{"title":"Venison","description":"\u003cp\u003e\u003cstrong\u003eVenison is one of the leanest red meats you'll cook\u003c\/strong\u003e, with barely any marbling and a mild, slightly sweet flavour that's easily overpowered by a rub built for fattier beef — it wants pepper, warming spice and a light hand rather than a heavy sugar cure.\u003c\/p\u003e\n\u003cp\u003eIt's best on a quick-seared backstrap or loin rested well past the pan, or on tougher cuts like shoulder and shank braised low and slow until they fall apart — venison punishes overcooking on the grill but rewards patience in a pot.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-camo\"\u003eHardcore Carnivore's Camo Rub\u003c\/a\u003e for a pepper-forward crust built with game in mind, \u003ca href=\"\/en-nz\/products\/rum-and-que-ram-rod\"\u003eRum and Que's Ram Rod Game Rub\u003c\/a\u003e for a New Zealand-made blend built around lamb, venison and wild game, or \u003ca href=\"\/en-nz\/products\/bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g\"\u003eBBQ Lab's Black Gold\u003c\/a\u003e if you want a punchier all-rounder that still won't overwhelm a lean backstrap.\u003c\/p\u003e\n\u003cp\u003eThe genuine point of difference here is restraint — because venison carries so little fat to protect it, these rubs lean on pepper, herbs and spice so they season the meat instead of drying it out further.\u003c\/p\u003e\n\u003cp\u003eTreat it like the lean, delicate cut it is and it rewards you every time. Venison, seasoned with respect.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/game\"\u003egame\u003c\/a\u003e collection.\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":"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":"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":"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":"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":"stef-the-maori-deep-bush-savoury-with-horopito-seasoning-rub","title":"STEF THE MAORI: Deep Bush Savoury with Horopito 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 Mild — a creeping horopito warmth that whispers \"I'm wild\" (Hub Heat 3\/11)\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 Designed in New Zealand, made in Australia from at least 48% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, venison, game meats, veggies and roast potatoes\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGo bush with your flavour\u003c\/h2\u003e\u003cp\u003eDeep Bush completes Stef the Maori's holy trinity, and it's the wild one. Built around horopito — the native pepper tree of Aotearoa — it brings a taste of untamed New Zealand bush to your plate. Earthy, savoury and just adventurous enough to make game and lamb sit up and take notice. For the cook who likes a little wilderness on the fork.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and herbaceous — garlic, onion and parsley over a salt base. The middle warms with paprika and red bell pepper, then the horopito does its thing: a slow, creeping peppery heat that builds rather than bites. Chilli flakes add a distant crackle. Earthy, gently wild, properly moreish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub lamb backstrap or cutlets before a hard sear, then rest\u003c\/li\u003e\n\u003cli\u003eSeason venison or wild game to tame it and lift the earthy notes\u003c\/li\u003e\n\u003cli\u003eToss roast potatoes or root veg in oil and a generous shake\u003c\/li\u003e\n\u003cli\u003eDust over a slow-cooked lamb shoulder for the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eAn earthy, herb-flecked blend — flecks of red bell pepper and parsley through a warm paprika base, with the darker horopito visible in the mix. Rustic and coarse.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (Garlic, Onion, Chilli Flakes, Paprika), Red Bell Pepper, Horopito, Parsley, Rice Flour\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan-friendly. May contain traces of gluten (wheat), soy, milk \u0026amp; peanuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/694_sniff-herb-lamb-leg.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;\"\u003eNative horopito on a lamb shoulder is the kind of contraband that makes a smuggler go quiet. Build the plate: baste with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e for a dark, savoury lacquer, then spoon on \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e to cut the richness. Tip: rest game meat a full 10 minutes so the juices settle before you carve. The full bush stash sits in the \u003ca href=\"\/en-nz\/collections\/stef-the-maori\"\u003eStef the Maori collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Horopito Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA little wilderness on the bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 1½ tbsp Deep Bush; 1 tbsp olive oil; 1 lemon, 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\u003eOil the cutlets and season both sides with Deep Bush. Leave 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 2–3 minutes a side until they reach 57°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and serve with lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Horopito's slow peppery warmth builds as the cutlets rest, so it doesn't fight the lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat is horopito?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eHoropito is a native New Zealand pepper tree — it gives Deep Bush its distinctive, slow-building peppery warmth that can't be replicated with anything grown outside Aotearoa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eDoes Deep Bush contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eNo — Deep Bush is the only one of the four Stef the Maori seasonings without MSG (Flavour Enhancer 621). Rub One Out, Pork Hunt and Aquadesiac all contain it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eIs it vegan-friendly?