{"title":"Smokes Seasoning + Rubs","description":"\u003cp\u003eSmokes Seasoning + Rubs is a seasoning brand from Alberta, Canada, best known for Brisket Black, a coffee-based beef rub that builds a very dark bark on brisket, beef ribs and steak. At Sydney BBQs we stock three Smokes rubs: Brisket Black, Cherry Chipotle and Asian Spice. Come and see them at our Ingleburn showroom, or order online for delivery.\u003c\/p\u003e\n\u003ch2\u003eChoosing a Smokes Rub\u003c\/h2\u003e\n\u003cp\u003eEach Smokes rub is built for a different job, so start with what you're cooking.\u003c\/p\u003e\n\u003ch3\u003eFor beef: Brisket Black\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/smokes-brisket-black-beef-bbq-rub-270g\"\u003eSmokes Brisket Black Beef BBQ Rub 270g\u003c\/a\u003e is the beef specialist, with sugar and sea salt up front, ground coffee for roasted depth and colour, and MSG, soy protein and mushroom powder for a strong savoury hit. Heat is only 1\/5. It does its best work on long cooks such as brisket, short ribs, chuck and beef cheeks, where it sets into a thick, near-black crust. On steak, cook through over gentler heat and finish with a short sear, because sugar is the first ingredient and can scorch.\u003c\/p\u003e\n\u003ch3\u003eFor a fruity, smoky kick: Cherry Chipotle\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/smokes-seasoning-cherry-chipotle-bbq-rub\"\u003eSmokes Cherry Chipotle BBQ Rub\u003c\/a\u003e pairs cherry with chipotle, the smoked jalapeño, for a sweet-and-smoky profile. Check the product page for its heat level and best uses.\u003c\/p\u003e\n\u003ch3\u003eFor something different: Asian Spice\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/smokes-asian-spice-bbq-rub-230g\"\u003eSmokes Asian Spice BBQ Rub 230g\u003c\/a\u003e takes the range in an Asian-inspired direction when you want a change from classic American-style BBQ flavours.\u003c\/p\u003e\n\u003ch3\u003eHow Brisket Black compares with other dark beef rubs\u003c\/h3\u003e\n\u003cp\u003eBrisket Black is sweeter and more savoury than most, with MSG and almost no heat. \u003ca href=\"\/products\/lanes-bbq-prime-rub\"\u003eLane's Prime Rub\u003c\/a\u003e uses espresso with ancho and cayenne for a medium chilli kick, and \u003ca href=\"\/products\/hardcore-carnivore-black-rub\"\u003eHardcore Carnivore Black\u003c\/a\u003e gets its black colour from activated charcoal, with a peppery, MSG-free profile. You'll find the full line-up in our \u003ca href=\"\/collections\/beef-steak-brisket-rubs\"\u003ebeef, steak and brisket rubs\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWhat else you'll need\u003c\/h3\u003e\n\u003cp\u003eFor a proper bark, pair your rub with good smoke. Our \u003ca href=\"\/collections\/bbq-smoking-wood-chunks-for-authentic-smoke-flavour\"\u003esmoking wood chunks\u003c\/a\u003e suit charcoal smokers and kamados, and you can browse every flavour we carry in \u003ca href=\"\/collections\/all-rubs\"\u003eBBQ rubs and seasonings\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eBuying Smokes Seasoning from Sydney BBQs\u003c\/h2\u003e\n\u003cp\u003eSee the range at our showroom: Unit 18, 79 Williamson Rd, Ingleburn NSW 2565 (corner of Brooks Rd). Open Monday to Wednesday 9:30am to 4:30pm, Thursday and Friday 9:30am to 5pm, and Saturday 9:30am to 3pm. Pick-up from the showroom is available, and delivery is charged, with the cost calculated at checkout.\u003c\/p\u003e\n\u003ch2\u003eSmokes Seasoning FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhere is Smokes Seasoning from?\u003c\/h3\u003e\n\u003cp\u003eSmokes Seasoning + Rubs is from Alberta, Canada. The 270 g Brisket Black we sell is packed in Australia from imported ingredients.\u003c\/p\u003e\n\u003ch3\u003eWhich Smokes rub is best for brisket?\u003c\/h3\u003e\n\u003cp\u003eBrisket Black. It's designed for beef and builds a very dark bark on long smoked cooks.\u003c\/p\u003e\n\u003ch3\u003eIs Brisket Black spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It has a heat index of 1\/5. The flavour comes from coffee, sugar, salt and savoury ingredients rather than chilli.\u003c\/p\u003e\n\u003ch3\u003eDoes Brisket Black contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes, monosodium glutamate is in the ingredients, along with hydrolysed soy protein and mushroom powder.\u003c\/p\u003e\n\u003ch3\u003eIs Brisket Black gluten free?\u003c\/h3\u003e\n\u003cp\u003eThere's no gluten in the ingredients, but the bottle states it may contain traces of gluten (wheat), milk and peanuts.