COAST N SMOKE: The Rip Rub – 200g

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

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.