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eYes, Deep Bush is vegan-friendly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eLamb, venison and other game meats are the sweet spot, but it lifts roast potatoes and root veg just as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:0 0 14px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;\"\u003eMild, Hub Heat 3\/11 — a creeping warmth rather than a hit of heat.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is horopito?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Horopito is a native New Zealand pepper tree — it gives Deep Bush its distinctive, slow-building peppery warmth that can't be replicated with anything grown outside Aotearoa.\"}}, {\"@type\": \"Question\", \"name\": \"Does Deep Bush contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — Deep Bush is the only one of the four Stef the Maori seasonings without MSG (Flavour Enhancer 621). Rub One Out, Pork Hunt and Aquadesiac all contain it.\"}}, {\"@type\": \"Question\", \"name\": \"Is it vegan-friendly?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, Deep Bush is vegan-friendly.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lamb, venison and other game meats are the sweet spot, but it lifts roast potatoes and root veg just as well.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild, Hub Heat 3\/11 — a creeping warmth rather than a hit of heat.\"}}]}\u003c\/script\u003e","brand":"STEF THE MAORI","offers":[{"title":"Default Title","offer_id":43801685458986,"sku":"STEFBUSH","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/rubhub-stef-the-maori-deep-bush-front-v2_f16ce559-4ef4-4dee-9ec5-dd992143e211.png?v=1786054822"},{"product_id":"butchers-axe-lamb-injection-500g","title":"BUTCHERS AXE: Lamb Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, herby flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim made; may contain soy, gluten, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, leg \u0026amp; wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFlavour from the inside out\u003c\/h2\u003e\u003cp\u003eLamb Injection is the competition-tested way the Butchers Axe crew get savoury, herby flavour and serious moisture all the way to the middle of a big cut. Dissolve it, inject it, and let it work while the rub handles the outside. It's how the comp cooks keep a lamb shoulder juicy through a long, slow ride.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and herb-driven — yeast extract and vegetable powders build a deep, roasted umami base, lifted by herbs and spice. It reads like a concentrated lamb stock with a herby edge, seasoning the meat from within rather than sitting on the surface.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of lamb the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours so it distributes.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke or roast low and slow.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Flavours (natural flavouring complexes, vegetable protein extract, maltodextrin, colour 150d, flavour, vegetable oil), Mineral Salts 451, 341, Salt, Sugar, Yeast Extract, Vegetable Powders, Food Acid 262, Herbs and Spices, Spice Extract, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain 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\/233_proud-slicing-lamb-rump.png?v=1783006830\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 serious lamb shoulder needs flavour working from the inside as well as out. Inject it the night before so the moisture settles deep, then let the rub build the crust while it smokes low and slow. Season the outside with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys Lamb Rub\u003c\/a\u003e and finish the plate with a mop of \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e. Juicy right through the middle.\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: Injected Smoked Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour smuggled right into the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in lamb leg; 2 tbsp Lamb Injection powder; 150ml chicken stock or water; 2 tbsp your favourite lamb 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\u003eDissolve the injection powder in the warm stock and let it cool.\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain all over the leg, then rest it in the fridge for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 63°C for pink slices, about 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 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 Half the label ratio suits a leg about half the size of a full comp cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury, herby flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, herby flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526759346218,"sku":"BA-LAMB-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-lambinj-front-t.png?v=1783310255"},{"product_id":"four-saucemen-the-beef-rub-300g","title":"FOUR SAUCEMEN: The Beef 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, all colour and bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef short ribs, venison and lamb shanks\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eLet the beef do the talking\u003c\/h2\u003e\u003cp\u003eSome rubs bury the beef; this one bows to it. Built around garlic, salt and pepper with a hit of beetroot powder for vibrant colour, The Beef Rub lifts a good cut instead of hiding it — an award-winning blend from four mates in Auckland who cook for the taste of the meat, not to mask it.