{"title":"BBQ Rubs","description":"\u003cp\u003e\u003cstrong\u003eBBQ rubs are the dry-spice layer that goes on before the heat\u003c\/strong\u003e — salt, sugar, pepper and paprika built to form bark under a smoker lid or on a hot grill. This is Australia's biggest range of BBQ rubs: 200-plus dry rubs from 50-plus Aussie and American pitmaster brands, with flat $10 shipping Australia-wide.\u003c\/p\u003e\n\u003cp\u003ePat it on brisket, ribs, pulled pork, chicken, lamb or a thick steak before it goes low and slow or over direct heat — the sugar and fat render together into that dark, crusty bark every good cook chases, and hold the smoke ring underneath.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore's Black Rub\u003c\/a\u003e for charcoal bark on beef, \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eButchers Axe's Big Bark Rub\u003c\/a\u003e for competition-style ribs, or \u003ca href=\"\/en-nz\/products\/john-henrys-texas-brisket-bbq-rub\"\u003eJohn Henry's Texas Brisket Rub\u003c\/a\u003e for a proper Lockhart-style hit. Everyday all-purpose shakers, hot rubs, gluten free and vegan blends, plus purpose-built lamb, game and seafood rubs — whatever is going on the grill, there is a rub built for it. Bark first, everything else follows.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-hunter-lamb-and-game-rub","title":"BUTCHERS AXE: Hunter Lamb and Game Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury \u0026amp; herby, built for game\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, lamb chops, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLift your game\u003c\/h2\u003e\u003cp\u003eHunter is the rub the Butchers Axe crew built for the meats that fight back — lamb, mutton and wild game that need a seasoning with backbone. A savoury blend rounded out with herbs and a whisper of coffee, it stands up to strong, gamey flavour instead of hiding it. Reach for it when there's a roast to carry the whole table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and salty, then herbs and dehydrated veg bring an earthy, almost woodsy middle. A quiet note of coffee deepens the finish with a roasted bitterness that flatters lamb fat and the mineral edge of game.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily the night before and slow-roast until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eSeason chops or cutlets and sear hard over coals for a herby, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eCoat venison backstrap, cook fast and hot, then rest it well before slicing.\u003c\/li\u003e\n\u003cli\u003eDust it over potatoes roasted in the lamb fat for a savoury side that steals the plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury brown blend flecked with green herbs and dark coffee grounds. Medium grind, it clings to fatty lamb and blooms into a herbaceous, earthy crust under the heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Raw Sugar, Brown Sugar, Dehydrated Vegetables, Herbs, Coffee, Flavour Enhancer 621, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/053_lamb-chops-hungry.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery camp oven needs a rub that can handle wild game, and Hunter's built for exactly that fight. Season it heavy and rest the meat a good while longer than you think — game punishes a light hand. Lacquer a shoulder late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty Glaze\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-traditional-mint-sauce\"\u003eTracklements Traditional Mint Sauce\u003c\/a\u003e on the board for the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Overnight Hunter Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRubbed at dusk, pulled by dinner the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Hunter Lamb and Game Rub; 1 tbsp olive oil; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the shoulder, rub it heavily all over and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the stock, cover tightly with foil and roast at 150°C for 4–5 hours until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eUncover, crank the oven to 220°C for 15 minutes to crisp the crust, then rest 15 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight sit lets the salt work in, and the covered stage keeps the meat moist while the fat renders.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Hunter is a savoury, herby rub with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat meats suit it best?\u003c\/strong\u003e Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Hunter is a savoury, herby rub with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What meats suit it best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb and game — shoulder, chops, cutlets, venison and other wild meats.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":40464424239146,"sku":"9369998050901","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/butchers-axe-hunter-front-transparent.png?v=1783309032"},{"product_id":"butchers-axe-bullseye-beef-rub","title":"BUTCHERS AXE: Bullseye Beef 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 None — savoury, all bark \u0026amp; bite\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 Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts; always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eBullseye is the everyday beef rub the Butchers Axe crew built to do one thing perfectly — turn honest beef into a dark, crusted, mouth-watering hunk of glory. No gimmicks, no chilli, just a savoury salt-and-spice hit that builds proper bark on brisket and a caramelised sear on steak. If beef's on the menu, Bullseye's the answer.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens clean and salty with a savoury punch of dehydrated onion and garlic. The middle brings a rounded sweetness from sugar and brown sugar, then it finishes deep and umami-rich — that bark-and-bite savouriness that makes you go back for another slice before you've swallowed the first.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, peppery bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks and sear hard in a screaming pan or over coals.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and cook till the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eDust burger patties just before they hit the grill for an instant savoury crust.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan-brown blend with visible flecks of dried veg and coarse spice. Medium grind, it grabs onto beef fat and blooms into a serious bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts, tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Bullseye is a savoury beef rub with no chilli, all bark and bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\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\/537_wink-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: slather it thin, two coats, and let the brisket ride low till the bark sets black. Mop it late with a beefy sauce like \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the board for the sliced ends. The rest of the \u003ca href=\"\/en-nz\/collections\/butchers-axe\"\u003eButchers Axe stash\u003c\/a\u003e is yours for the smuggling.\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: Bullseye Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree bones, one target, no survivors.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg beef short ribs (3-bone plate); 3 tbsp Bullseye Beef Rub; 1 tbsp yellow mustard as a binder.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmear the ribs thinly with mustard, coat evenly with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours until the bark is dark and a probe slides in like butter, around 95°C internal.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 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 Short ribs carry loads of fat and collagen, so they need that long ride to go tender.\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 — Bullseye is a savoury beef rub with no chilli, all bark and bite.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A generous, even coat that just covers the surface; for brisket, two thin coats the night before build the deepest bark.\"}}, {\"@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":40464424271914,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ButchersAxe-bullseye-transparent-hero.png?v=1783276401"},{"product_id":"butchers-axe-big-bark-rub","title":"BUTCHERS AXE: Big Bark Rub – 190g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark and colour\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, steak \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBark as black as the judges like it\u003c\/h2\u003e\u003cp\u003eBig Bark is the competition-bred beef rub that gets its jet-black colour from activated charcoal — the same trick that's pulled trophies and the elusive perfect score for the Butchers Axe crew. It's a balanced, savoury blend built to lay down a deep, dark crust on big beef. When you want the cook to look as serious as it tastes, this is the jar.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSalt and savoury spice lead, backed by a rounded sweetness from sugar and brown sugar. The activated charcoal is all colour and no bitterness, so the finish stays clean, beefy and umami-rich — pure bark, no chilli.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket in a heavy, even layer and smoke low and slow for a black, glossy bark.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard and cook until the meat pulls back from the bone.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks and sear over coals for a dark, dramatic crust.\u003c\/li\u003e\n\u003cli\u003eDust burger patties for instant colour and a savoury edge off the flat-top.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA striking near-black blend with a medium grind and visible flecks of dried veg. It grips onto beef fat and blooms into a deep, matte-black bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Activated Charcoal, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/065_smoke-ring-brisket-smug.png?v=1783006345\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;\"\u003eCap'n Darryl's rule: lay it on in two coats — one to bond, one to build — so the brisket rides low till the bark sets black and glossy. Mop it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e, then finish the sliced ends with a shake of \u003ca href=\"\/en-nz\/products\/uncle-mungos-crispy-chilli-oil-285g\"\u003eUncle Mungos Crispy Chilli Oil\u003c\/a\u003e. — Cap'n Darryl \"Bark\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Midnight Rib-Eye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA steak dressed for a black-tie heist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rib-eye steaks, about 4cm thick; 2 tbsp Big Bark Rub; 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\u003eSeason the steaks all over with Big Bark and leave them on a rack for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until they hit 50°C internal, about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eOil lightly and sear over screaming-hot coals for 1 minute a side, then rest 5 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 Slow first, hot last gives you edge-to-edge pink under a jet-black crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the charcoal taste bitter?\u003c\/strong\u003e No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.\"}}, {\"@type\": \"Question\", \"name\": \"Does the charcoal taste bitter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"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":40464424304682,"sku":"9356610000024","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-bigbark-front-t.png?v=1783309041"},{"product_id":"butchers-axe-ranger-red-rub","title":"BUTCHERS AXE: Ranger Red Rub – 180g","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-led with a gentle background warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, chicken \u0026amp; beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLead with the big red\u003c\/h2\u003e\u003cp\u003eRanger is the sweet red rub the Butchers Axe crew reach for when they want colour and crowd-pleasing flavour in one shake. Built on layered sugars, paprika and honey powder, it lacquers up glossy and red on ribs and chicken and keeps the whole table coming back. When you're cooking for the troops, this one leads the way.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet and rounded up front — caster, raw and brown sugars with honey powder — then paprika brings warmth and that deep red colour. A savoury backbone of hydrolysed veg and spice stops it turning candy, so it finishes sweet-savoury with a gentle glow rather than real heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub pork ribs generously and cook low until the sugars set into a sticky, red-tinged crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken pieces and grill so the skin caramelises and colours up.\u003c\/li\u003e\n\u003cli\u003eSeason a pork belly and roast slow for glossy, mahogany edges.\u003c\/li\u003e\n\u003cli\u003eShake it over grilled corn or wedges for a sweet, smoky-red hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rich brick-red blend with a fine-to-medium grind. High in sugar, so it melts and caramelises fast — keep it back from the fiercest direct heat and it rewards you with colour and shine.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Caster Sugar, Spices, Raw Sugar, Brown Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Hydrolysed Vegetable Protein, Honey Powder, Spice Extract Paprika 160c, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/059_pork-ribs-rack-proud.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSome call it a spice run. I call it Tuesday. Sugary rubs like this one scorch fast, so keep the ribs back off direct flame and let the colour build slow and glossy. Glaze them late with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e for extra shine, then a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e for the fruity 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: Mahogany Roast Pork Belly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRed, glossy and gone before the carving knife's cold.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg boneless pork belly; 3 tbsp Ranger Red Rub; 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\u003ePat the belly dry, oil it and coat the meat side and edges generously with the rub.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke indirect at 150°C for about 2.5 hours, well away from direct flame, until the edges go mahogany and the meat is tender.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice into thick strips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e This rub is high in sugar, so gentle indirect heat builds colour without scorching.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Ranger is sweet-led with only a gentle background warmth from paprika, not a chilli hit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pork ribs and belly, chicken, and beef where you want sweetness and red colour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — Ranger is sweet-led with only a gentle background warmth from paprika, not a chilli hit.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs and belly, chicken, and beef where you want sweetness and red colour.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"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":40464424337450,"sku":"9356610000031","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-ranger-front-t.png?v=1783309550"},{"product_id":"butchers-axe-el-hacha-tex-mex-seasoning","title":"BUTCHERS AXE: El Hacha Tex Mex Seasoning Rub – 165g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm Tex-Mex spice, not fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 165g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, chicken, beef mince \u0026amp; pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eWield the Tex-Mex axe\u003c\/h2\u003e\u003cp\u003eEl Hacha is the Butchers Axe take on Texan-Mexican flavour — tomato, paprika and warm spice built to turn a midweek mince into a taco night worth talking about. Gringo or Tejano, it's the shake that drags your barbecue south of the border without setting anything on fire. Big flavour, easy heat.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSpice leads — cumin-warm and earthy — with tomato powder bringing a savoury-sweet tang and paprika lending colour and gentle warmth. A touch of food acid keeps it bright, so it lands like a proper taco seasoning: bold, tangy and moreish rather than hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrown beef or pork mince and stir it through heavily for instant taco or burrito filling.\u003c\/li\u003e\n\u003cli\u003eRub chicken thighs and grill for smoky, Tex-Mex charred edges.\u003c\/li\u003e\n\u003cli\u003eToss through corn, black beans or wedges before roasting.\u003c\/li\u003e\n\u003cli\u003eSeason prawns and flash them hot for a quick taco topper.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA rusty red-brown blend, medium grind, flecked with dried veg and tomato. It dissolves into mince as it cooks and colours grilled meat a warm, appetising red.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Sugar, Dehydrated Vegetables, Flavour Enhancer 621, Tomato Powder, Spice Extract Paprika 160c, Food Acid 330, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\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\/091_brisket-taco-wink.png?v=1783006345\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;\"\u003eDarryl's orders: brown the mince hot and heavy-handed with El Hacha before it ever meets a shell. Warm a swipe of \u003ca href=\"\/en-nz\/products\/taipan-bbq-oaxaca-bbq-sauce-mild-smoky-sweet-bbq-sauce-250ml\"\u003eTaipan Oaxaca BBQ Sauce\u003c\/a\u003e into the pan for a smoky-sweet base, then finish with a spoon of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Chilli Oil\u003c\/a\u003e for crunch and a slow-building kick. Taco night just cleared 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: El Hacha Prawn Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes from shell to getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled green prawns; 1½ tbsp El Hacha Tex Mex Seasoning; 1 tbsp oil; 8 small tortillas; 1 lime, cut into 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 prawns with the oil and seasoning.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 1–2 minutes a side until just pink and opaque.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill, load them with prawns and shredded cabbage, and squeeze lime over the top.\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 — El Hacha is warm and tangy Tex-Mex spice, not a fiery chilli blend.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Taco and burrito mince, grilled chicken, pork, prawns and roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"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":40464424370218,"sku":"9356610000048","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-elhacha-front-t.png?v=1783309556"},{"product_id":"butchers-axe-scout-lemon-pepper-seasoning","title":"BUTCHERS AXE: Scout Lemon Pepper Seasoning 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 None — bright, zesty, no chilli\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 (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, fish, prawns \u0026amp; chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the target with a squeeze of lemon\u003c\/h2\u003e\u003cp\u003eScout is the bright, savoury lemon-pepper seasoning that hits the mark every time. Real lemon peel and cracked pepper over a savoury base make it the go-to for chicken and seafood — the shake that lifts a simple grill into something zesty and moreish. Aim for perfection; this one lands it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty lemon peel leads, sharp and fragrant, over a peppery, savoury middle. Herbs and a touch of food acid keep it fresh and tangy right through to a clean, citrus finish that flatters delicate meat rather than smothering it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason chicken breast or thighs and grill for a bright, peppery crust.\u003c\/li\u003e\n\u003cli\u003eDust white fish or salmon before pan-frying or baking in foil.\u003c\/li\u003e\n\u003cli\u003eToss through prawns with a little oil and flash them hot.\u003c\/li\u003e\n\u003cli\u003eShake over hot chips or roast potatoes for a lemon-pepper hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA pale, speckled blend with visible lemon peel and cracked black pepper. Medium grind, it clings to oiled chicken skin and fish and brightens as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Lemon Peel, Flavour Enhancer 621, Dehydrated Vegetables, Herbs, Food Acid 330, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Scout is a bright lemon-pepper seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, fish and seafood, plus chips and roast veg that suit a citrus lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\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\/139_hungry-grilling-prawn-skewers.png?v=1783006579\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;\"\u003eOfficer, I've never seen that lemon in my life. Glaze grilled chicken late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-championship-candy-bbq-glaze-250ml\"\u003eHeavenly Hell Championship Candy BBQ Glaze\u003c\/a\u003e for shine and a citrus-friendly sweetness, then finish hot chips with a proper dusting of \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt Seasoning\u003c\/a\u003e. Zesty, savoury, gone before the plate's cleared.\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: Lemon Pepper Salmon Parcels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWrapped tight, opened proud.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 salmon fillets; 2 tsp Scout Lemon Pepper Seasoning; 1 tbsp butter, cut into 4; 1 lemon, 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\u003eLay each fillet on a sheet of foil, season with Scout and top with a slice of lemon and a nub of butter.\u003c\/li\u003e\n\u003cli\u003eSeal into loose parcels and cook on the barbie or in the oven at 200°C for 12–15 minutes, until the fish flakes easily.\u003c\/li\u003e\n\u003cli\u003eOpen at the table and spoon the buttery juices over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The parcel steams the fish gently, so the lemon peel and pepper stay bright.\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 — Scout is a bright lemon-pepper seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, fish and seafood, plus chips and roast veg that suit a citrus lift.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"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":40464424402986,"sku":"9356610000437","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-scout-front-t.png?v=1783309563"},{"product_id":"butchers-axe-woodlands-garlic-seasoning","title":"BUTCHERS AXE: Woodlands Garlic Seasoning 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 None — savoury garlic \u0026amp; mushroom, no chilli\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 (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, mushrooms \u0026amp; roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eEverything's better with garlic\u003c\/h2\u003e\u003cp\u003eWoodlands is the everyday garlic seasoning that gets the tastebuds tingling — deep roasted garlic backed by mushroom-umami and a whisper of smoke. It's the shake that walks straight off the barbecue and into your midweek cooking, lifting everything from a steak to a tray of veg. Set those flavours free.