\u003c\/p\u003e","products":[{"product_id":"smokes-seasoning-cherry-chipotle-bbq-rub","title":"Smokes Seasoning Cherry Chipotle BBQ Rub","description":"\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eSmokes Seasoning Cherry Chipotle is a sweet, smoky and savoury BBQ rub with a clear cherry note, a slightly tart edge and a noticeable chipotle kick. It is built around sugar, salt and spices, with chipotle, garlic, onion, smoke flavour and citric acid adding smoky heat, savoury depth and enough acidity to keep the sweetness from becoming one-dimensional. The cherry character is quite pronounced, and the finished rub develops a deep red colour and dark bark particularly well on ribs and chicken. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe formulation is a little different from a standard sweet BBQ rub. The cherry character comes from the flavouring system rather than dried cherry fruit, while beetroot powder contributes to the rich red colour. Chipotle is made from smoke-dried jalapeños, so its heat arrives with an earthy, smoky character rather than tasting like straight chilli powder. Citric acid adds the slight sour edge that helps balance the sugar and fruit flavour. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis is particularly well suited to pork ribs, pork shoulder, pork belly and chicken. Richer pork cuts can carry the sweetness while the chipotle and acidity stop the flavour becoming overly sugary; on chicken thighs, wings and drumsticks, the cherry and smoke come through strongly without needing an all-day cook. It can also be used on beef ribs when you deliberately want a sweeter, fruit-led BBQ profile rather than a traditional pepper-heavy beef rub. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eFlavour Profile\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eSweet and cherry-forward:\u003c\/strong\u003e Sugar is the first ingredient, giving the rub a definite sweet BBQ base with a distinctive cherry flavour rather than just a background fruit note.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eSmoky chipotle heat:\u003c\/strong\u003e Chipotle and added smoke flavour give it a deeper smoke character with a 3\/5 heat rating on the pack. The chilli is noticeable, but there is plenty of sweetness around it.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eSavoury underneath:\u003c\/strong\u003e Salt, garlic, onion, spices and parsley give the blend enough savoury seasoning to work as more than a sweet glaze-style rub.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eSlightly tart:\u003c\/strong\u003e Citric acid provides a small acidic edge that brightens the cherry flavour and balances the sugar.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eBest Used On\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eFood or cut\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eWhy it works\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork ribs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eProbably the strongest match. The sugar and cherry suit pork naturally, while chipotle and smoke add contrast to the richness and help produce a dark, red-toned bark.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork shoulder \/ pulled pork\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA long cook gives the seasoning time to build a pronounced outer bark while the sweet-smoky flavour stands up to rich pulled pork.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork belly and burnt ends\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThe fruit, sugar and chilli work particularly well against fatty pork. Keep an eye on heat when finishing or glazing.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChicken thighs and drumsticks\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDark chicken meat handles the sweetness and chipotle well, especially smoked, roasted or cooked indirectly over charcoal.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChicken wings\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGood when you want sweet heat rather than a purely savoury wing rub. Manage direct heat carefully because of the sugar content.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBeef ribs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA useful secondary choice when you want cherry, smoke and chilli rather than a classic salt-and-pepper beef profile.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp dir=\"auto\"\u003eFor an everyday use, a lighter coating can also work on roast potatoes, pumpkin, sweet potato or corn. Because this is a sugar-forward seasoning, moderate oven or indirect BBQ heat is more forgiving than prolonged exposure to very high direct heat.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eHow to Use\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eShake the bottle well first to loosen any seasoning that has settled or formed clumps.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eApply the Cherry Chipotle generously using a side-to-side fanning motion so you get an even coating. Allow it to sit on the meat for \u003cstrong\u003e5–7 minutes\u003c\/strong\u003e, then turn the meat over and repeat on the other side. Season the edges and sides as well rather than concentrating only on the top surface.