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eEarthy and savoury with a peppery backbone. No heat and no smoke-and-mirrors — just deep garlic savouriness, a clean peppery lift and a gentle earthy sweetness from the beetroot that also lends steaks and short ribs a gorgeous deep colour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSeason a thick steak, rest it uncovered in the fridge, then sear hard for a peppery, deeply coloured crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs and cook low and slow until the bark is dark and the meat gives way.\u003c\/li\u003e\n\u003cli\u003eCoat a brisket the night before and smoke it long for classic bark and beefy depth.\u003c\/li\u003e\n\u003cli\u003eTake it past beef — it's a cracker on venison and lamb shanks too.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA striking deep red-brown blend, courtesy of the beetroot, with a medium-coarse grind that grips big cuts and builds a proper bark.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Vegetables (Garlic, Beetroot), Spice, Vegetable Oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand); made in New Zealand. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/545_jaw-drop-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\u003cp style=\"margin:0;\"\u003eThe Smuggler's orders: rub it on thick, two coats on a brisket, and let the beetroot do the colour work while patience does the rest. Mop it 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 ends. No heat, no gimmicks — just a dark, beefy bark worth guarding.\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: Low-and-Slow Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino bones, worth every hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs (about 2kg, 3–4 bones); 4 tbsp The Beef Rub; 1 tbsp olive oil; ½ cup beef stock for spritzing.\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 from the top, rub with oil and coat thickly with The Beef Rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C for 7–8 hours, spritzing with stock every hour after the first three, until the meat probes like butter around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 45 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 beetroot in the rub darkens the bark beautifully over a long cook.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526841593898,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-beef-rub-front.png?v=1783438546"},{"product_id":"rum-and-que-the-porter-beer-rub","title":"RUM AND QUE: The Porter Beer Rub","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 — rich and savoury, a whisper of warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e To be confirmed from the physical label\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 and allergens to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, venison \u0026amp; game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDark beer, dark meat\u003c\/h2\u003e\n\u003cp\u003eThe Porter is Rum and Que's richest beer-inspired rub — built around the deep, roasty character of a porter, with a touch of chocolate folded in. It's made for the big flavours: beef, lamb and game that can carry a darker, more decadent crust.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDeep and savoury with a roasted, malty edge and a hit of cocoa richness. The chocolate reads as depth rather than sweetness, rounding out red meat and game the way a stout gravy would. Full-bodied and moreish, with only a whisper of warmth.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub thick steaks and sear hard for a dark, cocoa-rich crust.\u003c\/li\u003e\n\u003cli\u003eCoat a beef short rib or brisket for a deep, roasty bark over a long cook.\u003c\/li\u003e\n\u003cli\u003eSeason venison or lamb backstrap where the richness can stand up to the meat.\u003c\/li\u003e\n\u003cli\u003eWork it into a beef cheek or shin before a red-wine braise.\u003c\/li\u003e\n\u003cli\u003eDust over a portobello mushroom for a meaty, malty vego option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, rich-toned rub with a roasty, malty aroma. It coats red meat evenly and builds a deep, near-black crust under a hard sear or a long cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Contains added chocolate. Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Dietary claims and allergens to be confirmed from the physical label — always check the 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\/810_cheers-porter-beefrib.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;\"\u003eChocolate on a steak sounds like madness until you taste it — then you're a believer. Sear beef in this, sauce it with \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-fix-bourbon-cola-bbq-sauce-500ml\"\u003eBBQ Mafia The Fix Bourbon \u0026amp; Cola\u003c\/a\u003e, and serve a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side. Let a thick steak come to room temp before searing for an even crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Porter-Crusted Braised Beef Cheeks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark, rich and falling apart on purpose.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 beef cheeks (about 1.2kg); 3 tbsp The Porter Beer Rub; 1 tbsp oil; 1 brown onion, sliced; 2 cups 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\u003eCoat the cheeks in the rub and sear in oil in a heavy pot for 3 minutes a side until deeply crusted.\u003c\/li\u003e\n\u003cli\u003eAdd the onion and stock, cover and braise in a 150°C oven for 3–3.5 hours until fork-tender.\u003c\/li\u003e\n\u003cli\u003eLift out the cheeks and simmer the liquid for 10 minutes until it thickens into a sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The cocoa and malt in the rub melt into the braise and give you a stout-style gravy for free.