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic leads, rounded and savoury rather than sharp, then mushroom powder brings a deep umami middle. A wisp of smoke flavour rounds it out, so it finishes savoury and moreish with real depth for something so easy to use.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason steak before a hard sear for a garlicky, savoury crust.\u003c\/li\u003e\n\u003cli\u003eToss mushrooms and roast veg in oil and Woodlands before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eRub chicken and grill, or stir it through a garlic butter for corn and bread.\u003c\/li\u003e\n\u003cli\u003eShake it into mince, mash or scrambled eggs for an instant umami hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA savoury tan blend flecked with dried garlic and mushroom. Medium grind, it dissolves into butter and oil beautifully and blooms garlicky under heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Flavour Enhancer 621, Mushroom Powder, Smoke Flavour, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\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\/078_steak-cut-juicy-overjoyed.png?v=1783006345\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 steak deserves a proper hit of garlic before it ever sees the pan. Melt a knob of butter into Woodlands first, then build the plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e brushed on late and a sharp smear of \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e smuggled onto the side. — Cap'n Darryl \"Second Coat\"\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: Garlic Butter Barbie Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that keeps stealing 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 500g Swiss brown mushrooms; 60g butter; 2 tsp Woodlands Garlic Seasoning; Small handful chopped parsley.\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\u003eMelt the butter with the seasoning in a tray on the barbie.\u003c\/li\u003e\n\u003cli\u003eToss the mushrooms through and cook over medium heat for 10–12 minutes, turning, until golden and glossy.\u003c\/li\u003e\n\u003cli\u003eScatter with parsley and serve next to your steak.\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\": \"None — Woodlands is a savoury garlic and mushroom seasoning with no chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak, chicken, mushrooms, roast veg and everyday cooking — it's a true all-rounder.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"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":40464424435754,"sku":"9356610000444","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-woodlands-front-t.png?v=1783309569"},{"product_id":"butchers-axe-gyros-rotisserie-seasoning","title":"BUTCHERS AXE: Gyros Rotisserie Seasoning Rub – 180g","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 — warm Mediterranean spice, no chilli burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, soy, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, lamb, pork \u0026amp; the rotisserie\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eStraight off the spit\u003c\/h2\u003e\u003cp\u003eGyros bottles the magic of meat turning slow over fire — garlic, herbs and warm Mediterranean spice built for the rotisserie and the grill. It's the seasoning that transports a backyard cook to a street-side souvlaki stand, all savoury depth and herby lift. Load the spit and let the juices drip.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlic and herbs lead, green and fragrant, over a savoury spiced base. Hydrolysed veg deepens the middle into something rich and rounded, and it finishes warm and Mediterranean — oregano-adjacent, moreish, never hot.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat chicken thighs and stack them on a rotisserie or spit for classic gyros.\u003c\/li\u003e\n\u003cli\u003eRub lamb before slow-roasting, then shave it thin for souvlaki and wraps.\u003c\/li\u003e\n\u003cli\u003eSeason pork scotch and grill for Greek-style pork skewers.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes with olive oil and lemon for a Mediterranean side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA green-flecked savoury blend with visible herbs and a medium grind. It clings to oiled meat and blooms herby and garlicky as the fat renders on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Herbs, Hydrolysed Vegetable Protein, Flavour Enhancer 621, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild — Gyros is warm, herby Mediterranean spice with no chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\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\/120_hungry-rotisserie-chook.png?v=1783006345\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;\"\u003eCap'n Darryl's rule: keep the spit low and let the fat baste the meat on its way down — don't rush the skin. Lacquer it late with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys BBQ Jungle Juice Cherry Apple Jalapeño Rib Glaze\u003c\/a\u003e for shine, then finish with a drizzle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eAtomic Chicken Buffalo Hot Sauce\u003c\/a\u003e for the ones after a bit of tang.\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: Backyard Chicken Gyros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet-stand souvlaki, no plane ticket required.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thighs; 2 tbsp Gyros Rotisserie Seasoning; 2 tbsp olive oil; Juice of 1 lemon; 4 pita breads with tzatziki and tomato.\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 thighs with the oil, lemon and seasoning and marinate in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eLoad onto the rotisserie or grill over medium heat until they reach 75°C, about 20–25 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thin and stuff into warm pita with tzatziki and tomato.\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 — Gyros is warm, herby Mediterranean spice with no chilli burn.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken and lamb on the rotisserie or grill, pork skewers and Greek-style roast veg.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"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":40464424468522,"sku":"9356610000451","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-gyro-front-t.png?v=1783309574"},{"product_id":"low-n-slow-basics-steak-shooter","title":"LOW N SLOW BASICS: Steak Shooter 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 Mild — all flavour and deep colour, no chilli burn\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 South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient in the blend; may contain traces — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket, burgers, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\u003cp\u003eSteak Shooter is Aaron Palmer's beef rub built to chase maximum flavour and that deep, mahogany colour on any cut — backyard cook or competition table. Salt-forward and savoury with a gentle spice backbone, it is the shaker the beef lovers reach for first.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig savoury salt up front, then a warm middle of spices and roasted vegetable depth, finishing clean and moreish with no chilli heat. It seasons hard and builds colour, letting good beef taste like the best version of itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlick a scotch or porterhouse with a little oil, season generously, and grill hot for a dark, savoury crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a deep, beefy bark.\u003c\/li\u003e\n\u003cli\u003eSeason thick patties for burgers with a proper steakhouse edge.\u003c\/li\u003e\n\u003cli\u003eDust beef ribs or a rump roast before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eNot just for beef — try a heavy pinch on roast potatoes cooked in beef dripping.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, savoury blend flecked with spice and dried vegetable — it pours cleanly from the shaker and grips a slicked cut without clumping, laying down colour fast.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Steak Shooter?\u003c\/strong\u003e It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/538_holding-high-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe house never runs out of this one. Slick the beef with a little oil so it grips, lay on two coats — one to bond, one to build the bark — and ride it low till it probes like butter. Mop late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e, then keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced ends. That is the whole heist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow first, fast finish, edge-to-edge pink.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 thick rump steak (about 800g, 5cm thick); 2 tbsp Steak Shooter Rub; 1 tsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steak lightly, season both sides heavily and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke or cook indirect at 120°C until the centre reaches 50°C, about 45–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest heat you have for 60–90 seconds a side, rest 5 minutes and slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat first cooks the middle evenly; the hard sear at the end builds the crust.\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 Steak Shooter?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.\"}}, {\"@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 and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116018218,"sku":"LSSTEK","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-steak-shooter-beef-rub-250g-front_4c116dea-fa3e-40c8-b0ef-969d80ba8c60.png?v=1783379094"},{"product_id":"low-n-slow-basics-honey-soy-slammer","title":"LOW N SLOW BASICS: Honey Soy Slammer 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 Mild — sweet and savoury, no chilli\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 South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and gluten (wheat) — 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\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, salty and built for pork and chook\u003c\/h2\u003e\u003cp\u003eHoney Soy Slammer is Aaron Palmer's sweet-savoury rub for getting the most out of pork and chicken. Honey and fermented soy do the heavy lifting — a sticky, umami-rich seasoning that caramelises beautifully on the grill or in the smoker, backyard cook or competition.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet honey up front, then a deep, salty soy-and-yeast umami through the middle, with paprika, garlic, fennel and ginger warming the finish. It leans savoury-sweet and Asian-inspired, tailor-made for fatty pork and juicy chicken.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub pork belly or ribs and smoke low until the sugars caramelise into a sticky bark.\u003c\/li\u003e\n\u003cli\u003eToss chicken wings or thighs before the grill for a honey-soy glaze effect.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a shoulder for the roast.\u003c\/li\u003e\n\u003cli\u003eSprinkle over char siu-style pork or a stir-fry finish.\u003c\/li\u003e\n\u003cli\u003eGreat on grilled pineapple or corn alongside the pork.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, sticky-sweet blend that clings and caramelises — it pours from the shaker and melts into a glossy, savoury-sweet crust as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Soy Sauce Powder (fermented soy sauce [water, defatted soy beans, wheat, salt]), Maltodextrin (maize), Salt, Vegetable Oil (rice bran), Honey Powder, Flavour Enhancer (621), Spices (paprika, garlic, black pepper, fennel, ginger), Yeast Extract, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy and gluten (wheat). May contain traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Honey Soy Slammer?\u003c\/strong\u003e There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/576_big-bite-honey-soy-wing.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;\"\u003eI've smuggled worse past the missus than this jar. Honey and soy do the heavy lifting — rub it on pork or chook, then glaze late so the sugars lacquer instead of burn. Finish the cook with \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e and a splash of \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeño \u0026amp; Peach\u003c\/a\u003e for a sweet-heat edge.\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 Soy Roast Pork Neck\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar siu vibes without the takeaway queue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg pork neck (scotch fillet); 3 tbsp Honey Soy Slammer Rub; 1 tbsp vegetable oil; 2 tbsp honey, warmed.\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 pork with oil and coat it in the rub, then rest in the fridge for 2 hours.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C for about 1 hour until the centre reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with the warm honey and give it 5 more minutes, then rest 10 minutes before slicing thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pork neck carries enough fat to stay juicy while the sugars caramelise on the outside.\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 Honey Soy Slammer?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116083754,"sku":"LSHOSY","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-honey-soy-slammer-pork-rub-250g-front_da34b810-f9ff-4aa3-8861-01f18c78e156.png?v=1783379567"},{"product_id":"low-n-slow-basics-lamb-layup","title":"LOW N SLOW BASICS: Lamb Layup Rub – 220g","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 — herby and tangy, no burn\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb racks, shoulders, chops, game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub lamb has been asking for\u003c\/h2\u003e\u003cp\u003eLamb Layup is Aaron Palmer's dedicated lamb and game rub — a herby, tangy blend spiked with sumac that cuts the richness of lamb and lifts venison, rabbit and other game. Backyard roast or competition rack, it is built for the meats that deserve more than salt and pepper.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBright sumac tang and garlic lead, herbs and pepper fill the middle, and a savoury, faintly citrusy finish cuts through fatty lamb. It is fresh and Mediterranean-leaning rather than sweet or smoky — exactly what lamb wants.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a rack or shoulder and roast, then rest well before carving.\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or cutlets before a hot, fast grill.\u003c\/li\u003e\n\u003cli\u003eWork it into mince for koftas or lamb burgers.\u003c\/li\u003e\n\u003cli\u003eDust venison, rabbit or other game before slow-cooking.\u003c\/li\u003e\n\u003cli\u003eTry a pinch on roast pumpkin or eggplant for a veg side.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA herb-flecked, earthy-red blend with visible sumac and pepper — it pours easily and grips a slicked cut, laying down a fragrant, tangy crust.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices (black pepper, garlic, onion, sumac), Salt, Sugar, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Yeast Extract, Flavour Enhancer (635), Rice Bran Oil, Anti-caking Agent (551), Herbs, Flavour Enhancer (621), Food Acid (330). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Lamb Layup?\u003c\/strong\u003e There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-skewer.png?v=1782795597\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;\"\u003eWord from the docks: lamb loves a herby, tangy rub, and this sumac-spiked blend is built for it. Rub a rack or shoulder, roast or smoke, and rest it well before carving. Glaze late with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and spoon \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e alongside the slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sumac Lamb Koftas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet food from the backyard.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g lamb mince; 2 tbsp Lamb Layup Rub; 1 small onion, grated; Flatbreads and Greek yoghurt 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\u003eMix the mince, rub and onion well, then shape around skewers into long sausages.\u003c\/li\u003e\n\u003cli\u003eChill 30 minutes so they hold their shape.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 8–10 minutes, turning often, until 71°C inside, and serve in flatbreads with yoghurt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Chilling firms the fat so the koftas don't slide off the skewers.\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 Lamb Layup?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, herby and tangy lamb rub, with brightness from sumac rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made for lamb and game — racks, shoulders, chops, koftas, and venison or rabbit. Rub it on before roasting, grilling or smoking, and rest well before carving.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116116522,"sku":"LSLAMB","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-lamb-layup-lamb-rub-220g-front_48b11d58-d26c-4722-8a02-f0fd9115a5e3.png?v=1783379581"},{"product_id":"low-n-slow-basics-beef-bounce","title":"LOW N SLOW BASICS: Beef Bounce Rub – 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — deep and savoury, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, short ribs, steaks, beef roasts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep, dark and built for beef\u003c\/h2\u003e\u003cp\u003eBeef Bounce is Aaron Palmer's low-and-slow beef rub, with coffee working quietly in the background to build a dark, savoury bark. Salt, pepper and garlic do the classic beef work; the coffee adds richness and colour that suits a long cook down to the ground.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury salt and cracked pepper lead, garlic and onion fill the middle, and roasted coffee brings a deep, almost chocolatey richness to the finish. No sweetness overload, no chilli — just big, beefy depth built for the smoker.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before and smoke low and slow for a black, coffee-dark bark.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs heavily before a long cook.\u003c\/li\u003e\n\u003cli\u003eCrust a standing rib roast or scotch fillet before roasting.\u003c\/li\u003e\n\u003cli\u003eWork it into burger patties for a deep, savoury edge.\u003c\/li\u003e\n\u003cli\u003eWrap through the stall to push a big cut over the line.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper — it pours cleanly and grips a slicked cut, laying down deep colour as it cooks.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices (black pepper, garlic, onion), Flavour Enhancer (635), Rice Bran Oil, Wheat Flour, Hydrolysed Vegetable Protein, Wheat Fibre, Sugar, Flavour Enhancer (621), Coffee, Anti-caking Agent (551). (As published by Low n Slow Basics — always check the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains gluten (wheat). May contain traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Beef Bounce?\u003c\/strong\u003e There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/596_presenting-sliced-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis one fell off the back of a smoker, and the coffee is the secret. Rub a brisket or short ribs, smoke low, and wrap through the stall to push it over the line. Mop late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-original-onion-marmalade\"\u003eTracklements Original Onion Marmalade\u003c\/a\u003e on the board for the slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Crust Scotch Fillet Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSunday roast with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg scotch fillet roast; 3 tbsp Beef Bounce Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the roast, coat evenly with the rub and rest at room temperature for 45 minutes.\u003c\/li\u003e\n\u003cli\u003eRoast or smoke at 160°C until the centre reaches 54°C for medium-rare, about 1–1¼ hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes, loosely covered, then carve into thick slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The coffee in the rub builds a deep, dark crust that tastes far more complicated than it was to make.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Beef Bounce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There is no chilli heat — it is a mild, deep and savoury beef rub, with coffee and pepper adding richness rather than spice.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it contains gluten (wheat). It may also carry traces of soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Built for beef — brisket, short ribs, steaks and roasts. The coffee builds a dark, savoury bark. Rub it on, then smoke or roast low and slow.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40466116149290,"sku":"LSBEEF","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-beef-bounce-beef-rub-300g-front_10ccf18a-eb84-4a8f-85e7-fa581e707dbb.png?v=1783379573"},{"product_id":"sins-q-snow-all-purpose-rub","title":"SINSQUE: Snow All Purpose 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 None — savoury, family-friendly all-rounder\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 Beef, chicken, pork, fish and veg — the do-anything shaker\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one shaker that never leaves the bench\u003c\/h2\u003e\u003cp\u003eEvery cook's got that one rub they reach for without thinking. Snow is built to be exactly that — a clean, savoury all-purpose blend that makes you look like you planned dinner when you absolutely didn't. Beef, birds, pork, a fillet of fish, a tray of spuds… Snow doesn't play favourites.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eUp front it's balanced salt and a whisper of sweetness. Through the middle you get gentle savoury depth with a lift of oregano. The finish is clean and moreish — nothing shouty, just the kind of seasoning that quietly makes everything taste more like itself.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust a whole chook inside and out, then roast until the skin crackles\u003c\/li\u003e\n\u003cli\u003eSeason steaks or chops a good hour before they hit a screaming grill\u003c\/li\u003e\n\u003cli\u003eToss chunky potatoes or veg in oil and Snow before roasting\u003c\/li\u003e\n\u003cli\u003eKeep it bench-side as your everyday salt-and-pepper upgrade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA pale, snowy-fine free-flowing blend flecked with green oregano. Fine grind means it clings evenly and dissolves into a crust without clumping.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\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\/smuggler-thumbs-up.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;\"\u003eEvery bench needs one shaker that does the lot, and Snow is it. Season a good hour ahead so the salt has time to work. Then build the plate out — \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e brushed on late, and a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. The rest of the stash lives in the \u003ca href=\"\/en-nz\/collections\/sins-q\"\u003eSinsQue 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: Snow-Dusted Barramundi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy skin, clean getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 barramundi fillets, skin on; 2 tsp Snow All Purpose Rub; 1 tbsp oil; 1 lemon.\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 skin bone-dry, season both sides with Snow and rest 10 minutes.\u003c\/li\u003e\n\u003cli\u003eCook skin-side down in a hot oiled pan for 4 minutes, pressing gently so it stays flat.