BLACKBEAR BBQ: Chicken Rub – 230g

Everyday flavour for the bird you cook most

BlackBear built this to be the chook rub you reach for without thinking — a NSW barbecue joint's house poultry seasoning, bottled. It's savoury, balanced and made to turn plain chicken into something worth the fork, whether it's a Sunday roast or a Tuesday tray of wings.

The flavour

Savoury and rounded, with a herb-and-pepper backbone that leans into roast-chicken comfort rather than novelty. It builds a golden, seasoned crust on the skin and carries flavour right through the meat without fighting your sauce.

How to cook with it

• Rub a whole chook inside, out and under the skin, then roast or rotisserie for crisp, seasoned skin.
• Coat wings or nibbles and bake hot, tossing halfway, for a proper golden batch.
• Season marylands or thighs before the grill and finish with a glaze in the last few minutes.
• Dust schnitzels or tenders before crumbing so the flavour goes all the way through.
• Rogue move: shake it over chips cooked in the roasting-tray drippings.

In the shaker

A savoury, earthy-toned blend with a medium grind that clings to skin and crumb alike — even and free-running straight from the shaker.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: Made in Australia. Allergens and any dietary claims — always check the physical label.

The Rub Smuggler's Verdict

Darryl reckons a good chook rub earns its keep on a Sunday roast and a Tuesday tray-bake alike. Glaze the last ten minutes with Blend Original Smoked Honey for lacquer and colour, then spoon Drunken Sailor's Jalapeño & Tequila Relish over the carve. Tip: rub under the skin, not just on it — that's where the flavour actually lands.

FAQ

What is BlackBear Chicken rub?
An Australian-made all-purpose poultry seasoning for roast chook, wings, marylands and schnitzel.

Is it hot?
No — it's a savoury, family-friendly rub with no chilli heat.

Do I use it before or after cooking?
Before — season the bird (and under the skin) ahead of the cook so the crust forms and the flavour sets in.