tang leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it like a Carolina gold sauce?\u003c\/strong\u003e That's the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeño for a green, lively kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and ribs are the classics, but it's brilliant on hot dogs, brats, pretzels and crumbed chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The jalapeno brings a bright, grassy warmth rather than serious burn. The mustard tang leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it like a Carolina gold sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That is the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeno for a green, lively kick.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pulled pork and ribs are the classics, but it is brilliant on hot dogs, brats, pretzels and crumbed chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917962282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bZUtdwdl.png?v=1784649792"},{"product_id":"sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g","title":"SUCKLEBUSTERS: Hog Waller Pork Rub – 390g","description":"\u003ch2\u003eTexas's favourite pork rub\u003c\/h2\u003e\n\u003cp\u003eFrom family-owned San Antonio brand SuckleBusters comes their number-one seller — Hog Waller. Built on the \"No Bad Stuff\" promise (no MSG, no fillers, no artificial dyes or preservatives), it's the rub Texas pitmasters reach for when pork is on the menu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e salty and sweet up front, with a savoury herb-and-spice backbone and a gentle peppery warmth on the finish. Balanced, moreish, and built to let good pork shine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e pork ribs, pulled pork, pork shoulder and chops — plus chicken and even roast veg. A genuine all-day pork workhorse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the shaker:\u003c\/strong\u003e a savoury, lightly sweet blend with a medium grind that grips the meat and builds a deep, mahogany bark over a low-and-slow cook. Slightly spicy, family-friendly heat.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from SuckleBusters' award-winning Texas range. \u003ca href=\"\/en-nz\/collections\/sucklebusters\"\u003ethe full Sucklebusters range\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e \"No Bad Stuff\" — no MSG, no fillers, no artificial dyes or preservatives (brand claim).\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 13.75 oz (390g). \u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Texas). \u003cem\u003eAlways check the physical label for full ingredients and allergens before use.\u003c\/em\u003e\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\/101_sleepy-yawn-coffee.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;\"\u003eSalty-sweet up front, a savoury herb backbone and a gentle peppery warmth on the finish — this is a pork workhorse that builds a deep mahogany bark. Season thick pork scotch steaks, grill them, then splash over \u003ca href=\"\/en-nz\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e and serve with \u003ca href=\"\/en-nz\/products\/mitchs-preserves-green-tomato-pickle\"\u003eMitch's Preserves Green Tomato Pickle\u003c\/a\u003e. Works a treat on chicken and roast veg too.\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: Grilled Pork Scotch Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMarbled, mahogany and over in fifteen minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork scotch steaks, about 2cm thick; 2 tbsp Hog Waller; 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\u003eBrush the steaks with oil and season both sides generously. Rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 4–5 minutes per side until 63°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Scotch fillet's marbling keeps it juicy while the sugar in the rub caramelises.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SUCKLEBUSTERS","offers":[{"title":"Default Title","offer_id":44512622903338,"sku":"SB-HOGWALLER-390","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/0Y9A7857-Edit.jpg?v=1782510560"},{"product_id":"taipan-bbq-brazilian-pork-low-slow-pork-bbq-rub-175g","title":"TAIPAN BBQ: Brazilian Pork – 175g","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 — sweet and smoky, no real chilli bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 175g 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 Vegan \u0026amp; vegetarian; all natural, none of the nasties — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork ribs, pulled pork, pork belly and chops\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eChurrasco swagger for your pork\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Brazilian Pork brings sweet, smoky South-American flavour to low-and-slow cooks. All-natural and made in Australia, it's built for the long haul — pork's new best mate.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet paprika and sugar up front, savoury garlic and onion through the middle, then warming ginger and a touch of mustard on the finish. Sweet and smoky, with just enough savoury backbone to stop it tipping into dessert.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a pork shoulder heavily the night before, then smoke low and slow for pulled pork that falls apart.\u003c\/li\u003e\n\u003cli\u003eCoat pork ribs and cook indirect — being a sweet rub, keep it off screaming direct heat so the sugar doesn't scorch.\u003c\/li\u003e\n\u003cli\u003eSeason pork belly or chops before the grill for caramelised, sticky edges.\u003c\/li\u003e\n\u003cli\u003eTry it on chicken thighs too — it's a ripper there as well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA rich, red-brown blend with visible sugar and cracked pepper. It melts into a sticky, caramelised crust over a long cook.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, paprika, sugar, pepper, garlic, ginger, onion, mustard seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and vegetarian; all natural — no preservatives, no artificial colours or flavours, no anti-caking agents. Contains mustard. Ingredients match the maker's published list (Flavour \u0026amp; Spice, Mudgeeraba QLD). No allergen or may-contain statement is published — 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\/577_sniffing-pork-skewers.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;\"\u003eOfficer, I've never seen that pork shoulder before in my life. This one's a low-and-slow specialist — it's sweet, so keep it off screaming direct heat and let the smoke do the work. Rub it on the night before, smoke it over \u003ca href=\"\/en-nz\/products\/natural-smoke-bbq-woods-apple-wood-chunks-100-real-apple-smoking-wood-1kg\"\u003eNatural Smoke Apple Wood Chunks\u003c\/a\u003e, and finish with a smear of \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements Mango \u0026amp; Chilli Chutney\u003c\/a\u003e for a bit of bite.\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 Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRub it tonight, pull it tomorrow, deny everything.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg boneless pork shoulder; 4 tbsp Brazilian Pork; 2 tbsp yellow mustard; 250ml apple juice 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\u003eSmear the shoulder with mustard, coat it heavily with the rub, wrap and refrigerate overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, until it hits about 70°C (around 6 hours).\u003c\/li\u003e\n\u003cli\u003eWrap tightly in foil and keep cooking to 94°C, roughly another 3 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for 1 hour, then pull and toss through the juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A low smoker keeps this sweet rub from scorching while the bark builds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for pork?\u003c\/strong\u003e\u003cbr\u003ePork is where it shines — ribs, pulled pork, belly and chops — but it's excellent on chicken too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy keep it off high direct heat?\u003c\/strong\u003e\u003cbr\u003eIt's a sweet rub, so over fierce direct heat the sugar can catch and turn bitter. Cook indirect or low and slow for the best caramelised crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten source in the listed ingredients, but always check the physical label for allergen and \"may contain\" information.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it just for pork?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork is where it shines (ribs, pulled pork, belly and chops), but it's excellent on chicken too.\"}}, {\"@type\": \"Question\", \"name\": \"Why keep it off high direct heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a sweet rub, so over fierce direct heat the sugar can catch and turn bitter. Cook indirect or low and slow for the best caramelised crust.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There's no gluten source in the listed ingredients, but always check the physical label for allergen and may-contain information.\"}}]}\u003c\/script\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513963868202,"sku":"TPN-BRAZILIAN-175","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-brazilian-pork-rub-175g-front.png?v=1787022942"},{"product_id":"taipan-bbq-oaxaca-bbq-sauce-mild-smoky-sweet-bbq-sauce-250ml","title":"TAIPAN BBQ: Oaxaca BBQ Sauce – 250ml","description":"\u003ch2\u003eSmoky-sweet, family-friendly\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Oaxaca is a mild, all-natural smoky-sweet BBQ sauce made with fresh jalapeño. Gluten free and vegan. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e sweet tomato and molasses, tangy vinegar and a gentle jalapeño warmth. The crowd-pleasing everyday BBQ sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e ribs, pulled pork, burgers, snags and chicken — brush on or serve at the table.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh tomato, sugar, vinegar, fresh jalapeño chilli (5%), fresh garlic, fresh onion, worcestershire sauce, paprika, molasses, mustard powder, sea salt, white pepper.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 250ml. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\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\/229_hungry-rib-off-bone.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 crowd-pleaser of the crate: sweet tomato and molasses, a tangy vinegar edge and just a whisper of fresh jalapeño. Dust pork ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, cook them low, and brush this on for the final half hour. Serve with a bowl of \u003ca href=\"\/en-nz\/products\/acide-bread-butter-zucchini-pickles\"\u003eACIDE Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e to cut through the sticky. Kids and grandparents both sorted.\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: Weeknight Oven Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo smoker? No problem. Nobody needs to know.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork baby back ribs, about 1.2kg; 2 tbsp pork rub; ½ cup Oaxaca BBQ Sauce; 2 tbsp apple juice.\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\u003eRemove the membrane from the back of the ribs and coat with the rub.\u003c\/li\u003e\n\u003cli\u003eWrap tightly in foil with the apple juice and bake at 150°C for 2½ hours until the bones wiggle.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush generously with the sauce and bake uncovered at 200°C for 15–20 minutes, brushing once more halfway.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Foil keeps the ribs moist while they go tender; the hot finish sets the sauce sticky.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44515172941866,"sku":"TPN-OAXACA-250","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-oaxaca-bbq-sauce-250ml-front.png?v=1787022944"},{"product_id":"chuds-bbq-sweet-cheeks-sweet-maple-bbq-rub-10-9oz","title":"CHUDS BBQ: SweetCheeks – 309g","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 — sweet, warm and maple-led\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 10.9oz (309g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Low sodium; Kosher certified by Whole Kosher Services. No gluten-containing ingredients, though no formal gluten-free claim is made — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, chicken thighs, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet that finishes strong\u003c\/h2\u003e\u003cp\u003eSweetCheeks is Chud's answer to the classic sweet rib rub, and the difference is real maple powder instead of a wall of brown sugar. It's ground finer than the rest of the line on purpose — fine enough to melt into the surface of the meat rather than sit on top of it. That makes it two rubs in one bottle: a base coat for the long cook, and a finishing dust for right before it hits the board.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSugar and maple lead — warm, rounded, genuinely mapley rather than generic sweet. Paprika brings colour and a soft earthiness underneath, garlic and turmeric keep it savoury enough to work on meat instead of dessert. There's no salt hit driving it, which is why it layers so well over a salted base without turning the cook into a salt lick.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat baby back ribs and smoke low — the fine grind melts in and lacquers up into a deep mahogany finish.\u003c\/li\u003e\n\u003cli\u003eBase-coat pork shoulder with SPG, then hit it with SweetCheeks so the sweetness sits on top of the salt rather than fighting it.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs in the last ten minutes of the cook for colour and a sweet crust that won't have time to scorch.\u003c\/li\u003e\n\u003cli\u003eThrow it over roast pumpkin or carrots before they go in — the maple does exactly what you'd hope.\u003c\/li\u003e\n\u003cli\u003eBeat a spoonful through soft butter and melt it over dinner rolls or corn. Chud's suggest it themselves, and they're right.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, deep red-brown powder — noticeably finer than ChudRub or SPG. It coats evenly and clings to a damp surface without needing a binder, and it goes tacky under low heat as the sugars start working, which is where that glossy finish comes from. Keep it away from screaming direct heat or the sugar will find the char before the meat does.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Paprika, Maple Powder (Maple, Dextrose, Corn Starch, Ethyl Alcohol, Tricalcium Phosphate and Propylene Glycol), Spices, Turmeric, Garlic, Silicon Dioxide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Low sodium per the brand; Kosher certified by Whole Kosher Services. No gluten-containing ingredients are listed, though Chud's make no formal gluten-free claim on this blend — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — SweetCheeks is a sweet maple rub with no chilli in it at all.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it just brown sugar?\u003c\/strong\u003e No. It's built on real maple powder, which is what gives it that warm, rounded sweetness rather than the flat sugary hit you get from a sugar-heavy rub.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it as a finishing rub?\u003c\/strong\u003e Yes — that's the point of the finer grind. It works as a base rub for a long cook and as a final dusting right before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it kosher certified?\u003c\/strong\u003e Yes — certified by Whole Kosher Services.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\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\/712_savouring-pork-belly-bites.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;\"\u003eMaple on ribs is one of those trades that pays every single time. Salt underneath, SweetCheeks over the top, low heat, and let the sugar do its quiet work. Glaze the back half with \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original\u003c\/a\u003e, then a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach\u003c\/a\u003e to stop it going too sweet on you. Worth the customs risk.\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: Maple Pork Belly Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCandy for grown-ups, cut into cubes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork belly, skin off, cut into 4cm cubes; 2 tsp salt; 3 tbsp SweetCheeks; 3 tbsp butter; ½ cup 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\u003eSalt the cubes lightly, then coat generously in SweetCheeks.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours until deep mahogany.\u003c\/li\u003e\n\u003cli\u003eTip into a tray with the butter and BBQ sauce, toss, cover with foil and cook 1 more hour until tender.\u003c\/li\u003e\n\u003cli\u003eUncover, toss again and cook 15 minutes until sticky. Rest 10 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Salt underneath and the maple rub on top keeps the sweetness on the outside where the bark forms.\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 it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — SweetCheeks is a sweet maple rub with no chilli in it at all.\"}}, {\"@type\": \"Question\", \"name\": \"Is it just brown sugar?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's built on real maple powder, which is what gives it that warm, rounded sweetness rather than the flat sugary hit you get from a sugar-heavy rub.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it as a finishing rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — that's the point of the finer grind. It works as a base rub for a long cook and as a final dusting right before serving.\"}}, {\"@type\": \"Question\", \"name\": \"Is it kosher certified?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — certified by Whole Kosher Services.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174449194,"sku":"CHUDS-SWEETCHEEKS-109OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-sweetcheeks-sweet-maple-bbq-rub-309g-front.png?v=1784074371"},{"product_id":"bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml","title":"BBQ MAFIA: The Fix Bourbon \u0026 Cola 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 None — sweet, smoky and boozy-sweet\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 Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, wings, pulled pork, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBBQ Mafia’s new favourite\u003c\/h2\u003e\u003cp\u003eThe Fix is engineered with a cola fizz that leaves other sauces flat. A sweet, smoky bourbon-and-cola BBQ sauce built to lacquer ribs and wings in a deep, sticky, caramelised glaze.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and cola-rich up front, bourbon warmth and smoke through the middle, finishing sticky and caramelised. It’s the crowd-pleaser — deep, sweet and glossy without tipping into sickly.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in the last 15–20 minutes for a sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eToss cooked wings in it for a deep, glossy coat.\u003c\/li\u003e\n\u003cli\u003eGlaze pork belly or a ham off the hottest heat so the sugars don’t scorch.\u003c\/li\u003e\n\u003cli\u003eSlather it into a pulled-pork roll or a burger.\u003c\/li\u003e\n\u003cli\u003eRogue move: reduce a little in a pan and spoon it over vanilla ice cream on a dare.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, dark sauce that clings and lacquers — pour or brush, and it sets into a sticky sheen as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, water, glucose syrup, tomato paste, thickeners (1422, 415), acidity regulators (260, 330, 262), salt, flavours (bourbon, cola), spices, colour (150c), dehydrated vegetables, preservatives (202, 211). