{"title":"SPG Rub","description":"\u003cp\u003eSalt, pepper and garlic — the classic Texas-style SPG rub, simple and pepper-forward. From Coast N Smoke, SuckleBusters, Taipan BBQ and Lane's. Works on everything: steak, brisket, chicken and seafood, no sugar to burn on the grill.\u003c\/p\u003e","products":[{"product_id":"coast-n-smoke-surf-paddle-grill-salt-pepper-garlic-spg","title":"COAST N SMOKE: Surf Paddle Grill (Salt Pepper Garlic SPG) 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 — pure savoury, the base layer for everything\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — Victoria's Surf Coast\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan, no dairy, no MSG, no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, seafood, vegetables — everything\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSalt, pepper, garlic. The holy trinity.\u003c\/h2\u003e\n\u003cp\u003eSPG — Surf Paddle Grill — is the three-ingredient seasoning every cook should have within arm's reach. It doesn't try to be clever; it just makes whatever you're cooking taste more like the best version of itself. From a Texas-style brisket to a fillet of fish to a tray of roast spuds, this is the one you reach for on autopilot.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean and savoury: flaky salt for seasoning, cracked black pepper for a gentle bite, and toasted garlic for that moreish, roasted depth. No sugar, no filler — just the three notes that make everything taste more like itself.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a brisket or a big steak edge to edge and cook it Texas-style — SPG is all it needs.\u003c\/li\u003e\n\u003cli\u003eUse it as your base coat, then layer a flavour rub on top for a two-tier bark.\u003c\/li\u003e\n\u003cli\u003eHit seafood and prawns just before the grill for clean, savoury seasoning.\u003c\/li\u003e\n\u003cli\u003eToss it through roast veg or chips before they go in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA coarse, speckled white-and-black grind with visible flecks of garlic. Free-running and built to season evenly across a big cut.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, pepper, garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG; no added sugar. 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\/smuggler-ok-sign.png?v=1782795599\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 fridge needs one honest seasoner, and SPG is mine — the base coat under every good cook. Lay it edge to edge on a brisket, run it low and slow, then sauce with \u003ca href=\"\/en-nz\/products\/butchers-axe-original-bbq-sauce-500ml\"\u003eButchers Axe Original BBQ Sauce\u003c\/a\u003e and finish the sliced ends with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke flakes\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: Texas-Style SPG Brisket Point\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree ingredients, zero excuses.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg brisket point; 4 tbsp SPG; Butcher paper or foil.\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 the hard fat to about 5mm and season edge to edge with SPG.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the bark is set and it reads around 74°C, about 5–6 hours.\u003c\/li\u003e\n\u003cli\u003eWrap tightly and continue until it probes tender at around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest for at least 1 hour in a dry esky before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Without sugar on the surface, SPG can handle a long cook and builds a classic peppery bark.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924754986,"sku":"CNS01SPG01","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-spg-salt-pepper-garlic-170g-front.png?v=1783502804"},{"product_id":"taipan-bbq-spg-steak-fish-seasoning-salt-pepper-garlic-300g","title":"TAIPAN BBQ: SPG – 300g","description":"\u003ch2\u003eThe everyday essential\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's SPG is the all-natural salt-pepper-garlic seasoning every cook needs — mixed flake and granule sizes for even, savoury seasoning. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e clean sea salt, coarse pepper and rounded garlic. Simple, balanced and the perfect base layer under any other rub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e steak, beef, chicken, pork, fish, seafood, eggs and roast veg. The one shaker that goes on everything.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, pepper, garlic.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian. \u003cstrong\u003eHeat:\u003c\/strong\u003e No heat. \u003cstrong\u003eSize:\u003c\/strong\u003e 300g. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/086_tomahawk-sizzle-awe.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. That's it, and that's the point. Mixed flake and granule sizes give you an even crust on steak, and it makes a solid base layer under any other rub. Season a thick rump, sear it hard, 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 dab of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. The quiet achiever of the spice rack.\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: Hard-Seared SPG Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree ingredients. One very good steak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 thick rump steaks, about 400g each; 1 tbsp SPG; 1 tbsp oil; 30g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePull the steaks from the fridge 30 minutes before cooking and season both sides well with SPG.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron pan or grill until smoking, add the oil and sear the steaks, flipping every minute, for 6–8 minutes until 54°C inside for medium-rare.