Rum and Que Intensify – All-Purpose BBQ Rub & Flavour Booster

Intensify is all about balance and boosting what’s already there.

You’ll notice a clean, savoury backbone with a touch of sweetness and a strong garlic presence. The added flavour enhancer (621) brings a noticeable umami hit, which helps deepen meatiness and round out flavours across the board.

There’s no heat here — just straight-up flavour amplification.

It doesn’t compete with your main rub, which is exactly why it works so well layered underneath or sprinkled on at the end.

• Beef steaks (ribeye, scotch fillet, porterhouse)
Draws out deeper beef flavour without masking the natural richness of the cut

• Pork ribs and pork shoulder
Works as a base layer under sweeter rubs to build more savoury depth

• Chicken (whole, thighs, wings)
Adds a punch of flavour to mild meats, especially when used as a finishing dust

• Lamb (cutlets, leg, shoulder)
Balances the natural fattiness with garlic and savoury notes

• Seafood (prawns, fish fillets)
Light application enhances flavour without overpowering delicate proteins

• Vegetables (potatoes, pumpkin, corn, mushrooms)
Transforms simple veg into something far more interesting with minimal effort

• Chips, eggs, and burgers
Great as a post-cook seasoning for an extra hit of flavour

• Works with your existing rubs
Instead of replacing your favourites, it layers underneath to build more complex flavour

• Boosts natural taste without masking it
You still taste the meat — just more of it, which is exactly what you want in BBQ

• No heat means maximum versatility
Perfect for family cooking and broad appeal across different dishes

• Can be used before OR after cooking
Gives you flexibility depending on how you cook and finish your food

• Great for beginners and experienced pitmasters
Simple to use, but powerful when used strategically in layered seasoning

As a base rub (layering method)

1. Lightly coat meat with oil or binder (optional)
2. Apply Intensify evenly (approx. 1–2 tablespoons per kg of meat)
3. Let it sit for 10–20 minutes
4. Apply your main BBQ rub over the top
5. Cook as usual

As a standalone seasoning

1. Apply evenly to meat or vegetables
2. Use approx. 1 tablespoon per kg
3. Cook directly

As a finishing rub

1. Cook your meat as normal
2. Lightly sprinkle over just before serving
3. Rest for a few minutes before slicing

💡 Tip: Start light — you can always add more at the end

Low & Slow BBQ (Ribs, Brisket, Pork Shoulder)

• Temp: 110–130°C
• Time: 4–12 hours depending on cut
• Use as a base layer under your main rub
• Avoid heavy finishing application early (can build too much salt)

Hot & Fast Grilling (Steaks, Chicken, Lamb)

• Temp: 220–300°C
• Apply just before cooking or immediately after
• Great as a finishing dust on rested meat

Roasting (Chicken, Veg, Lamb)

• Temp: 180–200°C
• Apply before cooking
• Add a light extra sprinkle at the end for more punch

⚠️ Note: Contains sugar — avoid excessive direct high heat early as it may caramelise quickly

• Hickory
Strong smoke pairs well with the savoury backbone of the rub

• Apple
Adds mild sweetness that complements the garlic and sugar balance

• Cherry
Great for colour and a subtle fruity note without overpowering

• Oak
Clean, steady smoke that lets the seasoning shine

• Layered Competition Ribs
Use Intensify as a base, then apply a sweet rib rub
Suggested internal link: See full recipe

• Garlic Butter Steak Finish
Finish steak with butter and a light sprinkle of Intensify
Suggested internal link: See full recipe

• Loaded Roast Potatoes
Season before roasting, then finish with extra dusting
Suggested internal link: See full recipe

• BBQ Chicken Wings Booster
Toss cooked wings in sauce and finish with Intensify
Suggested internal link: See full recipe

If you want one rub that makes everything taste better — without complicating your cook — Rum and Que Intensify is a no-brainer. Keep it on hand and use it everywhere.