{"product_id":"coast-n-smoke-the-rip","title":"COAST N SMOKE: The Rip 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–medium — sweet up front, a back-palate kick on the finish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\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 mustard \u0026amp; celery — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork collar, rotisserie chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRide the Rip\u003c\/h2\u003e\n\u003cp\u003eNamed 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.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eUp 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub 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.\u003c\/li\u003e\n\u003cli\u003eCoat a pork collar and smoke low and slow until it pulls apart with a fork.\u003c\/li\u003e\n\u003cli\u003eDust a whole chicken and spin it on the rotisserie until the skin cracks and crisps.\u003c\/li\u003e\n\u003cli\u003eShake it over chunky chips straight off the grill for a sweet-heat hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, raw sugar, salt, black pepper, paprika, garlic, onion, mustard powder, celery salt, chilli powder, cayenne, cinnamon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten detected during testing; vegan; no dairy; no MSG; no anti-caking agents. Contains mustard and celery. 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-rib-toast.png?v=1782795869\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;\"\u003eSweet 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 \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-jalapeno-rib-glaze\"\u003eKosmos Q Peach Jalapeño Rib Glaze\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/fancy-hanks-jalapeno-peach-hot-sauce\"\u003eFancy Hanks Jalapeño \u0026amp; Peach Hot Sauce\u003c\/a\u003e on the table for the sliced 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: Rotisserie Rip Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCalm on the spit, a rip on the finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg), trussed; 1 tbsp olive oil; 2 tbsp The Rip 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\u003eOil the chicken lightly and coat all over with The Rip. Rest uncovered in the fridge for an hour if you can.\u003c\/li\u003e\n\u003cli\u003eSpin on the rotisserie over medium indirect heat, around 180°C, for 75–90 minutes.\u003c\/li\u003e\n\u003cli\u003eCook until the thickest part of the thigh reads 75°C and the skin is cracking.\u003c\/li\u003e\n\u003cli\u003eRest 10 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 The slow spin bastes the bird in its own juices while the sugars set into a crisp crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":40470924558378,"sku":"CNS01RIP01","price":19.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-the-rip-rub-200g-front.png?v=1783502793","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/coast-n-smoke-the-rip","provider":"THE RUB HUB","version":"1.0","type":"link"}