\u003c\/li\u003e\n\u003cli\u003eFlip for 2 minutes, then finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397823018,"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-snow-all-purpose-rub-250g-front.png?v=1784893120"},{"product_id":"sins-q-black-mamba-charcoal-rub","title":"SINSQUE: Black Mamba Charcoal 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 None to gentle — black pepper warmth, not chilli\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 Steaks, brisket and beef ribs — anything that wants a dark, dramatic bark\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe blackest bark on the block\u003c\/h2\u003e\u003cp\u003eSome rubs whisper. Black Mamba shows up in a leather jacket. Charcoal powder turns your beef midnight-dark and dresses brisket, steaks and beef ribs in a bark so glossy-black it looks dangerous. It's pure theatre — backed by a serious peppery, savoury punch.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig black pepper and garlic lead the charge, onion and savoury depth fill the middle, and the charcoal adds a smoky, mineral edge that clings to the finish. Bold and beefy without a lick of chilli — the drama is all in the colour and the pepper.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket generously and smoke low-and-slow for a jet-black bark\u003c\/li\u003e\n\u003cli\u003eCrust thick steaks before a hot cast-iron sear\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs the night before for maximum penetration\u003c\/li\u003e\n\u003cli\u003eHit a standing rib roast for a showstopping dark crust\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eCharcoal-black and coarse-flecked, with visible cracked pepper. A medium grind that builds serious bark and stains everything it touches in the best possible way.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices (black pepper, garlic, onion), flavour enhancer 621, hydrolysed vegetable protein, charcoal powder, yeast extract.\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-arms-crossed.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;\"\u003eWord from the docks: that's the darkest bark you'll get without a shed-sized smoker. Wipe the beef with mustard first so the rub grips, then smoke it low. Finish the cook with \u003ca href=\"\/en-nz\/products\/blues-hog-smokey-mountain-bbq-sauce\"\u003eBlues Hog Smokey Mountain BBQ Sauce\u003c\/a\u003e in the last twenty minutes, and a smear of \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse Mama Mustard\u003c\/a\u003e on the sliced plate.\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: Black Mamba Reverse-Sear Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMidnight bark, pink middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 tomahawk steak (about 1.2kg); 2 tbsp mustard; 3 tbsp Black Mamba Charcoal 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\u003eSmear the steak with mustard, coat it in Black Mamba and rest it uncovered in the fridge for an hour.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until it reads 50°C inside, about 60–75 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side to about 54°C, then rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397855786,"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-black-mamba-charcoal-beef-rub-250g-front.png?v=1784893121"},{"product_id":"sins-q-grass-lamb-rub","title":"SINSQUE: Grass Lamb Rub – 210g","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 — herby and savoury, built for lamb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g 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 Lamb shoulders, cutlets, backstraps and chops\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eMade for lamb, and lamb knows it\u003c\/h2\u003e\u003cp\u003eGrass is the rub that finally does justice to a good bit of lamb. Herby, savoury and green, it wraps around shoulders, cutlets, backstraps and chops like it was born to — the kind of seasoning that makes Sunday roast the meal everyone actually turns up for.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFresh, herbaceous notes lead — think garden herbs against a savoury, gently sweet base. The middle is rounded and mellow, and it finishes clean and grassy, cutting through the richness of lamb fat rather than fighting it.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder heavily and slow-roast until it pulls apart\u003c\/li\u003e\n\u003cli\u003eSeason cutlets and chops before a fast, hot grill\u003c\/li\u003e\n\u003cli\u003eCoat a backstrap, sear hard, then rest for pink-in-the-middle slices\u003c\/li\u003e\n\u003cli\u003eSprinkle over roast veg alongside the lamb to tie the plate together\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA green-flecked, savoury blend with visible herbs through a fine-to-medium grind. Loose and free-flowing so it coats evenly across awkward lamb cuts.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, herbs, flavour enhancer 621, 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\/518_hand-heart-roast-lamb.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;\"\u003eOfficer, I've never seen that lamb shoulder before in my life. Rub it heavy, roast it slow, and rest it properly before you pull it apart. Mop \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze\u003c\/a\u003e over the last stretch, then a dab of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Horseradish Cream\u003c\/a\u003e across the sliced meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sunday Grass Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow-roasted, fork-tender, suspiciously easy.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 3 tbsp Grass Lamb Rub; 1 head garlic, halved; 1 cup water.\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 for an hour.\u003c\/li\u003e\n\u003cli\u003eSit it in a roasting tray with the garlic and water, cover tightly with foil and roast at 160°C for 4 hours.\u003c\/li\u003e\n\u003cli\u003eUncover, crank to 220°C for 20 minutes to crisp, then rest 15 minutes and pull it apart.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397888554,"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-grass-lamb-rub-210g-front.png?v=1784893121"},{"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":"smoky-pastures-risk-it-seasoning-rub","title":"SMOKY PASTURES: Risk It 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 — savoury, not spicy (to be confirmed from the physical label)\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 Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, 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 Beef and lamb, roast veg, even cheese and biccies\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe all-rounder that talks big and backs it up\u003c\/h2\u003e\u003cp\u003eSome rubs pick a lane. Risk It just throws the lot in the boot and tells you to trust the drive. It's the everyday shaker for the cook who can't be bothered owning fifteen jars — one savoury, well-balanced blend that makes near enough anything taste like you meant to do that.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and rounded from the front — salt and spice doing the heavy lifting, dehydrated veg building a mellow background depth. No sugar spike, no chilli slap; just a clean, moreish season that lets the meat stay the hero. Finishes long and gently savoury.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub hard over a beef rump or scotch fillet before a hot sear\u003c\/li\u003e\n\u003cli\u003eSeason lamb chops or a shoulder the night before for a deeper bark\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin, spud and carrot in oil and Risk It, then roast\u003c\/li\u003e\n\u003cli\u003eCheeky one: a light dusting over sharp cheddar and crackers for a grazing board\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dry, even-grind blend — earthy browns flecked with vegetable and spice. Free-running out of the shaker, no clumping, coats evenly rather than sitting in lumps.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Salt, Dehydrated Vegetables, Anti-caking Agent 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, 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\/601_shhh-smoked-beef-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;\"\u003eEvery fridge needs one jar that doesn't ask questions, and this is it. Slather a thin coat of oil first so the rub grips, then two coats on the big cuts for a deeper bark. Mop late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the table for the sliced beef. The rest of the stash is in the \u003ca href=\"\/en-nz\/collections\/smoky-pastures\"\u003eSmoky Pastures 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: Risk It Smoked Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne jar, one shoulder, zero regrets.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp oil; 3 tbsp Risk It 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\u003eOil the shoulder, coat in the rub and leave uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 6–7 hours until it pulls apart easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eWrap and rest 30 minutes before pulling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A thin coat of oil helps the rub grip so the bark builds evenly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490742826,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-risk-it-all-purpose-rub-220g-front.png?v=1783439286"},{"product_id":"smoky-pastures-sweet-dreams-seasoning-rub","title":"SMOKY PASTURES: Sweet Dreams 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 Gentle — a \"sweet and spicy kick\" per the maker; not a chilli-bomb (to be confirmed from the physical label)\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 Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, 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 Poultry, pork and fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet, spicy and close to the heart\u003c\/h2\u003e\u003cp\u003eThe maker calls this one close to theirs, and you'll taste why. Sweet Dreams is the jar you reach for when you want a bit of sugar-glazed swagger without going full dessert. A sweet and spicy kick built for the birds, the pork and the whitefish that never get enough love.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSugar leads the charge, warm and rounded, before spice and paprika roll in for a gentle heat. There's a tangy lift in there too — amchur (dried mango) doing quiet, fruity work — and a savoury base of dehydrated veg and hydrolysed protein holding it all together. Sweet up front, spiced in the middle, moreish on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDust chicken thighs or wings and grill — the sugar caramelises into a sticky edge\u003c\/li\u003e\n\u003cli\u003eRub pork loin or chops before a low roast for a sweet, spiced crust\u003c\/li\u003e\n\u003cli\u003eSeason a firm whitefish fillet and pan-fry hot and fast\u003c\/li\u003e\n\u003cli\u003eSprinkle over grilled corn or sweet potato wedges\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA warm-toned blend, coarser than a plain salt with visible spice and paprika flecks. Slightly clingy from the sugar but still shakes out clean. Smells sweet and faintly fruity the moment you crack the lid.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Dehydrated Vegetables, Hydrolysed Vegetable Protein, Amchur Powder, Spice Extract Paprika 160c, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, 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\/650_savour-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\u003cp style=\"margin:0;\"\u003eCareful — a jar this sweet tends to vanish before the coals are ready. Go steady over direct flame so the sugars caramelise instead of scorching, then glaze chicken thighs 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 spark them up with \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeno \u0026amp; Peach Hot Sauce\u003c\/a\u003e. Sweet, sticky, and gone before dinner.\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 Dreams Pork Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSticky edges, sweet ending.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 pork cutlets, about 2.5cm thick; 1 tbsp oil; 2 tbsp Sweet Dreams 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\u003eOil and season the cutlets.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 160°C for about 20 minutes until they read 55°C.\u003c\/li\u003e\n\u003cli\u003eSear over direct heat for 1 minute a side to 63°C, watching the sugar, then rest 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Starting indirect stops the sugar burning before the pork is done.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490775594,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-sweet-dreams-rub-220g-front.png?v=1783439293"},{"product_id":"smoky-pastures-game-on-seasoning-rub","title":"SMOKY PASTURES: Game On 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 Mild — aromatic and exotic, not a chilli rub (to be confirmed from the physical label)\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 — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of soy, gluten, 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 Lamb and game meats, chicken, seafood, flatbreads and curries\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGame On — and then some\u003c\/h2\u003e\u003cp\u003eThis is the jar for the cook who's bored of the same old bark. Game On takes the bones of a proper BBQ rub and runs them through a Middle Eastern spice market — aromatic, exotic, and built to make lamb and game sing. It's the one you smuggle out when you want the mob at the table asking \"what did you PUT on this?\"\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eWarm and aromatic from the first hit — an exotic, herb-and-spice bouquet with a distinctly Middle Eastern lean over a savoury salt-and-sugar base. More fragrant than fiery, it leans into depth and perfume rather than heat, finishing herby and moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub generously over lamb shoulder, chops or a butterflied leg\u003c\/li\u003e\n\u003cli\u003eSeason venison, kangaroo or other game before a hot, fast sear\u003c\/li\u003e\n\u003cli\u003eDust chicken or firm seafood, then finish with a squeeze of lemon\u003c\/li\u003e\n\u003cli\u003eStir through a curry base or sprinkle over oiled flatbreads before the grill\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eAn earthy, herb-flecked blend — greens and browns with visible spice and dried herb. Medium grind, free-flowing, and unmistakably aromatic the second the lid comes off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Spices, Sugar, Dehydrated Vegetables, Herbs, Anti-caking Agents 551.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, 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\/smuggler-inhale-aroma.png?v=1782795130\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;\"\u003eThe Smuggler swears by this one on lamb — rub it on the night before, uncovered in the fridge, for a deeper aromatic crust. Fire the shoulder, mop it with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e, then spoon \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha Mexican Chilli Oil\u003c\/a\u003e over the sliced ends for a smoky, nutty finish. It sings on kangaroo and venison, 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: Spiced Kangaroo Fillet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFast, fragrant and very Australian.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g kangaroo fillet; 1 tbsp oil; 1½ tbsp Game On Rub; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the fillet and season all over.\u003c\/li\u003e\n\u003cli\u003eSear over very high heat for 2–3 minutes a side until it reads 52–54°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thinly and finish with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Roo is very lean, so it wants hot, fast cooking and no further than medium-rare.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490808362,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-game-on-rub-220g-front.png?v=1783439298"},{"product_id":"smoky-pastures-tik-tik-boom-seasoning-rub","title":"SMOKY PASTURES: Tik Tik Boom 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 Low-medium — contains cayenne for a gentle warmth; no rated heat level given (to be confirmed from the physical label)\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 — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of dairy, sesame, soy, 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 Any meat off the grill — plus a shortcut curry base (recipe on the jar)\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA grill rub and a curry in one jar\u003c\/h2\u003e\u003cp\u003eInspired by tandoori and the great curry flavours, Tik Tik Boom pulls a proper trick: rub it on any meat for the grill, OR use it as the base for the quickest, easiest, most flavoursome curry you'll make all week. There's even a curry recipe on the jar. One shaker, two dinners — that's smuggler value.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA full tandoori-style spice deck — cumin, coriander, turmeric, cardamom, ginger and garlic — over a sweet-savoury salt-and-sugar base, with cayenne bringing a gentle building warmth rather than a slap. Earthy, fragrant and golden, with a lingering curry-house perfume on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub over chicken, lamb or paneer, then grill hot for a tandoori char\u003c\/li\u003e\n\u003cli\u003eUse as a curry base — brown onions, add the rub, then your protein and a splash of stock (see the jar recipe)\u003c\/li\u003e\n\u003cli\u003eToss through cauliflower or spuds with oil and roast\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into yoghurt for a quick spiced marinade or dip\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA vivid golden-ochre blend, coloured by turmeric and paprika, with visible seed and spice. Medium grind, free-flowing, and it fills the kitchen with curry-house aroma the moment the lid's off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (garlic, ginger, cumin, paprika, coriander, turmeric, cayenne pepper, cardamom), Spice Extract 160c, Food Acid 330.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of dairy, sesame, soy, 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-waft-aroma.png?v=1782795597\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;\"\u003eTwo dinners hide in this one jar — a tandoori grill rub and a shortcut curry base. Stir a spoon through yoghurt and marinate chicken or paneer, then grill hot for the char. Glaze with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Cherry Apple Rib Glaze\u003c\/a\u003e and drizzle \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-coconut-lime-sambal-chilli-oil\"\u003eProud Phoenix Coconut \u0026amp; Lime Sambal Chilli Oil\u003c\/a\u003e over the top. Smuggler's tip: rest it before you plate.\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: Tandoori-Style Grilled Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCurry-house char from your own barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 cup plain yoghurt; 2 tbsp Tik Tik Boom; 1 tbsp 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\u003eMix the yoghurt, rub and lemon juice, coat the chicken and marinate for 4 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until charred in spots and 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 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 Yoghurt carries the spice into the meat and chars beautifully over high heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490873898,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-tik-tik-boom-tandoori-rub-260g-front.png?v=1783439313"},{"product_id":"hardcore-carnivore-red","title":"HARDCORE CARNIVORE: Red Rub – 311g","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 Just a hint (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 311g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, beef — a true all-rounder\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe one rub that does everything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Red is the everyday hero — a coarse blend of classic spices with just a hint of heat, and a vivid colour that's totally natural. It's the best-kept secret of competition BBQ teams, built to season almost anything you throw on the fire. If Black is your beef specialist, Red is the all-rounder you reach for on autopilot.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic, coarse black pepper and paprika lead the way, sitting over a lightly sweet, well-salted base with just a whisper of chilli. Balanced, savoury and endlessly useful — it lifts without ever taking over.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs or a pork butt the night before and smoke low and slow for a deep, savoury crust.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings generously before the grill — the paprika builds gorgeous colour and the hint of chilli wakes it up.\u003c\/li\u003e\n\u003cli\u003eSeason burgers, chops or a whole roast chook for an easy, everyday flavour hit.\u003c\/li\u003e\n\u003cli\u003eShake it over roast potatoes or wedges in the last toss for a savoury, rust-red finish.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through a pot of chilli or a batch of homemade sausage mince.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, rust-red rub that builds a vivid, savoury crust on the cook. The colour is all natural (paprika and chilli, not dye), the grind is generous, and there's just a hint of heat behind the flavour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic, Paprika, Dehydrated Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Natural Flavour, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient 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\/562_hungry-red-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: if you only keep one rub, make it this — the red workhorse that seasons everything from wings to pork butt. Get it on early and let it sit fifteen minutes so it grips before the heat. Cook the ribs alongside a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then rain a spoon of \u003ca href=\"\/en-nz\/products\/blend-chilli-oil-crunch\"\u003eBlend BLING Chilli Oil Crunch\u003c\/a\u003e over the finished plate 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: Rust-Red Weeknight Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe everyday hero, doing its everyday job.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg skin-on chicken thighs; 2 tbsp Hardcore Carnivore Red Rub; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the thighs dry, rub with the oil, then coat generously with Red and let them sit 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 180°C for 30–35 minutes, skin side up, until the thickest thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eMove them over direct heat skin side down for 2–3 minutes to crisp the skin, then rest 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The paprika in Red builds a deep rust colour while the indirect heat renders the skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Red best for?\u003c\/strong\u003e\u003cbr\u003eIt's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eOnly just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Red gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the red colour artificial?\u003c\/strong\u003e\u003cbr\u003eNo — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Red best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a true all-purpose rub — brilliant on pork and chicken, and equally at home on beef, burgers, wings and roast veg.