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"RUM AND QUE","offers":[{"title":"Default Title","offer_id":44529639227434,"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-the-porter-beer-rub-front-v2.png?v=1788042280"},{"product_id":"bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g","title":"BBQ LAB: Black Gold – 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 Mild — savoury depth over chilli (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 190g jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — small-batch, hand-blended\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts \u0026amp; mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, big beef roasts, lamb, venison\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSteak's new best mate\u003c\/h2\u003e\n\u003cp\u003eMeet \u003cstrong\u003eBlack Gold\u003c\/strong\u003e — BBQ Lab's bold, dark rub for people who reckon good red meat deserves better than salt and pepper. Roasted coffee, caramelised sugar and a creamy hit of peanut butter build a deep, complex crust that turns a midweek steak into something you'll be bragging about all week.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp front it's roasted \u003cstrong\u003ecoffee\u003c\/strong\u003e and caramelised sugars; through the middle, smoked garlic and onion lay down a savoury backbone; the finish is all \u003cstrong\u003epeanut butter\u003c\/strong\u003e — nutty, creamy and moreish, with a quiet nudge of ancho chilli and cumin for warmth. Rich, aromatic and properly layered.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat a ribeye or rump dry, coat generously, rest 20–30 minutes, then sear hot for a dark, coffee-scented crust.\u003c\/li\u003e\n\u003cli\u003eRub a whole beef roast the night before and slow-roast or smoke low for a deep, savoury bark.\u003c\/li\u003e\n\u003cli\u003eBrilliant on lamb racks and game like venison — the coffee loves a bit of iron in the meat.\u003c\/li\u003e\n\u003cli\u003eMash a spoonful through softened butter for an outrageous cowboy butter to melt over a grilled steak.\u003c\/li\u003e\n\u003cli\u003eLayer it under BBQ Lab True Blend for an even bigger savoury hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA dark, coarse blend flecked with coffee and cracked pepper, built to form a genuine bark on the grill or in the smoker. Heat sits at a gentle Hub Heat 2\/11 — this is about savoury depth, not chilli burn. Sprinkle-and-go from a 190g jar.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw sugar, brown sugar, kosher salt, pink salt, garlic, coffee, onion, mustard powder, ancho chilli, peanut butter powder (organic peanut flour, organic coconut palm sugar, salt), black pepper, cumin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains peanuts and mustard. Made with real ingredients and no fillers — always check the physical label, especially for allergens.\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\/697_jaw-drop-tomahawk.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;\"\u003eCap'n Darryl took one sniff of this coffee-and-peanut-butter number and went quiet — high praise from a bloke who never shuts up. His play: rub a big rump the night before, glaze it late with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice\u003c\/a\u003e, then cut the richness with a swipe of \u003ca href=\"\/en-nz\/products\/butchers-axe-bbq-mustard-sauce-500ml\"\u003eButchers Axe Mustard BBQ Sauce\u003c\/a\u003e. Second coat's not cheating — it's strategy.\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-Crusted Ribeye with Cowboy Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSteak night with a dark, nutty streak.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 ribeye steaks; 2 tbsp Black Gold, plus 1 tsp for the butter; 60g softened butter; 1 garlic clove, grated.\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\u003eMash the butter with the garlic and a teaspoon of Black Gold, then chill.\u003c\/li\u003e\n\u003cli\u003ePat the steaks dry, coat generously with Black Gold and rest 20–30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side until the centre reads 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and top with a fat slice of the cowboy butter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugars and coffee in the rub caramelise into a dark crust on a hot sear.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Black Gold taste like?\u003c\/strong\u003e\u003cbr\u003eBold and savoury — roasted coffee and caramelised sugar up front, a creamy peanut-butter finish, and just a whisper of ancho warmth. Mild, not spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003eRed meat: steak, big beef roasts, lamb and game like venison. It also makes a cracking cowboy butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003eYes — it contains peanuts and mustard. Always check the physical label before use.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Black Gold taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Bold and savoury — roasted coffee and caramelised sugar up front, a creamy peanut-butter finish, and a whisper of ancho warmth. Mild, not spicy.\"}}, {\"@type\": \"Question\", \"name\": \"What is Black Gold best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Red meat: steak, big beef roasts, lamb and game like venison. It also makes a cracking cowboy butter.\"}}, {\"@type\": \"Question\", \"name\": \"Does Black Gold contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains peanuts and mustard. Always check the physical label before use.