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — 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\/852_cheers-cola-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;\"\u003eSweet sauces this good want a late brush and a low fire so the sugars glaze, not burn. Lay the base down with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then cut all that sweetness on the plate with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e.\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: Bourbon-Cola Sticky Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFizz, booze and a lot of napkins.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 1 tbsp oil; 2 tsp salt and pepper mix; ½ cup The Fix Bourbon \u0026amp; Cola 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\u003eToss the wings in oil, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for about 40 minutes, turning once, until the skin is crisp and they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm The Fix in a small pan, toss the wings through it, then return them to the grill for 5 minutes to set the glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat’s The Fix best on?\u003c\/strong\u003e Ribs, wings, pulled pork and pork belly — anything you want sticky and glazed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a sweet, smoky bourbon-and-cola glaze.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e Late — the last 15–20 minutes — so the sugars lacquer instead of burning.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515591651370,"sku":"THEFIX","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml-front-clean.png?v=1785163482"},{"product_id":"bbq-mafia-wagyu-tallow-gravy-mix-170g","title":"BBQ MAFIA: Wagyu Tallow Gravy Mix - 170g","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 — rich, meaty and savoury\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); contains milk (listed ingredient) — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast dinners, chips, sausages, pulled pork, schnitzel\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGive bland packet gravy the flick\u003c\/h2\u003e\u003cp\u003eDeveloped at BBQ Mafia’s Brisbane restaurant, Wagyu Tallow Gravy Mix is a meaty, umami-rich gravy that makes the instant stuff taste like dishwater. Real depth, restaurant flavour, from a shake and a stir.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eDeeply savoury and beefy up front, rich wagyu-tallow body through the middle, finishing glossy and moreish. The gravy that has people going back for seconds just for the sauce.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWhisk into hot water or stock for a rich, glossy gravy in minutes.\u003c\/li\u003e\n\u003cli\u003ePour it over a roast dinner — beef, chicken or lamb — and crispy potatoes.\u003c\/li\u003e\n\u003cli\u003eSmother hot chips for a proper loaded-chips or poutine base.\u003c\/li\u003e\n\u003cli\u003eSpoon it over bangers and mash or a schnitzel.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a little through pulled pork or a pie filling for extra richness.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA fine, savoury gravy powder that whisks smooth without lumps and thickens into a glossy, rich gravy as it heats.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Thickeners (1422, 415), salt, maize, maltodextrin, dehydrated vegetables, full cream milk powder, sugar, tapioca starch, premix (yeast extract, flavour), spices, hydrolysed maize protein, colour (150c), anti-caking agent (551), flavour enhancers (621, 635), acidity regulator (262), natural flavouring preparation (vegetable oil, natural flavouring substances (tallow), flavours, herb extracts, spice extracts). Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains: milk (listed ingredient). The brand publishes no gluten-free or other dietary claims — 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\/796_pour-gravy-roast-v2.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;\"\u003eGood gravy hides a multitude of sins — whisk it smooth, keep it glossy, and pour it over everything. Season the roast first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e, then serve a little \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the side for the classic roast-beef combo.\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: Pub-Style Gravy Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChips, smothered. As nature intended.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg frozen thick-cut chips; Wagyu Tallow Gravy Mix, enough for 300ml (see pack); 300ml boiling water; 100g grated tasty cheese.\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\u003eBake the chips as per the packet until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eWhisk the gravy mix into the boiling water and simmer for 1–2 minutes until glossy.\u003c\/li\u003e\n\u003cli\u003ePile the chips into a bowl, scatter the cheese and pour the hot gravy over so the cheese melts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I make it?\u003c\/strong\u003e Whisk the mix into hot water or stock and heat until it thickens into a glossy gravy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s it best on?\u003c\/strong\u003e Roast dinners, chips, sausages and mash, schnitzel and pulled pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No heat — it’s a rich, meaty, savoury gravy.\u003c\/p\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515592306730,"sku":"WAGYU170","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-wagyu-tallow-gravy-mix-170g-front-clean.png?v=1785163508"},{"product_id":"jack-daniels-pork-rub-zesty-pork-rib-rub-312g","title":"JACK DANIEL'S - Pork Rub | Zesty Pork \u0026 Rib Rub | 312g","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 — zesty with a chilli edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 11 oz (312g) jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · no MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, pulled pork, chops\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003ePork's preferred travelling companion\u003c\/h2\u003e\u003cp\u003eA zesty blend of brown sugar, chilli and spices, the Jack Daniel's® \u003cstrong\u003ePork Rub\u003c\/strong\u003e is purpose-built for grilled and smoked pork — the classic, zesty flavour of the Lynchburg-inspired range doing what it does best.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBrown sugar sweetness up front, a zesty chilli lift through the middle, and a savoury spice finish that caramelises into proper pork bark. Classic and zesty, exactly as the label promises.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRibs: cover the entire surface, refrigerate at least 30 minutes, then apply a second coat before the smoker — straight from the brand's playbook\u003c\/li\u003e\n\u003cli\u003ePulled pork shoulders low and slow\u003c\/li\u003e\n\u003cli\u003ePork chops and cutlets on the grill\u003c\/li\u003e\n\u003cli\u003eCrackling roasts that need a sweet-spice edge\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA sweet, russet, sugar-forward blend that melts into a glossy bark over a long cook. The 11 oz jar handles a full weekend of pork.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, paprika, spices, brown sugar, garlic, chilli peppers, natural smoke flavour, and silicon dioxide (free-flow agent) (from the brand's label).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly, no MSG (as stated by the brand) — 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\/612_wink-glazed-pork-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;\"\u003eThumbs up from a man who's judged a lot of cargo. Brown sugar and chilli on pork is the oldest trick in the Tennessee book, and it still works every single time. Double-coat your ribs, be patient, and let \u003ca href=\"\/en-nz\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eWestern Hickory Smoking Wood Chips\u003c\/a\u003e handle the atmosphere. The \u003ca href=\"\/en-nz\/collections\/jack-daniels\"\u003efull consignment's here\u003c\/a\u003e. Glaze the ribs in the final 20 minutes with \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e for a glossy, sticky finish.\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: Double-Coat Baby Back Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, zesty and in no hurry at all.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks baby back pork ribs; 4 tbsp Pork Rub.\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\u003eRemove the membrane, cover the ribs with rub and refrigerate for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eApply a second coat and smoke at 120°C for about 4.5 hours until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JACK DANIEL'S","offers":[{"title":"Default Title","offer_id":44525444399146,"sku":"JD01760","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JD01760_Hark_Enterprises_ECOMM_0232_54504aec-c90a-4549-8f29-0190ba41de5b.jpg?v=1782955990"},{"product_id":"butchers-axe-pork-injection-500g","title":"BUTCHERS AXE: Pork Injection – 500g","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 — sweet, smoky flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\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 Contains soy; may contain traces of gluten, 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 Pork shoulder, pulled pork \u0026amp; ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet smoke, right to the bone\u003c\/h2\u003e\u003cp\u003ePork Injection is how the Butchers Axe crew keep a shoulder juicy and sweet all the way through a long, low cook. Built on molasses and smoke, it drives flavour and moisture deep into the meat so pulled pork stays succulent instead of drying out over the hours. Comp-tested, backyard-ready.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet molasses leads, backed by smoke flavour and a savoury yeast-and-vegetable base. It reads like a concentrated sweet-smoky pork marinade, seasoning from the middle out so every strand of pulled pork carries flavour, not just the bark.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (apple juice or stock works well).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a 5–7kg pork shoulder the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke low and slow and pull.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury-sweet powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun and heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Mineral Salts 451, 341, Flavour (vegetable protein extract, yeast extract, maltodextrin, molasses, salt, smoke flavour, flavours, mineral salt 508, vegetable oil), Yeast Extract, Vegetable Powders, Salt, Food Acid 331, Flavour Enhancer 621, 635, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten-free claim is made; may contain traces of gluten, 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\/277_amazed-smoked-pork-shoulder.png?v=1783007052\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 good pulled pork starts with moisture built in from the start. Inject the shoulder the night before with a splash of apple juice in the mix, then let the smoke do the slow work outside. Bark it with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e and finish sweet with \u003ca href=\"\/en-nz\/products\/loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g\"\u003eLoot N' Booty Honey Gold BBQ Sauce\u003c\/a\u003e. Pulls apart juicy, right to the bone.\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: Apple-Injected Pulled Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet smoke, right to the bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg bone-in pork shoulder; 2 tbsp Pork Injection powder; 150ml apple juice; 3 tbsp your favourite pork rub; Soft rolls and slaw to serve.\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\u003eDissolve the powder in warm apple juice, cool, and inject all over the shoulder the day before. Rest in the fridge 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 93–95°C, around 9–10 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for an hour, pull, and pile into rolls with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of pork along the grain, then rest cold for 4–6 hours before smoking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a sweet, smoky flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made; it contains soy and may contain traces of gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\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 do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of pork along the grain, then rest cold for 4–6 hours before smoking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a sweet, smoky flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made; it contains soy and may contain traces of gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@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":44526764458026,"sku":"BA-PORK-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-porkinj-front-t.png?v=1783310251"},{"product_id":"four-saucemen-the-pork-rub-295g","title":"FOUR SAUCEMEN: The Pork Rub - 295g","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 — a gentle whisper, no real fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 295g\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 Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, chops and belly\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBuilt for the whole hog\u003c\/h2\u003e\u003cp\u003ePork rewards a rub that knows what it's doing, and this is that rub. A sweet-savoury blend of spice, brown sugar and garlic, The Pork Rub is built to melt into fat, build bark and carry a shoulder or a rack of ribs all the way through a long, slow cook.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet brown sugar and warm spice up front, savoury garlic underneath, and a faint mustard tang that cuts the richness of the fat. Balanced for pork — sweet enough to caramelise, savoury enough to stay serious.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs the night before, then cook low and slow until the bark sets and the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eRub a shoulder heavily for pulled pork and let it ride through the stall.\u003c\/li\u003e\n\u003cli\u003eSeason chops and sear hard for a sweet, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eSlather a pork belly and roast slow for crackle up top, spice underneath.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, sugar-flecked blend in warm brown tones; the grind grips fatty cuts and builds a proper bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices and Spice Extract, Salt, Sugar, Brown Sugar, Garlic Powder, Anti-Caking Agent (551). Contains Mustard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. 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\/579_hand-on-heart-pork-burger.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;\"\u003eWord from the docks: two coats on a shoulder the night before, then low and slow till it pulls itself apart. Glaze the last stretch with \u003ca href=\"\/en-nz\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell Holy Grail Hog Glaze\u003c\/a\u003e and spoon \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e over the sliced belly. Patience does the heavy lifting.\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 Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSet it up after tea, eat like royalty tomorrow.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 5 tbsp The Pork Rub; 2 tbsp yellow mustard; ½ cup apple juice 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\u003eSlather the shoulder in mustard, coat it heavily with The Pork Rub and rest in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, for 10–12 hours until it probes like butter at 93–95°C.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and rest in an esky for at least an hour, then pull and toss through the juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The long rest lets the juices settle back in so the pork stays moist when you pull it.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526840053802,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-pork-rub-front.png?v=1783438437"},{"product_id":"meat-church-honey-hog-hot-sweet-spicy-pork-poultry-bbq-rub-12oz","title":"MEAT CHURCH: Honey Hog Hot – Sweet \u0026 Spicy Pork \u0026 Poultry BBQ Rub (340g)","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 Sweet with a jalapeño back-heat (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoney Hog Hot: the sweet Meat Church rub that brought a blade\u003c\/h2\u003e\n\u003cp\u003eMeat Church Honey Hog Hot (the one plenty of people search for as \"hot Honey Hog\") is the sweet-and-spicy version of Honey Hog from Matt Pittman's Meat Church in Waxahachie, Texas, made for pork ribs, pulled pork, chicken and wings. It's the same honeyed backbone, laced with dehydrated jalapeño for a back-palate kick. Run it solo or layer it over the original Honey Hog for a proper competition-style rib.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eHoney leads hard on the front, the same sweetness that made the original Honey Hog a Meat Church staple. Paprika and dextrose round out the middle with a savoury, smoky base. The finish is where this one earns the \"Hot\" — dehydrated jalapeño builds a warm, back-palate heat that arrives after the sweetness rather than fighting it. It tastes hotter straight from the shaker than it eats once it's been through a cook, because the heat mellows and the sugars caramelise into a glossier, sweeter bark.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a rack of pork ribs heavy before a low-and-slow smoke — the honey powder and sugar build a glossy, mahogany bark as the jalapeño heat settles in behind it.\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings before frying or grilling, then toss hot for a sweet-heat wing that doesn't need a separate sauce.\u003c\/li\u003e\n\u003cli\u003eLayer it over the original Honey Hog on a competition-style pulled pork or rib cook for a proper sweet-then-hot double hit.\u003c\/li\u003e\n\u003cli\u003eSeason a whole chicken under the skin as well as on top so the heat carries all the way through, not just on the surface.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through mayo for a jalapeño-honey slaw dressing that'll upstage the ribs it's sitting next to.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, rust-red rub with visible flecks of dehydrated jalapeño through it. It's free-flowing and layers easily, and like the honey-forward rubs in the range it caramelises fast — build it up over a longer cook rather than blasting it on high heat from the start.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, honey powder (refined syrup, honey), spices (including paprika), dextrose, dehydrated jalapeño, dehydrated garlic, celery, spice extractives, no greater than 2% silicon dioxide (anti-caking agent).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. 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\/865_jaw-drop-pulled-pork-std.png?v=1793980128\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\n\u003cp style=\"margin:0;\"\u003eSweet enough to get past the kids, hot enough to keep the ribs for yourself. Mop it through the cook with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas BBQ's Boomtang Sauce\u003c\/a\u003e for gloss without extra fire, then finish the plate with a sharp dab of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e to cut the sweetness.