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only just — a Hub Heat 2\/11 hint of warmth from chilli powder. It's about savoury, balanced flavour rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Red gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is the red colour artificial?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — the vivid colour comes naturally from paprika and chilli, with no artificial colours added.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522730995754,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-red-all-purpose-rub-311g-front.png?v=1783782508"},{"product_id":"hardcore-carnivore-black","title":"HARDCORE CARNIVORE: Black Rub – 368g","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 Savoury, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 368g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, beef ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe blackest bark in the business\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Black is the rub that built the brand — Jess Pryles' best-seller and the ultimate weapon for beef and red meat. Activated charcoal gives it a jet-black colour that cooks down into a deep, dramatic bark, while the seasoning stays deliberately subtle so the beef does the talking. If you've ever chased that competition-grade crust on a brisket, this is how you get it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's coarse black pepper and savoury garlic, backed by a whisper of chilli and cumin for warmth without heat. The middle is clean, salty and moreish; the finish lets the meat lead. The charcoal is there for colour and crust, not flavour — so Black deepens beef without ever overpowering it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole packer brisket the night before and smoke low and slow — the charcoal sets into a jet-black, crunchy bark that looks as good as it eats.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks or a tomahawk and sear hard over coals; the coarse grind holds up to fierce heat and builds a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs generously and run them at 120°C until they jiggle — deep colour, deep flavour.\u003c\/li\u003e\n\u003cli\u003eHit burger patties just before they land on a screaming flat-top for a steakhouse-grade sear.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot chips or roast potatoes for a smoky, jet-black steakhouse-fry moment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA jet-black, coarse-ground rub — the colour is all activated charcoal, not dye. It clings well to a damp surface and sets into a thick, crunchy bark on the cook. Barely-there heat; this one is all about colour, crust and savour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic and Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Activated Charcoal, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. Always check the physical label for allergens and the most accurate ingredient 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\/733_jaw-drop-black-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;\"\u003eWord from the docks: Black is the one jar I never cook beef without — that activated charcoal builds a bark worth showing off. Dry-brine the brisket uncovered overnight so the coat grips, then serve the slices glazed in \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, with a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e 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: Jet-Black Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBark so dark it needs a lawyer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef plate short ribs; 3 tbsp Hardcore Carnivore Black Rub; 1 tbsp yellow mustard; 1 cup beef stock in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim any loose fat, slather thinly with mustard and coat heavily with Black. Rest uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with stock every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003ePull them at around 95°C when a probe slides in like soft butter, usually 7–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap loosely in butcher paper and rest 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the coat grip so the charcoal sets into a crunchy black bark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Hardcore Carnivore Black gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat meat is Black best on?\u003c\/strong\u003e\u003cbr\u003eIt's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the rub jet black?\u003c\/strong\u003e\u003cbr\u003eThe colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003eApply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Hardcore Carnivore Black gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"What meat is Black best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.\"}},{\"@type\":\"Question\",\"name\":\"Why is the rub jet black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Apply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731028522,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-black-beef-rub-368g-front.png?v=1783777214"},{"product_id":"hardcore-carnivore-camo","title":"HARDCORE CARNIVORE: Camo Rub – 297g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, smoky-sweet, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 297g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Venison, game, lamb, pork\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Camo is the bolder blend in the family — a fragrant, smoky-sweet game and lamb seasoning built to stand up to robust, full-flavoured meats. Where a subtle rub gets lost, Camo leans in with hickory smoke, honey and a tangy vinegar edge. It's incredible on venison, and secretly just as good on pork.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSmoky hickory and savoury spice lead, lifted by a gentle honey sweetness and a bright hit of vinegar tang on the finish. Bold and rounded — enough character to match backstrap, shoulder or a big pork roast without overwhelming it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason venison backstrap or a haunch heavily, then grill hot and fast and rest it well — the honey and vinegar tame that gaminess beautifully.\u003c\/li\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart; the hickory reads like a day on the smoker.\u003c\/li\u003e\n\u003cli\u003eCoat a pork shoulder the night before for a smoky-sweet bark on pulled pork.\u003c\/li\u003e\n\u003cli\u003eGreat on kangaroo, goat and other lean game where you want flavour without a heavy chilli hit.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over duck fat potatoes or a tray of roast root veg for a smoky-sweet finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, brown-toned seasoning flecked with spice, carrying hickory smoke, honey and vinegar notes. No chilli heat — it's all about smoky-sweet depth for stronger meats.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Black Pepper, Dehydrated Garlic and Onion, Honey Powder (Refined Syrup, Honey), Hickory Salt (Salt, Smoke Flavour, Silicon Dioxide), Vinegar Powder (Maltodextrin, Modified Food Starch, White Distilled Vinegar).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains honey. Always check the physical label for allergens and the most accurate ingredient 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\/582_thumbs-up-short-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;\"\u003eThe Smuggler reckons Camo earns its keep on the wild stuff — venison, backstrap, a shoulder of lamb. Pat the game dry and season it heavy; it can take it. Slow-cook it alongside a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e, then serve with a sharp spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli Relish\u003c\/a\u003e 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: Smoky-Sweet Pulled Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLamb that's been somewhere and came back changed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 4 tbsp Hardcore Carnivore Camo Rub; 1 brown onion, sliced; 1 cup chicken stock.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the shoulder all over with Camo the night before and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 4 hours until the bark has set.\u003c\/li\u003e\n\u003cli\u003eLay the onion in a tray, sit the lamb on top, pour in the stock, cover with foil and cook another 2–3 hours until the bone wiggles free (around 93°C).\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then pull and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Camo's honey and vinegar notes balance the richness of slow-cooked lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Hardcore Carnivore Camo best for?\u003c\/strong\u003e\u003cbr\u003eIt's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo spicy?\u003c\/strong\u003e\u003cbr\u003eNo — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Camo gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on pork and beef too?\u003c\/strong\u003e\u003cbr\u003eAbsolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Hardcore Carnivore Camo best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's built for bold, full-flavoured meats — venison and game, lamb, and pork. It shines wherever you want smoky-sweet depth rather than heat.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — there's no chilli heat. It's a savoury, smoky-sweet seasoning with honey and vinegar notes.\"}},{\"@type\":\"Question\",\"name\":\"Is Camo gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. It does contain honey. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it on pork and beef too?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Absolutely — it's a sleeper hit on pork shoulder, and works well on richer beef cuts that can carry its bold, smoky profile.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731061290,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-camo-game-lamb-rub-297g-front.png?v=1783782529"},{"product_id":"hardcore-carnivore-chilli-lime","title":"HARDCORE CARNIVORE: Chilli Lime (Meatchelada) 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 Mild-to-medium, with a bright lime tang (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, fajitas, wings, oysters, watermelon — and margarita rims\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSunshine in a shaker\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Chilli Lime is a zesty, bright seasoning built with earthy chilli powders and real lime. The heat sits at a friendly mild-to-medium so your tastebuds get all the flavour, not just the burn. (Loved the old Meatchelada seasoning? This is the upgraded version.) It's the one you reach for when you want good times on a plate.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eTangy real lime up front, earthy chilli and paprika through the middle, and a bright, salty-sour finish. Zingy and moreish with a gentle, building warmth rather than a fierce burn.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through taco meat or fajita strips for an instant zesty, Tex-Mex hit.\u003c\/li\u003e\n\u003cli\u003eDust it over chicken wings before and after the grill for a lime-and-chilli lacquer.\u003c\/li\u003e\n\u003cli\u003eShake it over raw oysters, grilled corn or a bowl of guacamole.\u003c\/li\u003e\n\u003cli\u003eSprinkle on fresh fruit — watermelon, pineapple and mango love it — or run it around a margarita rim.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a cold beer or a michelada glass and thank yourself later.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA brick-red, citrus-flecked seasoning with a genuine lime tang and a mild-to-medium warmth. Free-running and easy to layer over just about anything.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chili Pepper, Sea Salt, Paprika, Spices, Brown Sugar, Dehydrated Garlic, Lime Powder (Citric Acid, Malic Acid, Lactic Acid, Tartaric Acid, Lime Oil, Lime Juice, Ascorbic Acid [Vitamin C], Maltodextrin, Sodium Citrate), Citric Acid, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Always check the physical label for allergens and the most accurate ingredient 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\/491_thumbs-up-chilli-lime-corn.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;\"\u003eSunshine in a shaker — I rim a margarita with it, dust the tacos, then hit the wings. Add it late in the cook so the lime stays bright instead of baking off. Toss the wings in a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot, citrusy 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: Chilli Lime Chicken Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco Tuesday with a getaway car idling outside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g chicken thigh fillets; 2 tbsp Hardcore Carnivore Chilli Lime Rub, plus a pinch to finish; 8 small tortillas; 2 cups shredded cabbage; 1 lime.\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 thighs with a splash of oil and the rub, then rest 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and dust with another pinch of rub.\u003c\/li\u003e\n\u003cli\u003eLoad warm tortillas with cabbage and chicken and finish with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A second dusting after the grill keeps the lime tang bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Chilli Lime (Meatchelada) best on?\u003c\/strong\u003e\u003cbr\u003eTacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the same as Meatchelada?\u003c\/strong\u003e\u003cbr\u003eYes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Chilli Lime (Meatchelada) best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, fajitas and wings, plus oysters, guacamole, grilled corn, fresh fruit and margarita or michelada rims.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium, Hub Heat 4\/11 — a bright, tangy warmth rather than a fierce burn, so the lime flavour leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is this the same as Meatchelada?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's the upgraded version of Hardcore Carnivore's much-loved Meatchelada seasoning.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731094058,"sku":"HCCVCLIM","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-chilli-lime-340g-front.png?v=1783860877"},{"product_id":"hardcore-carnivore-tex-mex","title":"HARDCORE CARNIVORE: Tex Mex Rub – 305g","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 Tex-Mex warmth (Hub Heat 3\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 305g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\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 Fajitas, tacos, nachos, beef mince, beans\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eInstant Texas on anything\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Tex Mex is the ultimate Texican seasoning — built for fajitas, tacos, enchiladas, nachos, picadillo and even refried beans. It's packed with dark chillies, cumin and garlic at a friendly mild-to-medium heat, so you get big, bold Tex-Mex flavour without blowing anyone's head off. Add it to just about anything for an instant south-of-the-border boost.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eEarthy dark chillies and warm cumin lead, backed by savoury garlic, onion and paprika. There's a gentle building warmth rather than a fierce burn, and a rounded, moreish depth that makes everything taste like it came off a Texan flat-top.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eToss it through beef or chicken strips for fajitas, then sear hard and pile into warm tortillas.\u003c\/li\u003e\n\u003cli\u003eSeason taco mince or picadillo as it browns for an instant taco-night flavour base.\u003c\/li\u003e\n\u003cli\u003eDust it over loaded nachos, quesadillas or a tray of potato wedges before they hit the oven.\u003c\/li\u003e\n\u003cli\u003eStir a big spoonful through refried beans, rice or a pot of chilli con carne.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over hot buttered corn on the cob with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, rusty-brown seasoning flecked with chilli and cumin. Free-running and easy to layer, with a mild-to-medium heat that builds gently rather than bites.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea Salt, Spices, Dehydrated Garlic and Onion, Hydrolysed Corn Protein (Hydrolysed Corn Gluten, Partially Hydrogenated Cottonseed and Soy Oil), Paprika, Disodium Inosinate and Disodium Guanylate, Black Pepper, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy. Always check the physical label for allergens and the most accurate ingredient 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\/519_wink-beef-fajita-skillet.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;\"\u003eStraight up, this is instant Texas on anything — fajita beef, taco mince, a pot of refried beans. Bloom it in a little hot oil first to wake the cumin and dark chillies up. Build the plate with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then zig-zag \u003ca href=\"\/en-nz\/products\/blend-blazed-smoked-chilli-honey\"\u003eBlend BLAZED Smoked Chilli Honey\u003c\/a\u003e over the top for a sweet-hot 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: Flat-Top Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSizzle loud enough to bring the neighbours over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g skirt or rump steak; 2 tbsp Hardcore Carnivore Tex Mex Rub; 2 capsicums and 1 onion, sliced; 8 flour tortillas.\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 steak with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 3–4 minutes a side for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eMeanwhile toss the capsicum and onion in oil with 1 tsp of rub and char on the flat-top for 6–8 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice the steak thinly across the grain and pile into warm tortillas with the veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slicing across the grain keeps skirt steak tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Tex Mex on?\u003c\/strong\u003e\u003cbr\u003eFajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tex Mex gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for meat?\u003c\/strong\u003e\u003cbr\u003eNot at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use Tex Mex on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fajitas, tacos, enchiladas, nachos and taco mince, plus refried beans, rice and chilli con carne — anywhere you want instant Tex-Mex flavour.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild-to-medium — Hub Heat 3\/11. It's a warm, building spice rather than a fiery burn, so the whole table can enjoy it.\"}},{\"@type\":\"Question\",\"name\":\"Is Tex Mex gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's made with no gluten-containing grains, but it does contain soy. Always check the physical label for allergens and the most accurate information.\"}},{\"@type\":\"Question\",\"name\":\"Is it just for meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not at all — it's brilliant on beans, rice, corn, potatoes and roast veg too.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731126826,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-tex-mex-305g-front.png?v=1783782547"},{"product_id":"hardcore-carnivore-sweet-bbq","title":"HARDCORE CARNIVORE: Sweet BBQ Rub – 347g","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, not spicy (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 347g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours; contains mustard — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork butts, smoked ribs, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eClassic pit-master sweetness for pork and ribs\u003c\/h2\u003e\n\u003cp\u003eHardcore Carnivore Sweet BBQ is made for the cuts that love a sweet, glossy bark — pork butts, smoked ribs and chicken. It's a classic American barbecue rub, blended from quality ingredients to lift your low-and-slow cook to pit-master level. If you're chasing that sticky, caramelised, competition-style finish, start here.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet brown-sugar and paprika up front, a savoury garlic-onion middle, and a subtle mustard tang on the finish. Rich, rounded and built to caramelise into a deep, glossy crust.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork butts or ribs generously and smoke low and slow for a sticky, sweet, caramelised bark.\u003c\/li\u003e\n\u003cli\u003eRub chicken pieces before the grill for golden, lacquered skin.\u003c\/li\u003e\n\u003cli\u003eUse it as the sweet base layer under a glaze on ribs, chops or wings.\u003c\/li\u003e\n\u003cli\u003eKeep the heat moderate near the end of the cook so the sugars caramelise rather than scorch.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful into baked beans or a batch of homemade BBQ sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, warm-toned BBQ rub that melts into a sticky, caramelised crust on the cook. Little to no heat — this one is all about sweet, savoury barbecue depth.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Sugar, Salt, Brown Sugar, Paprika, Fructose, Spices, Dehydrated Garlic and Onion, Mustard, Silicon Dioxide (less than 2%, anti-caking), Natural Flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours. Contains mustard. Always check the physical label for allergens and the most accurate ingredient 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\/726_drool-glazed-chicken-thighs.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;\"\u003eSticky, sweet and made for ribs — I dust this on pork butts and the bark comes out like lacquer. Go easy on the heat near the end of the cook; all that sugar will catch if the pit runs too hot. Build it with a mop of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e, then cut the sweetness 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: Sweet Bark Pork Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwelve sliders, zero leftovers, no questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg pork shoulder (butt); 5 tbsp Hardcore Carnivore Sweet BBQ Rub; 2 tbsp yellow mustard; 12 slider buns and a bowl of 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\u003eSmear the pork with mustard and coat it generously with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the bark is set and deep mahogany, around 70°C internal, then wrap in butcher paper.\u003c\/li\u003e\n\u003cli\u003eKeep cooking to 93–95°C, usually 8–10 hours all up, then rest wrapped for an hour.\u003c\/li\u003e\n\u003cli\u003eShred and pile onto buns with coleslaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Keeping the pit moderate lets the sugars caramelise rather than scorch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Sweet BBQ best on?\u003c\/strong\u003e\u003cbr\u003eClassic barbecue cuts — pork butts and pulled pork, smoked ribs and chicken — anywhere you want a sweet, glossy, caramelised bark.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a sweet rub with little to no heat, so it's a real crowd-pleaser for the whole family.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eIt contains mustard. It's gluten free with no MSG and no artificial colours. Always check the physical label for the most accurate allergen information.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I stop the sugar burning?\u003c\/strong\u003e\u003cbr\u003eKeep your cooking temperature moderate, especially towards the end, so the sugars caramelise into a bark instead of scorching.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Sweet BBQ best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classic barbecue cuts — pork butts and pulled pork, smoked ribs and chicken — anywhere you want a sweet, glossy, caramelised bark.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a sweet rub with little to no heat, so it's a real crowd-pleaser for the whole family.