\"}}]}\u003c\/script\u003e","brand":"BBQ LAB","offers":[{"title":"Default Title","offer_id":44575564005418,"sku":"BBQLBG","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-lab-black-gold-front-transparent.png?v=1784725748"},{"product_id":"outlaw-barbecue-stockman-crust-espresso-beef-rub-250g","title":"OUTLAW BARBECUE: Stockman CRUST Espresso Beef 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 No heat — deep, savoury coffee crust (Cool As · 0\/11)\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 Canberra brand. Blended and packed in Australia from local and imported ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim. May contain traces of gluten (wheat), soy, milk and peanuts — 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 and game\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt for the Bark\u003c\/h2\u003e\n\u003cp\u003eStockman CRUST is an espresso beef rub from Canberra's Outlaw Barbecue, built to put a deep, dark crust on brisket, steak and ribs. It's the beef specialist in the range, and the brand traces back to a 2013 trip through the pits of Texas and Memphis — this is the blend that tastes most like it. Salt, pepper, garlic and ground coffee, made for big cuts of beef.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and cracked pepper lay down a Texas-style base, garlic and a savoury vegetable protein extract deepen it, and ground coffee brings a roasted, slightly bitter edge that darkens the bark and makes beef taste beefier. A little sugar helps it caramelise without turning sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket heavily the night before and smoke low and slow until the bark is near black.\u003c\/li\u003e\n\u003cli\u003eSeason a thick ribeye or rump, rest 30 minutes, then sear hard.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs or plate ribs and cook until they're probe tender.\u003c\/li\u003e\n\u003cli\u003eUse it on venison, kangaroo or other lean game — cook hot, fast and keep it pink.\u003c\/li\u003e\n\u003cli\u003eRogue move: a pinch in your chilli con carne or beef stew for extra depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark, speckled blend with visible coffee grounds and pepper. It's salt-led, so a heavy, even coat on big cuts is right — go lighter on steak.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, flavour enhancer (621), anticaking agent (554), garlic, pepper, ground coffee, vegetable protein extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten (wheat), soy, milk and peanuts. No gluten-free claim on the label. 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\/065_smoke-ring-brisket-smug.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl reckons coffee and beef is the oldest trick in the Texas book, and Stockman plays it straight. Smoke a brisket with it and serve the slices with \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. Going for ribs? Glaze them with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e to double down on the roast. Tip: apply it the night before so the salt can work 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: Espresso-Crust Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWeeknight steak with weekend bark.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rump steak (about 500g, 3cm thick); 1 tbsp oil; 1 tbsp Stockman CRUST.\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 dry, oil lightly and press the rub on all sides. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over high heat, turning every minute, until the centre reads 52–54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 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\u003ch3\u003eWhat does Stockman CRUST taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury salt, pepper and garlic with a roasted coffee edge. It builds a dark, crunchy bark on beef without tasting like a cup of coffee.\u003c\/p\u003e\n\u003ch3\u003eIs Stockman CRUST hot?\u003c\/h3\u003e\n\u003cp\u003eNo. There's no chilli in it — just black pepper. It sits at 0 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat is Stockman CRUST best on?\u003c\/h3\u003e\n\u003cp\u003eBeef — brisket, steak and ribs — plus venison and other game.\u003c\/p\u003e\n\u003ch3\u003eIs Stockman CRUST gluten free?\u003c\/h3\u003e\n\u003cp\u003eThere's no gluten-free claim on the label, and it may contain traces of gluten (wheat), soy, milk and peanuts. Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Stockman CRUST taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Savoury salt, pepper and garlic with a roasted coffee edge. It builds a dark, crunchy bark on beef without tasting like a cup of coffee.\"}},{\"@type\":\"Question\",\"name\":\"Is Stockman CRUST hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's no chilli in it - just black pepper. It sits at 0 on our Hub Heat.\"}},{\"@type\":\"Question\",\"name\":\"What is Stockman CRUST best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef - brisket, steak and ribs - plus venison and other game.\"}},{\"@type\":\"Question\",\"name\":\"Is Stockman CRUST gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There's no gluten-free claim on the label, and it may contain traces of gluten (wheat), soy, milk and peanuts. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"OUTLAW BARBECUE","offers":[{"title":"Default Title","offer_id":67808301350964,"sku":"OUTLAW-RUB-STOCK-250G","price":27.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/outlaw-barbecue-stockman-crust-250g-front.png?v=1792765477"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/venison-medallion-protein-game-venison-2048.png?v=1786393387","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/venison.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}