\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: Sticky Sweet-Heat Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGets past the kids. Keeps the adults honest.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork spare ribs; 2 tbsp oil or mustard as a binder; 3 tbsp Honey Hog Hot; ¼ cup honey.\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 ribs in the binder and rub, then smoke at 125°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the honey drizzled over and cook 1½ hours until tender.\u003c\/li\u003e\n\u003cli\u003eUnwrap and cook 20–30 minutes more to set the bark.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The heat mellows over a long cook while the sugars turn glossy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot is Honey Hog Hot?\u003c\/h3\u003e\n\u003cp\u003eIt sits at Hub Heat 5\/11 — sweet honey up front with a jalapeño heat that builds on the finish. It's noticeably milder once it's been through a cook than it tastes straight from the shaker.\u003c\/p\u003e\n\u003ch3\u003eCan I run it with the original Honey Hog?\u003c\/h3\u003e\n\u003cp\u003eYes — layering Honey Hog Hot over the original is a proper competition-style move, giving you a sweet base with an extra kick on top rather than replacing one for the other.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best on?\u003c\/h3\u003e\n\u003cp\u003ePork ribs, pulled pork, chicken and wings. It's built for proteins that take well to a sweet, glossy bark with some heat behind it.\u003c\/p\u003e\n\u003ch3\u003eIs it gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eIs Honey Hog Hot spicy?\u003c\/h3\u003e\n\u003cp\u003eIt has a real but friendly kick: Hub Heat 5\/11 on the Rub Hub Heat gauge. The heat comes from dehydrated jalapeño and builds at the back of the palate after the honey sweetness.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between Honey Hog Hot and the original Honey Hog?\u003c\/h3\u003e\n\u003cp\u003eSame honey powder, sugar, paprika and garlic base. Honey Hog Hot adds jalapeño, lifting it from Hub Heat 2\/11 (Honey Hog) to 5\/11. Honey Hog Hot is a 340g shaker; the original Honey Hog is 354g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How hot is Honey Hog Hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It sits at Hub Heat 5\/11 - sweet honey up front with a jalapeno heat that builds on the finish. It's noticeably milder once it's been through a cook than it tastes straight from the shaker.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I run it with the original Honey Hog?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - layering Honey Hog Hot over the original is a proper competition-style move, giving you a sweet base with an extra kick on top rather than replacing one for the other.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs, pulled pork, chicken and wings. It's built for proteins that take well to a sweet, glossy bark with some heat behind it.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Honey Hog Hot spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has a real but friendly kick: Hub Heat 5\/11 on the Rub Hub Heat gauge. The heat comes from dehydrated jalapeño and builds at the back of the palate after the honey sweetness.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between Honey Hog Hot and the original Honey Hog?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Same honey powder, sugar, paprika and garlic base. Honey Hog Hot adds jalapeño, lifting it from Hub Heat 2\/11 (Honey Hog) to 5\/11. Honey Hog Hot is a 340g shaker; the original Honey Hog is 354g.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529645748266,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-honey-hog-hot-bbq-rub-12oz-front_9c75b3a8-0648-424e-9959-f188943638a0.png?v=1786049684"},{"product_id":"blues-hog-sweet-savory-seasoning-177g-shaker","title":"BLUES HOG: Sweet \u0026 Savory Seasoning – 177g Shaker","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 — sweet and smoky with a subtle hint of heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 177g (6.25oz) 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 Gluten free (brand claim) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork ribs, brisket, chicken wings, popcorn\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet meets smoky, with a wink of heat\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Sweet \u0026amp; Savory brings sweet and smoky spices together and finishes with a subtle hint of heat — a competition-level blend that flatters everything from pulled pork to a bowl of popcorn. The shaker for the cook who wants a little of everything in one shake.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet up front, a smoky, savoury middle, then a gentle warmth creeps in on the finish — enough to notice, never enough to scare the kids off the table. Balanced, moreish and built to caramelise on the grill.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a pork shoulder heavily and smoke low and slow for sweet, barky pulled pork.\u003c\/li\u003e\n\u003cli\u003eDust pork ribs before a glaze so the sugars catch and caramelise.\u003c\/li\u003e\n\u003cli\u003eToss chicken wings in it before the grill for a sticky-sweet, smoky skin.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn for a bold movie-night snack — the rogue move worth trying.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eAn even, medium grind in a shaker-top bottle — sprinkles clean and catches on a glaze without clumping.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, sugar, spices (including paprika), brown sugar, dehydrated garlic, yeast extract, dehydrated onion, molasses, maltodextrin, soybean oil, extractives of paprika (colour), natural hickory smoke flavour, and not more than 2% calcium silicate (added to prevent caking). Contains: soybean oil (listed ingredient).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this rub as gluten free and made with all-natural ingredients — 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\/205_focused-spritzing-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\n\u003cp\u003eSweet, smoky and just a whisper of heat — Darryl keeps this one stashed for pulled-pork days. Rub it in, glaze with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml\"\u003eBBQ Mafia The Fix Bourbon \u0026amp; Cola BBQ Sauce\u003c\/a\u003e as it cooks, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Original 1983 Crispy Chilli Oil\u003c\/a\u003e for a low, warm hum. Sweet meets serious.\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: Sweet \u0026amp; Savory Pulled Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow, slow and strictly below decks.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder; 4 tbsp Sweet \u0026amp; Savory Seasoning; 2 tbsp yellow mustard; ½ cup apple juice 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\u003eSmear the shoulder with mustard and coat it heavily with the seasoning.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003eWhen the bark is set and the inside hits about 74°C, wrap it tight in foil.\u003c\/li\u003e\n\u003cli\u003eCook on to 94°C, rest for an hour, then pull.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The mustard helps the rub grip, and wrapping pushes through the stall without losing the bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Sweet \u0026amp; Savory?\u003c\/strong\u003e\u003cbr\u003eJust a subtle hint — it's sweet and smoky first, with a gentle warmth on the finish rather than real chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePulled pork, ribs, brisket and wings — and it's a surprise winner shaken over popcorn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44560056516650,"sku":"90802","price":7.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bh_sweetsavory_overlay_15213e26-66b0-4f75-8c0e-10cdc2f154e7.png?v=1788185230"},{"product_id":"blues-hog-tennessee-red-bbq-sauce-539g-glass-jar","title":"BLUES HOG: Tennessee Red BBQ Sauce – 539g Glass Jar","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 — tangy vinegar with a gentle peppery bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 539g (19oz) glass pint jar\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 Gluten free (brand claim). This is the classic jar — original recipe, may contain high fructose corn syrup. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork \u0026amp; beef sandwiches, ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe original-recipe jar, straight from the South\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Tennessee Red in the classic glass pint jar — the old-school format, made to the original recipe. A thin, vinegar-and-pepper sauce pulled straight from Southern barbecue joints: sharp, zesty and built to cut clean through rich, fatty meat. A mop, a baste and a dipping sauce all in one.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBright, sharp vinegar up front, a savoury middle and a gentle peppery warmth on the finish. Tangy rather than sweet, thin rather than sticky — the sauce that lifts pulled pork and stops a fatty sandwich feeling heavy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMop it over pork shoulder or ribs through the cook to build tangy layers.\u003c\/li\u003e\n\u003cli\u003eSplash it through freshly pulled pork before it hits the bun.\u003c\/li\u003e\n\u003cli\u003eServe as a dipping sauce for pork and beef sandwiches.\u003c\/li\u003e\n\u003cli\u003eThin a marinade with it for chicken before the grill — the rogue move that keeps the meat juicy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe traditional glass pint jar — thin and pourable, ready to spoon, mop or splash straight onto the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Note: the jar is the original recipe and may contain high fructose corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — 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\/211_grinning-saucing-brisket-mop.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's always had a soft spot for the old jar — original recipe, no fuss. Rub a shoulder with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, smoke it low, then mop and serve with Tennessee Red. A spoon of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the bun sharpens it up.\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: Tennessee Red Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang that cuts through the richness every time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg pulled pork; ½ cup Tennessee Red; 6 soft bread rolls; 2 cups coleslaw.\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\u003eWarm the pulled pork in a pan with the Tennessee Red for 5 minutes until steaming hot.\u003c\/li\u003e\n\u003cli\u003ePile it into the rolls, top with coleslaw and an extra splash of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The thin vinegar sauce soaks into the pork and keeps a fatty roll from eating heavy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the jar and the bottle?\u003c\/strong\u003e\u003cbr\u003eThe glass jar is the classic, original-recipe format (which can contain high fructose corn syrup). The newer squeeze bottle is the reformulated version. Both are gluten free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it thick and sweet?\u003c\/strong\u003e\u003cbr\u003eNo — it's a thin, tangy vinegar-and-pepper sauce, ideal as a mop or dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44561918918698,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/5h7y6c.png?v=1783858478"},{"product_id":"blues-hog-smokey-mountain-bbq-sauce-539g-glass-jar","title":"BLUES HOG: Smokey Mountain BBQ Sauce – 539g Glass Jar","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 — sweet and smoky, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 539g (19oz) glass pint jar\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 Gluten free (brand claim). This is the classic jar — original recipe, may contain high fructose corn syrup. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, chicken, pulled pork, baked beans\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. All products are quality-checked before shipping as well. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet, thick and full of hickory smoke — in the classic jar\u003c\/h2\u003e\n\u003cp\u003eBlues Hog Smokey Mountain in the traditional glass pint jar, made to the original recipe. It takes the sweet, thick richness of Blues Hog Original and layers in natural hickory smoke — a grilling and finishing sauce that brings that low-and-slow pit flavour even off a suburban grill.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, molasses-rich body up front, then a deep, natural hickory-smoke finish rolls through. Thick enough to cling and caramelise into a glossy, smoky glaze without a hint of chilli heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over ribs or brisket in the last stretch of the cook for a smoky, glossy glaze.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant pit-smoke depth.\u003c\/li\u003e\n\u003cli\u003eFinish grilled chicken with a coat as it comes off the heat.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a tray of baked beans — the rogue move that steals the barbecue.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eThe classic glass pint jar — thick and spoonable, ready to brush, glaze or stir straight from the jar.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Note: the jar is the original recipe and may contain high fructose corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Blues Hog list this sauce as gluten free — 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\/093_baked-beans-spoon-bliss.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\u003eSmoke in a jar, no pit required — Darryl approves. Season ribs with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, glaze with Smokey Mountain through the back end of the cook, then serve with a sharp dab of \u003ca href=\"\/en-nz\/products\/tracklements-perfect-ploughmans-pickle-295g\"\u003eTracklements Perfect Ploughman's Pickle\u003c\/a\u003e to balance the sweet.\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 Meatball Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmall buns, big haul.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 1 egg; ½ cup breadcrumbs; ½ cup Smokey Mountain; 8 slider 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\u003eMix the mince, egg, breadcrumbs and 2 tbsp of the sauce, then roll into 16 balls.\u003c\/li\u003e\n\u003cli\u003eBake or grill at 200°C for 15 minutes until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eToss in the rest of the sauce, warmed, and stack two to a bun.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e\u003cbr\u003eIt's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the jar and the bottle?\u003c\/strong\u003e\u003cbr\u003eThe glass jar is the classic, original-recipe format (which can contain high fructose corn syrup). The newer squeeze bottle is the reformulated version. Both are gluten free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's sweet and smoky with no chilli heat, so the whole table can dig in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eBlues Hog list it as gluten free — always confirm against the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is it so cheap?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's on runout because it's reached or passed its best-before date, so it's heavily discounted. Best-before is a guide to peak quality, not a safety cut-off — every product is quality-checked before it ships and is still perfectly good to use.\"}}]}\u003c\/script\u003e","brand":"BLUES HOG","offers":[{"title":"Default Title","offer_id":44561919049770,"sku":null,"price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blues-hog-smokey-mountain-bbq-sauce-539g-glass-jar.png?v=1784073346"},{"product_id":"middle-kingdom-pork-priest-pork-all-purpose-seasoning-170g","title":"MIDDLE KINGDOM: Pork Priest – 170g","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 — a gentle, family-friendly warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g 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 — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, pork belly, roast pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMake legendary pork today\u003c\/h2\u003e\n\u003cp\u003ePork Priest is the all-rounder built to make everyday pork taste like a special occasion. From the award-winning Firehouse Barbecue competition team, it balances sweet, savoury and deep umami with a gentle warmth — the kind of seasoning you reach for at every backyard cook with family and friends.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweetness leads on the front palate, then rolls into a savoury, umami-rich middle with a soft, rounded spice. The heat is gentle rather than fiery — a warm background hum that flatters pork without ever fighting it, finishing clean and moreish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust a rack of pork ribs generously and smoke low and slow until the bark is deep and the meat tugs off the bone.\u003c\/li\u003e\n\u003cli\u003eRub it hard into a pork shoulder the night before, then cook to tender and pull for the best sandwiches you will make all summer.\u003c\/li\u003e\n\u003cli\u003eSeason scored pork belly before a hot-then-slow roast for sweet, savoury crackling.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over roast potatoes or pumpkin for a sweet-savoury lift on the sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine-to-medium, free-flowing blend that spreads into an even coat and clings to oiled meat. It dissolves into a glossy, savoury layer over a long cook rather than sitting dusty on the surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Salt, Spices, Flavour Enhancer (621), Anti-caking Agent (551).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e 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\/664_heart-pork-chop.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;\"\u003eWord from the docks: this is the jar that turns a decent bit of pork into something the neighbours talk about — sweet, savoury and deep with umami. Glaze your ribs late with \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-jalapeno-rib-glaze\"\u003eKosmos Q Peach Jalapeño Rib Glaze\u003c\/a\u003e, then finish pulled pork with a cool drizzle of \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ Mafia Big Paulie Alabama White Sauce\u003c\/a\u003e. Rub it in the night before and let it melt into the 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: Pork Belly Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePork candy for the congregation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg skinless pork belly, cut into 4cm cubes; 3 tbsp Pork Priest; 3 tbsp butter; 3 tbsp honey.\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\u003eToss the cubes in the rub and spread on a rack.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours until the bark is deep and set.\u003c\/li\u003e\n\u003cli\u003eTip into a foil tray with the butter and honey, toss, cover and cook another hour until tender.\u003c\/li\u003e\n\u003cli\u003eUncover, stir and cook 15 minutes more until sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The covered stage renders the fat; the uncovered finish turns the glaze to toffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Pork Priest hot?