\u003c\/li\u003e\n\u003cli\u003eAdd the butter for the last minute and spoon it over, then rest the steaks for 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 Flipping often builds an even crust without overcooking the outside.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44515172909098,"sku":"TPN-SPG-300","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-spg-seasoning-300g-front.png?v=1787022944"},{"product_id":"chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz","title":"CHUDS BBQ: SPG – 235g","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 — clean, savoury, pepper-forward\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 8.3oz (235g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — three ingredients, no filler. Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, poultry, veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThree ingredients. No argument.\u003c\/h2\u003e\u003cp\u003eSalt, pepper, garlic. That's the entire recipe for Central Texas barbecue and it has been for a hundred years. Yes, you could mix your own — but Chud's use Diamond Crystal® kosher salt, 16-mesh black pepper and proper granulated garlic, all matched to the same granule size, in the ratio they've landed on after a few thousand cooks. This is the shortcut to getting it right without the jar-juggling.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003ePepper up front — coarse, floral, unmistakable. Salt underneath doing the seasoning work rather than shouting. Garlic sits at the back as a savoury round-off. That's it. There's nowhere for a bad ingredient to hide in a three-ingredient blend, which is exactly why it lets the beef taste like beef instead of like a rub.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDry-brine thick-cut steak two to three hours at room temp, then sear hard over coals — the coarse grind is what builds that crust.\u003c\/li\u003e\n\u003cli\u003eCoat a brisket edge to edge and smoke over post oak; this is the blend that bark was invented for.\u003c\/li\u003e\n\u003cli\u003eUse it as your base layer under any other rub — season with SPG, then add colour and character on top without doubling up on salt.\u003c\/li\u003e\n\u003cli\u003eSeason a spatchcocked chicken under the skin and over it, then roast hot.\u003c\/li\u003e\n\u003cli\u003eToss chunky-cut spuds in oil and SPG before they hit the oven — it turns a side dish into the thing people remember.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eCoarse and unmistakable — you can see the individual cracks of 16-mesh pepper, the crystals of salt and the granules of garlic sitting at the same size. It pours heavy and even, doesn't cake, and won't sift into a salty layer at the bottom of the bottle the way finer blends do.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black Pepper, Salt, Garlic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free per the brand. Three ingredients, no anti-caking agents, no filler — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e None — SPG is a savoury seasoning with no chilli. The only bite comes from black pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy buy it if I can just mix my own?\u003c\/strong\u003e You can. What you're paying for is the ingredient quality and the matched granule size — Diamond Crystal salt and 16-mesh pepper grind to roughly the same dimension, which is why it seasons evenly instead of landing salt in one spot and pepper in another.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it under another rub?\u003c\/strong\u003e Yes, and it's one of the best ways to use it. SPG as the base coat, then your flavour rub over the top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes — Chud's carries a gluten-free claim on SPG.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/807_sprinkle-spg-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery cook eventually works out that the fanciest bottle on the shelf isn't the one they reach for. Salt, pepper, garlic — heavy hand, hot fire, done. Glaze the last stretch with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e and put \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e on the board for the sliced steak. No contraband required, but I brought it anyway.\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: Dry-Brined SPG Scotch Fillet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThree ingredients, one perfect crust, no witnesses.\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; 1½ tbsp SPG; 1 tbsp beef tallow or 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 SPG and leave uncovered at room temperature for up to 2 hours (or in the fridge overnight).\u003c\/li\u003e\n\u003cli\u003eGet the grill or a cast-iron pan smoking hot and add the tallow.\u003c\/li\u003e\n\u003cli\u003eSear 3–4 minutes a side, flipping every minute, until 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 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 Dry-brining pulls salt into the meat and dries the surface, which is what builds a proper 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 it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"None — SPG is a savoury seasoning with no chilli. The only bite comes from black pepper.\"}}, {\"@type\": \"Question\", \"name\": \"Why buy it if I can just mix my own?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"You can. What you're paying for is the ingredient quality and the matched granule size — Diamond Crystal salt and 16-mesh pepper grind to roughly the same dimension, which is why it seasons evenly instead of landing salt in one spot and pepper in another.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it under another rub?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, and it's one of the best ways to use it. SPG as the base coat, then your flavour rub over the top.