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eNo separate binder is required for this method. The short resting period allows surface moisture from the meat to begin hydrating the rub and helps it stay in place before cooking.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eCooking Tips\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eLow and Slow\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eRibs, pork shoulder, pork belly and other longer cooks are where this rub makes the most sense. The sugar-rich coating contributes sweetness, browning and bark as the surface dries and cooks, while the chipotle, smoke flavour and cherry remain noticeable against richer meat. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eSmoke or cook indirectly as you normally would and give the rub time to set before handling, wrapping or saucing.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eHot and Fast\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eYou can use Cherry Chipotle on chops, wings and smaller chicken pieces, but avoid leaving the seasoned surface directly over fierce heat for extended periods. Sugar-heavy rubs can darken and burn quickly over sear burners or very hot charcoal. A two-zone setup works well: cook predominantly over indirect or moderate heat, then finish carefully if you want extra colour. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eAdding BBQ Sauce\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eLet the rub set and develop colour before adding sauce. If you are using a sweet BBQ sauce or glaze, apply it towards the end of the cook rather than from the beginning; high-sugar sauces can burn when exposed to barbecue heat for too long. Around the final \u003cstrong\u003e10–15 minutes\u003c\/strong\u003e is a useful general guide for a sugary finishing sauce. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eA tangier or less-sweet sauce is a good match if you want the cherry and chipotle in the rub to remain the main flavour.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eIngredients \u0026amp; Allergens\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, spices, salt, chipotle, beetroot powder, garlic, onion, artificial flavour, citric acid, canola oil, silicon dioxide, smoke flavour, parsley, ethoxyquin.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eAllergen statement:\u003c\/strong\u003e May contain traces of \u003cstrong\u003egluten (wheat), soy, milk and peanuts\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eNutrition Information\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eServings per pack:\u003c\/strong\u003e 20\u003cbr\u003e\u003cstrong\u003eServing size:\u003c\/strong\u003e 11.5 g\u003c\/p\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003e\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003ePer serve\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003ePer 100 g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e134 kJ\u003c\/td\u003e\n\u003ctd\u003e1163 kJ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003e4.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat, total\u003c\/td\u003e\n\u003ctd\u003e1.4 g\u003c\/td\u003e\n\u003ctd\u003e12 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated fat\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate, total\u003c\/td\u003e\n\u003ctd\u003e7 g\u003c\/td\u003e\n\u003ctd\u003e61.4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e1014 mg\u003c\/td\u003e\n\u003ctd\u003e8815 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eStorage\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eKeep the shaker tightly closed in a \u003cstrong\u003ecool, dry cupboard away from direct sunlight, heat and steam\u003c\/strong\u003e. Avoid shaking it directly over steaming food, as moisture getting into a sugar-based rub encourages clumping and can reduce quality. Refrigeration is not required for a dry seasoning blend. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIf the seasoning has settled or clumped in the bottle, shake it thoroughly before use.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eDetail\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eInformation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSmokes Seasoning + Rubs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCherry Chipotle BBQ Rub \u0026amp; Everyday Seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e230 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat index\u003c\/td\u003e\n\u003ctd\u003e3\/5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServings\u003c\/td\u003e\n\u003ctd\u003e20\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServing size\u003c\/td\u003e\n\u003ctd\u003e11.