RUM AND QUE: Rib Rocker Pork Rub – 200g

Built for the rib rack

Rib Rocker is Rum and Que's pork specialist — a sweet, molasses-backed rub that lacquers up into a sticky, mahogany bark on low-and-slow pork. It's the one the competition crew reach for when ribs are on the line, and it earns its name every time.

The flavour

Brown-sugar sweetness and molasses lead, with savoury garlic and warm spice underneath. As it cooks it caramelises into that deep, sticky pork-rib flavour — sweet, rounded and moreish, with no chilli heat to speak of.

How to cook with it

• Coat a rack of pork ribs generously, wrap and smoke low and slow, then unwrap to set a sticky, sweet bark.
• Rub it hard into a pork shoulder the night before for pulled pork with a molasses-dark crust.
• Dust pork chops or belly before grilling so the sugars caramelise on the edges.
• Use it on chicken thighs when you want a sweeter, stickier finish than a savoury rub gives.
• Sprinkle over roast pumpkin wedges for a sweet-savoury side.

In the shaker

A slightly coarse, red-brown rub you can smell the molasses in. The sugar content means it caramelises fast — keep the heat gentle and let it build colour rather than scorch.

Ingredients & Dietary

Ingredients: Sugar, spices, salt, garlic, onion flavours (milk), molasses powder.

Dietary: Contains milk (via the onion flavours). May contain further allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

This is the rub I'd trade my last coin for come rib day. Rub the rack, smoke it slow, then mop on Four Saucemen Manuka Hot Honey Glaze in the last stretch and finish with a lick of Fancy Hanks Jalapeno & Peach to cut the sweetness. Don't wrap too early — let the bark set first.