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Chud's carries a gluten-free claim on SPG.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174383658,"sku":"CHUDS-SPG-83OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-spg-salt-pepper-garlic-seasoning-235g-front.png?v=1784074372"},{"product_id":"uncle-mungos-hickory-smoked-spg-300g","title":"UNCLE MUNGOS: Hickory Smoked SPG - 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 No heat\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 Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No dietary claims from the brand — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSalt, pepper, garlic — smoked to perfection\u003c\/h2\u003e\u003cp\u003eUncle Mungo's Hickory Smoked SPG is the classic harmony of salt, cracked pepper and garlic, hickory-smoked in-house by Uncle Mungo's for smoky depth in every bite.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eThe classic SPG trinity — salt, cracked black pepper and garlic — given real depth with house hickory smoke. Savoury, smoky and endlessly versatile, with no heat.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eThe go-to rub for steak and brisket\u003c\/li\u003e\n\u003cli\u003eAcross roast veg and potatoes\u003c\/li\u003e\n\u003cli\u003eOn anything that hits the grill\u003c\/li\u003e\n\u003cli\u003eAs an everyday all-purpose seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA coarse, savoury rub with cracked pepper and a deep hickory smoke aroma.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt (33%), cracked black pepper, garlic, anti caking agent (E170).\u003c\/p\u003e\u003cp\u003eUncle Mungo's smokes the blend over hickory in-house, so there's no separate smoke ingredient on the label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Uncle Mungo's doesn't publish gluten-free or vegan claims for this blend. No gluten or animal-derived ingredients are listed, but always check the physical label for the most accurate ingredient and allergen information.\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\/780_high-spg-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;\"\u003eThe workhorse of the whole stash — if I could only smuggle one shaker past the border, this'd be it. Crust a steak with it, scatter it through a tray of roast spuds, and use it as the base layer under \u003ca href=\"\/en-nz\/products\/heavenly-hell-pistol-powder-espresso-beef-rub-150g\"\u003eHeavenly Hell Pistol Powder Espresso Beef Rub\u003c\/a\u003e on a big brisket. Want a beefier crust? A layer of \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-steakout-bbq-rub-240g\"\u003eBBQ Mafia The Steakout\u003c\/a\u003e on the steak is gold, and a drizzle of \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e seals the deal. Simple, smoky, essential.\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 Hickory Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow in, hot out, nobody asks questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 thick-cut scotch fillets (about 4cm); 1 tbsp Hickory Smoked SPG per steak; 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 Hickory Smoked SPG and rest them on a rack for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook at 120°C in the smoker or oven until the centre hits 50°C, about 45 minutes.\u003c\/li\u003e\n\u003cli\u003eSear on a ripping-hot oiled grill for 1 minute a side.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice 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\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Uncle Mungo's Hickory Smoked SPG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo heat. No chilli burn here — it's all about flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's Hickory Smoked SPG on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on steak, brisket, roast veg. Try it: the go-to rub for steak and brisket; across roast veg and potatoes; on anything that hits the grill; as an everyday all-purpose seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's Hickory Smoked SPG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSalt (33%), cracked black pepper, garlic, anti caking agent (E170).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's Hickory Smoked SPG gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUncle Mungo's doesn't publish gluten-free or vegan claims for this blend. No gluten or animal-derived ingredients are listed, but always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's Hickory Smoked SPG made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: 300g shaker. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Uncle Mungo's Hickory Smoked SPG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No heat. No chilli burn here — it's all about flavour.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's Hickory Smoked SPG on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on steak, brisket, roast veg. Try it: the go-to rub for steak and brisket; across roast veg and potatoes; on anything that hits the grill; as an everyday all-purpose seasoning.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's Hickory Smoked SPG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Salt (33%), cracked black pepper, garlic, anti caking agent (E170).\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's Hickory Smoked SPG gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Uncle Mungo's doesn't publish gluten-free or vegan claims for this blend. No gluten or animal-derived ingredients are listed, but always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's Hickory Smoked SPG made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: 300g shaker. