LOW N SLOW BASICS: Honey Soy Slammer Rub – 250g

Sweet, salty and built for pork and chook

Honey Soy Slammer is Aaron Palmer's sweet-savoury rub for getting the most out of pork and chicken. Honey and fermented soy do the heavy lifting — a sticky, umami-rich seasoning that caramelises beautifully on the grill or in the smoker, backyard cook or competition.

The flavour

Sweet honey up front, then a deep, salty soy-and-yeast umami through the middle, with paprika, garlic, fennel and ginger warming the finish. It leans savoury-sweet and Asian-inspired, tailor-made for fatty pork and juicy chicken.

How to cook with it

• Rub pork belly or ribs and smoke low until the sugars caramelise into a sticky bark.
• Toss chicken wings or thighs before the grill for a honey-soy glaze effect.
• Season pork chops or a shoulder for the roast.
• Sprinkle over char siu-style pork or a stir-fry finish.
• Great on grilled pineapple or corn alongside the pork.

In the shaker

A dark, sticky-sweet blend that clings and caramelises — it pours from the shaker and melts into a glossy, savoury-sweet crust as it cooks.

Ingredients & Dietary

Ingredients: Sugar, Soy Sauce Powder (fermented soy sauce [water, defatted soy beans, wheat, salt]), Maltodextrin (maize), Salt, Vegetable Oil (rice bran), Honey Powder, Flavour Enhancer (621), Spices (paprika, garlic, black pepper, fennel, ginger), Yeast Extract, Anti-caking Agent (551). Full ingredient statement to be confirmed from the physical label.

Dietary: Contains soy and gluten (wheat). May contain traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.

FAQ

How hot is Honey Soy Slammer? There is no chilli heat — it is a mild, sweet-and-savoury honey-soy rub. All flavour, no burn.

Is it gluten free? No — it contains gluten (wheat) via the soy sauce powder, and it contains soy. It may also carry traces of dairy, sesame, peanuts and tree nuts. Always check the physical label.

What do I use it on? Built for pork and chicken — pork belly, ribs, chops, wings and thighs. Rub it on, then glaze late so the honey doesn't scorch.

Where is it made? Made in South Australia by Aaron Palmer's Low n Slow Basics.

The Rub Smuggler's Verdict

I've smuggled worse past the missus than this jar. Honey and soy do the heavy lifting — rub it on pork or chook, then glaze late so the sugars lacquer instead of burn. Finish the cook with Taippan BBQ Competition Glaze and a splash of Fancy Hanks Jalapeño & Peach for a sweet-heat edge.