\u003c\/strong\u003e\u003cbr\u003eNo — the heat is mild and gentle, a warm background note rather than a chilli burn. It suits the whole family.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for pork?\u003c\/strong\u003e\u003cbr\u003ePork is its home ground, but the sweet-savoury balance makes it a genuine all-purpose seasoning — great on chicken, veg and roast potatoes too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I apply it?\u003c\/strong\u003e\u003cbr\u003eFor big cuts like ribs and shoulder, season the night before so the flavour has time to sink in. A dusting just before cooking works for quick cooks.\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\":\"Is Pork Priest hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the heat is mild and gentle, a warm background note rather than a chilli burn. It suits the whole family.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for pork?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork is its home ground, but the sweet-savoury balance makes it a genuine all-purpose seasoning, great on chicken, veg and roast potatoes too.\"}},{\"@type\":\"Question\",\"name\":\"When should I apply it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For big cuts like ribs and shoulder, season the night before so the flavour has time to sink in. A dusting just before cooking works for quick cooks.\"}},{\"@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":44562078040106,"sku":"MK-PORKPRIEST-170","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/middle-kingdom-pork-priest-pork-seasoning-170g-front.png?v=1783853612"},{"product_id":"gran-luchito-chipotle-paste-smoky-mexican-chilli-paste-100g","title":"GRAN LUCHITO: Chipotle Paste – 100g","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 Hot — a little goes a long way\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mexico\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, pulled pork, tacos, fajitas\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe smoky Mexican all-rounder that gets into everything\u003c\/h2\u003e\n\u003cp\u003eGran Luchito's Chipotle Paste is the \"Great Little Fighter's\" knockout punch — a thick, glossy chilli paste handmade in Mexico from a secret blend of chipotle and rare Mexican chillies. One spoonful adds serious smoky depth to just about anything you cook. Warning: it's the kind of jar you end up adding to everything.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eIt builds in three acts: smokiness from the slow-smoked chipotle first, then a mellow sweetness from caramelised onion and dark agave, and finally the heat kicks in. Rich, jammy and glossy, with a proper chilli punch — a little goes a long way.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it straight into steak or chicken before they hit the grill.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through chilli con carne, curries or a pot of beans.\u003c\/li\u003e\n\u003cli\u003eCook slow 'n low with pulled pork or brisket for smoky depth.\u003c\/li\u003e\n\u003cli\u003eSpread onto fajitas, or spice up huevos rancheros of a weekend.\u003c\/li\u003e\n\u003cli\u003eRogue move: blend with sour cream or mayo for a smoky taco sauce or dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA thick, dark-red, glossy paste — jammy and concentrated rather than pourable. Made to be spooned in a little at a time and stirred, rubbed or spread.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blend of Mexican Chillies (of which Chipotle 7%), Safflower Oil, Onions, Dark Agave Nectar, Balsamic Vinegar, Garlic, Spirit Vinegar, Salt, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan. Handmade in Mexico. Allergens — 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\/129_joyful-stirring-gumbo.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\u003eIf I could only smuggle one Mexican jar past the border, this'd be a contender — smoky, sweet then hot, in that order, and it turns a midweek dinner into something worth talking about. A teaspoon rubbed into steak or stirred through a chilli does the work of a whole spice rack. Handmade in Mexico, and you can taste it. For pulled pork tacos, rub the shoulder with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e, stir a spoon of this through the shredded meat and finish with \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e. — Darryl\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 Chipotle Chilli con Carne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne spoon does the work of a whole spice rack.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 750g beef mince; 1 onion, diced; 2 tbsp Gran Luchito Chipotle Paste; 400g tin crushed tomatoes; 400g tin kidney beans, drained.\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\u003eBrown the mince and onion in a heavy pot for 8–10 minutes, until the mince is cooked through.\u003c\/li\u003e\n\u003cli\u003eStir in the chipotle paste and cook 1 minute until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and beans and simmer gently for 30–40 minutes, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eTaste, and add another teaspoon of paste if you want more heat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Frying the paste for a minute wakes up the smoke before the tomatoes go in.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e It's got a proper kick — strong heat that builds, though the smoky-sweet flavour leads. Start with a little and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I actually use it for?\u003c\/strong\u003e Almost anything savoury — steak, chicken, pulled pork, chilli, tacos, fajitas, eggs, even blended into a creamy dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan?\u003c\/strong\u003e Yes — all natural and vegan. Always check the physical label for the latest.\u003c\/p\u003e","brand":"GRAN LUCHITO","offers":[{"title":"Default Title","offer_id":44597158477866,"sku":"GRANLUCHITO-CHIPOTLE-PASTE-100","price":10.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/buy_gran_luchito_mexican_chipotle_chilli_paste_australia.png?v=1784490702"},{"product_id":"sins-q-pork-duo-bundle-snow-grunt","title":"SINSQUE: Pork Duo Bundle – Snow All Purpose + Grunt Cherry Pork","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 Gentle — a soft chipotle warmth in Grunt, none in Snow\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 2 x 250g shakers\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 May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork butt, belly and roasts — plus the everyday cook\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLong-haul pork and the everyday shaker\u003c\/h2\u003e\u003cp\u003eGrunt is built for the long cook — sweet cherry, warm baking spice and a soft chipotle hum that turns ribs and pork butt sticky and glossy. Snow handles everything else on the bench. Buy the pair and save 10%.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGrunt opens on sweet cherry and paprika, runs through warm cinnamon and star anise over a savoury garlic-and-onion base, and finishes with a gentle chipotle glow. Snow sits underneath it all — clean, balanced salt with a lift of oregano.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs in Grunt and smoke low-and-slow, spritzing to build a sticky crust\u003c\/li\u003e\n\u003cli\u003eRub a pork butt heavily with Grunt the night before, then pull it after the long haul\u003c\/li\u003e\n\u003cli\u003eScore and season pork belly with Grunt for sweet, spiced crackling\u003c\/li\u003e\n\u003cli\u003eKeep Snow bench-side for the chops, the chook and the veg the rest of the week\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shakers\u003c\/h2\u003e\u003cp\u003eGrunt is a warm red-brown blend with visible paprika and spice flecks in a medium grind. Snow is pale, snowy-fine and free-flowing. Both 250g shakers.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (Grunt Cherry Pork):\u003c\/strong\u003e Salt, sugar, spices (paprika, garlic, black pepper, onion, chipotle, cinnamon, star anise), flavour enhancer 621, cherry flavour, hydrolysed vegetable protein, spice extract 160c, thyme leaves, anti-caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (Snow All Purpose):\u003c\/strong\u003e Salt, sugar, spices, flavour enhancer 621, hydrolysed vegetable protein, yeast extract, oregano, anti caking agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), 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\/670_thumbs-up-ribs-shakers.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 is the pair I'd hide under the tarp. Two coats of Grunt on a butt the night before and let the smoke do the rest. Brush \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e on thin in the last fifteen minutes, then scatter \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e over the pulled 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: Grunt Ribs with Snow Corn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRibs for the haul, corn for the crew.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 3 tbsp Grunt Cherry Pork Rub; 4 corn cobs; 30g butter; 1 tsp Snow All Purpose Rub.\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 ribs with Grunt and smoke at 120°C for 5–6 hours, spritzing hourly after the first 3, until the rack bends and cracks.\u003c\/li\u003e\n\u003cli\u003eGrill the corn for 10–12 minutes, turning, until charred.\u003c\/li\u003e\n\u003cli\u003eRoll the hot corn in butter and dust with Snow.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":44615322271786,"sku":null,"price":36.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-snow-grunt-cherry-pork-rub-bundle-front.png?v=1784893325"},{"product_id":"tillmans-barbecue-grandmas-red-bbq-sauce","title":"TILLMAN'S BARBECUE: Grandma's Red BBQ Sauce – 595g","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 — sweet and tangy, only a whisper of pepper\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains fish (anchovies) \u0026amp; soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, chicken, meatballs, nuggets, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA 1940s Florida family secret, finally in a bottle\u003c\/h2\u003e\n\u003cp\u003eThis is the one the whole thing was built on. Great-uncle Joe worked the recipe out in Hialeah, Florida after he came home from the war in the 1940s, and he shared it with exactly one person — his sister. Three generations later it still hasn't left the Nelson family and it still isn't written down anywhere you can get at it. Pitmaster Lee Nelson tightened it up for the competition judges, and that's what's in the bottle.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSouthern sweet-tangy, and noticeably less sugary than most American sauces. Brown sugar and ripe tomato lead, then a clean vinegar snap cuts straight through the middle and keeps it lively. Mustard, black pepper and a trace of red pepper sit underneath — warmth rather than heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze pork ribs in the last 20 minutes so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eMop chicken pieces on the grill — that vinegar edge stops it going cloying.\u003c\/li\u003e\n\u003cli\u003eStir it through meatballs, or use it straight as a dipping sauce for nuggets.\u003c\/li\u003e\n\u003cli\u003eWhisk it 50\/50 with mayo for a barbecue aioli — the family's own move, and it's a good one.\u003c\/li\u003e\n\u003cli\u003eTillman's competition team blend all three of their sauces over low heat for a one-off comp profile. Worth a crack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep red, glossy and pourable — thinner than a comp glaze, so it mops and bastes beautifully without needing thinning. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (water, tomato paste, corn syrup, vinegar, salt, onion, natural flavourings, garlic), brown sugar, distilled vinegar, mustard (vinegar, water, mustard seed, salt, mustard bran, turmeric, garlic, paprika, spice, onion), Worcestershire (distilled vinegar, water, salt, hydrolysed soy protein, brown sugar, corn syrup, molasses, tamarind, caramel colour, spices, potassium sorbate), pepper sauce (distilled vinegar, red pepper, salt), salt, black pepper, phosphoric acid, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (anchovies) and soy. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/014_basting-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\n\u003cp\u003eDarryl reckons this is the sauce your nan would've made if your nan had been a Florida pitmaster. Season a pork shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue Grunt Cherry Pork Rub\u003c\/a\u003e, take it low and slow, then mop with Grandma's Red through the back stretch. A spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the roll underneath and you've built the whole plate. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\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: Grandma's Red Ribs with BBQ Aioli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA family secret, shared with exactly everyone at your table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs (about 1.5kg); 2 tbsp salt, pepper and brown sugar mix; 1 cup Grandma's Red BBQ Sauce; ¼ cup whole-egg mayo.\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 ribs all over and smoke at 120°C for about 5 hours, until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush with Grandma's Red in the last 20 minutes so the sugars catch and set.\u003c\/li\u003e\n\u003cli\u003eWhisk ¼ cup of the sauce with the mayo for a barbecue aioli.\u003c\/li\u003e\n\u003cli\u003eSlice between the bones and serve with the aioli for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e That 50\/50 aioli is the family's own move, and the vinegar snap keeps it from going sickly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Grandma's Red spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's mild. There's a trace of red pepper for warmth, but the story here is sweet and tangy, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Competition Brew?\u003c\/strong\u003e\u003cbr\u003eGrandma's Red is thinner, sharper and less sweet, with a clear vinegar note. Competition Brew is thicker and sweeter, built for brisket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eTillman's label it naturally gluten free, but it does contain fish (anchovies) and soy — always confirm against the physical label if you have an allergy.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620554895402,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-grandmas-red-bbq-sauce-595g-front_42a2de05-965a-404c-a229-5329dd3b85c9.png?v=1785111578"},{"product_id":"tillmans-barbecue-competition-brew-bbq-sauce","title":"TILLMAN'S BARBECUE: Competition Brew BBQ Sauce – 595g","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 — sweet and savoury, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains fish (anchovies), soy \u0026amp; honey — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, burnt ends, pulled pork, ribs, beef short rib\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe sauce that started life as “The Kitchen Sink”\u003c\/h2\u003e\n\u003cp\u003eLee Nelson's first competition sauce, built at home in his own kitchen. He threw so many spices at it that he named it The Kitchen Sink — then fine-tuned it, renamed it Competition Brew, and started handing it to judges. It's thick, it's sweet-savoury, and it's the bottle that turns up on comp circuits across America.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet up front — brown sugar, honey and cider vinegar — then it turns savoury and deep, with black pepper and garlic holding the back end together. The thickest sauce in the Tillman's range, and the one that behaves best under heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze competition-style burnt ends and let them tack up in the smoker — this is exactly what it was built for.\u003c\/li\u003e\n\u003cli\u003eBrush over brisket in the last stretch for a glossy, sticky bark.\u003c\/li\u003e\n\u003cli\u003eToss through pulled pork for instant sweet-savoury depth.\u003c\/li\u003e\n\u003cli\u003eCut it with a splash of apple juice for a mop that layers over a long cook.\u003c\/li\u003e\n\u003cli\u003eMix it with Tillman's Chipotle Apple — the brand's own award-winning combination.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, dark and glossy — pours slow, clings hard, sets into a proper competition glaze. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (water, tomato paste, corn syrup, vinegar, salt, onion, natural flavourings, garlic), brown sugar, cider vinegar, honey, sugar, salt, Worcestershire (distilled vinegar, water, salt, hydrolysed soy protein, brown sugar, corn syrup, molasses, tamarind, caramel colour, spices, potassium sorbate), black pepper, garlic, phosphoric acid, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (anchovies) and soy. Contains honey, so it isn't vegan. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/095_wagyu-slice-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\u003eThis is a brisket sauce first and everything else second, and Darryl won't hear otherwise. Rub a packer down with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e, smoke it out, cube the point and glaze the burnt ends in Competition Brew. Then put a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the plate to cut all that sweetness clean in half. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\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: Brisket Point Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe judges' favourite cubes, now off the books.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point; 3 tbsp of your favourite beef rub; 1 cup Competition Brew BBQ Sauce; 30g butter, cubed.\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 point and smoke at 120°C for about 6 hours, until it reaches 88°C.\u003c\/li\u003e\n\u003cli\u003eCut into 3cm cubes and toss them in a tray with the sauce and butter.\u003c\/li\u003e\n\u003cli\u003eReturn the tray to the smoker for 1–1½ hours until the cubes are tender, around 95°C, and the glaze is tacky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Competition Brew hot?\u003c\/strong\u003e\u003cbr\u003eNo — there's no chilli in it. It's sweet, savoury and thick, so the whole table can get amongst it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different from Grandma's Red?\u003c\/strong\u003e\u003cbr\u003eCompetition Brew is thicker and sweeter with a savoury back end. Grandma's Red is thinner and sharper, with a clear vinegar note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eTillman's label it naturally gluten free, but it does contain fish (anchovies) and soy — always confirm against the physical label if you have an allergy.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620555059242,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-competition-brew-bbq-sauce-595g-front_e427fc1c-0ce0-4e34-840d-cf1bf1db0c37.png?v=1785111585"},{"product_id":"tillmans-barbecue-chipotle-apple-bbq-sauce","title":"TILLMAN'S BARBECUE: Chipotle Apple BBQ Sauce – 595g","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 to medium — sweet apple first, chipotle warmth behind\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 595g (21oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains fish (anchovies) \u0026amp; soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, wings, tacos, burgers, hot dogs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSweet-heat with a chipotle chip on its shoulder\u003c\/h2\u003e\n\u003cp\u003eAnother one built at home in Lee Nelson's kitchen for the competition circuit, and the sauce that first put Tillman's on the awards board — third place at the 2020 Awards of Excellence run by the American National Barbecue and Grilling Association. Sweet apple leads, smoked chipotle follows. The brand's own words: not too spicy, but you'll know the chipotle's there.