{"product_id":"the-four-saucemen-original-bbq-rub-gift-set","title":"The Four Saucemen Original BBQ Rub Gift Set","description":"\u003cp\u003eFour full-size shakers, one for each meat on the BBQ: chicken, beef, lamb and pork. This BBQ gift set from New Zealand's The Four Saucemen holds 1.17 kg of rub in total, so whoever unwraps it will be cooking with it for a long time, not just trying it once.\u003c\/p\u003e\n\n\u003cp\u003eThese are the four recipes the brand started with. A group of backyard cooks in east Auckland couldn't find rubs they liked, so they blended their own at home, took them into competition and started winning.\u003c\/p\u003e\n\n\u003cp\u003eIf you're short on gifts for BBQ lovers, the appeal is that nothing needs explaining. Each jar is named after the meat it goes on, with the directions printed on the back, so it works as a BBQ gift pack for someone who has just bought their first smoker as well as someone who has been cooking for years.\u003c\/p\u003e\n\n\u003ch2\u003eA BBQ Gift Set From a Competition Team\u003c\/h2\u003e\n\u003cp\u003eNone of the four mates behind The Four Saucemen were chefs. They were backyard cooks from Auckland's eastern suburbs who entered the first Meatstock Auckland in 2017, stayed up all night over their smokers and came home with second place in pork ribs. A year later they went back and took first.\u003c\/p\u003e\n\u003cp\u003eAdam and Sarah Winter made the rubs for that first competition in their home kitchen. They had tried popular American rubs brought back by friends and weren't impressed, so they built their own, then turned it into a business in 2019 from their kitchen and garage with NZ$10,000.\u003c\/p\u003e\n\u003cp\u003eBy early 2025 the brand was selling through more than 500 retailers across New Zealand and Australia. In the US, the brand's \u003ca href=\"\/products\/the-four-saucemen-manuka-hot-honey-rub\"\u003eManuka Hot Honey Rub\u003c\/a\u003e came sixth from more than 900 entries at the American Royal World Series of Barbecue, and one of the judges tracked it down afterwards to buy it.\u003c\/p\u003e\n\n\u003ch2\u003eFlavour Profile\u003c\/h2\u003e\n\u003cp\u003eThree of these rubs lean sweet and one leans salty, and that difference decides how you use them. The chicken, lamb and pork rubs carry between 31 and 39 g of sugars per 100 g, which gives you colour, caramelisation and bark. The beef rub has just 8.5 g, and with around 16.9 g of sodium per 100 g it works more like a seasoning salt with a lot of extra character.\u003c\/p\u003e\n\u003cp\u003eNone of the four is hot. The chicken and pork rubs have a little heat, the lamb rub has a subtle warmth, and the beef rub is peppery rather than spicy, so they suit a family table as well as a competition box.\u003c\/p\u003e\n\n\u003ch2\u003eThe Beef Rub: Earthy, Peppery and Deep Red\u003c\/h2\u003e\n\u003cp\u003eOpen this jar and the first thing you notice is the colour. Dried beetroot turns the rub a deep purple-red, and it brings an earthy sweetness that sits well against sea salt, garlic and pepper. With only five ingredients on the list, it seasons beef without covering the taste of it.\u003c\/p\u003e\n\u003cp\u003eThe short list is what makes it the most useful steak rub of the four. Sugar isn't one of the ingredients, so it's better suited to a hot sear than the sweeter rubs in the box. It carries an SCA winner's seal, and the team are qualifiers for the World Steak Cook-Off Association in Texas.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse it on:\u003c\/strong\u003e steak, beef short rib, brisket, venison and lamb shanks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso worth trying:\u003c\/strong\u003e as a curing rub on seafood\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Chicken Rub: Sweet, Smoky and Layered\u003c\/h2\u003e\n\u003cp\u003eThe brand calls this its most valuable rub, and its record backs that up: first at Smoke on the Coast 2021, second at Meatstock 2020, and third at the Australian BBQ Alliance 2020. Sugar leads the blend, followed by spices, sea salt, onion and garlic, with a little heat coming through at the end.\u003c\/p\u003e\n\u003cp\u003eThat sugar is why it works so well on poultry. It browns on the skin as the chicken cooks and gives you a deep, sticky colour. It's a good one for a butterflied bird on the kettle or a tray of Friday night wings.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse it on:\u003c\/strong\u003e butterflied chicken, wings, breast and thigh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso worth trying:\u003c\/strong\u003e 4 tablespoons mixed through 1 cup of flour for a seasoned chicken coating\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Lamb Rub: North African Warmth\u003c\/h2\u003e\n\u003cp\u003eThis is the one that surprises people. Instead of the usual rosemary and mint, it goes in a North African direction with cumin, cinnamon, garlic and cocoa. The cocoa adds depth and a dark edge, and the sugar brings sweetness that suits the richness of lamb fat.\u003c\/p\u003e\n\u003cp\u003eIt has a strong record on the competition circuit too, with first place at the Kumeu BBQ Comp 2021 and fifth at Meatstock 2020. It's equally at home in summer on the grill and in winter in the slow cooker.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse it on:\u003c\/strong\u003e legs, shoulders and ribs of lamb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso worth trying:\u003c\/strong\u003e lamb steaks and mini meatballs\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Pork Rub: The One That Started It All\u003c\/h2\u003e\n\u003cp\u003eThis is the original Four Saucemen rub and the one that took first place in pork ribs at Meatstock in both 2018 and 2019. Spices lead the blend, with Spanish smoked paprika doing the heavy lifting for the aroma and the deep orange-red colour, backed by sea salt, sugar, brown sugar and garlic.