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest on\u003c\/td\u003e\n\u003ctd\u003ePork ribs, pork shoulder, pork belly, chicken thighs, wings and drumsticks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eSweet, smoky, savoury, cherry-forward and slightly tart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eShaker bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCrafted in Alberta, Canada; packaged in Australia from imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eFAQs\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eIs Smokes Cherry Chipotle very hot?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eIt carries a \u003cstrong\u003e3\/5 heat rating\u003c\/strong\u003e, so expect a definite chilli presence rather than a mild seasoning. The sweetness, cherry flavour and smoke sit alongside the chipotle, rather than the rub being built purely around heat.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eWhy does the meat turn such a deep red colour?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eBeetroot powder naturally contains red pigments, while the seasoning itself is already strongly coloured. As the rub cooks, the sugars and meat surface also darken, giving ribs and chicken a deeper red-to-mahogany finish rather than a pale seasoning crust. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eDo I need mustard or another binder?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eNo. Apply the rub directly to the meat, leave it for 5–7 minutes, then turn and season the remaining surfaces. A binder is optional rather than necessary.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eWhy has the rub formed small clumps?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eDry spice blends containing sugar can pick up moisture from humid air or steam. Shake the bottle firmly to break up loose clumps and keep it tightly closed in a dry cupboard between uses.\u003c\/p\u003e","brand":"Smokes Seasoning","offers":[{"title":"Default Title","offer_id":47523491348655,"sku":"Smokes-Cherry-Chipotle","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/files\/Smokes-cherrychipotle160g-front.webp?v=1789620923"},{"product_id":"smokes-asian-spice-bbq-rub-230g","title":"Smokes Asian Spice BBQ Rub 230G","description":"\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eSmokes Seasoning Asian Spice is a sweet, savoury and aromatic \u003ca href=\"https:\/\/sydbbqs.com.au\/collections\/all-rubs\" title=\"BBQ Rubs and Seasonings\"\u003eBBQ rub\u003c\/a\u003e with a \u003cstrong\u003efive-spice-inspired flavour profile and a 3\/5 heat level\u003c\/strong\u003e. Rather than following the usual smoky American BBQ formula, it leans into warm spice, sweetness and savoury depth with a slightly tangy finish. Pork ribs are the standout use, but it also makes plenty of sense on pork belly, shoulder, chops, chicken wings and thighs, with a lighter coating on fish. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe formulation is what makes it interesting. Spices and sugars lead the ingredient list, backed by sea salt, garlic and onion. \u003cstrong\u003eMonosodium glutamate (MSG)\u003c\/strong\u003e strengthens the savoury, umami side of the seasoning, while tamarind extract, citric acid and distilled vinegar give the sweetness some acidity and keep the overall flavour from becoming flat. MSG contributes savoury taste rather than chilli heat. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThere is enough sugar here to develop good colour and bark during a slower cook, particularly on \u003ca href=\"https:\/\/sydbbqs.com.au\/collections\/pork-rib-rubs-sauces\" title=\"Pork \u0026amp; Rib Rubs \u0026amp; Sauces\"\u003eribs and pork\u003c\/a\u003e. That same sugar means you need to be more careful over fierce direct heat: it can brown beautifully at controlled temperatures but look burnt if left over an aggressive flame for too long. Sugar is also an important part of bark formation on smoked pork and ribs. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eBest Used On\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eFood or cut\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eWhy it works\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork ribs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThe best fit for this rub. Sweetness, warm aromatic spice and tang work naturally with rich pork, while the sugar helps develop a dark, well-seasoned bark during an indirect cook.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork belly\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThe sweet-and-sour elements cut through fatty pork, while MSG, garlic and onion give it enough savoury depth to keep the flavour balanced.