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It contains mustard. It's gluten free with no MSG and no artificial colours. Always check the physical label for the most accurate allergen information.\"}},{\"@type\":\"Question\",\"name\":\"How do I stop the sugar burning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep your cooking temperature moderate, especially towards the end, so the sugars caramelise into a bark instead of scorching.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731192362,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-sweet-bbq-347g-front.png?v=1783861086"},{"product_id":"the-feedlot-black-angus","title":"THE FEEDLOT: Black Angus Rub – 200g","description":"\u003ch2\u003eThe rub built for the big cuts\u003c\/h2\u003e\n\u003cp\u003eBlack Angus was built for one job: making beef taste like beef, only more so. It's for the brisket-and-tomahawk crowd who want a serious bark without a sugar crust getting in the way, and it does that with a pepper-forward, faintly chocolatey depth that only a handful of unusual chillies can bring.\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 None to a whisper — savoury and pepper-driven rather than hot; Hub Heat reads low.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, tomahawks, short ribs, burgers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCracked pepper and salt hit first, the same backbone you'd expect from any serious steak rub.\u003c\/p\u003e\n\u003cp\u003eUrfa Biber — a sun-dried Turkish chilli — moves in next with a slow, smoky warmth and a faint raisin-like sweetness.\u003c\/p\u003e\n\u003cp\u003ePasilla chilli closes it out with a mellow, almost chocolate-and-tobacco finish rather than any real heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, peppery bark.\u003c\/li\u003e\n\u003cli\u003ePress generously into a tomahawk or bone-in ribeye before a hot reverse sear.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs before a long, low smoke — the coffee note deepens as the fat renders.\u003c\/li\u003e\n\u003cli\u003ePat onto beef burger patties before the grill for a crustier char.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk a spoonful into softened butter for a compound butter that melts beautifully over grilled mushrooms or a baked potato.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a matte black label band carrying the Black Angus name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Urfa Biber, Garlic, Pasilla, Paprika, Mustard, Onion, Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/279_hungry-brisket-burnt-end.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 mess about with beef rubs, and this one earns its keep. Black Angus goes on before the bark forms, not after, so don't be shy with it — a heavy hand on a whole brisket is exactly what those Urfa Biber and Pasilla chillies are there for. It pairs brilliantly with a jar of \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-steakout-bbq-rub-240g\"\u003eBBQ MAFIA: The Steakout BBQ Rub\u003c\/a\u003e in the cutlery drawer for variety night to night, and if you're chasing that coffee-and-smoke thread further, \u003ca href=\"\/en-nz\/products\/bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g\"\u003eBBQ LAB: Black Gold\u003c\/a\u003e takes it even deeper on red 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: Reverse-Seared Ribeye with Angus Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBlack crust, rosy middle, butter on top.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 bone-in ribeyes (about 400g each); 2 tbsp The Feedlot Black Angus Rub; 60g butter, softened; 200g mushrooms, 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\u003eCoat the steaks generously and rest uncovered in the fridge for 1 hour. Mash 1 tsp of extra rub into the butter.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until the centre reads 48°C, about 40 to 50 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1 minute a side, to about 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eFry the mushrooms in half the rub butter and top the rested steaks with the rest.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Black Angus rub gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot hasn't published a formal allergen statement for this blend, so check the physical label before serving anyone with a gluten allergy or intolerance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Black Angus rub?\u003c\/strong\u003e\u003cbr\u003eNot hot at all — Urfa Biber and Pasilla chilli bring smoky depth and a faint chocolate note rather than heat, so it's safe for spice-shy eaters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Black Angus rub best on?\u003c\/strong\u003e\u003cbr\u003eBig beef cuts — brisket, tomahawks, short ribs and burgers — though it also works well stirred into a compound butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e200g.\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 Black Angus rub gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Feedlot hasn't published a formal allergen statement for this blend, so check the physical label before serving anyone with a gluten allergy or intolerance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Black Angus rub?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not hot at all — Urfa Biber and Pasilla chilli bring smoky depth and a faint chocolate note rather than heat, so it's safe for spice-shy eaters.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Black Angus rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Big beef cuts — brisket, tomahawks, short ribs and burgers — though it also works well stirred into a compound butter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"200g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671109674,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BlackAngusSide.jpg?v=1687146310"},{"product_id":"the-feedlot-cattle-call","title":"THE FEEDLOT: Cattle Call Rub – 220g","description":"\u003ch2\u003eThe tin that replaced the salt shaker\u003c\/h2\u003e\n\u003cp\u003eCattle Call wasn't built for one protein — it was built to be the thing you reach for instead of salt and pepper, full stop. Porcini mushrooms give it a natural umami depth that makes almost anything taste more like itself, which is exactly why it ends up in everything from steak to scrambled eggs.\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 None — savoury and salt-forward, built for flavour rather than fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, lamb, fish, roasted vegetables, scrambled eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper open things up, doing the job you'd expect from any good all-purpose seasoning.\u003c\/p\u003e\n\u003cp\u003ePorcini mushroom umami moves in through the middle, adding a savoury, almost meaty depth even to vegetables and eggs.\u003c\/p\u003e\n\u003cp\u003eThyme and paprika round out the finish, with a faint red pepper warmth trailing behind.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it by the stove and use it in place of salt and pepper on eggs, roasts and pan sauces.\u003c\/li\u003e\n\u003cli\u003eSeason a whole roast chicken generously under and over the skin before it goes in the oven.\u003c\/li\u003e\n\u003cli\u003eToss through roasted vegetables before roasting for a savoury, seasoned crust.\u003c\/li\u003e\n\u003cli\u003eDust over pan-seared fish or prawns just before they hit the heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir a pinch into scrambled eggs or a homemade mayo for an instant umami lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a dark mahogany-brown label band carrying the Cattle Call name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Paprika, Red Pepper, Thyme\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/177_amazed-pulling-beef-cheeks.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\u003eRight, confession time from Darryl: this is the one that lives next to the stove at Rub Smuggler HQ, not in the pantry with the rest. Cattle Call's porcini-driven umami means it earns its keep on eggs, roasts and pan sauces alike, not just whatever's on the grill that night. Keep \u003ca href=\"\/en-nz\/products\/bbq-lab-true-blend-all-purpose-seasoning-salt\"\u003eBBQ LAB: True Blend\u003c\/a\u003e alongside it for a second all-purpose option when you want a change of pace, and if chicken's on the menu more often than beef, \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBLACKBEAR BBQ: Chicken Rub\u003c\/a\u003e is worth having in the same drawer.\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: Porcini Roast Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt and pepper, promoted.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp The Feedlot Cattle Call Rub; 40g butter, softened; 1 lemon, halved.\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 butter with 1 tbsp rub and push it under the breast skin. Dust the rest over the outside.\u003c\/li\u003e\n\u003cli\u003ePut the lemon in the cavity and roast at 200°C for about 1 hour 15 minutes, until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes and spoon the pan juices over the carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cattle Call rub spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a savoury, salt-forward all-purpose rub with only a faint background warmth from red pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Cattle Call rub on?\u003c\/strong\u003e\u003cbr\u003eAlmost anything — beef, chicken, lamb, fish, roasted vegetables and even scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot hasn't published full dietary or allergen details for this rub — check the physical label to confirm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{ \"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [ {\"@type\": \"Question\", \"name\": \"Is Cattle Call rub spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, salt-forward all-purpose rub with only a faint background warmth from red pepper.\"}}, {\"@type\": \"Question\", \"name\": \"What can I use Cattle Call rub on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Almost anything — beef, chicken, lamb, fish, roasted vegetables and even scrambled eggs.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Feedlot hasn't published full dietary or allergen details for this rub — check the physical label to confirm.\"}}, {\"@type\": \"Question\", \"name\": \"What size does it come in?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"220g.\"}} ] }\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671142442,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CattleCallSide.jpg?v=1687146241"},{"product_id":"the-feedlot-cross-breed","title":"THE FEEDLOT: Crossbreed Rub – 210g","description":"\u003ch2\u003eTwo best-sellers, one jar\u003c\/h2\u003e\n\u003cp\u003eCrossbreed exists for the rub-hoarder who can't decide between Cattle Call and Black Angus — so The Feedlot decided for them. It splits the difference between salt-forward umami and smoky, pepper-driven depth, landing somewhere that works on more than just beef.\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 None to mild — the smoky Urfa Biber and Pasilla chilli add depth, not fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 210g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, brisket, burgers, lamb, pork, ribs, steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper open things up, inherited straight from Cattle Call's umami-forward base.\u003c\/p\u003e\n\u003cp\u003eSmoked paprika and Urfa Biber move in through the middle for a deeper, smokier edge than either parent rub alone.\u003c\/p\u003e\n\u003cp\u003eCoffee and Pasilla chilli close it out with a faint bitter-chocolate note rather than any real heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub liberally over a whole brisket or beef short ribs before a long, low smoke.\u003c\/li\u003e\n\u003cli\u003ePress into burger patties for a crustier, more savoury sear.\u003c\/li\u003e\n\u003cli\u003eWorks equally well on lamb shoulder or venison backstrap if you want to branch out from beef.\u003c\/li\u003e\n\u003cli\u003eSeason pork ribs for a change of pace from the classic beef application.\u003c\/li\u003e\n\u003cli\u003eLeft-field: scramble a pinch into eggs for a smoky, umami-driven breakfast rub.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a navy blue label band carrying the Crossbreed name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Smoked Paprika, Urfa Biber, Pasilla, Mustard, Red Pepper, Onion, Coffee, Thyme\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/235_focused-rubbing-spice-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\u003eTwo of the brand's best-sellers in one jar was always going to be a good idea, and Darryl reckons The Feedlot nailed the execution. Crossbreed carries Cattle Call's salt-forward umami into Black Angus's smokier, more peppery territory, which is why it earns a permanent spot next to the grill rather than staying in the pantry. Sit it beside \u003ca href=\"\/en-nz\/products\/bbq-mafia-og-steakout-bbq-rub-340g\"\u003eBBQ MAFIA: OG Steakout BBQ Rub\u003c\/a\u003e for beef nights, and when lamb's on the menu, \u003ca href=\"\/en-nz\/products\/bbq-mafia-on-the-lamb-bbq-rub-235g\"\u003eBBQ MAFIA: On the Lamb BBQ Rub\u003c\/a\u003e makes a sensible neighbour in the spice drawer.\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: Smoked Crossbreed Lamb Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePull-apart lamb with a smoky, peppery bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb shoulder; 1 tbsp olive oil; 3 tbsp The Feedlot Crossbreed Rub; 250ml 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\u003eRub the lamb with oil, coat it all over with the rub and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 130°C for 4 hours, until the bark is set.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock, cover tightly with foil and cook another 2 hours, until it reads about 93°C and pulls easily.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes, then shred and toss through the tray juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Crossbreed and Black Angus or Cattle Call?\u003c\/strong\u003e\u003cbr\u003eCrossbreed blends the two — Cattle Call's salt-forward umami with Black Angus's smoky pepper punch — into one jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Crossbreed rub hot?\u003c\/strong\u003e\u003cbr\u003eNot really — it's built for depth and smokiness from Urfa Biber and Pasilla chilli rather than any real heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Crossbreed rub best on?\u003c\/strong\u003e\u003cbr\u003eBeef and brisket first, but it holds its own on lamb, pork, venison and even scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e210g.\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\": \"What's the difference between Crossbreed and Black Angus or Cattle Call?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Crossbreed blends the two — Cattle Call's salt-forward umami with Black Angus's smoky pepper punch — into one jar.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Crossbreed rub hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not really — it's built for depth and smokiness from Urfa Biber and Pasilla chilli rather than any real heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Crossbreed rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Beef and brisket first, but it holds its own on lamb, pork, venison and even scrambled eggs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"210g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671175210,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/CrossbreedSide.jpg?v=1687146403"},{"product_id":"the-feedlot-forager","title":"THE FEEDLOT: Forager Rub – 220g","description":"\u003ch2\u003eThe sweet side of the family\u003c\/h2\u003e\n\u003cp\u003eForager was built for the cooks who lean pork, chicken and seafood more than beef — it's sweet enough to use liberally without ever tipping into dessert territory. Mild Guajillo chilli keeps it grounded with a tangy, smoky undertone underneath the sugar.\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 None to mild — Guajillo chilli brings a gentle tang rather than any real fire.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, prawns, salmon.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eNatural sugar hits first with a clean, caramel-leaning sweetness.\u003c\/p\u003e\n\u003cp\u003eSweet paprika and mild Guajillo chilli move through the middle, adding a gentle tang and smoky depth.\u003c\/p\u003e\n\u003cp\u003eGarlic and mustard round out the finish, keeping the whole blend savoury rather than dessert-sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a pork shoulder before a low and slow cook for a caramelised, sticky bark.\u003c\/li\u003e\n\u003cli\u003eRub under the skin of a whole chicken before roasting for a sweet, golden crust.\u003c\/li\u003e\n\u003cli\u003eDust over prawns or salmon just before pan-searing or grilling.\u003c\/li\u003e\n\u003cli\u003eSprinkle over corn on the cob on the barbecue for a sweet-savoury side.\u003c\/li\u003e\n\u003cli\u003eLeft-field: mix into softened butter and brush over roasted sweet potato.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a rust-copper label band carrying the Forager name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Natural Sugar, Salt, Porcini Mushrooms, Guajillo Chili, Onion, Pepper, Garlic, Mustard, Sweet Paprika\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/264_delight-teriyaki-chicken.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 calls this one the sweet-toothed sibling of the range, and fair enough — natural sugar and sweet paprika do a lot of the talking before the Guajillo chilli quietly reminds you it's still a Feedlot rub. It's an easy one to lean on for pork and chicken week after week, and it plays nicely alongside \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eATOMIC CHICKEN: Honey Mango BBQ Sauce\u003c\/a\u003e for a finishing glaze, or a drizzle of \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBLEND SMOKED HONEY: ORIGINAL Smoked Honey\u003c\/a\u003e once the protein comes off the heat.\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: Forager-Glazed Grilled Salmon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, smoky and done in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 skin-on salmon fillets; 1 tbsp oil; 1½ tbsp The Feedlot Forager Rub; 1 lime.\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 salmon dry, brush with oil and dust the flesh side with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill skin-side down over medium-high heat with the hood closed for 6 to 8 minutes, until it just flakes.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lime 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 The sugar in the rub caramelises fast, so a quick hot cook gives you colour without drying the fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Forager rub have much heat?\u003c\/strong\u003e\u003cbr\u003eNo — the Guajillo chilli in it is mild, more tangy and smoky than spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Forager rub best on?\u003c\/strong\u003e\u003cbr\u003ePork, chicken and seafood — think pork shoulder, roast chicken, prawns and salmon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Feedlot state that all their ingredients are naturally gluten free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\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\": \"Does Forager rub have much heat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — the Guajillo chilli in it is mild, more tangy and smoky than spicy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Forager rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pork, chicken and seafood — think pork shoulder, roast chicken, prawns and salmon.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Feedlot state that all their ingredients are naturally gluten free (brand-stated) — always check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"220g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671207978,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ForagerSide.jpg?v=1687146542"},{"product_id":"the-feedlot-grasslands","title":"THE FEEDLOT: Grasslands Rub – 160g","description":"\u003ch2\u003eSalt and pepper's Mediterranean cousin\u003c\/h2\u003e\n\u003cp\u003eGrasslands is the rub for anyone who wants flavour without smoke or spice getting in the way. Five herbs and Australian-grown lemon powder give it a bright, earthy character that suits lamb, seafood and Mediterranean-leaning cooking better than any chilli-forward blend could.\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 None — an aromatic herb rub, not a chilli one.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 160g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, prawns, roasted vegetables.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt, cracked pepper and lemon brightness open things up straight away.\u003c\/p\u003e\n\u003cp\u003eOregano and rosemary move through the middle with a classic, herby Mediterranean character.\u003c\/p\u003e\n\u003cp\u003eParsley and marjoram soften the finish, with garlic holding the savoury base together.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub generously over a lamb shoulder before a slow roast to build a herby bark.\u003c\/li\u003e\n\u003cli\u003eToss through prawns before grilling or pan-searing.\u003c\/li\u003e\n\u003cli\u003eCoat roasted vegetables before they go in the oven.\u003c\/li\u003e\n\u003cli\u003eStir into a lemon aioli or vinaigrette for an instant herb hit.\u003c\/li\u003e\n\u003cli\u003eLeft-field: dust over warm popcorn for a savoury, herby snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a green label band carrying the Grasslands name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Pepper, Porcini Mushrooms, Garlic, Lemon, Oregano, Rosemary, Thyme, Parsley, Marjoram\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/135_focused-searing-scallops.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\u003eNo chilli in sight and Darryl's fine with that — Grasslands proves a rub doesn't need heat to earn a place on the shelf. Five herbs plus lemon powder give it a brightness that suits lamb shoulder and grilled prawns far better than anything smoky would, and it's just as handy stirred into a dressing. Keep \u003ca href=\"\/en-nz\/products\/black-market-its-all-greek-to-me\"\u003eBLACK MARKET SPICE MERCHANTS: Its all Greek to Me\u003c\/a\u003e in the same corner of the pantry for Mediterranean nights, and a jar of \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eACIDE: Pickled Jalapeño Onions\u003c\/a\u003e brings the acidity Grasslands doesn't try to.\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: Lemon-Herb Prawn Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBright, herby and gone before the second round.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg raw king prawns, peeled with tails on; 2 tbsp olive oil; 1½ tbsp The Feedlot Grasslands Rub; 1 lemon.\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\u003eIf using wooden skewers, soak them for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eToss the prawns in the oil and rub, then thread onto skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for about 2 minutes a side, until pink and curled.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lemon and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Grasslands rub spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's a bright, herby blend with no chilli in the mix at all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Grasslands rub best on?