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eApple juice concentrate and brown sugar open it up sweet and fruity, then smoked chipotle rolls in with a proper earthy warmth and a low, slow burn that builds rather than bites. Cider vinegar keeps the whole thing honest.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze pork ribs late in the cook — apple and pork were made for each other.\u003c\/li\u003e\n\u003cli\u003eToss wings in it straight off the grill.\u003c\/li\u003e\n\u003cli\u003eSpoon it over tacos, hot dogs and burgers, which is exactly what the family does with it.\u003c\/li\u003e\n\u003cli\u003eStir it through pulled pork for smoky sweetness without reaching for liquid smoke.\u003c\/li\u003e\n\u003cli\u003eBlend it with Tillman's Competition Brew — the mix Lee has won awards with.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep russet red, medium-bodied and glossy — loose enough to toss wings, thick enough to hold a glaze. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (water, tomato paste, corn syrup, vinegar, salt, onion, natural flavourings, garlic), brown sugar, cider vinegar, apple juice concentrate, water, sugar, Worcestershire (distilled vinegar, water, salt, hydrolysed soy protein, brown sugar, corn syrup, molasses, tamarind, caramel colour, spices, potassium sorbate), pepper sauce (distilled vinegar, red pepper, salt), salt, chipotle pepper, black pepper, phosphoric acid, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (anchovies) and soy. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/076_doner-kebab-skewer-grin.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\u003eThe pick of the range if you only take one bottle home — sweet enough for the kids, smoky enough for you. Season pork ribs with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, run them low and slow, then glaze with Chipotle Apple in the last twenty. Build the leftovers into burgers the next day with a stripe of \u003ca href=\"\/en-nz\/products\/boomas-bbq-burger-sauce-250ml\"\u003eBoomas BBQ Burger Sauce\u003c\/a\u003e and you'll be glad you kept some back. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\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: Chipotle Apple Pork Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet up front, a smoky little kick on the way out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork scotch fillet, cut in 4cm cubes; 1 tbsp oil; 2 tsp salt and pepper; ½ cup Chipotle Apple BBQ Sauce; 1 red onion, cut in wedges.\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\u003eToss the pork in oil, salt and pepper and thread onto skewers with the onion.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 10–12 minutes, turning often, until the pork reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with Chipotle Apple in the last 3 minutes and rest 3 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chipotle Apple?\u003c\/strong\u003e\u003cbr\u003eMild to medium. Tillman's describe it as sweet-heat and say it isn't considered too spicy — the chipotle is a distinct note rather than a hit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan kids eat it?\u003c\/strong\u003e\u003cbr\u003eMost will be fine with it. The sweetness leads and the chipotle warmth is gentle, but taste it first if they're sensitive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eTillman's label it naturally gluten free, but it does contain fish (anchovies) and soy — always confirm against the physical label if you have an allergy.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620555255850,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-chipotle-apple-bbq-sauce-595g-front.png?v=1785128541"},{"product_id":"tillmans-barbecue-florida-gold-mustard-bbq-sauce","title":"TILLMAN'S BARBECUE: Florida Gold Mustard BBQ Sauce – 567g","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 — tangy mustard sharpness, not chilli heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Florida, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled naturally gluten free by the brand. Contains sulphites \u0026amp; honey. No fish or soy — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, brisket, chicken, grilled veg, snags\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBest Sauce on the Planet. Their words — well, the American Royal's\u003c\/h2\u003e\n\u003cp\u003eIn 2023 Florida Gold took first place in the mustard category at the American Royal World Series of Barbecue and then posted the highest score of every sauce category in the contest — which is how a Florida family sauce ended up wearing the title Best Sauce on the Planet. The award ribbon is printed right there on the back label. The Nelsons sat on this recipe for years before they finally bottled it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA Carolina-style mustard sauce with a Florida accent. Sharp yellow mustard and cider vinegar lead, agave and honey round the edges off, then horseradish, lime and natural smoke arrive late and give it a length most mustard sauces simply don't have. Tangy, sweet, smoky and savoury, in that order.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePour it alongside brisket before you wrap — that's Lee Nelson's own competition trick, freely given away on the label.\u003c\/li\u003e\n\u003cli\u003eMop pork ribs and pulled pork through the cook; mustard and pork is the oldest partnership in barbecue.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken thighs on the grill and let the sugars catch.\u003c\/li\u003e\n\u003cli\u003eToss it through roasted potatoes or grilled veg — it's genuinely good away from meat.\u003c\/li\u003e\n\u003cli\u003eUse it as the mustard on a snag in bread and never look back.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright golden yellow, smooth and medium-bodied — pours easily, clings well enough to glaze. Refrigerate after opening.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mustard (vinegar, mustard seed, salt, spices, turmeric), sugar, cider vinegar, agave, honey, salt, horseradish (horseradish root, vinegar, salt), lime juice concentrate (water, concentrated lime juice, sodium metabisulphite and sodium benzoate (preservative), lime oil — contains sulphites), black pepper, garlic, natural smoke concentrate, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites. Contains honey, so it isn't vegan. This is the only sauce in the Tillman's range with no fish or soy on the panel. \u003cstrong\u003eDietary:\u003c\/strong\u003e Tillman's label this sauce naturally gluten free and free of high fructose corn syrup — 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\/109_eyes-roll-ecstasy-mac.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 has smuggled a lot of mustard sauces past a lot of customs officers and this is the one he'd go back for. Coat a brisket in \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black Rub\u003c\/a\u003e, smoke it hard, then splash Florida Gold in the foil before you wrap — exactly as Lee does it. Serve with a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e to answer all that tang with something sweet. Part of the \u003ca href=\"\/en-nz\/collections\/tillmans-barbecue\"\u003eTillman's Barbecue\u003c\/a\u003e range.\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: Florida Gold Pulled Pork Mac\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers with a trophy cabinet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 300g macaroni; 3 cups homemade cheese sauce; 2 cups leftover pulled pork, warmed; ⅓ cup Florida Gold Mustard BBQ Sauce; ½ cup breadcrumbs.\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\u003eCook the macaroni 1 minute short of the packet time and drain.\u003c\/li\u003e\n\u003cli\u003eFold through the cheese sauce, pulled pork and half the Florida Gold, then tip into a baking dish.\u003c\/li\u003e\n\u003cli\u003eScatter with breadcrumbs and bake at 200°C for 20 minutes until golden and bubbling.\u003c\/li\u003e\n\u003cli\u003eDrizzle the rest of the sauce over the top before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Florida Gold spicy?\u003c\/strong\u003e\u003cbr\u003eNo. The bite is mustard and horseradish sharpness, not chilli — it reads tangy rather than hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does “Best Sauce on the Planet” actually mean?\u003c\/strong\u003e\u003cbr\u003eIt's the title Florida Gold earned at the 2023 American Royal World Series of Barbecue after winning the mustard category with the highest score of all sauce categories.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain anchovies like the other Tillman's sauces?\u003c\/strong\u003e\u003cbr\u003eNo — Florida Gold has no fish or soy on its panel. It does declare sulphites and contains honey.\u003c\/p\u003e","brand":"TILLMAN'S BARBECUE","offers":[{"title":"Default Title","offer_id":44620555288618,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/tillmans-barbecue-florida-gold-mustard-bbq-sauce-567g-front_c9191d5e-d200-47e2-a0ea-ebba985b1c06.png?v=1785111592"},{"product_id":"chuck-hughes-mild-mustard-coleslaw-375ml","title":"CHUCK HUGHES: Mild Mustard Coleslaw – 375ml","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 — turmeric and mustard tang, no chilli (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sandwiches, burgers, hot dogs, BBQ sides\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA coleslaw that actually tastes of something\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Mild Mustard Coleslaw is a jarred turmeric-mustard slaw of cabbage, carrot and onion from Montreal chef Chuck Hughes — the tangy crown for pulled pork rolls, hot dogs and burgers. Forget the mayo-drenched stuff sitting sadly next to the sausages — this is cabbage, carrot and onion built around a proper mustard base, turmeric-yellow and sharp instead of gloopy and forgettable. It's the coleslaw Chuck Hughes would put next to a burger, not the one that gets left in the bowl.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMustard seed, vinegar and turmeric lead the charge, giving it a sharp, tangy front rather than a creamy one. Sugar rounds the edges, carrot and onion add crunch and bite, and garlic and onion powder sit underneath to keep it savoury. No chilli heat here — this is all tang, not temperature.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePile it onto a pulled pork or brisket sandwich instead of plain slaw\u003c\/li\u003e\n\u003cli\u003eLoad it onto a burger for crunch and mustard tang in one hit\u003c\/li\u003e\n\u003cli\u003eServe as a proper BBQ side next to ribs or snags\u003c\/li\u003e\n\u003cli\u003eSpoon it alongside a ham and cheese roll for a sharper lunch\u003c\/li\u003e\n\u003cli\u003eRogue move: use it as a hot dog topper instead of the usual mustard squeeze\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA bright, turmeric-yellow slaw with visible shredded cabbage, carrot and onion running through a thick mustard dressing — spoonable, chunky, not smooth.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cabbage, Mustard (vinegar, water, mustard seeds, salt, turmeric, spices), Sugar, Onion, Carrot, White vinegar, Salt, Garlic powder, Onion powder, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free. Contains mustard. Always check the physical label for the most accurate ingredient and allergen 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\/389_big-bite-coleslaw-bun.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;\"\u003eThis slaw runs on mustard instead of mayo. It's bright, sharp and crunchy, and it stays put on a stacked roll without sliding off. Its home is a pulled pork bun. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e, smoke it until it falls apart, wet it with \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard BBQ Sauce\u003c\/a\u003e and pile this on top. Fair warning: you'll have mustard on your shirt by the end.\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: Double-Mustard Pulled Pork Buns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow and slow shoulder, sharp slaw on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder, bone in; 4 tbsp The Pork Rub; 150ml Mustard BBQ Sauce; 1 jar Mild Mustard Coleslaw; 8 soft 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\u003eRub the shoulder all over the night before and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for about 8–10 hours, wrapping in butcher paper once the bark sets (around 70°C internal).\u003c\/li\u003e\n\u003cli\u003ePull it off at 93–95°C internal, when a probe slides in like butter, and rest wrapped for 1 hour.\u003c\/li\u003e\n\u003cli\u003eShred, toss with the mustard sauce, and load the buns with pork and a big spoon of slaw.\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\u003eIs this coleslaw spicy?\u003c\/h3\u003e\n\u003cp\u003eNo — this is the mild version, all mustard tang and turmeric, no chilli heat.\u003c\/p\u003e\n\u003ch3\u003eWhat should I serve it with?\u003c\/h3\u003e\n\u003cp\u003ePulled pork or brisket sandwiches, burgers, hot dogs, or as a side with ribs and snags off the barbecue.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains mustard. It's vegan and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is this coleslaw spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No - this is the mild version, all mustard tang and turmeric, no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What should I serve it with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork or brisket sandwiches, burgers, hot dogs, or as a side with ribs and snags off the barbecue.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains mustard. It's vegan and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659350569002,"sku":"CHUCKHUGHES-MILDMUSTARDSLAW-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-mild-mustard-coleslaw-375ml-front.png?v=1792769216"},{"product_id":"chuck-hughes-spicy-mustard-coleslaw-375ml","title":"CHUCK HUGHES: Spicy Mustard Coleslaw – 375ml","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 Spicy — hot peppers through a tangy mustard slaw (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sandwiches, burgers, hot dogs, BBQ sides\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe slaw with a jalapeño problem\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Spicy Mustard Coleslaw is a jarred turmeric-mustard slaw with hot peppers from Montreal chef Chuck Hughes — the one to pile onto hot dogs, pulled pork and smash burgers. Same sharp mustard-and-turmeric base as its milder sibling, but this one's been given a red jalapeño kick that turns a BBQ side dish into something you actually think about. Chuck Hughes clearly wasn't satisfied leaving coleslaw as background noise, and this jar backs that up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMustard seed, vinegar and turmeric still lead, but red jalapeño pushes real warmth through the cabbage and carrot. Sugar keeps it from tipping into harsh, onion and garlic powder round out the savoury side, and the finish leaves a genuine chilli tingle behind the tang.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLoad it onto a pulled pork sandwich for tang, crunch and heat in one scoop\u003c\/li\u003e\n\u003cli\u003ePile it onto a burger when the usual slaw feels too polite\u003c\/li\u003e\n\u003cli\u003eServe next to ribs or brisket as a BBQ side with some bite\u003c\/li\u003e\n\u003cli\u003eSpoon it into a hot dog instead of plain mustard\u003c\/li\u003e\n\u003cli\u003eRogue move: mix a spoonful into egg salad for a jalapeño kick nobody's expecting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA bright turmeric-yellow slaw with shredded cabbage, carrot and visible flecks of red jalapeño running through a thick mustard dressing — chunky and spoonable, with the red jalapeño giving it more colour contrast than the mild version.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cabbage, Mustard (vinegar, water, mustard seeds, salt, turmeric, spices), Sugar, Hot peppers, Onion, Carrot, White vinegar, Salt, Garlic powder, Onion powder, Spices, Calcium chloride.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free. Contains mustard. Always check the physical label for the most accurate ingredient and allergen 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\/390_licking-lips-mustard-slaw.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;\"\u003eSame sharp mustard slaw as the mild one, but with red jalapeño running through it, so every forkful has a bit of a kick. I put it on smoked chicken sliders. Dust the thighs with \u003ca href=\"\/en-nz\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys Yardbird\u003c\/a\u003e, glaze them late with \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeño\u003c\/a\u003e, then stack the slaw on top. That's jalapeño twice in one bite and I'm not sorry.\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: Jalapeño Twice Chicken Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked thighs, sticky glaze, slaw with bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets; 2 tbsp Yardbird Rub; 100ml Honey Jalapeño BBQ Sauce; 1 jar Spicy Mustard Coleslaw; 12 slider 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\u003eSeason the thighs with the rub and let them sit for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 75 minutes, until they reach 75°C internal.\u003c\/li\u003e\n\u003cli\u003eBrush with the BBQ sauce and give them another 10 minutes so the glaze sets.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and build the sliders with a spoon of slaw on each.\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\u003eHow spicy is this one?\u003c\/h3\u003e\n\u003cp\u003eGenuinely spicy — red jalapeño gives it real chilli warmth behind the mustard tang, more than the mild version. It sits at 4 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best served with?\u003c\/h3\u003e\n\u003cp\u003ePulled pork or brisket sandwiches, burgers, hot dogs, or as a BBQ side with ribs.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains mustard. It's vegan and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is this one?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely spicy - red jalapeño gives it real chilli warmth behind the mustard tang, more than the mild version. It sits at 4 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best served with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork or brisket sandwiches, burgers, hot dogs, or as a BBQ side with ribs.