{"product_id":"low-n-slow-basics-chilli-citrus-charge-rub-300g","title":"LOW N SLOW BASICS: Chilli Citrus Charge Chicken and Pork 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 Medium-hot — a real kick, lifted by citrus (Hub Heat 6\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g 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 Brand-stated: may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts — always check the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, thighs, pork ribs, chops\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eChilli meets citrus, built for chook and pork\u003c\/h2\u003e\u003cp\u003eChilli Citrus Charge is Aaron Palmer's rub for cooks who want heat with a twist. A genuine chilli kick (Hub Heat 6\/11) is lifted by bright citrus, making it tailor-made for chicken and pork — the sort of rub that wakes up wings, thighs and ribs.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty citrus hits first, then a building chilli warmth through the middle, finishing savoury with a lingering, tangy heat. It is bright and punchy rather than sweet and smoky — a fresh, fiery change of pace for poultry and pork.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub chicken wings or thighs and grill hot for a spicy, citrus-charged hit.\u003c\/li\u003e\n\u003cli\u003eSeason pork ribs or chops before a low cook, then glaze late.\u003c\/li\u003e\n\u003cli\u003eDust over a spatchcocked chook before roasting.\u003c\/li\u003e\n\u003cli\u003eShake onto grilled corn, wedges or halloumi for a spicy side.\u003c\/li\u003e\n\u003cli\u003eRub pork skewers or chicken thighs for the barbecue.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA vivid, spice-flecked blend with visible chilli and citrus notes — it pours cleanly and grips a slicked cut, laying down colour and heat together.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (as published by Low n Slow Basics):\u003c\/strong\u003e Herbs and Spices, Salt, Sugar, Dehydrated Vegetable, Citrus Peel, Citric Acid, Citrus Flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens (brand statement): may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts — always check the label if you are sensitive.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Chilli Citrus Charge?\u003c\/strong\u003e It sits at Hub Heat 6\/11 — a real, warming chilli kick lifted by citrus, but not a punishing burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten ingredient is listed by the brand, but it is not labelled gluten free. It may contain traces of gluten and other allergens — always check the label if you are sensitive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e Made for chicken and pork — wings, thighs, pork ribs and chops. Rub it on, then glaze late so any sugars set instead of scorch.\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\/826_shhh-citrus-chicken.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;\"\u003eThis is the one for cooks who want heat with a twist — chilli warmth cut with bright citrus, built for chicken and pork. Rub wings or pork ribs, then glaze late so the sugars set instead of scorch. Glaze with \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-cherry-jalapeno-rib-glaze\"\u003eSmokin Mangoes Cherry Jalapeno\u003c\/a\u003e and drizzle \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e over the top. That there's contraband-good.\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: Chilli Citrus Pork Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmall sticks, big noise.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork scotch fillet, cut into 3cm cubes; 3 tbsp Chilli Citrus Charge Rub; 1 tbsp vegetable oil; 1 lime, 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\u003eToss the pork in oil and rub and rest 30 minutes, then thread onto soaked skewers.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 10–12 minutes, turning often, until 63°C inside.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and squeeze lime over before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pork scotch has enough marbling to stay juicy over direct heat.\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 Chilli Citrus Charge?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It sits at Hub Heat 6\/11 — a real, warming chilli kick lifted by citrus, but not a punishing burn.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten ingredient is listed by the brand, but it is not labelled gluten free. It may contain traces of gluten and other allergens — always check the label if you are sensitive.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made for chicken and pork — wings, thighs, pork ribs and chops. Rub it on, then glaze late so any sugars set instead of scorch.\"}}, {\"@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":42472537096234,"sku":"LSCHIL","price":26.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-chilli-citrus-charge-chicken-pork-rub-300g-front_0585d1ec-b795-4fe3-8cd7-a75912233258.png?v=1783379584","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/low-n-slow-basics-chilli-citrus-charge-rub-300g","provider":"THE RUB HUB","version":"1.0","type":"link"}