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork shoulder \/ pulled pork\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSuits low-and-slow cooking where the seasoning can form part of the outer bark and the aromatic spice profile remains noticeable against a rich cut.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePork chops and tenderloin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGood for quicker cooks when you want an Asian-style sweet, savoury spice profile. Use controlled heat rather than an extended hard sear.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/sydbbqs.com.au\/collections\/chicken-rubs-sauces\" title=\"Chicken Rubs \u0026amp; Sauces\"\u003e\u003cstrong\u003eChicken thighs and drumsticks\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eDark chicken meat handles the sweetness and spice well and works particularly nicely with charcoal, roasting or indirect BBQ cooking.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChicken wings\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA good option for dry-rub wings with sweet savouriness and a noticeable kick. Watch the heat as the sugars darken.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUse a lighter coating so the seasoning complements rather than dominates the fish.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp dir=\"auto\"\u003eA small amount can also work as an everyday seasoning for stir-fried pork or chicken, giving you the garlic, onion, warm spice and umami elements without needing to build the seasoning from scratch. Asian Spice is also commonly used in this style of cooking beyond traditional low-and-slow BBQ. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eHow to Use\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eShake the bottle well before use to break up any solids or seasoning that has settled.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFor \u003cstrong\u003epork or chicken\u003c\/strong\u003e, apply the Asian Spice generously using a side-to-side fanning motion for an even coating. Leave it on the meat for \u003cstrong\u003e5–7 minutes\u003c\/strong\u003e, then flip and repeat on the other side.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFor \u003cstrong\u003efish\u003c\/strong\u003e, use a lighter coating. The blend is fairly assertive in sweetness, salt, umami and spice, so you do not need the same coverage you would use on ribs or chicken.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eCooking Tips\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eLow and Slow\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eRibs, pork shoulder and pork belly are particularly well suited to indirect low-and-slow cooking with this rub. The sugar helps with surface browning and bark, while the salt, MSG and spices give the finished crust plenty of savoury flavour.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eGive the rub time to set on the surface before wrapping, spraying heavily or adding sauce so you do not wash the seasoning off.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eHot and Fast\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eAsian Spice can also be used on pork chops, tenderloin, wings, thighs and fish, but it is better suited to \u003cstrong\u003econtrolled grilling heat than prolonged exposure to an extremely hot flame\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFor quicker cooks, moderate direct heat or a two-zone setup gives you more control. Chicken pieces, pork chops and fish are all foods commonly suited to medium direct grilling rather than maximum searing heat. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIf you want a hard final sear, keep it brief and watch the surface closely.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eUsing a Sauce or Glaze\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThe five-spice-style flavour works naturally with sticky Asian-style or char siu-style BBQ flavours. If adding a sweet glaze, brush it on towards the end of the cook after the rub has developed its colour rather than coating the meat in sugary sauce from the beginning.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eBecause Asian Spice already contains \u003cstrong\u003esea salt and MSG\u003c\/strong\u003e, take care when layering it with salty soy-based sauces. You can always add more sauce at the end.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eIngredients \u0026amp; Allergens\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices, Sugars, Sea Salt, Monosodium Glutamate, Garlic Powder, Dehydrated Onion, Citric Acid, Canola Oil, Soybean, Distilled Vinegar, Silicon Dioxide, Dehydrated Parsley, Caramel Color, Tamarind Extract, Natural Flavour, Ethoxyquin.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eContains: SOY.