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains mustard. It's vegan and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659351453738,"sku":"CHUCKHUGHES-SPICYMUSTARDSLAW-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-spicy-mustard-coleslaw-375ml-front.png?v=1792769215"},{"product_id":"lillies-q-carolina-barbeque-sauce-380ml","title":"LILLIE'S Q: Carolina Barbeque Sauce – 380ml","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 — tangy and vinegar-forward rather than chilli-hot (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 380ml squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e 1st place, vinegar sauce category, 2024 World BBQ Championship (per Lillie's Q)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free, no high-fructose corn syrup — contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork ribs, pork belly, chicken thighs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Western Carolina sauce with a world title to its name\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Carolina Barbeque Sauce is a Western Carolina-style tomato-vinegar BBQ sauce from Chef Charlie McKenna's Chicago barbecue brand, made for pulled pork, ribs and chicken. According to Lillie's Q, this formula took first place in the vinegar sauce category at the 2024 World BBQ Championship. It's built with low-and-slow pork in mind, but it earns its keep on pretty much anything that's spent time near smoke.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is tomato and cane sugar sweetness, the middle brings a sharp hit of distilled vinegar and yellow mustard tang, and it finishes with molasses depth and a whisper of garlic, onion and lime. Balanced rather than sugary — this is a grown-up sauce.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBaste pulled pork in the last 30 minutes on the smoker so the sugars caramelise without catching\u003c\/li\u003e\n\u003cli\u003eFold straight through freshly shredded pork shoulder or chicken as a finishing sauce\u003c\/li\u003e\n\u003cli\u003eServe alongside ribs or burnt ends as a dipping sauce\u003c\/li\u003e\n\u003cli\u003eLoosen with a splash of apple cider vinegar to make a mop sauce for the whole cook\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through baked beans for an instant upgrade\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep reddish-brown, medium-thick and properly pourable — loose enough to squeeze straight onto a plate but with enough body to cling to pulled pork.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato concentrate (water, tomato paste), cane sugar, water, distilled vinegar, yellow mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), molasses, corn starch, salt, apple juice concentrate, spices, garlic, onion, paprika, lime juice concentrate, tamarind paste, natural flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains mustard. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lillie's Q Carolina Barbeque Sauce spicy?\u003c\/strong\u003e No. It's tangy and sweet with no chilli heat, so it suits the whole table — 0 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it won any awards?\u003c\/strong\u003e Lillie's Q says the formula took first place in the vinegar sauce category at the 2024 World BBQ Championship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best used on?\u003c\/strong\u003e It's built for pulled pork and ribs, and works just as well folded through shredded chicken or served with pork belly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\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\/391_savouring-carolina-pork-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 style=\"margin:0;\"\u003eTomato, vinegar and a mustard snap — this is the Western Carolina bottle that makes pulled pork taste like it came off a proper pit. Rub a shoulder in \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, smoke it over \u003ca href=\"\/en-nz\/products\/western-bbq-products-apple-smoking-wood-chips-100-real-apple-wood-180-cu-in\"\u003eWestern Apple Wood Chips\u003c\/a\u003e at 120°C, then fold this through the shredded meat and pile \u003ca href=\"\/en-nz\/products\/acide-dill-cucumber-chips\"\u003eAcide Dill Cucumber Chips\u003c\/a\u003e on the bun. Straight-shooting sauce, no fuss.\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: Carolina Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe backyard version of a Carolina pit classic.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 3 tbsp sweet pork rub; 200ml Carolina Barbeque Sauce; 60ml apple cider vinegar; 8 soft white rolls.\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 shoulder all over and rest it in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, wrapping in foil or paper once the bark has set (around 70°C internal), until it probes tender at 93–95°C — allow 8–10 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for at least 1 hour, then shred, discarding the bone and any loose fat.\u003c\/li\u003e\n\u003cli\u003eWarm the sauce with the vinegar, fold it through the pork and pile into rolls.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Loosening the sauce with vinegar lets it soak into every strand instead of sitting on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Lillie's Q Carolina Barbeque Sauce spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's tangy and sweet with no chilli heat, so it suits the whole table — 0 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"Has it won any awards?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lillie's Q says the formula took first place in the vinegar sauce category at the 2024 World BBQ Championship.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best used on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's built for pulled pork and ribs, and works just as well folded through shredded chicken or served with pork belly.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659351519274,"sku":"LILLIESQ-CAROLINA","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-carolina-bbq-sauce-380ml-front.png?v=1792769542"},{"product_id":"lillies-q-smoky-barbeque-sauce-380ml","title":"LILLIE'S Q: Smoky Barbeque Sauce – 380ml","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 — sweet, mild Memphis style, smoky rather than spicy (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 380ml squeeze bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free, no high-fructose corn syrup — contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, smoked chicken, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMemphis sweetness with a proper smoke ring of flavour\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Smoky Barbeque Sauce is a sweet, mild Memphis-style BBQ sauce from Chef Charlie McKenna's Chicago barbecue brand, made for slow-cooked ribs, smoked chicken and burgers. It's built around real smoke flavour rather than heat — the bottle to reach for when you want classic barbecue flavour without anyone at the table complaining about spice.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is tomato sweetness and molasses, the middle carries natural smoke flavour with a mustard tang, and it finishes with garlic, onion, paprika and a touch of caramel colour depth.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush over pork ribs in the last 20 minutes of the cook so the sugars glaze rather than burn\u003c\/li\u003e\n\u003cli\u003eGlaze smoked chicken wings or drumsticks straight off the smoker\u003c\/li\u003e\n\u003cli\u003eBrush over burger patties just before they come off the heat\u003c\/li\u003e\n\u003cli\u003eUse as the base for smoky baked beans or a slow-cooker pulled pork\u003c\/li\u003e\n\u003cli\u003eRogue move: stir through mayo for an instant smoky burger sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eRich reddish-brown and medium-thick — squeezes easily and clings well to ribs and wings.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato concentrate (water, tomato paste), cane sugar, yellow mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), distilled vinegar, molasses, corn starch, salt, apple juice concentrate, natural smoke flavor, spices, caramel color, onion, garlic, paprika, lime juice concentrate, tamarind paste and natural flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains mustard. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lillie's Q Smoky Barbeque Sauce spicy?\u003c\/strong\u003e No. It's a sweet, mild Memphis-style sauce built around smoke flavour, with no chilli heat — 0 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Slow-cooked pork ribs and smoked chicken are the classic match, and it's just as good on burgers, meatloaf and pulled pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e Keep it in the fridge once opened, like any squeeze sauce.\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\/393_drooling-smoky-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\n\u003cp style=\"margin:0;\"\u003eSweet, mild and properly smoky — the Memphis-style bottle for a table where not everyone wants heat. Dust pork ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker\u003c\/a\u003e, smoke them over \u003ca href=\"\/en-nz\/products\/natural-smoke-bbq-woods-apple-wood-chunks-100-real-apple-smoking-wood-1kg\"\u003eNatural Smoke Apple Wood Chunks\u003c\/a\u003e at 125°C, and brush this on for the final 20 minutes so it sets to a sticky lacquer. Kids, nan and the bloke who reckons he doesn't like barbecue sauce — all sorted.\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: Sticky Memphis Back Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow, slow and lacquered at the finish line.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork back ribs; 3 tbsp pork rub; 250ml Smoky Barbeque Sauce; 100ml apple juice 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\u003ePull the membrane off the bone side and season both sides with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours, spritzing with apple juice every hour.\u003c\/li\u003e\n\u003cli\u003eWrap each rack in foil with a splash of apple juice and cook another 1.5 hours until the bones start to bend.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush with sauce and cook 20–30 minutes until tacky; rest 10 minutes and slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Lillie's Q Smoky Barbeque Sauce spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a sweet, mild Memphis-style sauce built around smoke flavour, with no chilli heat — 0 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Slow-cooked pork ribs and smoked chicken are the classic match, and it's just as good on burgers, meatloaf and pulled pork.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\"}}, {\"@type\": \"Question\", \"name\": \"Does it need refrigerating?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Keep it in the fridge once opened, like any squeeze sauce.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659352567850,"sku":"LILLIESQ-SMOKY","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-smoky-bbq-sauce-380ml-front.png?v=1792769542"},{"product_id":"lillies-q-carolina-dirt-bbq-rub-170g","title":"LILLIE'S Q: Carolina Dirt BBQ Rub – 170g","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 — sweet and smoky with a slight chilli lift (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e The rub behind Lillie's Q's 2016 Memphis in May championship (per Lillie's Q)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free — contains mustard seed and celery seed — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork shoulder, ribs, chicken, beef, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe all-purpose rub with a Memphis in May title behind it\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Carolina Dirt is a sweet, smoky, slightly spicy sugar-and-paprika BBQ rub from Chef Charlie McKenna's Chicago barbecue brand, made for ribs, pulled pork, chicken and vegetables. Named after the red clay soil of the Carolinas, it's the rub Lillie's Q credits with its 2016 Memphis in May championship — and it works across pork, chicken, beef and veg without needing a different jar for every protein.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is paprika and brown sugar sweetness, the middle brings sea salt and onion-garlic savouriness, and it finishes with a mild chilli warmth and a background note of mustard and celery seed.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder generously the night before a low-and-slow smoke for a deep red bark\u003c\/li\u003e\n\u003cli\u003eSeason pork belly cubes for burnt ends, then braise them in sauce until sticky\u003c\/li\u003e\n\u003cli\u003eRub into chicken wings or thighs before smoking or grilling\u003c\/li\u003e\n\u003cli\u003eToss through vegetables before they hit the barbecue\u003c\/li\u003e\n\u003cli\u003eRogue move: dust over hot chips straight out of the fryer\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eFine-medium grind and brick red-brown colour — builds a rich, mahogany bark once the sugars caramelise.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, paprika, brown sugar, sea salt, spices including chili pepper, salt, onion and garlic powder, mustard seed, celery seed, extractives of paprika (color) and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains mustard seed and celery seed. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is Lillie's Q Carolina Dirt?\u003c\/strong\u003e Lillie's Q calls it slightly spicy — a mild warmth behind the sweetness. We rate it 2 out of 11 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use it on?\u003c\/strong\u003e It's genuinely all-purpose: slow-cooked ribs, pulled pork, chicken, beef and vegetables all work, and it's great on fries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDid Carolina Dirt win an award?\u003c\/strong\u003e Lillie's Q says Carolina Dirt was the rub behind its 2016 Memphis in May championship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\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\/406_sprinkling-dirt-pork-shoulder.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;\"\u003ePaprika-sweet with a mild chilli lift and a whisper of mustard seed — an all-rounder equally at home on pork, chook, beef and veg. Rub a pork belly heavily, smoke it over \u003ca href=\"\/en-nz\/products\/natural-smoke-bbq-woods-aussie-oak-wood-chunks-100-real-australian-oak-smoking-wood-1kg\"\u003eNatural Smoke Aussie Oak Chunks\u003c\/a\u003e, then braise the cubes in \u003ca href=\"\/en-nz\/products\/loot-n-booty-cherry-chipotle-bbq-sauce-sweet-heat-bbq-sauce-546g\"\u003eLoot N Booty Cherry Chipotle BBQ Sauce\u003c\/a\u003e until sticky. One jar, a lot of Sundays.\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: Carolina Dirt Belly Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePork candy, built in three stages.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg skinless pork belly, cut into 4cm cubes; 3 tbsp Carolina Dirt; 150ml BBQ sauce; 50g butter; 2 tbsp honey.\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\u003eToss the cubes in the rub and smoke at 125°C for 3 hours until the bark has set.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the butter, honey and sauce, cover with foil and cook at 135°C for 1 hour until tender.\u003c\/li\u003e\n\u003cli\u003eUncover and cook another 15 minutes so the sauce tightens to a glaze.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is Lillie's Q Carolina Dirt?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lillie's Q calls it slightly spicy — a mild warmth behind the sweetness. We rate it 2 out of 11 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What can I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's genuinely all-purpose: slow-cooked ribs, pulled pork, chicken, beef and vegetables all work, and it's great on fries.\"}}, {\"@type\": \"Question\", \"name\": \"Did Carolina Dirt win an award?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lillie's Q says Carolina Dirt was the rub behind its 2016 Memphis in May championship.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659358629930,"sku":"LILLIESQ-CAROLINADIRT","price":17.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-carolina-dirt-bbq-rub-170g-front.png?v=1792769542"},{"product_id":"all-meat-bbq-dry-rub-311g","title":"CROIX VALLEY: All Meat BBQ Dry Rub | All-Purpose BBQ Rub | 312g (11oz) Shaker","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 stated — savoury, all-purpose warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g (11oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e brisket, pulled pork, burgers, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one shaker that never leaves the patio\u003c\/h2\u003e\n\u003cp\u003eCroix Valley built this as the do-it-all rub for the cook who doesn't want six different shakers cluttering the cupboard — one for beef, one for chicken, one for whatever's on special at the butcher. It's for anyone who'd rather season on instinct than swap tins between cuts. The garlic-and-onion base is balanced enough to let the meat's own character come through rather than bury it.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is garlic and onion, middle brings warm paprika and cracked black pepper, finish settles into a gentle, savoury salt that lingers without ever tipping into heat.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat cuts dry and apply a firm, even coating at least 30 minutes before cooking so the salt draws moisture back in and sets a proper crust.\u003c\/li\u003e\n\u003cli\u003eReverse-sear a whole chicken or pork shoulder low and slow, then finish hot so the garlic and onion notes toast without scorching.\u003c\/li\u003e\n\u003cli\u003ePress generously into burger patties before they hit a screaming-hot flat top — the crust that forms is half the reason to make burgers at home.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: whisk a spoonful into softened butter for a compound butter that finishes grilled corn or a resting steak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of warm reddish-brown rub with visible flecks of garlic, onion and cracked pepper; a fine-to-medium grind that clings evenly to a dry surface and builds a deep bark rather than burning off early.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, Sugar, Spices, Granulated Onion, Granulated Garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/097_rub-shaker-cloud-cheeky.png?v=1\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\n\u003cp style=\"margin:0;\"\u003eDarryl calls this the shaker that ends arguments about which rub goes where — garlic and onion up front, gentle warmth underneath, no fuss required. Coat it firm and give it thirty minutes before heat hits, that's the whole trick. Finish burgers or brisket with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels' bourbon-infused BBQ sauce\u003c\/a\u003e once the crust's set. Works on whatever's thawed that morning. Want the burgers to bite back? A few dashes of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeño Verde\u003c\/a\u003e on the bun sorts it.\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: Flat-Top Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin patties, thick crust, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince (about 20% fat); 2 tbsp All Meat BBQ Dry Rub; 4 slices cheese; 4 soft burger 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\u003eRoll the mince into 4 loose balls.\u003c\/li\u003e\n\u003cli\u003eSmash each flat onto a ripping-hot plate and season the tops with the rub.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes, flip, add cheese and cook 1 more minute until the centre hits 71°C.\u003c\/li\u003e\n\u003cli\u003eStack into toasted buns and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pressing the rub into the meat on the hot plate builds the crust that makes a smash burger.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is this rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNot hot at all — it's a savoury, all-purpose blend built for flavour rather than fire, so it suits everyone at the table.