Coast n Smoke The Rip rub 200g, front of shaker on transparent background
Coast n Smoke The Rip rub — smoked pork ribs with mahogany bark sliced on a board at a Surf Coast cook-up
Coast n Smoke The Rip rub — smoked pork ribs pulled apart showing tender juicy meat and glossy bark
Coast n Smoke The Rip rub — pitmaster sprinkling the rub onto raw pork ribs at a backyard smoker
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background
Coast n Smoke The Rip rub 200g, front of shaker on transparent background
Coast n Smoke The Rip rub — smoked pork ribs with mahogany bark sliced on a board at a Surf Coast cook-up
Coast n Smoke The Rip rub — smoked pork ribs pulled apart showing tender juicy meat and glossy bark
Coast n Smoke The Rip rub — pitmaster sprinkling the rub onto raw pork ribs at a backyard smoker
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background

COAST N SMOKE: The Rip Rub – 200g

Rub Hub Heat Cookin Now — 4/11
 
 
 
 
 
 
 
 
 
 
 
BARELY
TICKLES
SOME
WARMTH
SHE'LL BE
RIGHT
COOKIN
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GETTING
FRISKY
BLOODY
OATH
PACK YA
DACKS
FACE
MELTER
NOSTRIL
NUKER
HOLY
SHIT
RISKY
BIZ
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Surf Coast-made BBQ rub for pork ribs, pork collar and rotisserie chicken. Brown sugar sweetness, then paprika, garlic and a medium kick. Starts calm, ends cheeky.
Vendor: COAST N SMOKE
SKU: CNS01RIP01
Availability: Many In Stock
Product type: Rub
$19.00
$19.00
Subtotal: $19.00
Description  

At a glance

Heat: Mild–medium — sweet up front, a back-palate kick on the finish

Size: 200g

Origin: Made in Australia — Victoria's Surf Coast

Dietary: Gluten free, vegan, no dairy, no MSG. Contains mustard & celery — always check the physical label

Best on: Pork ribs, pork collar, rotisserie chicken

Ride the Rip

Named for the churn where the Surf Coast meets the sea, The Rip is the rub that lulls you in calm then pulls you under. It's the one you reach for when the ribs go on and the esky's already open — sweet enough for the kids, sneaky enough for the pitmaster. Coat, rest, smoke, and eat between the flags.

The flavour

Up front it's mellow sweetness from brown and raw sugar. Through the middle, paprika, garlic and onion lay down a warm, savoury backbone with a whisper of cinnamon. Then the finish swells — chilli and cayenne roll in for that signature back-palate rip of heat that creeps up just as the sweetness fades.

How to cook with it

  • Rub a rack of pork ribs the night before — a thin smear of olive oil first so it grips, then dust all sides and rest uncovered in the fridge for a deeper crust.
  • Coat a pork collar and smoke low and slow until it pulls apart with a fork.
  • Dust a whole chicken and spin it on the rotisserie until the skin cracks and crisps.
  • Shake it over chunky chips straight off the grill for a sweet-heat hit.

In the shaker

A warm, rusty-red medium grind flecked with pepper and paprika. Loose and shakeable — give it a rattle if it settles, as there are no anti-caking agents in here. The heat builds gently on the finish rather than smacking you up front.

Ingredients & Dietary

Ingredients: Brown sugar, raw sugar, salt, black pepper, paprika, garlic, onion, mustard powder, celery salt, chilli powder, cayenne, cinnamon.

Dietary: No gluten detected during testing; vegan; no dairy; no MSG; no anti-caking agents. Contains mustard and celery. Always check the physical label.

The Rub Smuggler's Verdict

Darryl Rubb, The Rub Smuggler

Sweet up front, sneaky on the finish — my kind of double-cross. Oil your ribs, two coats, and smoke low till they probe like butter, then lacquer them late with Kosmos Q Peach Jalapeño Rib Glaze and keep Fancy Hanks Jalapeño & Peach Hot Sauce on the table for the sliced ends.

🏴‍☠️ Darryl's Secret: Rotisserie Rip Chook

Calm on the spit, a rip on the finish.

You'll need: 1 whole chicken (about 1.8kg), trussed; 1 tbsp olive oil; 2 tbsp The Rip Rub.

Do this:

  1. Oil the chicken lightly and coat all over with The Rip. Rest uncovered in the fridge for an hour if you can.
  2. Spin on the rotisserie over medium indirect heat, around 180°C, for 75–90 minutes.
  3. Cook until the thickest part of the thigh reads 75°C and the skin is cracking.
  4. Rest 10 minutes before carving.

Why it works: The slow spin bastes the bird in its own juices while the sugars set into a crisp crust.

Shipping & Return  

Returns Policy

We don't see many returns — but if something isn't right, get in touch and we'll work through it together. Our full returns process applies to orders within Australia, returned within 30 days of purchase in their original, unopened condition, with proof of purchase.

We're not able to offer refunds for change of mind, so please choose carefully before checking out. Clearance and run-out items are sold as final sale, and gift cards can't be returned or refunded under any circumstances. If your order arrives damaged, faulty, or isn't what you ordered, contact us with a few photos and we'll arrange the best fix.

Read our full Returns Policy for details.

Shipping

We ship across Australia and to New Zealand. Shipping within Australia is a flat rate of $10 AUD, with the option to upgrade to Express at checkout. Orders to New Zealand are calculated by weight and shown at checkout. Orders are processed within 24 hours and typically shipped the next business day.

See our full Shipping Policy for estimated delivery timeframes by region.

Questions? Email info@therubhub.com.au — we're happy to help.
Coast n Smoke The Rip rub 200g, front of shaker on transparent background

COAST N SMOKE: The Rip Rub – 200g

$19.00
Coast n Smoke The Rip rub 200g, front of shaker on transparent background
Coast n Smoke The Rip rub — smoked pork ribs with mahogany bark sliced on a board at a Surf Coast cook-up
Coast n Smoke The Rip rub — smoked pork ribs pulled apart showing tender juicy meat and glossy bark
Coast n Smoke The Rip rub — pitmaster sprinkling the rub onto raw pork ribs at a backyard smoker
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background

COAST N SMOKE: The Rip Rub – 200g

$19.00

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