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":44517064966186,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-hickory-smoked-spg-rub-300g-front.png?v=1791301960"},{"product_id":"uncle-mungos-the-lot","title":"UNCLE MUNGOS: The Lot","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\u003eContents:\u003c\/strong\u003e 8 rubs \u0026amp; seasonings\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e Bundle\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 Mixed — see each label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Every cook on the grill\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eOne of everything — the full Mungo rub arsenal\u003c\/h2\u003e\u003cp\u003eWhy choose? Uncle Mungo's The Lot is one of each of the rubs and seasonings, bundled up to save you a few bucks and stock your shelf in one hit.\u003c\/p\u003e\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\u003cp\u003eThe complete range in one go — sweet, smoky, savoury, cheesy and zesty, with something for every cook on the grill and every plate at the table.\u003c\/p\u003e\u003ch2\u003eWhy grab it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eStock your spice shelf in a single order\u003c\/li\u003e\n\u003cli\u003eA ready-made gift for the BBQ obsessive\u003c\/li\u003e\n\u003cli\u003eMix and match rubs across a whole cook-up\u003c\/li\u003e\n\u003cli\u003eSave versus buying each blend on its own\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's in the bundle\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-chicken-salt-250g\"\u003eChipotle Chicken Salt\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-hickory-smoked-spg-300g\"\u003eHickory Smoked SPG\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-parmesan-garlic-300g\"\u003eParmesan \u0026amp; Garlic\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-blue-cheese-seasoning-300g\"\u003eBlue Cheese Seasoning\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-smoked-maple-garlic-300g\"\u003eSmoked Maple Garlic\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-brown-sugar-bourbon-300g\"\u003eBrown Sugar Bourbon\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-espresso-300g\"\u003eChipotle \u0026amp; Espresso\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en-nz\/products\/uncle-mungos-lemon-herb-300g\"\u003eLemon \u0026amp; Herb\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e This bundle contains eight separate rubs and seasonings. Full ingredients for each are listed on the individual jars.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary suitability varies across the eight blends — some contain dairy (Blue Cheese, Parmesan \u0026amp; Garlic) and some contain chicken (Chipotle Chicken Salt). Check each individual label. 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\/799_present-the-lot-crate.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 whole stash in one crate — this is me backing up the truck and handing you the lot. Crust a steak with the Hickory Smoked SPG from the crate, then finish the cook with a mop of \u003ca href=\"\/en-nz\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eBBQ Mafia Mobster BBQ Sauce\u003c\/a\u003e and stand a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-chunky-tomato-chutney\"\u003eTracklements Chunky Tomato Chutney\u003c\/a\u003e on the board. Eight blends, one delivery, zero regrets. Tell 'em nothing.\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: Four-Shaker Mixed Grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne cook, four blends, one very full table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks; 500g chicken thigh fillets; 1kg potatoes, cut into wedges; 4 corn cobs, buttered.\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 with Hickory Smoked SPG and the chicken with Lemon \u0026amp; Herb.\u003c\/li\u003e\n\u003cli\u003eRoast the wedges at 220°C for 35 minutes, then shower with Chipotle Chicken Salt.\u003c\/li\u003e\n\u003cli\u003eGrill the chicken until it reaches 75°C and the steaks to your liking, resting both for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eChar the buttered corn and finish it with Parmesan \u0026amp; Garlic.\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\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Uncle Mungo's The Lot on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on every cook on the grill. Try it: stock your spice shelf in a single order; a ready-made gift for the BBQ obsessive; mix and match rubs across a whole cook-up; save versus buying each blend on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in Uncle Mungo's The Lot?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis bundle contains eight separate rubs and seasonings. Full ingredients for each are listed on the individual jars.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Uncle Mungo's The Lot gluten free or vegan?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDietary suitability varies across the eight blends — some contain dairy (Blue Cheese, Parmesan \u0026amp; Garlic) and some contain chicken (Chipotle Chicken Salt). Check each individual label. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Uncle Mungo's The Lot made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Australia by Uncle Mungo's. Size: Bundle. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What do I use Uncle Mungo's The Lot on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on every cook on the grill. Try it: stock your spice shelf in a single order; a ready-made gift for the BBQ obsessive; mix and match rubs across a whole cook-up; save versus buying each blend on its own.\"}}, {\"@type\": \"Question\", \"name\": \"What's in Uncle Mungo's The Lot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"This bundle contains eight separate rubs and seasonings. Full ingredients for each are listed on the individual jars.