\u003c\/p\u003e\n\u003cp\u003eIt's sweet and smoky with a little heat, and it was built for long cooks where the sugars have time to set into a sticky bark on the meat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse it on:\u003c\/strong\u003e pork ribs and pork shoulder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso worth trying:\u003c\/strong\u003e chicken\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBest Used On\u003c\/h2\u003e\n\u003cp\u003eAll four work on charcoal, gas, pellet grills and smokers. The three sweeter rubs do their best work with indirect heat and low and slow cooks, where the sugar has time to caramelise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot ideal for:\u003c\/strong\u003e the chicken, lamb and pork rubs over aggressive direct heat, as sugar can scorch above roughly 175°C. If you want char, cook indirect first and finish over the coals for the last few minutes. For a straight hot sear, reach for the beef rub.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eBuy the best meat you can, then coat it with olive oil so the rub has something to stick to. Use a light coat on beef.\u003c\/li\u003e\n\u003cli\u003eFor chicken, lamb and pork, sprinkle the rub liberally on all sides about 30 minutes before cooking. Chicken and lamb can sit for longer if you have the time.\u003c\/li\u003e\n\u003cli\u003eFor beef, go lighter. An even, fine layer over all sides is enough, because this rub is much saltier than the other three.\u003c\/li\u003e\n\u003cli\u003eBarbecue or bake pork, grill or bake beef, and barbecue, bake or grill chicken and lamb until done. An \u003ca href=\"\/products\/inkbird-instant-read-thermometer-iht-1p\"\u003eINKBIRD instant read thermometer\u003c\/a\u003e takes the guesswork out of knowing when that is.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003ePairs With\u003c\/h2\u003e\n\u003cp\u003eFor ribs, season with the pork rub and finish with the \u003ca href=\"\/products\/the-four-saucemen-manuka-hot-honey-rib-glaze\"\u003eFour Saucemen Manuka Hot Honey Rib Glaze\u003c\/a\u003e for a sticky coat over the bark. You'll find the rest of the range in our \u003ca href=\"\/collections\/the-four-saucemen\"\u003eFour Saucemen collection\u003c\/a\u003e, and more options in our \u003ca href=\"\/collections\/rub-gift-packs\"\u003erub gift packs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThe Chicken Rub, 275 g shaker\u003c\/td\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThe Beef Rub, 300 g shaker\u003c\/td\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThe Lamb Rub, 300 g shaker\u003c\/td\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThe Pork Rub, 295 g shaker\u003c\/td\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eIngredients and Allergens\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eThe Chicken Rub:\u003c\/strong\u003e Sugar, spices and spice extract, sea salt, dehydrated vegetables (onion, garlic), anticaking agent (551).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Beef Rub:\u003c\/strong\u003e Sea salt, dehydrated vegetables (garlic, beetroot), spice, vegetable oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Lamb Rub:\u003c\/strong\u003e Sugar, salt, spices and spice extract, dehydrated garlic, cocoa powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Pork Rub:\u003c\/strong\u003e Spices and spice extract, sea salt, sugar, brown sugar, garlic powder, anti-caking agent (551).\u003c\/p\u003e\n\u003cp\u003eAll four rubs are gluten free, with no MSG and no artificial flavours or colours. No allergen or may-contain statement is listed for these rubs. If you have an allergy, check the pack before use.\u003c\/p\u003e\n\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore in a cool, dry place and keep the lids on firmly between uses.\u003c\/p\u003e\n\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003cth\u003eInformation\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eThe Four Saucemen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eThe Barbecue Gift Box, Original Box Set\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eDry rub gift set\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e1,170 g total (275 g, 300 g, 300 g, 295 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour profile\u003c\/td\u003e\n\u003ctd\u003eSweet and smoky, earthy and peppery, warm-spiced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat level\u003c\/td\u003e\n\u003ctd\u003eMild\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eChicken, beef, lamb and pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary\u003c\/td\u003e\n\u003ctd\u003eGluten free, no MSG, no artificial flavours or colours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eBlended and packed in New Zealand from imported and local ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003ch3\u003eDoes it come ready to give?\u003c\/h3\u003e\n\u003cp\u003eYes. The four shakers sit side by side in a printed Barbecue Gift Box with the jars on show at the front, so it only needs a card or a bit of wrapping.\u003c\/p\u003e\n\u003ch3\u003eHow is this different from the smaller Four Saucemen gift box?\u003c\/h3\u003e\n\u003cp\u003eThe same four flavours are also sold in a smaller box of 100 g pouches. This set has full-size shakers, so you get close to three times as much of each rub.\u003c\/p\u003e\n\u003ch3\u003eHow long will a shaker last?\u003c\/h3\u003e\n\u003cp\u003eEach jar holds between 27 and 30 serves at a 10 g serving, so a shaker will see you through plenty of cooks.\u003c\/p\u003e\n\u003ch3\u003eCan I use these rubs in the oven?\u003c\/h3\u003e\n\u003cp\u003eYes. All four can be baked, so they're just as useful for a roast chicken or a leg of lamb on a wet weekend.\u003c\/p\u003e\n\u003ch3\u003eWhich rub should I try first?\u003c\/h3\u003e\n\u003cp\u003eStart with whatever you cook most. If you can't pick, go with the pork rub on a rack of ribs, since that's the recipe that first put the team on the podium.\u003c\/p\u003e\n","brand":"The Four Saucemen","offers":[{"title":"Default Title","offer_id":50842733183151,"sku":"9421905312479","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/files\/the-four-saucemen-original-bbq-rub-gift-set-box.webp?v=1794177222","url":"https:\/\/sydbbqs.com.au\/products\/the-four-saucemen-original-bbq-rub-gift-set","provider":"Sydney BBQs and Rotisseries","version":"1.0","type":"link"}