{"product_id":"coast-n-smoke-bells-double-shot","title":"COAST N SMOKE: Bells Double Shot 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 Low — earthy and bold, a gentle background warmth\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. Contains coffee, cacao \u0026amp; mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, lamb, venison, goat\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTwo shots, one serious bark\u003c\/h2\u003e\n\u003cp\u003eBells Double Shot is the coffee rub for people who take both their beef and their brew seriously. Built with real coffee from Surf Coast Coffee Roasters and a hit of cacao, it's engineered to caramelise into a dark, sweet-savoury bark that makes red meat taste even more like itself. This is a low-and-slow rub with a barista's heart.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRoasted coffee and cacao lead with a deep, bittersweet richness, backed by raw sugar and paprika for balance. Chipotle and ancho add a smoky, earthy undertone rather than real heat, while cinnamon, ginger and nutmeg round it into something almost mole-like. Bold, rich, grown-up.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a brisket or beef ribs the night before and smoke low — the coffee grounds caramelise into a black, glossy bark.\u003c\/li\u003e\n\u003cli\u003eRub a venison or lamb backstrap and sear hard for a fast, rich crust.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a beef ragu, chilli con carne or pie filling for depth.\u003c\/li\u003e\n\u003cli\u003eGo easy over direct high heat — the sugars and coffee love to caramelise, so keep them off the fiercest part of the fire.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA dark chocolate-brown coarse grind that smells of fresh coffee and cocoa. It grips oiled meat well and builds a deep, near-black bark over a long cook.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw sugar, salt, paprika, coffee, garlic, mustard powder, black pepper, cacao powder, chipotle, ancho chilli, oregano, cinnamon, ginger, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG. Contains coffee, cacao and mustard. 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-rub-belly.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;\"\u003eThis one earns a nod — coffee bark on beef is a beautiful racket. Smoke it low till it probes like butter, mop with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-saucesome-bbq-sauce\"\u003eHardcore Carnivore Saucesome BBQ Sauce\u003c\/a\u003e, then finish the sliced ends with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke\u003c\/a\u003e. — Cap'n Darryl “Burnt Ends”\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 Lamb Backstrap\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo shots and a rare finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lamb backstraps (about 600g); 2 tbsp Bells Double Shot; 1 tbsp olive oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the lamb and coat well with the rub. Leave 20 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over medium-high heat (not the fiercest part of the fire) for 3–4 minutes a side until it reads 57°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice into thick medallions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Coffee and sugar caramelise quickly, so a slightly gentler sear gives a dark crust without bitterness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924787754,"sku":"CNS01BEL01","price":19.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bells-double-shot-rub-170g-front.png?v=1783502872","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/coast-n-smoke-bells-double-shot","provider":"THE RUB HUB","version":"1.0","type":"link"}