BBQ Rubs & Seasonings.
From Competition Circuit to Backyard.

The starting rule of thumb is 1 to 2 tablespoons of rub per kilogram of meat, but the better visual rule is simpler: coat the meat evenly so the rub covers the surface but you can still see the meat colour through the layer. If the meat disappears under a thick crust of rub before cooking, you have used too much.

Adjustments by cut:

Thick cuts (brisket, pork shoulder): apply more generously. A 5kg brisket can take 8 to 10 tablespoons because there is so much surface area.
Ribs: moderate coverage on the meat side, very light on the bone side.
Chicken: lighter application, especially on the skin. Heavy rub on chicken skin tends to taste raw and pasty.
Fish: very light coating, this is the only cut where you can genuinely overdo it with most rubs.

Both work. The choice depends on time and the rub composition.

Night before (8 to 12 hours): best for salt-heavy rubs on thick cuts. The salt pulls moisture to the surface, dissolves into a brine, and gets reabsorbed deeper into the meat (this is dry brining). Excellent for brisket, pork shoulder, large beef cuts, whole chicken.

30 minutes to 2 hours before: works fine for thin cuts (ribs, chicken pieces, steaks). The rub forms a tacky surface that builds the crust during cooking. Use this when you forgot to season the night before or the cut is too small to benefit from extended brining.

Important: do not let the rubbed meat sit wet for hours. Pat the meat dry before applying rub, and let it sit uncovered in the fridge so the surface stays dry. Wet meat plus rub plus time equals soggy crust.

Match the rub style to the cut. Here are our top picks from across the five brands:

Brisket: Meat Church Holy Cow (the central Texas classic), Hardcore Carnivore Black (steakhouse-style with charcoal-black crust), or Misty Gully Brisket Rub (Australian-made, salt-and-pepper forward).

Pork Ribs: Meat Church Honey Hog (the sweet competition rub for the iconic mahogany bark), or Misty Gully Rib Rub (Australian-made sweet-savoury balance).

Pork Shoulder / Pulled Pork: Honey Hog again, or Misty Gully Competition BBQ Rub for an all-rounder.

Chicken: Atomic Chicken Charcoal Chicken for charcoal-shop flavour, Peri Peri for heat, or Misty Gully Chicken Rub for low and slow smoked chicken.

Steak: Hardcore Carnivore Black for the steakhouse crust, or Misty Gully Ultimate Steak Seasoning for everyday grilled steak.

Each brand has a distinct identity and product focus.

Misty Gully (Australian) is the workhorse range. Broadest catalogue of any rub brand we stock: cut-specific BBQ rubs, everyday seasonings (burger, garlic butter, family roast), international profiles (Moroccan, Cajun, Tex Mex), and the unique liquid smoke line. Best place to start if you cook varied cuisine.

Meat Church (Texas) is competition BBQ heavyweight Matt Pittman's brand. We stock the two top sellers: Honey Hog (sweet pork rub) and Holy Cow (Texas brisket rub). Premium price point, premium flavour, used widely on the US competition circuit.

Hardcore Carnivore (Texas) is Jess Pryles' beef-specialist range. The Black rub with activated charcoal produces a dark steakhouse-style crust on reverse-seared steak that no other rub achieves. Red for chipotle warmth, Sweet for the lighter end.

Carolina Smoke (Australian) does Southern US-style seasonings. The EVERYTHING all-purpose is the standout, plus dedicated cut blends and the unique Peach Bourbon Glaze for finishing pork.

Atomic Chicken (Australian) is the chicken specialist. Charcoal Chicken (roast-chicken-shop flavour), Peri Peri, Jamaican Jerk, and Aussie Chicken Salt. If you grill chicken often, start here.

Liquid smoke is real wood smoke condensed into liquid form. Wood is burned, the smoke is captured, and the condensate is filtered and bottled. It is not a synthetic flavouring, it is real smoke in concentrated liquid.

The use case: add wood smoke flavour to cooks where you cannot actually smoke. Stovetop chilli, slow cooker pulled pork, baked beans, BBQ sauce, marinades, casseroles. A few drops or 1/4 teaspoon is enough for most recipes, it is genuinely concentrated.

What it is NOT: a substitute for actual smoking when you have the option. If you have a kamado, offset, or pellet smoker, real smoke from wood chunks, chips, or smoking pellets always delivers better flavour than liquid smoke. Use the liquid version when actual smoking is not practical.

Flavour selection matches the wood: Hickory for bold bacony notes, Mesquite for intense Texas-style, Apple for mild fruit smoke, or Outback Campfire for Australian eucalyptus character.

Yes, with two delivery tiers. Across Sydney metro we offer same-day or next-business-day delivery on rubs and seasonings. Orders dispatch from our Wetherill Park showroom in Sydney's west.

For the rest of Australia, rubs ship through our standard parcel service. The bottles and bags are light and cheap to freight, especially when combined with other orders. Pair rubs with charcoal, pellets, wood chunks, or any other order and we will combine the delivery, no extra freight on the second item.

Pickup from the showroom is also available any business day if you would rather collect. Browse the full fuels and rubs range if you are setting up a cook from scratch.