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat can I use it on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eAnything that hits the grill — beef, pork, chicken, even roast veg. It's designed as Croix Valley's do-it-all shaker.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm against the batch you receive.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324812842,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-all-meat-bbq-dry-rub-311g-front.png?v=1788141288"},{"product_id":"carolina-bbq-dry-rub-340g","title":"CROIX VALLEY: Carolina BBQ Dry Rub | Carolina-Style BBQ Rub | 340g (12oz) Shaker","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 stated — tangy and pepper-forward, not a heat play\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pulled pork, whole hog, pork shoulder, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA Carolina tang without leaving home\u003c\/h2\u003e\n\u003cp\u003eBuilt for the vinegar-forward, low-and-slow tradition of the Carolinas, this rub gives whole hog and pulled pork shoulder the tang they're famous for before a drop of sauce ever gets involved. It's for the backyard pitmaster chasing that classic Eastern Carolina bite, and it nails the balance between tang and savoury without tipping into sour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate opens tangy and bright, middle settles into cracked pepper and a savoury garlic backbone, finish carries a gentle warmth that sits well under a vinegar mop.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder generously and let it sit uncovered in the fridge overnight so the tang and salt penetrate before it goes on the smoker.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow around 110°C, spritzing with a cider vinegar mix every hour to keep the bark from drying out.\u003c\/li\u003e\n\u003cli\u003eOnce pulled, toss the pork through its own rendered juices and a splash more vinegar for that classic Carolina finish.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: rub it onto chicken thighs before grilling for a quicker weeknight taste of the same tang.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of pale golden-brown rub with fine, tangy-looking spice flecks throughout; a fine grind that dissolves quickly into a wet bark rather than sitting proud on the surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Paprika, Salt, Sugar, Spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand claim); 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\/876_sprinkling-pork-shoulder.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;\"\u003eCarolina flavour lives and dies on the tang, and this one gets it right without tipping sour. Coat the shoulder the night before, then let it ride low and slow till the bark sets. Once it's pulled, glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell's Holy Grail hog glaze\u003c\/a\u003e for a proper Eastern Carolina finish. Pile the pork into soft rolls with slaw dressed in \u003ca href=\"\/en-nz\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e for a proper Carolina sanga.\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 Carolina Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTang first, sauce optional.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder; 4 tbsp Carolina BBQ Dry Rub; 1 cup cider vinegar mixed with 1 cup apple juice, 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\u003eCoat the shoulder well and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 110–120°C, spritzing every hour once the bark has set.\u003c\/li\u003e\n\u003cli\u003eCook until it probes soft at 93–95°C, then wrap and rest for 1 hour.\u003c\/li\u003e\n\u003cli\u003ePull it and toss through the rendered juices with a splash more vinegar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat style of BBQ is this rub for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's built in the Carolina tradition — tangy and pepper-forward, made for pulled pork and whole hog.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it need a vinegar sauce as well?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt works beautifully alone, but a splash of vinegar mop or sauce after cooking leans further into the classic Carolina style.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, per the brand's claim — always check the physical label to confirm.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324845610,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-carolina-bbq-dry-rub-340g-front.png?v=1788141289"},{"product_id":"blue-b-cue-bbq-sauce-355ml","title":"CROIX VALLEY: Blue-B-Cue™ BBQ Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, grilled chicken, glazed sausages\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBarbecue sauce with a berry twist\u003c\/h2\u003e\n\u003cp\u003eCroix Valley's Blue-B-Cue swaps the usual tomato base for real blueberry, built by a Hudson, Wisconsin family who's collected nine World Championship BBQ titles between them. It's fruity first, smoky-savoury underneath, and made to glaze low and slow without losing its BBQ backbone.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: ripe blueberry sweetness hits first. Middle: a tomato-and-molasses BBQ base carries a savoury, smoky undertone. Finish: a gentle tang that keeps it from tipping into jam territory.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze rather than scorch\u003c\/li\u003e\n\u003cli\u003eWarm the bottle before brushing — it spreads thinner and coats more evenly\u003c\/li\u003e\n\u003cli\u003eUse as a finishing glaze on pulled pork straight out of the smoker\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo for a quick blueberry-BBQ burger sauce\u003c\/li\u003e\n\u003cli\u003eLeft-field: swirl into softened cream cheese for a berry-BBQ cracker dip\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep purple-red, thick enough to cling to a brush without pooling. Warms up glossy over heat and caramelises at the edges rather than burning if you keep it moving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomato, sugar, vinegar, spice, onion), Brown Sugar, Blueberries, Tapioca Syrup, Cider Vinegar, Lemon Juice, Granulated Garlic, Natural Flavor, Spices, Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/117_cheeky-taste-sauce-pot.png?v=1\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\n\u003cp style=\"margin:0;\"\u003eBlueberry in a BBQ bottle sounds like a stretch until it's glazed over warm ribs and the doubts quietly disappear. Brush it thin in the last twenty minutes so the fruit sugars glaze instead of scorching. Season the pork first with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue's Grunt cherry pork rub\u003c\/a\u003e for a proper cherry-and-berry finish. Wings work too — dust them with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e and toss them in the sauce once they're crisp.\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: Blueberry BBQ Burger Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePurple, sweet and smoky. Trust it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup mayonnaise; 2 tbsp Blue-B-Cue BBQ Sauce; 1 tsp lemon juice.\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\u003eWhisk everything together.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes so the flavours settle.\u003c\/li\u003e\n\u003cli\u003eSpread thick on toasted burger buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs Blue-B-Cue sauce sweet or savoury?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's fruit-forward and sweet up front, with a tomato-and-smoke BBQ base underneath, so it reads sweet-savoury rather than dessert-sweet.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes it contain nuts or gluten?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo nuts are listed on the brand's label and Croix Valley states it contains no major allergens; the brand also describes it as gluten free. Always check the physical label before serving.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat size is the bottle?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's a 355ml (12oz) glass bottle, made in Hudson, Wisconsin, USA.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328220714,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-blue-b-cue-bbq-sauce-355ml-front.png?v=1788141585"},{"product_id":"pitmasters-bold-competition-bbq-sauce-355ml","title":"CROIX VALLEY: Pitmaster's Bold Competition Barbecue Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand-stated; contains honey) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, ribs, pulled pork, burnt ends\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt bold for the competition table\u003c\/h2\u003e\n\u003cp\u003ePitmaster's Bold is Croix Valley's big, brash competition-style barbecue sauce, shaped by pitmaster Damon Holter's years on the competitive circuit, including appearances on Travel Channel's American Grilled. It's made to stand up to brisket and burnt ends without disappearing under the smoke.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: bold tomato and brown sugar sweetness. Middle: a thick, layered BBQ depth. Finish: a big, lingering savoury close built to hold its own against heavy smoke.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto brisket in the last 15–20 minutes so the sugars glaze rather than scorch\u003c\/li\u003e\n\u003cli\u003eWarm the bottle first so it spreads evenly over a hot cut\u003c\/li\u003e\n\u003cli\u003eUse as a dip alongside burnt ends\u003c\/li\u003e\n\u003cli\u003eGlaze pulled pork straight out of the smoker for extra shine\u003c\/li\u003e\n\u003cli\u003eLeft-field: mix a spoonful into baked beans for a competition-style side\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany-brown, thick and glossy. Clings well to a brush and caramelises at the edges under heat without turning bitter if kept moving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Tapioca Syrup, Cider Vinegar, Honey, Brown Sugar, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Salt, Granulated Garlic, Balsamic Vinegar, Spices, Natural Flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand-stated; contains honey) — 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\/816_fist-comp-box.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;\"\u003eBig, brash and built to hold up against heavy smoke, this is the sauce worth guarding like plunder once it's open. Brush it late and often so the sugars glaze instead of blackening on the brisket. Season the beef first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hank's BBQ pepper seasoning\u003c\/a\u003e, then crown it with \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eButcher's Axe Big Bark rub\u003c\/a\u003e for the crust.\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: Comp-Table Baked Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that sits under the brisket and steals the drippings.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 x 420g tins baked beans; ½ cup Pitmaster's Bold Competition Barbecue Sauce; 100g bacon, diced; 1 onion, diced.\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\u003eFry the bacon and onion for 5 minutes until soft.\u003c\/li\u003e\n\u003cli\u003eStir in the beans and sauce and pour into a tray.\u003c\/li\u003e\n\u003cli\u003eSet the tray under a brisket in the smoker at 120°C for 1–2 hours, or simmer on the stove for 20 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a competition-tuned sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's built in the bold, thick competition style favoured on the BBQ circuit.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBrisket, ribs, pulled pork and burnt ends, per Croix Valley's own recommendations.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWho created it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley Foods, founded by competitive pitmaster Damon Holter and Lu Holter in Hudson, Wisconsin.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768328384554,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-pitmasters-bold-competition-bbq-sauce-355ml-front.png?v=1788141588"},{"product_id":"sweet-carolina-gold-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Sweet Carolina Gold BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, pork ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA mustard-forward gold sauce for the everyday squeeze bottle\u003c\/h2\u003e\n\u003cp\u003eSweet Carolina Gold is Croix Valley's take on the mustard-based Carolina style, tangy and sweet in equal measure. It's part of the Foundry Series — the brand's everyday squeeze-bottle line, built for regular use rather than the occasional glass-bottle pour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: sharp mustard tang. Middle: honey-style sweetness balancing the sharpness. Finish: a light vinegar tang that keeps it from sitting too sweet.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pulled pork in the last 15–20 minutes for a classic Carolina-style glaze\u003c\/li\u003e\n\u003cli\u003eUse as a dip alongside pork ribs\u003c\/li\u003e\n\u003cli\u003eToss through pulled chicken for a tangy alternative to tomato-based sauce\u003c\/li\u003e\n\u003cli\u003eSqueeze straight onto a pulled pork sandwich at serving\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into mayo for a quick Carolina-gold slaw dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eBright mustard-yellow, thinner than the glass-bottle range and squeezes easily straight from the Foundry Series bottle. Loosens further with gentle warmth for easy drizzling.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Yellow Mustard (water, vinegar, mustard seed, salt, turmeric, spices), Brown Sugar, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Distilled Vinegar, Garlic Powder, Salt, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/897_shhh-carolina-gold-pork.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;\"\u003eMustard-based sauce is the underrated one in the range — sharp enough to cut straight through rich pulled pork without vanishing under it. Warm it slightly before squeezing so it drizzles thin rather than sitting in one spot. Rub the pork first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow n Slow's Honey Soy Slammer rub\u003c\/a\u003e for a sweeter base. Shred the pork into rolls with \u003ca href=\"\/en-nz\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e piled on top.\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: Carolina Gold Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch and tang for the pulled pork.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 cups shredded cabbage; 1 carrot, grated; ⅓ cup mayonnaise; 3 tbsp Sweet Carolina Gold 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\u003eWhisk the mayo and sauce together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eChill for 15 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's Croix Valley's everyday squeeze-bottle line, built for regular use alongside the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs this a mustard-based sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's a Carolina Gold style sauce with a mustard base, tangy and sweet.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePulled pork, pork ribs and chicken, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329236522,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-sweet-carolina-gold-bbq-sauce-foundry-325ml-front.png?v=1788141707"},{"product_id":"hickory-brown-sugar-bbq-sauce-foundry-325ml","title":"CROIX VALLEY: Hickory Brown Sugar BBQ Sauce (Foundry Series) | 325ml (11oz) squeeze bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 325ml (11oz) squeeze bottle — Foundry Series\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, sausages\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHickory smoke and brown sugar in an everyday squeeze\u003c\/h2\u003e\n\u003cp\u003eHickory Brown Sugar pairs real smokiness with brown sugar sweetness, part of the Foundry Series squeeze-bottle line built for regular weeknight barbecue. It's an easy, everyday companion to the brand's flagship glass-bottle range.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: brown sugar sweetness. Middle: hickory smoke builds through the middle. Finish: a warm, lingering smoky close.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto pork ribs in the last 15–20 minutes so the sugars glaze rather than burn\u003c\/li\u003e\n\u003cli\u003eSqueeze over pulled pork straight out of the smoker for extra shine\u003c\/li\u003e\n\u003cli\u003eGlaze sausages in the final few minutes on the grill\u003c\/li\u003e\n\u003cli\u003eWarm slightly before squeezing for an even coat\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoonful through baked beans for a smoky-sweet side\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eRich amber-brown, medium-thick and squeezes easily from the Foundry Series bottle. Warms up glossy and clings well when brushed late over hot meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Brown Sugar, Tomato Paste, Corn Syrup, Cider Vinegar, Water, Sugar, Distilled Vinegar, Salt, Garlic Powder, Natural Flavor, Spices, Onion Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/899_savouring-brown-sugar-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\n\u003cp style=\"margin:0;\"\u003eHickory and brown sugar is an honest combination — no tricks required, just smoke and sweetness doing exactly what they're meant to. Brush it in the last twenty minutes so the sugars glaze rather than catch on the ribs. Season the pork first with \u003ca href=\"\/en-nz\/products\/butchers-axe-ranger-red-rub\"\u003eButcher's Axe Ranger Red rub\u003c\/a\u003e for a bolder base. Snag night? Glaze them in the last few minutes and serve with \u003ca href=\"\/en-nz\/products\/tracklements-perfect-ploughmans-pickle-295g\"\u003eTracklements Perfect Ploughman's Pickle\u003c\/a\u003e.\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: Sticky Hickory Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSausage sizzle, upgraded.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; ⅓ cup Hickory Brown Sugar BBQ Sauce; Soft bread rolls.\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\u003eGrill the sausages over medium heat, turning often, for 12–15 minutes until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eBrush with the sauce in the last 3 minutes so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eServe in rolls.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is the Foundry Series?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eCroix Valley's everyday squeeze-bottle line, a value-positioned companion to the brand's flagship glass-bottle sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs the smoke flavour strong?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's a genuine hickory smoke note balanced against brown sugar sweetness, rather than an overpowering smoke flavour.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003ePork ribs, pulled pork and sausages, per the brand's own recommendations.