\u003c\/strong\u003e\u003cbr\u003eLamb shoulder, seafood and Mediterranean-style dishes — it also works well stirred into dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNot formally confirmed by the brand — check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e160g.\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 Grasslands rub spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — it's a bright, herby blend with no chilli in the mix at all.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Grasslands rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Lamb shoulder, seafood and Mediterranean-style dishes — it also works well stirred into dressings.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not formally confirmed by the brand — check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"160g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671240746,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/GrasslandsSide.jpg?v=1687146823"},{"product_id":"the-feedlot-heatwave","title":"THE FEEDLOT: Heatwave Rub – 220g","description":"\u003ch2\u003eThe one Feedlot fans reach for when they want a kick\u003c\/h2\u003e\n\u003cp\u003eHeatwave is the spiciest thing in The Feedlot's range, built for cooks who want their chicken, seafood or steak to talk back a little. It's sweet and smoky first, with the heat arriving on a slow build rather than all at once.\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 Medium — The Feedlot's spiciest rub, though the brand itself calls it \"not too hot\"; Hub Heat sits mid-range.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, seafood, steak, roasted veggies.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eNatural sugar and salt open things up with a sweet, savoury base.\u003c\/p\u003e\n\u003cp\u003eAleppo pepper builds a slow, fruity warmth through the middle, backed by smoked paprika.\u003c\/p\u003e\n\u003cp\u003eBird's Eye chilli lands the real sting on the back end, with the heat lingering rather than flaring.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat pork ribs before smoking for a sweet-hot bark.\u003c\/li\u003e\n\u003cli\u003eRub over prawns or salmon before grilling for a quick sear with a kick.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs before roasting or grilling.\u003c\/li\u003e\n\u003cli\u003eToss through roasted sweet potato or corn on the cob.\u003c\/li\u003e\n\u003cli\u003eLeft-field: mix into a marinade base with oil and lime for skirt steak tacos.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a deep maroon label band carrying the Heatwave name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Natural Sugar, Salt, Porcini Mushrooms, Aleppo Pepper, Onion, Pepper, Garlic, Mustard, Smoked Paprika, Bird's Eye Chili\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/245_focused-satay-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\u003eThe Feedlot's own line is that Heatwave is \"not too hot,\" and Darryl reckons that's fair — it's a building warmth rather than something that ambushes you. Aleppo pepper does the slow work up front while Bird's Eye chilli finishes the job, all sitting on a sweet, smoky base that keeps it from feeling like heat for heat's sake. If you're chasing more fire, \u003ca href=\"\/en-nz\/products\/atomic-chicken-buffalo-hot-sauce\"\u003eATOMIC CHICKEN: Buffalo Hot Sauce\u003c\/a\u003e is the obvious next step, while \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-squealer-bbq-rub-275g\"\u003eBBQ MAFIA: The Squealer BBQ Rub\u003c\/a\u003e is worth having on hand for the pork nights when Heatwave isn't quite the right fit.\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: Heatwave Skirt Steak Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA slow-building kick, wrapped and ready.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 700g skirt steak; 2 tbsp The Feedlot Heatwave Rub; 2 tbsp oil; Juice of 2 limes; 8 small tortillas.\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 rub, oil and lime juice, coat the steak and marinate for 1 hour.\u003c\/li\u003e\n\u003cli\u003eGrill over very high heat for 3 to 4 minutes a side, to about 55°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice thinly across the grain and pile into warm tortillas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Heatwave rub?\u003c\/strong\u003e\u003cbr\u003eIt's The Feedlot's spiciest rub, sitting at a medium heat on our Hub Heat — the brand itself describes it as \"not too hot,\" so expect a building warmth rather than a wall of fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Heatwave rub best on?\u003c\/strong\u003e\u003cbr\u003eChicken, seafood, steak and roasted veggies — pork ribs and prawns are a particular highlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNot formally confirmed by the brand — check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\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\": \"How hot is Heatwave rub?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It's The Feedlot's spiciest rub, sitting at a medium heat on our Hub Heat — the brand itself describes it as \\\"not too hot,\\\" so expect a building warmth rather than a wall of fire.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Heatwave rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chicken, seafood, steak and roasted veggies — pork ribs and prawns are a particular highlight.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not formally confirmed by the brand — check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"220g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671273514,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/HeatwaveSide.jpg?v=1687146940"},{"product_id":"the-feedlot-mexicue","title":"THE FEEDLOT: Mexicue Tex Mex Rub – 220g","description":"\u003ch2\u003eTex-Mex in a jar\u003c\/h2\u003e\n\u003cp\u003eMexicue is The Feedlot's love letter to the roadside smokehouses and taquerias of Texas, where BBQ and Mexican cooking have blurred into one cuisine for generations. It's built to go on more or less anything, from a hot skirt steak to a Sunday morning plate of huevos rancheros.\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 Mild to medium — chile de arbol brings a building warmth, balanced by ancho's gentler depth; Hub Heat sits low-to-mid.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g\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 Not published by the brand — check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, pork, eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCumin and natural sugar hit first with a warm, earthy sweetness.\u003c\/p\u003e\n\u003cp\u003eAncho powder moves through the middle with a mild, raisin-like depth.\u003c\/p\u003e\n\u003cp\u003eChile de arbol and Mexican oregano close things out with a building, herby heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat skirt steak before a hot, fast grill for fajitas.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs or pork chops before grilling or pan-frying.\u003c\/li\u003e\n\u003cli\u003eSprinkle over eggs for breakfast tacos or huevos rancheros.\u003c\/li\u003e\n\u003cli\u003eDust over roasted veggies for a Tex-Mex side.\u003c\/li\u003e\n\u003cli\u003eLeft-field: stir into guacamole for a smoky, warming twist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eComes packaged in The Feedlot's signature kraft cardboard tube, with a blue label band carrying the Mexicue name and the brand's small Texas star emblem.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Natural Sugar, Pepper, Porcini Mushrooms, Cumin, Onion, Garlic, Ancho, Smoked Paprika, Chili de Arbol, Mexican Oregano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific allergen claims are made 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\/240_proud-cast-iron-cornbread.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 hand out the word \"authentic\" lightly, but Mexicue earns it — cumin and natural sugar carry the warmth up front, chile de arbol builds through the back half, and the whole thing turns breakfast eggs into something worth getting out of bed for. Reach for \u003ca href=\"\/en-nz\/products\/black-market-alabama-jama\"\u003eBLACK MARKET SPICE MERCHANTS: Alabama Jama\u003c\/a\u003e on the nights you want a different regional angle, and a squeeze of \u003ca href=\"\/en-nz\/products\/bbq-mafia-mademan-grill-ketchup\"\u003eBBQ MAFIA: Mademan Grill Ketchup\u003c\/a\u003e rounds out a proper taco 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: Huevos Rancheros for the Crew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast worth getting out of the hammock for.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 onion, diced; 400g tin crushed tomatoes; 2 tsp The Feedlot Mexicue Rub; 4 eggs; 4 tortillas, warmed.\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\u003eSoften the onion in a little oil for 5 minutes, then add the tomatoes and rub and simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eMake four wells, crack in the eggs, cover and cook 5 to 6 minutes until the whites are set.\u003c\/li\u003e\n\u003cli\u003eServe on warm tortillas with a sprinkle of extra rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mexicue Tex Mex Rub spicy?\u003c\/strong\u003e\u003cbr\u003eIt has a mild-to-medium building heat from chile de arbol, balanced by ancho powder and cumin — not a fire-breather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Mexicue Tex Mex Rub best on?\u003c\/strong\u003e\u003cbr\u003eSteak, chicken, pork, seafood, eggs and roasted veggies — it's brilliant on breakfast tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eNot formally confirmed by the brand — check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size does it come in?\u003c\/strong\u003e\u003cbr\u003e220g.\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 Mexicue Tex Mex Rub spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a mild-to-medium building heat from chile de arbol, balanced by ancho powder and cumin — not a fire-breather.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's Mexicue Tex Mex Rub best on?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Steak, chicken, pork, seafood, eggs and roasted veggies — it's brilliant on breakfast tacos.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it gluten free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not formally confirmed by the brand — check the physical label.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size does it come in?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"220g.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"THE FEEDLOT","offers":[{"title":"Default Title","offer_id":40523671306282,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MexicueSide.jpg?v=1687147000"},{"product_id":"blackbear-bbq-chippy-rub","title":"BLACKBEAR BBQ: Chippy Rub – 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — pure savoury chip-shop seasoning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e 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 hot chips \u0026amp; wedges, roast spuds, potato bake, fried eggs, grilled veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe chip-shop shaker for the whole cook\u003c\/h2\u003e\n\u003cp\u003eBlackBear's Chippy started life as a spud seasoning and quietly took over everything else on the plate. Built by a NSW barbecue joint from the flavours they serve over the counter, it's the shake that makes chips taste like a Friday-night treat and makes plain veg worth going back for.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and moreish up front, with the salted, well-seasoned tang you chase at a good chippy, then a rounded, herby finish that lifts rather than overpowers. It reads like a proper chicken-salt-style chip seasoning — designed to make potatoes sing, not shout over them.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShower hot chips or wedges the moment they leave the oil or oven — the steam helps every grain grab on.\u003c\/li\u003e\n\u003cli\u003eToss halved baby potatoes in oil and Chippy, then roast hard until the edges blister.\u003c\/li\u003e\n\u003cli\u003eFold it through a potato bake between the layers for a seasoned, golden top.\u003c\/li\u003e\n\u003cli\u003eShake over fried or scrambled eggs, buttered corn or grilled zucchini for an instant lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust hot buttered popcorn with it on movie night.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, even, free-running blend that shakes out consistently and clings to anything with a little oil or moisture — coarse enough to see, fine enough to coat evenly.\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. 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\/563_munching-hot-chips.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;\"\u003eChippy's the contraband that quietly makes everything taste like a good chip shop. Load your wedges with a lick of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel's Original 1983 Crispy Chilli Oil\u003c\/a\u003e, and keep a puddle of \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e on the side for dunking. Tip: season chips the second they leave the heat — do it cold and it just slides off.\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: Smashed Chippy Potatoes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy edges, fluffy middles, Friday-night flavour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Chippy Rub; 1 tbsp chopped parsley.\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 15–18 minutes until tender, then drain and steam dry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray with the bottom of a glass.\u003c\/li\u003e\n\u003cli\u003eDrizzle with oil and roast at 220°C for 30–35 minutes until crisp and blistered.\u003c\/li\u003e\n\u003cli\u003eShower with Chippy Rub straight out of the oven and finish with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning while the potatoes are hot and steaming helps every grain stick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is BlackBear Chippy?\u003c\/strong\u003e\u003cbr\u003eA savoury, Australian-made chip-shop-style seasoning built for potatoes, chips and grilled veg — equally at home on eggs, corn and anything off the barbecue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eNo — Chippy is all savoury seasoning with no chilli heat, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best way to use it?\u003c\/strong\u003e\u003cbr\u003eSeason chips and wedges the second they come out of the oil or oven, so it grabs on while they're hot.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is BlackBear Chippy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A savoury, Australian-made chip-shop-style seasoning built for potatoes, chips and grilled veg — equally at home on eggs, corn and anything off the barbecue.\"}},{\"@type\":\"Question\",\"name\":\"Is it spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — Chippy is all savoury seasoning with no chilli heat, so it suits the whole table.\"}},{\"@type\":\"Question\",\"name\":\"What's the best way to use it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Season chips and wedges the second they come out of the oil or oven, so it grabs on while they're hot.\"}}]}\u003c\/script\u003e","brand":"BLACKBEAR BBQ","offers":[{"title":"Default Title","offer_id":40541996449834,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blackbear-chippy-rub-front_88a5ed1d-ec69-4ee0-9375-7256271084f5.png?v=1784043239"},{"product_id":"blackbear-bbq-chicken-rub","title":"BLACKBEAR BBQ: Chicken Rub – 230g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, all bark and no bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 230g shaker\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 whole roast chook, wings, marylands, thighs, schnitzel\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eEveryday flavour for the bird you cook most\u003c\/h2\u003e\n\u003cp\u003eBlackBear built this to be the chook rub you reach for without thinking — a NSW barbecue joint's house poultry seasoning, bottled. It's savoury, balanced and made to turn plain chicken into something worth the fork, whether it's a Sunday roast or a Tuesday tray of wings.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and rounded, with a herb-and-pepper backbone that leans into roast-chicken comfort rather than novelty. It builds a golden, seasoned crust on the skin and carries flavour right through the meat without fighting your sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole chook inside, out and under the skin, then roast or rotisserie for crisp, seasoned skin.\u003c\/li\u003e\n\u003cli\u003eCoat wings or nibbles and bake hot, tossing halfway, for a proper golden batch.\u003c\/li\u003e\n\u003cli\u003eSeason marylands or thighs before the grill and finish with a glaze in the last few minutes.\u003c\/li\u003e\n\u003cli\u003eDust schnitzels or tenders before crumbing so the flavour goes all the way through.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it over chips cooked in the roasting-tray drippings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, earthy-toned blend with a medium grind that clings to skin and crumb alike — even and free-running straight from the shaker.\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. 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\/583_pointing-chicken-drumsticks.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl reckons a good chook rub earns its keep on a Sunday roast and a Tuesday tray-bake alike. Glaze the last ten minutes with \u003ca href=\"\/en-nz\/products\/blend-smoked-honey\"\u003eBlend Original Smoked Honey\u003c\/a\u003e for lacquer and colour, then spoon \u003ca href=\"\/en-nz\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor's Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e over the carve. Tip: rub under the skin, not just on it — that's where the flavour actually lands.\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: Spatchcock Chook on the Kettle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlat bird, fast cook, crackling skin.\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 1.8kg; 2 tbsp BlackBear Chicken Rub; 1 tbsp oil; 1 lemon, halved.\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\u003eCut out the backbone with kitchen scissors and press the bird flat.\u003c\/li\u003e\n\u003cli\u003eRub oil all over, then work the rub over the skin and under it onto the breast.\u003c\/li\u003e\n\u003cli\u003eCook at 190°C indirect, skin side up, for 45–55 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, squeeze over the grilled lemon and carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Spatchcocking evens out the thickness so the breast and thighs finish together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is BlackBear Chicken rub?\u003c\/strong\u003e\u003cbr\u003eAn Australian-made all-purpose poultry seasoning for roast chook, wings, marylands and schnitzel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's a savoury, family-friendly rub with no chilli heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I use it before or after cooking?\u003c\/strong\u003e\u003cbr\u003eBefore — season the bird (and under the skin) ahead of the cook so the crust forms and the flavour sets in.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is BlackBear Chicken rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An Australian-made all-purpose poultry seasoning for roast chook, wings, marylands and schnitzel.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a savoury, family-friendly rub with no chilli heat.\"}},{\"@type\":\"Question\",\"name\":\"Do I use it before or after cooking?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Before — season the bird (and under the skin) ahead of the cook so the crust forms and the flavour sets in.\"}}]}\u003c\/script\u003e","brand":"BLACKBEAR BBQ","offers":[{"title":"Default Title","offer_id":40541996515370,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/blackbear-chicken-rub-front_e49dbb4b-3f15-4422-a658-7de714b36e62.png?v=1784043239"},{"product_id":"rum-and-que-bull-dust","title":"RUM AND QUE: Bull Dust All Purpose 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 — savoury, a gentle background warmth\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 Ingredients: spices, salt, sugar, dehydrated garlic — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — steak, brisket, beef ribs — plus everyday pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe all-purpose shaker that leans beef\u003c\/h2\u003e\n\u003cp\u003eBull Dust is Rum and Que's do-everything rub — a garlicky, savoury workhorse that earns a permanent spot within arm's reach of the grill. It's an honest all-rounder that happens to make beef sing, built by a crew who cut their teeth on the competition circuit. One shaker, every cook.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic leads — big, roasted and savoury — over a lightly sweet, salted base with a warm hum of background spice. There's no chilli burn here, just a deep, moreish savouriness that makes beef taste more like beef. It finishes clean and craveable, never harsh.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a whole scotch fillet or rump generously a few hours ahead and let it sit uncovered in the fridge so the bark sets before it hits the grill.\u003c\/li\u003e\n\u003cli\u003eWork it hard into beef short ribs or a brisket and smoke low and slow for a dark, garlicky, savoury bark.\u003c\/li\u003e\n\u003cli\u003eShake it over chicken thighs or pork chops before a hot sear — it's a genuine all-rounder, not just a beef rub.\u003c\/li\u003e\n\u003cli\u003eToss it through roast potatoes, pumpkin or cauliflower with a glug of oil for a properly moreish side.\u003c\/li\u003e\n\u003cli\u003eHit burger patties or snags on the flattop right before they go down for instant weeknight flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, medium-coarse rub in a warm red-brown, flecked with garlic and spice. It clings well to oiled meat and builds a genuine bark over a low cook, shaking cleanly from the 200g shaker with no clumping.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, salt, sugar, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain 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\/564_thumbs-up-snags-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe one shaker I'd never sail without — Bull Dust makes everything taste like you meant it. Dust it on beef a few hours ahead, smoke low, then run the cook through \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses\u003c\/a\u003e for a dark, glossy finish and a stripe of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard\u003c\/a\u003e to cut the richness. Salt the meat the night before and that bark sets up a treat.\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: Garlic Bull Dust Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig bones, bigger bark, no witnesses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3–4 bones); 3 tbsp Bull Dust; 1 tbsp olive oil; 1 cup beef stock 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\u003eThe night before, wipe the ribs with oil, coat them heavily in Bull Dust and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 3 hours, then spritz with stock every hour.\u003c\/li\u003e\n\u003cli\u003eKeep going until a probe slides in like butter, around 95°C internal (6–8 hours all up).