\"}}, {\"@type\": \"Question\", \"name\": \"Is Uncle Mungo's The Lot gluten free or vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dietary suitability varies across the eight blends — some contain dairy (Blue Cheese, Parmesan \u0026 Garlic) and some contain chicken (Chipotle Chicken Salt). Check each individual label. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Uncle Mungo's The Lot made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia by Uncle Mungo's. Size: Bundle. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\n\u003c\/script\u003e","brand":"UNCLE MUNGOS","offers":[{"title":"Default Title","offer_id":44517065130026,"sku":null,"price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/uncle-mungos-the-lot-seasoning-bundle-front.png?v=1791301960"},{"product_id":"lillies-q-q-rub-224g","title":"LILLIE'S Q: Q-Rub Salt, Pepper \u0026 Garlic Seasoning – 224g","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 — salt, pepper and garlic with only a light warmth (Hub Heat 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 224g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA by Lillie's Q (Chicago, Illinois), imported to Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, all natural, made with gluten-free ingredients (not certified), non-GMO, dairy free, nut free — contains celery seed — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, beef, pork, chicken, turkey, fish, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe salt-pepper-garlic all-rounder that lives next to the grill\u003c\/h2\u003e\n\u003cp\u003eLillie's Q Q-Rub is a salt-based all-purpose seasoning of sea salt, black pepper and garlic from Chef Charlie McKenna's Chicago barbecue brand, made for steaks, ribs, chicken, fish and vegetables. It seasons rather than dominates — the jar you reach for when you want the meat to taste like itself, just better.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront is sea salt with garlic and onion, the middle brings black pepper, paprika and celery seed, and it finishes with a light warmth from the spice blend.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason a thick rump or ribeye generously 45 minutes ahead, then reverse-sear it\u003c\/li\u003e\n\u003cli\u003eCoat pork ribs or a pork butt before a low-and-slow smoke\u003c\/li\u003e\n\u003cli\u003eRub over a whole chicken or turkey before roasting on the kettle\u003c\/li\u003e\n\u003cli\u003eSeason salmon or snapper fillets lightly before a hot-plate sear\u003c\/li\u003e\n\u003cli\u003eRogue move: sprinkle over popcorn for a steakhouse snack\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eCoarse-medium grind, golden-tan with visible black pepper — free-flowing and easy to scatter evenly.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, dehydrated garlic and onion, spices including chili pepper, sugar, paprika, celery seed and not more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and all natural per the Australian distributor; made with gluten-free ingredients but not gluten-free certified. Lillie's Q lists it as non-GMO, dairy free, nut free and free of high-fructose corn syrup. Contains celery seed. Allergens — always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lillie's Q Q-Rub spicy?\u003c\/strong\u003e No. It's a salt, pepper and garlic seasoning with just a light warmth from the spice blend — 1 out of 11 on our Hub Heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Q-Rub best on?\u003c\/strong\u003e Steak and ribs are the classic use, but it works on beef, pork, chicken, turkey, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/407_hungry-q-rub-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;\"\u003eSea salt, garlic, onion and a light warmth — Q-Rub seasons rather than shouts, so a good cut still tastes like itself. Coat a thick rump, smoke it gently over \u003ca href=\"\/en-nz\/products\/jack-daniels-whiskey-barrel-smoking-chips-charred-oak-wood-chips-600g\"\u003eJack Daniel's Whiskey Barrel Chips\u003c\/a\u003e, sear it hard, then finish with a pinch of \u003ca href=\"\/en-nz\/products\/heavenly-hell-diggers-dust-beef-finishing-dust-150g\"\u003eHeavenly Hell Diggers Dust\u003c\/a\u003e. The kind of jar that empties quicker than you'd think.\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\u003eSmoke it gentle, sear it savage.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg rump steak, about 5cm thick; 2 tbsp Q-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 steak 45 minutes ahead and leave at room temperature.\u003c\/li\u003e\n\u003cli\u003eSmoke at 110°C until it reaches 45°C inside, about 50–60 minutes.\u003c\/li\u003e\n\u003cli\u003eOil and sear over screaming-hot coals for 60–90 seconds a side to 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes and slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Lillie's Q Q-Rub spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a salt, pepper and garlic seasoning with just a light warmth from the spice blend — 1 out of 11 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's Q-Rub best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak and ribs are the classic use, but it works on beef, pork, chicken, turkey, fish and vegetables.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's made with gluten-free ingredients, but it isn't gluten-free certified. It's also vegan, dairy free and nut free.\"}}]}\u003c\/script\u003e","brand":"LILLIE'S Q","offers":[{"title":"Default Title","offer_id":44659358662698,"sku":"LILLIESQ-QRUB","price":17.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/lillies-q-q-rub-salt-pepper-garlic-seasoning-224g-front.png?v=1792769542"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-type_spg_rub.png?v=1792918671","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/spg.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}