Smokes Seasoning Asian Spice is a sweet, savoury and aromatic BBQ rub with a five-spice-inspired flavour profile and a 3/5 heat level. 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.
The formulation is what makes it interesting. Spices and sugars lead the ingredient list, backed by sea salt, garlic and onion. Monosodium glutamate (MSG) 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.
There is enough sugar here to develop good colour and bark during a slower cook, particularly on ribs and pork. 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.
Best Used On
| Food or cut |
Why it works |
| Pork ribs |
The 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. |
| Pork belly |
The sweet-and-sour elements cut through fatty pork, while MSG, garlic and onion give it enough savoury depth to keep the flavour balanced. |
| Pork shoulder / pulled pork |
Suits 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. |
| Pork chops and tenderloin |
Good for quicker cooks when you want an Asian-style sweet, savoury spice profile. Use controlled heat rather than an extended hard sear. |
| Chicken thighs and drumsticks |
Dark chicken meat handles the sweetness and spice well and works particularly nicely with charcoal, roasting or indirect BBQ cooking. |
| Chicken wings |
A good option for dry-rub wings with sweet savouriness and a noticeable kick. Watch the heat as the sugars darken. |
| Fish |
Use a lighter coating so the seasoning complements rather than dominates the fish. |
A 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.
How to Use
Shake the bottle well before use to break up any solids or seasoning that has settled.
For pork or chicken, apply the Asian Spice generously using a side-to-side fanning motion for an even coating. Leave it on the meat for 5–7 minutes, then flip and repeat on the other side.
For fish, 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.
Cooking Tips
Low and Slow
Ribs, 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.
Give the rub time to set on the surface before wrapping, spraying heavily or adding sauce so you do not wash the seasoning off.
Hot and Fast
Asian Spice can also be used on pork chops, tenderloin, wings, thighs and fish, but it is better suited to controlled grilling heat than prolonged exposure to an extremely hot flame.
For 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.
If you want a hard final sear, keep it brief and watch the surface closely.
Using a Sauce or Glaze
The 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.
Because Asian Spice already contains sea salt and MSG, take care when layering it with salty soy-based sauces. You can always add more sauce at the end.
Ingredients & Allergens
Ingredients: 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.
Contains: SOY.
May contain traces of Gluten (wheat), Milk and Peanuts.
Nutrition Information
Servings per pack: 20
Serving size: 11.5 g
|
Per serve |
Per 100 g |
| Energy |
126 kJ |
1451 kJ |
| Protein |
Less than 1 g |
4.5 g |
| Fat, total |
Less than 1 g |
4.1 g |
| Saturated fat |
Less than 1 g |
Less than 1 g |
| Carbohydrates, total |
5.2 g |
45 g |
| Sodium |
1245 mg |
10822 mg |
Storage
Keep the shaker tightly closed in a cool, dry cupboard away from direct sunlight, heat and moisture. Avoid shaking the bottle directly over steaming food, as moisture entering a dry seasoning can cause caking and affect its quality.
Shake well before use if the seasoning has settled or formed loose clumps.
Product Details
| Detail |
Information |
| Brand |
Smokes Seasoning + Rubs |
| Product |
Asian Spice BBQ Rub & Everyday Seasoning |
| Net weight |
230 g |
| Heat index |
3/5 |
| Flavour |
Sweet, savoury, aromatic, tangy and spicy |
| Style |
Five-spice-inspired Asian BBQ seasoning |
| Best on |
Pork ribs, pork belly, pork shoulder, chicken and fish |
| Serving size |
11.5 g |
| Servings per pack |
20 |
| Contains MSG |
Yes |
| Origin |
Crafted in Alberta, Canada |
| Australian packaging |
Packaged in Australia from imported ingredients |
FAQs
Is Smokes Asian Spice the same as Chinese five spice?
No. It is inspired by the flavour direction of five spice, 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.
How hot is Smokes Asian Spice?
The 230g pack carries a 3/5 heat index. There is a noticeable spice kick, but sweetness and savoury seasoning are major parts of the flavour rather than heat being the only focus.
Can I use Asian Spice on fish?
Yes. Use a lighter coating than you would on pork or chicken. This gives fish the aromatic spice and savoury character without letting the seasoning dominate the shorter, more delicate cook.
Is Smokes Asian Spice gluten free?
The 230g pack carries the allergen statement “May contain traces of Gluten (wheat)”, so customers avoiding gluten should take that statement into account.