\u003c\/li\u003e\n\u003cli\u003eWrap loosely and rest for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight rest lets the salt and garlic dry onto the surface, so the bark sets dark instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017486890,"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-bull-dust-all-purpose-rub-200g-front-v2.png?v=1788042276"},{"product_id":"rum-and-que-soft-coq","title":"RUM AND QUE: Soft Coq 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 — a gentle, savoury kick\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 Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, fish \u0026amp; seafood\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\u003eThe white-meat whisperer\u003c\/h2\u003e\n\u003cp\u003eSoft Coq is Rum and Que's go-to for the gentler proteins — a garlicky, thyme-laced rub that flatters chicken, pork and seafood without ever bullying them. It's the shaker you reach for when you want flavour with finesse, from a Kiwi crew who earned their stripes on the competition circuit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRoasted garlic up front, a green lift of thyme through the middle, and a clean, savoury-sweet finish. It seasons rather than dominates, letting good chicken and fish taste like themselves — only better.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub it under and over the skin of a whole chicken and roast until the skin crackles and the garlic turns golden.\u003c\/li\u003e\n\u003cli\u003eDust chicken thighs or wings before a hot grill for a fast, herby midweek win.\u003c\/li\u003e\n\u003cli\u003eSeason pork chops or a loin an hour ahead so the thyme and garlic settle in.\u003c\/li\u003e\n\u003cli\u003eSprinkle over firm white fish or prawns just before they hit the pan — it loves seafood.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips or roast wedges for a garlicky side nobody expects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA free-running, pale-gold rub flecked with green thyme and garlic. Fine enough to coat evenly, it clings to oiled skin and crisps beautifully rather than burning.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\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\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\/584_shhh-whole-chicken.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;\"\u003eDon't let the name fool you — there's nothing soft about what this does to a chook. Season the bird, grill it over coals, then set it off with a swipe of \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBig Paulie Alabama White\u003c\/a\u003e and a few drops of \u003ca href=\"\/en-nz\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon\u003c\/a\u003e for a fresh, fruity heat. Pat the skin dry before it goes on and you'll get proper crackle.\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: Garlic Thyme Crackle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGentle on flavour, ruthless on the skin.\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); 2 tbsp Soft Coq; 1 tbsp olive oil; 1 lemon, halved.\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 bone dry, then rub Soft Coq under and over the skin and pop the lemon in the cavity.\u003c\/li\u003e\n\u003cli\u003eRest it uncovered in the fridge for 2 hours to dry the skin further.\u003c\/li\u003e\n\u003cli\u003eRoast at 200°C for 60–75 minutes until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dry skin plus high heat equals crackle; the thyme and garlic toast golden on top.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017585194,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-soft-coq-rub-200g-front-v2.png?v=1788042282"},{"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":"rum-and-que-blackout","title":"RUM AND QUE: Blackout Beef Rub – 220g","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 — savoury, gentle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 220g 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 Ingredients: spices, sugar, salt, dehydrated garlic, colour — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef especially — brisket, beef ribs, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBlack bark, big beef\u003c\/h2\u003e\n\u003cp\u003eBlackout is Rum and Que's beef rub for people who chase colour. It lays down a deep, dark, savoury bark that looks the business and tastes even better — the kind of crust that makes a brisket photo itself. Built on the competition circuit, aimed squarely at red meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and garlic-forward, with warm spice and a lightly sweet base that caramelises dark over a long cook. It's all depth and umami, no chilli burn — the flavour of a proper black bark.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke low and slow for a black, savoury, garlicky bark.\u003c\/li\u003e\n\u003cli\u003eWork it into beef short ribs and let them render down until the crust is dark and glossy.\u003c\/li\u003e\n\u003cli\u003eSeason thick steaks generously and sear hard for a near-black, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eRub over beef cheeks before a long braise for extra colour and depth.\u003c\/li\u003e\n\u003cli\u003eDust it on portobello mushrooms for a meaty, savoury vego hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse-ground rub that reads almost black in the jar. It builds colour fast over a low cook — give it time and low heat and it sets into a genuine bark rather than a burnt edge.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain 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\/642_wink-black-bark-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;\"\u003eIf it's beef and it's not wearing Blackout, I'm suspicious. Take it dark on a brisket, rest it long, then serve with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e and a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e flakes over the slices. Salt the meat a day ahead and the bark sets twice as well.\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: Blackout Reverse-Seared Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLights out on the crust, pink in the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip or rump cap; 2 tbsp Blackout; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, oil and coat the beef all over with Blackout and refrigerate uncovered.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reads 50°C internal, about 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1–2 minutes a side until it reaches 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thinly against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Slow first, hot last gives you that near-black bark without a grey band underneath.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017683498,"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-blackout-beef-rub-220g-front-v3.png?v=1788042276"},{"product_id":"rum-and-que-ram-rod","title":"RUM AND QUE: Ram Rod Game 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 — 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 Ingredients: spices, sugar, salt, dehydrated garlic, thyme — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison \u0026amp; game\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\u003eMade for the wild stuff\u003c\/h2\u003e\n\u003cp\u003eRam Rod is Rum and Que's game rub — a savoury, herb-driven blend built to stand up to the stronger flavours of lamb, venison and wild meat. Where a sweet rub would clash, this one leans into the gaminess and rounds it out. Serious gear for the hunter's kitchen.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eGarlic and thyme lead over a savoury, lightly salted base, with warm spice to carry the richer proteins. Herbaceous and grounded rather than sweet — it complements game instead of masking it.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a lamb shoulder all over and slow-roast until it pulls apart, herby and savoury.\u003c\/li\u003e\n\u003cli\u003eSeason venison backstrap and sear hard and fast, then rest — it loves the thyme.\u003c\/li\u003e\n\u003cli\u003eCoat lamb chops or cutlets before a quick, hot grill.\u003c\/li\u003e\n\u003cli\u003eWork it into a butterflied leg of lamb for the barbecue.\u003c\/li\u003e\n\u003cli\u003eUse it on a beef-and-lamb koftas mix for the skewers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, herb-flecked rub with visible thyme and garlic through a warm-toned base. It coats evenly and holds on the surface of leaner game cuts, building a herby crust as it cooks.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, sugar, salt, dehydrated garlic, thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\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\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\/smuggler-hat-tip.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\n\u003cp style=\"margin:0;\"\u003eGame meat scares off the timid — good, more for us. Rub a lamb shoulder, take it low and slow, then glaze with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty\u003c\/a\u003e and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside. Rest game meat longer than you think — it pays you back.\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: Thyme-Basted Venison Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWild meat, tamed in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g venison backstrap; 2 tbsp Ram Rod; 1 tbsp olive oil; 1 tbsp butter; 2 sprigs fresh thyme.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the backstrap, season all over with Ram Rod and leave at room temp for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan or grill for 2–3 minutes a side until it reads 55°C.\u003c\/li\u003e\n\u003cli\u003eIn the last minute add the butter and thyme and spoon it over the meat.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, then slice thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lean game dries out fast, so a hard sear and a long rest keep it juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017781802,"sku":null,"price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rum-and-que-ram-rod-game-rub-200g-front-v2.png?v=1788042280"},{"product_id":"rum-and-que-intensify","title":"RUM AND QUE: Intensify All Purpose 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 — savoury, no real heat\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 MSG (flavour enhancer 621). Ingredients: salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Everything — beef, pork, chicken \u0026amp; veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe flavour booster\u003c\/h2\u003e\n\u003cp\u003eIntensify does exactly what the name promises. It's Rum and Que's umami-loaded all-purpose booster — the shaker you reach for when a cook needs more savoury depth. Less a standalone show pony, more the secret weapon that makes everything else on the plate taste like more.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep, mouth-filling savouriness — garlic, salt and a rounded umami hit that amplifies whatever it lands on. Barely any sweetness and no chilli; just pure savoury intensity.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDust it over steak or burgers in the last moments for an instant umami lift.\u003c\/li\u003e\n\u003cli\u003eStir a pinch through mince, meatballs or a bolognese for deeper savoury flavour.\u003c\/li\u003e\n\u003cli\u003eSeason roast vegetables or hot chips for a moreish, savoury edge.\u003c\/li\u003e\n\u003cli\u003eUse it as a base layer under a sweeter rub to build savoury depth.\u003c\/li\u003e\n\u003cli\u003eShake it over hot buttered popcorn for a salty, umami snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing savoury seasoning with visible garlic. Because it's built to boost, a little goes a long way — season, taste, then add more.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, flavour enhancer (621), dehydrated garlic, spices, vegetable oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains a flavour enhancer (MSG, 621). May contain 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\/691_thumbs-up-beef-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery galley has one bottle it swears by — this is mine for making a lazy cook taste deliberate. Lay it down as your savoury base, splash \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e over the top, and finish with a crack of \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper\u003c\/a\u003e. Season in layers as you cook, not all at 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: Umami Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin, crispy and suspiciously good.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince (20% fat), rolled into 4 balls; 2 tsp Intensify; 4 cheese slices; 4 burger buns, toasted.\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 a flattop or heavy pan until very hot, about 230°C.\u003c\/li\u003e\n\u003cli\u003eDrop a ball on, smash it thin with a spatula and season the top with a pinch of Intensify.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until the edges are deeply browned, flip, add cheese and cook 1 more minute until cooked through (71°C).\u003c\/li\u003e\n\u003cli\u003eStack straight onto the toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning the raw top means the umami cooks right into the crust after the flip.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":40542017847338,"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-intensify-all-purpose-rub-200g-front-v2.png?v=1788042278"},{"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":"four-monkeys-bbq-beef-rub","title":"FOUR MONKEYS BBQ: Beef Rub – 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury and peppery with a sweet back kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g 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 natural beef flavour (flavour enhancer 621) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef short ribs, ribeye and rump, burger patties\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHit the beef where it lives\u003c\/h2\u003e\n\u003cp\u003eThe most anticipated release in the range, and the one that gets packed for comps. It is built on the traditional salt-pepper-garlic beef base every pitmaster starts from, then given the depth and sweet little kick that makes a Four Monkeys tray recognisable across a judging table.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCracked pepper and salt land first, clean and savoury. Cumin and garlic follow with a warm, almost smoky depth, and a restrained sweetness rounds the finish so the bark lacquers rather than just crusts. Rich, beefy, and never fussy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub a whole brisket the night before, smoke at 110°C through the stall, wrap and rest until a slice drapes over your fingers.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs hard on all four sides and smoke until the bones wiggle clean — the pepper builds a black, glassy bark.\u003c\/li\u003e\n\u003cli\u003eSeason a thick ribeye an hour ahead, sear over ripping coals and rest — a straight steak seasoning that happens to be comp gear.\u003c\/li\u003e\n\u003cli\u003eWork a teaspoon per 500g through mince before you form patties for burgers with a proper savoury edge.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it over roasted bone marrow just before it goes under the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, dark blend with visible cracked pepper and flecks of chilli. The rice bran oil keeps it free-running and helps it grip a wet brisket without clumping.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, garlic, chilli powder, cumin, other mixed spices, natural beef flavour (621), rice bran oil\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. Contains natural beef flavour (621). 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\/734_big-bite-beef-short-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the one worth clearing customs for. Season a brisket the night before, take it through the stall wrapped, and rest it longer than feels reasonable. Mop \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e on in the last twenty minutes, then finish the sliced ends with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-texas-jalapeno-salt\"\u003eHardcore Carnivore Texas Jalapeno Salt\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: Comp-Grade Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin patties, thick reputation.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g beef mince (20% fat); 1 tbsp Four Monkeys BBQ Beef Rub; 4 slices cheese; 4 burger buns, toasted.\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 four loose balls.\u003c\/li\u003e\n\u003cli\u003eSmash them flat on a very hot flat plate or pan and season the tops with the rub.\u003c\/li\u003e\n\u003cli\u003eCook 2 minutes until a dark crust forms, flip, add the cheese and cook 1 more minute, until cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eSlide onto the toasted buns and dress how you like.\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\u003eWhat cuts is it best on?\u003c\/strong\u003e\u003cbr\u003eBrisket, beef short ribs, ribeye and rump all suit it. The salt-and-pepper backbone means it works as a straight steak seasoning too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — the ingredient list includes natural beef flavour (621). It is declared on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a binder?\u003c\/strong\u003e\u003cbr\u003eNot strictly, but a thin film of oil or Worcestershire helps the coarser grind grip a wet brisket.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What cuts is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket, beef short ribs, ribeye and rump all suit it. The salt-and-pepper backbone means it works as a straight steak seasoning too.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the ingredient list includes natural beef flavour (621). It is declared on the label.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a binder?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not strictly, but a thin film of oil or Worcestershire helps the coarser grind grip a wet brisket.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544121978922,"sku":"FMR002","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-beef-rub-280g-front.png?v=1784892606"},{"product_id":"four-monkeys-bbq-lamb-rub","title":"FOUR MONKEYS BBQ: Lamb Rub – 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury and herbal with a sweet edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed; contains natural flavour enhancers (621) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, racks and cutlets, lamb ribs, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe one Australian lamb has been waiting for\u003c\/h2\u003e\n\u003cp\u003eThe second release in the Four Monkeys range and the one that made the loudest noise. Lamb is a difficult protein to season — too much sugar and it fights the meat, too little and it goes flat. This blend of paprika, garlic, mustard and herbs sits exactly in the middle, which is why it keeps turning up on winning comp tables.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet paprika opens warm and red. Herbs and dehydrated vegetables carry the middle with a savoury, almost roasted depth, and salt lands clean on the finish so the lamb itself stays front and centre. Rich without ever being heavy-handed.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a boned lamb shoulder heavily and smoke at 120°C until it shreds into moist, glistening strands.\u003c\/li\u003e\n\u003cli\u003eRub a rack of lamb, sear the fat cap hard, then finish indirect and rest to a blushing pink centre.\u003c\/li\u003e\n\u003cli\u003eCoat lamb ribs and cook them low until the fat renders and the edges crisp — the paprika turns deep and glossy.\u003c\/li\u003e\n\u003cli\u003eToss chunks of pumpkin and potato in oil and a heavy dusting, then roast until the edges char.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a teaspoon through Greek yoghurt with lemon for an instant sauce to serve alongside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA deep red, medium grind with visible herb flecks and dried vegetable pieces. Free-running and it sticks well to a lightly oiled surface.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, paprika, other mixed spices, natural flavour enhancers (621), dehydrated vegetables, herbs, rice bran oil, 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. Contains natural flavour enhancers (621). 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\/692_presenting-lamb-rack.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 lamb shoulder before in my life. Season it heavily, cook it until it shreds, and don't rush the rest. A late brush of \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e gives it a dark edge, and \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e on the side does the sharp work lamb always wants.\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: Smoked Lamb Shoulder Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled lamb, rolled up and smuggled out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg boned lamb shoulder; 4 tbsp Four Monkeys BBQ Lamb Rub; 8 flatbreads; 1 cup Greek yoghurt mixed with grated cucumber; 1 red onion, thinly 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\u003eSeason the shoulder heavily all over.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 7–8 hours until it shreds easily, around 93°C.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes, then pull into chunky strands.\u003c\/li\u003e\n\u003cli\u003ePile into warm flatbreads with the yoghurt and red 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\u003eWhy is a lamb-specific rub worth it?\u003c\/strong\u003e\u003cbr\u003eLamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eYes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it work on anything else?\u003c\/strong\u003e\u003cbr\u003eIt is excellent on roast vegetables, particularly pumpkin, potato and eggplant.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Why is a lamb-specific rub worth it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.\"}}, {\"@type\": \"Question\", \"name\": \"Will it work on anything else?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is excellent on roast vegetables, particularly pumpkin, potato and eggplant.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122011690,"sku":"FMR003","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-lamb-rub-270g-front.png?v=1784892607"},{"product_id":"four-monkeys-bbq-chicken-rub","title":"FOUR MONKEYS BBQ: Chicken Rub – 260g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — savoury and herbal with a gentle back-end heat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g 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 — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, thighs and whole birds, pork, roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eChampionship chicken, no marinade required\u003c\/h2\u003e\n\u003cp\u003eA skilful blend of salt, garlic, herbs and chilli built to complement any cut of chicken — and versatile enough that the brand happily points it at pork and vegetables too. Salty sweetness up front, herb undertones through the middle, and a nice hit of heat right at the back.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and sugar open bright and savoury. Garlic, black pepper and dried herbs build a rounded, almost roast-dinner middle, then chilli arrives late and warm on the finish. Balanced enough to season a whole bird without dominating it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken wings and leave them uncovered in the fridge overnight, then cook hot until the skin crackles.\u003c\/li\u003e\n\u003cli\u003eRub a whole butterflied chook inside and out and cook it indirect at 160°C until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eCoat thighs generously and grill skin-side down over direct heat until the fat renders and the skin goes glassy.\u003c\/li\u003e\n\u003cli\u003eToss cauliflower florets in oil and a heavy dusting, then roast until the edges catch.