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eMay contain traces of Gluten (wheat), Milk and Peanuts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eNutrition Information\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eServings per pack:\u003c\/strong\u003e 20\u003cbr\u003e\u003cstrong\u003eServing size:\u003c\/strong\u003e 11.5 g\u003c\/p\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003e\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003ePer serve\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003ePer 100 g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e126 kJ\u003c\/td\u003e\n\u003ctd\u003e1451 kJ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003e4.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat, total\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003e4.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated fat\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates, total\u003c\/td\u003e\n\u003ctd\u003e5.2 g\u003c\/td\u003e\n\u003ctd\u003e45 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e1245 mg\u003c\/td\u003e\n\u003ctd\u003e10822 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eStorage\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eKeep the shaker \u003cstrong\u003etightly closed in a cool, dry cupboard away from direct sunlight, heat and moisture\u003c\/strong\u003e. Avoid shaking the bottle directly over steaming food, as moisture entering a dry seasoning can cause caking and affect its quality. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eShake well before use if the seasoning has settled or formed loose clumps.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eDetail\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eInformation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSmokes Seasoning + Rubs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAsian Spice BBQ Rub \u0026amp; Everyday Seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e230 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat index\u003c\/td\u003e\n\u003ctd\u003e3\/5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eSweet, savoury, aromatic, tangy and spicy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eFive-spice-inspired Asian BBQ seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest on\u003c\/td\u003e\n\u003ctd\u003ePork ribs, pork belly, pork shoulder, chicken and fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServing size\u003c\/td\u003e\n\u003ctd\u003e11.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServings per pack\u003c\/td\u003e\n\u003ctd\u003e20\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eContains MSG\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCrafted in Alberta, Canada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAustralian packaging\u003c\/td\u003e\n\u003ctd\u003ePackaged in Australia from imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eFAQs\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eIs Smokes Asian Spice the same as Chinese five spice?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eNo. It is \u003cstrong\u003einspired by the flavour direction of five spice\u003c\/strong\u003e, but it is built as a BBQ rub rather than a straight five-spice seasoning. Sugar, salt, MSG, garlic, onion, tamarind, acidity and other seasonings give it a sweeter, more savoury BBQ character. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eHow hot is Smokes Asian Spice?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThe 230g pack carries a \u003cstrong\u003e3\/5 heat index\u003c\/strong\u003e. There is a noticeable spice kick, but sweetness and savoury seasoning are major parts of the flavour rather than heat being the only focus.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eCan I use Asian Spice on fish?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eYes. Use a \u003cstrong\u003elighter coating than you would on pork or chicken\u003c\/strong\u003e. This gives fish the aromatic spice and savoury character without letting the seasoning dominate the shorter, more delicate cook.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eIs Smokes Asian Spice gluten free?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThe 230g pack carries the allergen statement \u003cstrong\u003e“May contain traces of Gluten (wheat)”\u003c\/strong\u003e, so customers avoiding gluten should take that statement into account.\u003c\/p\u003e","brand":"Smokes Seasoning","offers":[{"title":"Default Title","offer_id":47523928899759,"sku":"Asian-Spice-Rub","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/files\/Smokes-asianspice-front.webp?v=1789623144"},{"product_id":"smokes-brisket-black-beef-bbq-rub-270g","title":"Smokes Brisket Black Beef BBQ Rub 270g","description":"\u003cp\u003eSmokes Brisket Black is a coffee-based beef BBQ rub built to give brisket and other red meat a very dark bark with deep savoury flavour. Sugar and sea salt lead the blend, with ground coffee, spices, onion and garlic layered over the top, and MSG, hydrolysed soy protein and mushroom powder adding a strong savoury backbone.