DEEP, SAVOURY, BUILT FOR BEEF

A rich port reduction laced with black garlic and umami depth — finishes low and slow smoked beef, steak, or a burger with real complexity. Drizzle it on hot off the grill or stir through pan juices for an instant restaurant-grade glaze.

Deep port and black garlic umami — finishes beef and steak with real depth.

Competition-black bark, zero heat

Built for the judges' table, Big Bark gets its jet-black colour from activated charcoal and lays down a savoury, umami crust on brisket, beef ribs and steak.

Competition-black bark rub for brisket, beef ribs & steak.

Brown sugar, paprika & natural smoke

An award-winning East Texas blend of brown sugar, paprika and natural smoke that locks in juices and builds a rich, savoury bark on brisket and any cut of red meat.

Award-winning East Texas brisket rub. Brown sugar, paprika, natural smoke.

The Flagship Beef Rub

Slow-smoked brisket rubbed in dark coffee and cracked black pepper, sliced to a near-black bark and a deep pink smoke ring.

Dark coffee and cracked pepper for a near-black brisket bark and a deep pink smoke ring.

Smoky Heat Built for Beef

A smoky, chilli-forward rub with real heat, made to crust up steak, burgers, brisket and beef ribs on the smoker or the grill.

Smoky, chilli-forward heat built for steak, burgers, brisket and beef ribs.

The cheeky all-rounder

Clean, salty and savoury with garlic, onion and a whisper of mustard — the mild all-rounder that's just as good on steak as it is on roast veg.

Clean, salty and savoury — the mild all-rounder for steak, chook and roast veg.

Aaron Palmer's Beef-First Blend

A salt-forward, savoury South Australian rub built for deep colour on beef — no chilli heat, just steaks, brisket, burgers and beef ribs done right.

Savoury, salt-forward and beef-first — no heat, built for steaks, brisket and ribs.

Jet-Black Bark, Peppery Punch

Charcoal powder turns beef midnight-dark under a bold black pepper and garlic punch — no chilli, just pure theatre on brisket, steaks and beef ribs.

Charcoal-black bark with a bold pepper punch — no heat, built for brisket and steak.

THE EVERYDAY ALL-ROUNDER

Rum and Que's flagship all-purpose rub — balanced, savoury, and built to work on beef, pork, chicken or veg without ever fighting the flavour. The one jar that lives on the bench, not the shelf.

The flagship all-purpose rub — balanced and built for beef, pork or chicken.

Coffee-Dark Bark for Beef

Salt, pepper and garlic do the heavy lifting while coffee builds a dark, almost chocolatey depth — made for brisket, short ribs and steaks.

Coffee-kissed and savoury — builds a dark bark on brisket, short ribs and steaks.

Two Meat Church legends, one shaker

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

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

FINISH EVERYTHING WITH IT

A savoury garlic-butter finishing seasoning that melts straight into hot food — steak, garlic bread, roast veg, popcorn. Umami-forward and built to be the last thing that touches the plate.

Savoury garlic-butter finishing seasoning — the last thing on the plate.

Texas beef rub, comp-circuit approved

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

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

Real Heat, Real Green

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

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

Salty, savoury, straight to the bone

Bullseye is the everyday beef rub built to do one job perfectly — turn honest brisket, steak and beef ribs into a dark, savoury crust every time.

Everyday beef rub for brisket, steak & beef ribs.

Bold, smoky, beef-forward — zero heat

A bold all-purpose seasoning built on real beef fat and natural beef flavour — no chilli heat, just rugged, smoky depth and a competition-BBQ crust. Coat a steak heavy before the sear, or dust into burgers, tacos and eggs for instant swagger.

Bold, smoky, beef-forward seasoning with zero heat — built for steak, burgers, tacos and eggs.

Clean, buttery, doesn't play favourites

Salt, garlic and onion with a rounded butter note — the shaker you reach for when the cook needs seasoning, not a flavour statement.

Salt, garlic, onion and a buttery note — seasoning, not a flavour statement.

BOLD, DARK, BEEF-FOCUSED

A bold, coffee-dark beef rub built for a proper mahogany bark on brisket, ribs, and roasts. Coarse-cracked and confident — pat it on heavy before a long, low-and-slow smoke.

Bold, dark beef rub built for a proper mahogany bark on brisket.

Two ingredients, zero nonsense

Black pepper and sea salt, nothing else. The Dalmatian rub for brisket and steak.

Pepper and sea salt. The brisket rub, done right.

World-Championship Beef Rub

Sliced smoked brisket rubbed in a world-championship beef blend, deep peppery bark and a vivid smoke ring.

Sliced brisket rubbed in a world-championship beef blend.

So good it should be illegal

The award-winning all-purpose seasoning that made the world-champion Memphis crew famous — savoury, salty and slightly sweet with garlic up front, brilliant shaken over absolutely everything.

Award-winning, world-champion seasoning — savoury and garlicky on everything.