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it through hot chips straight out of the fryer while they are still steaming.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale golden-brown medium grind with visible black pepper, herb flecks and dried vegetable pieces. Free-flowing and easy to season evenly by hand.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, garlic, black pepper, chilli, dehydrated vegetables, spices, natural chicken flavour, no more than 2% anti-caking agent\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\/585_savouring-chicken-thigh.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;\"\u003eSeason the bird the night before and leave it uncovered in the fridge — dry skin is the whole trick, and no amount of heat fixes a wet one. Brush \u003ca href=\"\/en-nz\/products\/taipan-bbq-competition-glaze-mild-sweet-sticky-bbq-glaze-250ml\"\u003eTaipan BBQ Competition Glaze\u003c\/a\u003e on in the last ten minutes so it sets rather than burns, and keep \u003ca href=\"\/en-nz\/products\/atomic-chicken-chicken-salt-seasoning\"\u003eAtomic Chicken Chicken Salt Seasoning\u003c\/a\u003e within reach for the chips.\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: Butterflied Kettle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDry skin, big crackle, no fuss.\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 1.8kg); 3 tbsp Four Monkeys BBQ Chicken Rub; 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\u003eCut out the backbone and press the chicken flat.\u003c\/li\u003e\n\u003cli\u003eRub it inside and out and leave it uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eOil lightly and cook indirect at 160°C for about 75 minutes until the thigh reaches 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e An uncovered night in the fridge dries the skin so it crackles instead of going rubbery.\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 only for chicken?\u003c\/strong\u003e\u003cbr\u003eNo. The brand notes it works equally well on pork and vegetables — the herb and garlic base is versatile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the back-end heat?\u003c\/strong\u003e\u003cbr\u003eGentle. There is chilli in the blend but it sits behind the salt and herbs rather than leading.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest way to get crisp skin?\u003c\/strong\u003e\u003cbr\u003eSeason the bird uncovered in the fridge overnight, then cook at a higher heat — around 160–180°C — so the skin renders and tightens.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it only for chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The brand notes it works equally well on pork and vegetables — the herb and garlic base is versatile.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is the back-end heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gentle. There is chilli in the blend but it sits behind the salt and herbs rather than leading.\"}}, {\"@type\": \"Question\", \"name\": \"Best way to get crisp skin?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Season the bird uncovered in the fridge overnight, then cook at a higher heat — around 160–180\u0026deg;C — so the skin renders and tightens.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122044458,"sku":"FMR004","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-chicken-rub-260g-front.png?v=1784892607"},{"product_id":"four-monkeys-bbq-home-base-rub","title":"FOUR MONKEYS BBQ: Home Base Rub – 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, buttery and all backbone\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed; contains flavour enhancer (612) and butter powder (milk) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, pork, roast and grilled vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe base layer everything else is built on\u003c\/h2\u003e\n\u003cp\u003eA classic all-purpose flavour base with the added depth and punch the Four Monkeys range is known for. Salt, pepper, garlic and butter — the four things a good cook reaches for anyway — pre-balanced to competition grade. It seasons anything on its own and sits happily underneath a protein-specific rub.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean salt and cracked pepper land first. Garlic builds through the middle, then butter powder rounds the whole thing off with a rich, savoury finish that clings to a seared crust. No sweetness, no heat, no distraction.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a thick steak an hour ahead, sear over ripping coals and rest — the butter powder builds a genuinely better crust.\u003c\/li\u003e\n\u003cli\u003eUse it as the first coat under a beef or pork rub to add a savoury floor before the sweet layer goes on.\u003c\/li\u003e\n\u003cli\u003eDust it over halved potatoes cut-side down in a hot pan until they go deep golden.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and grill hard for a fast midweek cook with nothing else in the pantry.\u003c\/li\u003e\n\u003cli\u003eRogue move: shake it into scrambled eggs and finish with a knob of real butter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA pale, coarse blend with visible cracked pepper and dried vegetable pieces. It flows freely and seasons evenly from a height — the way it should be applied.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, dehydrated vegetables, spices, flavour enhancer (612) sugar, butter powder\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains milk (butter powder). No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains flavour enhancer (612). 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\/602_thumbs-up-mixed-grill.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: if you only smuggle one jar home, make it the one that goes on everything. Season from a height so the coverage is even, and give a thick steak a full hour before it sees the coals. Late-brush \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e if you're saucing, and finish the rested slices with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt Flakes\u003c\/a\u003e. Low, slow, and strictly off the books.\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: Home Base Scotch and Pan Mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteak night, sorted before the coals are ready.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, about 3cm thick; 2 tsp Four Monkeys Home Base Rub; 300g field mushrooms, sliced; 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\u003eSeason the steaks an hour before cooking and leave them on the bench.\u003c\/li\u003e\n\u003cli\u003eSear over ripping-hot coals for 3–4 minutes a side until they reach 54°C for medium-rare, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eMeanwhile cook the mushrooms in the butter with a pinch of the rub for 5 minutes until golden.\u003c\/li\u003e\n\u003cli\u003eSpoon the mushrooms over the sliced steak.\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\u003eWhat does the butter powder do?\u003c\/strong\u003e\u003cbr\u003eIt rounds the salt and pepper out and gives roast and seared surfaces a richer, more savoury finish than a plain SPG blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this an all-purpose seasoning?\u003c\/strong\u003e\u003cbr\u003eYes. It is built as a flavour base for any protein or vegetable, and it layers happily under a protein-specific rub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003cbr\u003eThe ingredient list declares flavour enhancer (612). It is printed on the label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does the butter powder do?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It rounds the salt and pepper out and gives roast and seared surfaces a richer, more savoury finish than a plain SPG blend.\"}}, {\"@type\": \"Question\", \"name\": \"Is this an all-purpose seasoning?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It is built as a flavour base for any protein or vegetable, and it layers happily under a protein-specific rub.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The ingredient list declares flavour enhancer (612). It is printed on the label.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122077226,"sku":"FMR005","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-home-base-rub-300g-front.png?v=1784892608"},{"product_id":"fancy-hanks-taco-rub-seasoning","title":"FANCY HANKS: Taco Rub Seasoning – 90g","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 — warm spice, no real burn (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g 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. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken thighs, beef mince, chips\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe shaker that runs the party\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's dry-rub their traditional pork ribs with this and shake it over the restaurant fries, which tells you it's doing more than tacos. Sweet, savoury and warm without being hot — it's the one you reach for when people are arriving in twenty minutes and you need dinner to look like a plan.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSugar and salt come first, then the spice blend rolls in — warm, earthy, cumin-and-paprika territory with a gentle background heat that never tips over. Vegetable powder rounds it out and keeps it savoury, and the canola oil helps it grab meat rather than bounce off. It caramelises properly on a grill, which is the point.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake it over chicken thighs and grill on the barbecue — the sugar catches and goes dark at the edges.\u003c\/li\u003e\n\u003cli\u003eDry-rub pork ribs with it the way the restaurant does, then cook them low until the bark sets.\u003c\/li\u003e\n\u003cli\u003eBrown beef mince and hit it with a heavy shake plus a splash of water for a weeknight taco filling in under ten minutes.\u003c\/li\u003e\n\u003cli\u003eShake it over hot chips instead of plain salt.\u003c\/li\u003e\n\u003cli\u003eRub a lime around the rim of a cold beer, dip it in the seasoning, and hand it over. Michelada, sorted, and the guests aren't even here yet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eRust-red and coarse enough to see the spice through it. It shakes out evenly and sticks to wet meat without needing a binder.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Salt, Spices, Rice Flour, Vegetable Powder, Canola Oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. 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-hands-raised.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;\"\u003eAnything that seasons ribs, mince and the rim of a beer glass is earning its shelf space three times over. Spoon \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e over the finished tacos, and if you're doing the ribs, inject them the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Rub goes on dry meat — pat it down first or half of it ends up in the tray.\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: Ten-Minute Taco Mince\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGuests arriving in twenty? You've got ten to spare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince; 2 tbsp Taco Rub Seasoning; ¼ cup water; 8 tortillas or taco shells; Lettuce, cheese and lime 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\u003eBrown the mince in a hot pan, breaking it up, for about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the Taco Rub and water and simmer for 3 minutes until saucy and the mince is cooked through to 71°C.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas and let everyone build their own.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just for tacos?\u003c\/strong\u003e\u003cbr\u003eNo. Fancy Hank's dry-rub their pork ribs with it and use it as a seasoning on their fries. Tacos are the start, not the limit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eMild. There's warm spice but no real burn — it's built for a crowd. On Hub Heat it rates 2\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use on mince?\u003c\/strong\u003e\u003cbr\u003eA heavy shake per 500g, plus a splash of water to bring it together into a sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the beer thing?\u003c\/strong\u003e\u003cbr\u003eLime around the rim, dip in the seasoning, pour a cold one. It's a Michelada shortcut and it works.\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 Taco Rub just for tacos?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Fancy Hank's dry-rub their pork ribs with it and use it as a seasoning on their fries. Tacos are the start, not the limit.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's warm spice but no real burn — it's built for a crowd. On Hub Heat it rates 2\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as no gluten, with possible traces of sesame, mustard, celery and soy. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"How much do I use on mince?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A heavy shake per 500g, plus a splash of water to bring it together into a sauce.\"}},{\"@type\":\"Question\",\"name\":\"What is the beer trick?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lime around the rim, dip in the seasoning, pour a cold one. It is a Michelada shortcut and it works.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259294250,"sku":"706909","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-taco-rub-seasoning-90g-front_a06fdfc3-dc20-4edf-a89c-12f163e19b4a.png?v=1792926919"},{"product_id":"fancy-hanks-bbq-pepper-seasoning","title":"FANCY HANKS: BBQ Pepper Seasoning – 90g","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 — pepper bite, nothing more (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 90g 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. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, lamb roast, anything on a grill\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eTwo ingredients. That's the whole trick.\u003c\/h2\u003e\n\u003cp\u003eBlack pepper and sea salt. Nothing else, nothing hiding. This is Dalmatian rub — the Texas standard — and it's what Fancy Hank's use as the dry rub on their smoked brisket. In cooking, as in life, the simple things are usually the ones that work. If your beef is good, this is all it wants.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt first, then pepper — warm, woody and floral, with that slow bite that builds across the back of the tongue. There's no sugar to burn, no filler to muddy it, and no spice blend competing with the meat. What you taste is beef, salt, pepper and smoke, in that order, which is exactly the point.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket the night before and smoke it low and slow until the bark goes black and craggy.\u003c\/li\u003e\n\u003cli\u003eSeason a steak heavily on both sides, rest it fifteen minutes, then sear hard in a screaming pan.\u003c\/li\u003e\n\u003cli\u003eRub it into a lamb roast just before it goes in the oven — no oil, no marinade, no fuss.\u003c\/li\u003e\n\u003cli\u003eUse it as the base layer under a sweeter rub so the salt draws moisture before the sugar arrives.\u003c\/li\u003e\n\u003cli\u003eSeason a bloody mary with a pinch of it and let the morning sort itself out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eCoarse, black-and-white speckled, and unmistakably just what it says. The grind is big enough to build bark rather than dissolve into the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black Pepper, Sea Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. May contain traces of sesame, mustard, celery and soy. 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\/776_sprinkle-pepper-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTwo ingredients and a Texas reputation — nothing to declare at the border and nothing to apologise for either. If you want more going on, layer \u003ca href=\"\/en-nz\/products\/john-henrys-texas-brisket-bbq-rub\"\u003eJohn Henry's Texas Brisket Rub\u003c\/a\u003e over the top of it, or inject the flat with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e the night before. Salt goes on twelve hours early. It needs the time to work its way in.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Two-Ingredient Smoked Tri-Tip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSalt, pepper, smoke. Nothing to declare.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg tri-tip; 2 tbsp BBQ Pepper Seasoning.\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 tri-tip heavily all over and refrigerate uncovered for at least 2 hours, or overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until it reaches 50°C internal, about 1.5 hours.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side, rest 10 minutes and slice thin against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's actually in it?\u003c\/strong\u003e\u003cbr\u003eBlack pepper and sea salt. That's the entire ingredient list.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's a Dalmatian rub?\u003c\/strong\u003e\u003cbr\u003eThe Texas name for a salt-and-pepper-only rub, after the black-and-white speckle. It's the classic brisket seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the restaurant's brisket rub?\u003c\/strong\u003e\u003cbr\u003eYes — Fancy Hank's use this as the BBQ dry rub on their smoked brisket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eOnly pepper bite. No chilli at all. On Hub Heat it rates 1\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I apply it?\u003c\/strong\u003e\u003cbr\u003eThe night before for big cuts like brisket, so the salt has time to work in. Fifteen minutes ahead for a steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is in Fancy Hank's BBQ Pepper Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Black pepper and sea salt. That is the entire ingredient list.\"}},{\"@type\":\"Question\",\"name\":\"What is a Dalmatian rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Texas name for a salt-and-pepper-only rub, after the black-and-white speckle. It is the classic brisket seasoning.\"}},{\"@type\":\"Question\",\"name\":\"Is it the restaurant's brisket rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - Fancy Hank's use this as the BBQ dry rub on their smoked brisket.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only pepper bite. No chilli at all. On Hub Heat it rates 1\/11.\"}},{\"@type\":\"Question\",\"name\":\"When should I apply it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The night before for big cuts like brisket, so the salt has time to work in. Fifteen minutes ahead for a steak.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259327018,"sku":"706907","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-bbq-pepper-seasoning-90g-front_0208ab05-7d38-4716-90d8-875d0ab45cde.png?v=1792926890"},{"product_id":"street-bbq-balinese-satay-rub","title":"STREET BBQ: Balinese Satay Rub – 170g","description":"\u003ch2\u003eAuthentic Balinese Satay with Peanut, Garlic and a Hint of Heat.\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUsage Guide:\u003c\/strong\u003e Sprinkle liberally over meat before cooking, for a better result massage into the meat to rehydrate the spices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect For:\u003c\/strong\u003e Chicken skewers - pork neck skewers - prawns - whole fish\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g Shaker\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\/166_cheeky-stealing-chip-nachos.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;\"\u003ePeanut, garlic and a hint of heat — Bali street smoke for your own backyard. Rub chicken thigh or pork neck, massage it in, thread onto skewers and grill hot until cooked through. Serve with a bowl of \u003ca href=\"\/en-nz\/products\/mudgeeraba-spices-sambal-kachang-satay-sauce-medium-280g\"\u003eMudgeeraba Spices Sambal Kachang\u003c\/a\u003e for dipping and a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements Mango \u0026amp; Chilli Chutney\u003c\/a\u003e on the side. Guard the skewers; they walk off fast.\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: Balinese Chicken Satay Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStreet food smoke, straight from your grill.\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; 3 tbsp Balinese Satay Rub; 1 tbsp vegetable oil; Bamboo skewers, soaked for 30 minutes.\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 with the oil and rub, massaging it in so the spices rehydrate, then rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eThread onto the soaked skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 10–12 minutes, turning often, until charred at the edges 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 Massaging the rub into oiled meat wakes up the dried spices before they hit the heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"STREET BBQ","offers":[{"title":"Default Title","offer_id":40550645825578,"sku":"13007","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BalineseProduct.jpg?v=1687233771"},{"product_id":"street-bbq-brazilian-asado-rub","title":"STREET BBQ: Brazilian Asado Rub – 170g","description":"\u003ch2\u003eThe Quintessential Asado classic - Salt, Pepper, Garlic with a few hidden extras to blow the taste buds away.\u003c\/h2\u003e\n\u003cp\u003eCan be used low \u0026amp; slow or for fast and furious.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage Guide:\u003c\/strong\u003e Sprinkle liberally over meat before cooking, or as a seasoning after cooking. For a better result massage into the meat to rehydrate the spices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect For:\u003c\/strong\u003e Red Meats, Steak , Brisket, Whole Beast \u0026amp; Whole Fish \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g Shaker\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\/131_triumphant-pulling-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;\"\u003eSalt, pepper, garlic and a few hidden extras — the classic asado shaker, fast or slow. Season a rump cap generously, grill it fat-side down first, then slice thick. Spoon over \u003ca href=\"\/en-nz\/products\/el-chori-tangy-classic-chimichurri-argentinian-green-chimichurri-228g\"\u003eEl Chori Tangy Classic Chimichurri\u003c\/a\u003e and put \u003ca href=\"\/en-nz\/products\/danny-balboas-fight-sauce-hot-sauce\"\u003eDanny Balboas Fight Sauce\u003c\/a\u003e on the table for the brave. It's a cracker on brisket and whole fish too. Feeds the whole crew, no questions asked.\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: Asado-Style Picanha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe fat cap is the treasure. Don't you dare trim it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg rump cap (picanha), fat on; 3 tbsp Brazilian Asado 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\u003eScore the fat cap in a criss-cross, then season all over, massaging the rub into the meat, and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill fat-side down over medium heat for 8–10 minutes to render, then turn and cook all sides until the centre reaches 54°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes and slice thick, across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendering the fat first bastes the beef as it cooks and crisps the cap.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"STREET BBQ","offers":[{"title":"Default Title","offer_id":40550645858346,"sku":"13011","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/BrazilianProduct.jpg?v=1687233905"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-type_bbq_rubs_db5e10f5-b2eb-4a95-a1d8-ac3d3101d47f.png?v=1788691986","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/rubs.oembed?page=4","provider":"THE RUB HUB","version":"1.0","type":"link"}