\u003c\/p\u003e\n\u003cp\u003eA touch of vinegar and tamarind gives the rub a subtle sour edge that balances the sweetness and the richness of fatty beef, while the coffee adds roasted depth. Heat is barely there at 1\/5, so the flavour is all about bark, savouriness and colour.\u003c\/p\u003e\n\u003cp\u003eBrisket is the obvious match, but it suits beef ribs, chuck, beef cheeks, steak, burgers and wild game too. It is at its best on long smoked cooks and oven-roasted beef, where it has time to build that near-black crust. Browse more options in our \u003ca href=\"\/collections\/beef-steak-brisket-rubs\" title=\"Beef, Steak and Brisket Rubs\"\u003ebeef, steak and brisket rubs\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFlavour Profile\u003c\/h2\u003e\n\u003cp\u003eSweet, salty and savoury up front, with roasted coffee underneath and a light tang to finish. Here's what the main ingredients do on the meat:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSugar:\u003c\/strong\u003e sweetness and browning. It helps the bark set and darken, but it can scorch over very high direct heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee:\u003c\/strong\u003e roasted depth, a slight bitterness that suits beef, and a lot of the dark colour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMSG, hydrolysed soy protein and mushroom powder:\u003c\/strong\u003e umami, so the rub tastes savoury rather than just salty.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVinegar and tamarind:\u003c\/strong\u003e background acidity that cuts through rich, fatty cuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnion, garlic and mustard:\u003c\/strong\u003e the familiar savoury base of a good beef rub.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHeat index: 1\/5, so there's very little chilli bite.\u003c\/p\u003e\n\u003ch2\u003eBest Used On\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrisket:\u003c\/strong\u003e what it's named for. A long smoke gives the rub time to set into a thick, very dark bark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef short ribs and chuck:\u003c\/strong\u003e plenty of fat and beef flavour to carry the coffee and umami through a long cook.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef cheeks and roasts:\u003c\/strong\u003e suits slow cooking in the smoker or the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteak:\u003c\/strong\u003e gives a dark, savoury crust. Use a reverse sear or a short final sear because of the sugar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurgers:\u003c\/strong\u003e more depth than salt and pepper on beef patties.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild game:\u003c\/strong\u003e the roasted, savoury profile works with stronger red meats like venison.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted or pan-fried vegetables:\u003c\/strong\u003e try it on mushrooms and potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNot ideal for:\u003c\/strong\u003e long, hard searing over a blazing fire, where the sugar can burn before the meat is done.\u003c\/p\u003e\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eShake the bottle well to mix any seasoning that has settled.\u003c\/li\u003e\n\u003cli\u003eSeason the meat generously, fanning the bottle side to side for an even coat.\u003c\/li\u003e\n\u003cli\u003eLeave it for 5 to 7 minutes so the rub can draw a little moisture and stick, then turn the meat and season the other side.\u003c\/li\u003e\n\u003cli\u003eDon't forget the edges and sides.\u003c\/li\u003e\n\u003cli\u003eCook as normal. The rub goes much darker as it cooks, which is what it's meant to do.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eCooking Tips\u003c\/h2\u003e\n\u003ch3\u003eBrisket and other low-and-slow beef\u003c\/h3\u003e\n\u003cp\u003eSeason brisket, short ribs, chuck or cheeks generously and let the bark set firmly before you spritz or wrap. A near-black bark is normal with this rub. Pair it with ironbark, red gum or other \u003ca href=\"\/collections\/bbq-smoking-wood-chunks-for-authentic-smoke-flavour\" title=\"BBQ Smoking Wood Chunks\"\u003esmoking wood chunks\u003c\/a\u003e for a classic beef smoke.\u003c\/p\u003e\n\u003ch3\u003eSteak and hot-and-fast cooks\u003c\/h3\u003e\n\u003cp\u003eSugar is the first ingredient, so a long sear over very high heat can scorch the rub. Set up two zones, cook the steak through on the cooler side, then finish with a quick sear.\u003c\/p\u003e\n\u003ch3\u003eGlazing\u003c\/h3\u003e\n\u003cp\u003eThe rub has plenty of flavour without sauce. If you glaze beef ribs with a sweet BBQ sauce, brush it on near the end of the cook so it doesn't burn.