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329367594,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-hickory-brown-sugar-bbq-sauce-foundry-325ml-front.png?v=1788141710"},{"product_id":"private-stock-bbq-sauce-355ml","title":"CROIX VALLEY: Private Stock Barbecue Sauce | 355ml (12oz) glass bottle","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 stated\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 355ml (12oz) glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, ribs, pulled pork\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe brand's reserve house barbecue sauce\u003c\/h2\u003e\n\u003cp\u003ePrivate Stock is Croix Valley's reserve-style house barbecue sauce, built for the brisket-and-burnt-ends crowd. It carries the same nine-World-Championship pedigree as the rest of the range, in a bottle positioned as the brand's flagship house pour.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront: rich tomato and brown sugar sweetness. Middle: a deep, layered BBQ base. Finish: a rounded, savoury close built to stand up to heavy smoke.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush onto brisket in the last 15–20 minutes so the sugars glaze rather than scorch\u003c\/li\u003e\n\u003cli\u003eWarm the bottle before brushing so it spreads evenly\u003c\/li\u003e\n\u003cli\u003eGlaze pulled pork straight out of the smoker\u003c\/li\u003e\n\u003cli\u003eUse as a finishing dip alongside ribs\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir into mayo for a smoky burger sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany-brown, thick and glossy, similar in body to the range's other glass-bottle sauces. Clings well to a brush and caramelises gently under heat without burning if kept moving.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Tomato Concentrate (tomatoes, sugar, water, spice, onion), Brown Sugar, Cider Vinegar, Molasses, Tomato Paste, Worcestershire Sauce (distilled vinegar, molasses, tamari [water, soybeans, salt, sugar, cornstarch], sugar, spices, ground mustard, onion powder, garlic powder), Sugar, Granulated Garlic, Spices, Salt, Natural Flavor, Celery Seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e soy, mustard, celery (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free (brand-stated) — 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\/819_shhh-private-stock.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;\"\u003eReserve stock deserves reserve treatment, not a rushed brush job five minutes before the brisket comes off. Brush it thin and late so the sugars glaze rather than catch over direct heat. Season the beef first with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hank's BBQ pepper seasoning\u003c\/a\u003e — it's the sort of bottle worth saving for the good cut. Burgers get the same bottle stirred through mayo, with \u003ca href=\"\/en-nz\/products\/misty-gully-burger-seasoning-150g\"\u003eMisty Gully Burger Seasoning\u003c\/a\u003e on the patties.\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: Reserve Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe best bit of the brisket, made better.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 smoked brisket point, cut into 3cm cubes; ½ cup Private Stock Barbecue Sauce; 2 tbsp brown sugar; 30g butter.\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\u003eToss the cubes in a tray with the sauce, sugar and butter.\u003c\/li\u003e\n\u003cli\u003eCook uncovered in a smoker or covered barbecue at 135°C for 60–90 minutes, stirring once.\u003c\/li\u003e\n\u003cli\u003ePull them when the sauce has set sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat makes Private Stock different from the rest of the range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIt's positioned as Croix Valley's reserve-style house sauce, in the same glass bottle as the brand's other core sauces.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBrisket, ribs and pulled pork, per the brand's own recommendations.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eIn Hudson, Wisconsin, USA, at Croix Valley's production facility.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768329400362,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-private-stock-bbq-sauce-355ml-front.png?v=1788141710"},{"product_id":"cobra-chilli-fever-chilli-sauce-extreme-extreme-heat-hot-sauce-150ml","title":"COBRA CHILLI: Fever Chilli Sauce Extreme | Extreme Heat Hot Sauce | 150ml","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 Extreme — 50% fresh Carolina Reaper chilli (1,641,183 SHU)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, low-and-slow pulled pork, grilled prawns, or stirred through a bloody mary for the brave\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eNot for the faint-hearted\u003c\/h2\u003e\n\u003cp\u003eFever Chilli Sauce Extreme is Cobra Chilli's flagship gauntlet-throw: half fresh Carolina Reaper by weight, grown right here in Queensland. This one exists for the heat-seekers who've worked their way through every other bottle in the cupboard and are still asking \"is that all you've got?\" An award-winning drop, and rightly so — it backs up the burn with real flavour, not just pain.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front there's a bright hit of fresh tomato and garlic before the reaper announces itself — slow-building, floral-fruity heat with a warm cumin undertone and a savoury white pepper finish that lingers long after the glass is empty. This is chunky, home-style heat, not a one-note chilli extract burn.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhisk a teaspoon into wing sauce or a glaze for smoked chicken wings\u003c\/li\u003e\n\u003cli\u003eFold through shredded pulled pork before it hits the bun\u003c\/li\u003e\n\u003cli\u003eBaste grilled prawns or barramundi in the last minute over coals\u003c\/li\u003e\n\u003cli\u003eStir into a bloody mary or a cheese toastie for those who like to suffer a little\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA beautiful, chunky, home-made consistency — visible flecks of fresh chilli, tomato and onion rather than a smooth, processed sauce.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Carolina Reaper Chilli (50%), Fresh Tomato, Fresh Onion, Fresh Garlic, Sugar, Vinegar, Cumin Seed, Sea Salt, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian — 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\/883_sweaty-grin-hot-tenders.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;\"\u003eI've out-run customs on less nerve than this bottle takes. Rub a pork shoulder with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, take it low to around 95°C internal so it pulls clean, and sauce the pulled meat with \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e. Fever is the last step — a few drops per roll, never a pour.\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: Bloody Mary for the Brave\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBrunch, but make it a dare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 150ml tomato juice; 45ml vodka; A squeeze of lemon; A dash of Worcestershire sauce; Pinch of celery salt; 2–3 drops Fever.\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\u003eStir everything over ice.\u003c\/li\u003e\n\u003cli\u003eTaste before you add a fourth drop. Trust us.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Fever Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExtreme — 50% fresh Carolina Reaper chilli (1,641,183 SHU).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Fever Chilli Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on wings, low-and-slow pulled pork, grilled prawns, or stirred through a bloody mary for the brave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Fever Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Fever Chilli Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\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 Fever Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Extreme — 50% fresh Carolina Reaper chilli (1,641,183 SHU).\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Fever Chilli Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on wings, low-and-slow pulled pork, grilled prawns, or stirred through a bloody mary for the brave.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Fever Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Fever Chilli Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818784419882,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-fever-chilli-sauce-extreme-150ml-front.png?v=1789070075"},{"product_id":"the-feedlot-trailblazer-texas-style-bbq-sauce-500ml","title":"THE FEEDLOT: Trailblazer Texas Style BBQ Sauce – 500ml","description":"\u003ch2\u003eThinner, Smokier, Built to Work\u003c\/h2\u003e\n\u003cp\u003eTrailblazer is The Feedlot's Texas-style answer to the thick, sweet sauces that dominate the shelf. It's deliberately thinner and smokier, infused with the brand's own Heatwave rub, and made to actually do a job on the grill or in the smoker rather than just sit in a squeeze bottle. Built for people who mop, not just dip.\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 Light — a gentle warmth from the Heatwave rub, not a hot sauce\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, ribs, pulled pork, grilled chicken, straight from the bottle\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is tangy tomato and vinegar with an immediate smoke-flavour hit. Mid-palate brings porcini mushroom savouriness and a light warmth from the Heatwave rub infusion — present, not aggressive. The finish is smoky and lightly peppery, with a gentle lingering warmth rather than a slow burn.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMop it onto brisket or pork shoulder through the back half of a long smoke.\u003c\/li\u003e\n\u003cli\u003eGlaze ribs for the last 15 minutes over direct heat for a proper bark.\u003c\/li\u003e\n\u003cli\u003eUse it straight from the bottle as a table sauce for grilled chicken or snags.\u003c\/li\u003e\n\u003cli\u003eThin slightly with a splash of apple cider vinegar for a spritz-bottle mop.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a spoonful through baked beans or a smoky coleslaw dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep amber-brown and noticeably thinner than a typical tomato-based BBQ sauce, built to pour and mop rather than cling thick.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato sauce, vinegar, sugar, porcini mushroom, spices, smoke flavour.\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\/169_hungry-slurping-ramen.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 doesn't get excited about thin sauces very often — most thin out the flavour along with the body. Trailblazer's the exception: smoky, Heatwave-laced, and built to actually mop onto a brisket without disappearing into the bark. He'd run it low and slow with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-the-rip\"\u003eCoast N Smoke The Rip Rub\u003c\/a\u003e underneath, or keep a classic \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e on standby for the sweeter side of the table.\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: Texas Mop Beef Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMopped, not drowned.\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 salt and coarse pepper, mixed 50\/50; 250ml The Feedlot Trailblazer BBQ Sauce; 125ml beef 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\u003eSeason the ribs all over and smoke at 125°C.\u003c\/li\u003e\n\u003cli\u003eAfter 3 hours, mix the sauce with the stock and mop the ribs every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eCook until about 95°C and probe-tender, roughly 7 to 8 hours in total. Rest 30 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 A thin sauce mops on in layers and builds flavour without burying the bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Trailblazer hot?\u003c\/strong\u003e\u003cbr\u003eIt carries a light, gentle warmth from the Heatwave rub infusion — noticeable, but nowhere near a hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it thinner than other BBQ sauces?\u003c\/strong\u003e\u003cbr\u003eIt's made Texas-style, deliberately thinner so it works as a mop and bastes evenly during long smokes, rather than sitting thick like a glaze-only sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it straight from the bottle?\u003c\/strong\u003e\u003cbr\u003eYes — it's built to work on the grill, in the smoker, or straight from the bottle as a table sauce.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Trailblazer hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It carries a light, gentle warmth from the Heatwave rub infusion — noticeable, but nowhere near a hot sauce.\"}},{\"@type\":\"Question\",\"name\":\"Why is it thinner than other BBQ sauces?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's made Texas-style, deliberately thinner so it works as a mop and bastes evenly during long smokes, rather than sitting thick like a glaze-only sauce.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it straight from the bottle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's built to work on the grill, in the smoker, or straight from the bottle as a table sauce.\"}}]}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":44818824003626,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Trailblazer_0df6673b-9063-4238-bb67-60dbd6200cd9.jpg?v=1789069450"},{"product_id":"plowboys-bbq-yardbird-rub","title":"PLOWBOYS BBQ: Yardbird Rub – Competition Chicken \u0026 Pork BBQ Rub (397g)","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 — a little chilli warmth at the back of the tongue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 397g (14oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA for Plowboys Foods (Blue Springs, Missouri — Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled gluten free and no MSG. Contains celery and mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken thighs, wings and whole birds; pork ribs, shoulder and chops\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe rub that won the American Royal\u003c\/h2\u003e\n\u003cp\u003ePlowboys Yardbird is the competition rub Todd Johns and the Pork Pullin' Plowboys built for the Kansas City circuit — and it's the blend behind their 2009 American Royal Invitational Grand Champion win. The pack carries \"4X American Royal World Champion\" for a reason. Created for chicken, but made for pork, it's a proper KC all-rounder that gives you a glossy, mahogany finish and a savoury-sweet bite every cook.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is salt and a touch of sweetness. The middle is paprika-rich and savoury, with garlic, onion, celery seed and mustard seed doing the heavy lifting. It finishes with a little chilli warmth at the back of the tongue — enough to notice, never enough to scare off the kids.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat chicken thighs dry, coat evenly and smoke at 135°C until the skin renders and turns mahogany — then a quick hot finish for bite-through skin.\u003c\/li\u003e\n\u003cli\u003eSeason a rack of pork spare ribs on all sides and let it sit 30 minutes before it hits the smoker for a deep red bark.\u003c\/li\u003e\n\u003cli\u003eToss wings in a little oil and a heavy shake of Yardbird before air-frying or grilling hot.\u003c\/li\u003e\n\u003cli\u003eRub a pork shoulder overnight for pulled pork with a savoury, colourful crust.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over hot chips or popcorn straight out of the fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing red-orange rub with visible flecks of spice. It sticks well and builds colour fast, so go even rather than heavy for a first cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices including chilli pepper, paprika, dehydrated garlic and onion, celery seed, mustard seed, disodium inosinate and disodium guanylate (flavour enhancers 631, 627), and not more than 2% calcium stearate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Labelled gluten free and no MSG. Contains celery and mustard. 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\/150_proud-ribs-trophy.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 doesn't trust a rub until it's beaten a few hundred teams, and Yardbird has the hardware. Shake it on thighs or spare ribs, then brush \u003ca href=\"\/en-nz\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy Glaze\u003c\/a\u003e on in the last 20 minutes for that competition shine, and cut the richness with a streak of \u003ca href=\"\/en-nz\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e. Tip: rest the ribs ten minutes before slicing — the glaze sets and the bark stays put.\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: Yardbird Spatchcock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA whole bird, flat and fast.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.6kg), spatchcocked; 2 tbsp Yardbird Rub.\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 the chicken dry, rub both sides and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 160–175°C for about 60 minutes until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eCrisp the skin over direct heat for 2 minutes, then rest 10 minutes.\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 Yardbird taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury and salty up front with a touch of sweetness, a big paprika colour and a little chilli warmth at the back of the tongue. Garlic, onion, celery seed and mustard seed round it out — classic Kansas City competition flavour.\u003c\/p\u003e\n\u003ch3\u003eIs Yardbird just for chicken?\u003c\/h3\u003e\n\u003cp\u003eThe label says it best: created for chicken, but made for pork. It's brilliant on thighs, wings and whole birds, and just as good on ribs, pork shoulder and chops.\u003c\/p\u003e\n\u003ch3\u003eIs it hot?\u003c\/h3\u003e\n\u003cp\u003eMild. There's chilli pepper in the blend, but it's a gentle warmth that builds colour and flavour rather than burn. It sits at 2 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eIs Yardbird gluten free?\u003c\/h3\u003e\n\u003cp\u003eThe pack is labelled gluten free and no MSG. It does contain celery and mustard seed, and the flavour enhancers disodium inosinate and guanylate (627, 631). Always check the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Yardbird taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Savoury and salty up front with a touch of sweetness, a big paprika colour and a little chilli warmth at the back of the tongue. Garlic, onion, celery seed and mustard seed round it out - classic Kansas City competition flavour.\"}},{\"@type\":\"Question\",\"name\":\"Is Yardbird just for chicken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The label says it best: created for chicken, but made for pork. It's brilliant on thighs, wings and whole birds, and just as good on ribs, pork shoulder and chops.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's chilli pepper in the blend, but it's a gentle warmth that builds colour and flavour rather than burn. It sits at 2 on our Hub Heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Yardbird gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The pack is labelled gluten free and no MSG. It does contain celery and mustard seed, and the flavour enhancers disodium inosinate and guanylate (627, 631). Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"PLOWBOYS BBQ","offers":[{"title":"Default Title","offer_id":67676980772916,"sku":"PLOWBOYS_YARDBIRD_RUB_397G","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/plowboys-bbq-yardbird-rub-14oz-front.png?v=1791458532"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/use_pulled_pork.png?v=1786368940","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/pulled-pork.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}