\u003c\/p\u003e\n\u003ch2\u003eIngredients and Allergens\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Sea Salt, Spices, Monosodium Glutamate, Coffee, Hydrolysed Soy Protein, Onion, Mushroom Powder, Mustard, Garlic, Vinegar, Soybean, Canola Oil, Silicon Dioxide, Tamarind Extract, Natural Flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e Soy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMay contain traces of:\u003c\/strong\u003e Gluten (wheat), milk and peanuts.\u003c\/p\u003e\n\u003cp\u003eContains MSG (monosodium glutamate).\u003c\/p\u003e\n\u003ch2\u003eNutrition Information\u003c\/h2\u003e\n\u003cp\u003eServings per pack: 20. Serving size: 13.5 g.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003ePer serve\u003c\/td\u003e\n\u003ctd\u003ePer 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e153 kJ\u003c\/td\u003e\n\u003ctd\u003e1138 kJ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003e3.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat, total\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003e1.8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated fat\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003ctd\u003eLess than 1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e5.5 g\u003c\/td\u003e\n\u003ctd\u003e41 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e1710 mg\u003c\/td\u003e\n\u003ctd\u003e12669 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eKeep the lid tightly closed and store the bottle in a cool, dry cupboard away from heat, sunlight and moisture. Shake it over the meat rather than over a steaming pot, because moisture getting into the bottle makes the rub clump.\u003c\/p\u003e\n\u003ch2\u003eProduct Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDetail\u003c\/td\u003e\n\u003ctd\u003eInformation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSmokes Seasoning + Rubs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBrisket Black Beef BBQ Rub\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eDry rub\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e270 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour profile\u003c\/td\u003e\n\u003ctd\u003eSweet, savoury, roasted coffee, lightly tangy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat level\u003c\/td\u003e\n\u003ctd\u003e1\/5 (mild)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eBrisket, beef ribs, steak, burgers, wild game\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eContains MSG\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains soy. May contain gluten (wheat), milk and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServings per pack\u003c\/td\u003e\n\u003ctd\u003e20 × 13.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand origin\u003c\/td\u003e\n\u003ctd\u003eAlberta, Canada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacked\u003c\/td\u003e\n\u003ctd\u003eIn Australia from imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place, lid closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch3\u003eDoes it taste strongly of coffee?\u003c\/h3\u003e\n\u003cp\u003eNo. The coffee sits underneath the sugar, salt, spices and savoury ingredients, so the meat tastes deeply roasted and beefy rather than like coffee.\u003c\/p\u003e\n\u003ch3\u003eWhy does the bark go almost black?\u003c\/h3\u003e\n\u003cp\u003eThe coffee and dark spices add colour and the sugar browns as it cooks, so a very dark crust is expected on long cooks. It can still burn over extreme direct heat, so keep steaks and other quick cooks under control.\u003c\/p\u003e\n\u003ch3\u003eIs Brisket Black gluten free?\u003c\/h3\u003e\n\u003cp\u003eThere is no gluten in the ingredients, but the 270 g bottle may contain traces of gluten (wheat), as well as milk and peanuts. If you need to avoid gluten completely, it isn't the right choice.\u003c\/p\u003e\n\u003ch3\u003eHow does it compare with other coffee rubs?\u003c\/h3\u003e\n\u003cp\u003eIt's sweeter and more savoury than most, with MSG and mushroom for umami and almost no heat. If you want more chilli kick, look at \u003ca href=\"\/products\/lanes-bbq-prime-rub\" title=\"Lane's BBQ Prime Rub\"\u003eLane's Prime Rub\u003c\/a\u003e; for a peppery black bark with no MSG, try \u003ca href=\"\/products\/hardcore-carnivore-black-rub\" title=\"Hardcore Carnivore Black Rub\"\u003eHardcore Carnivore Black\u003c\/a\u003e.\u003c\/p\u003e","brand":"Smokes Seasoning","offers":[{"title":"Default Title","offer_id":47524022026415,"sku":"BrisketBlack","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/files\/smokes-brisket-black-beef-bbq-rub-shaker.webp?v=1794547439"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/collections\/smokes-seasoning-logo.webp?v=1794547553","url":"https:\/\/sydbbqs.com.au\/collections\/smokes-seasoning.oembed","provider":"Sydney BBQs and Rotisseries","version":"1.0","type":"link"}