Traditional Sweet and Smokey BBQ Rub

Traditional Sweet and Smokey BBQ Rub

Traditional Sweet and Smokey BBQ Rub is an all-purpose Australian BBQ seasoning blend combining premium spices and herbs for authentic smokey barbecue flavour. This versatile dry rub features paprika, brown sugar, garlic powder, onion powder, and a carefully balanced mix of chilli, cayenne, and aromatic herbs. Ideal for seasoning pork ribs, chicken, beef brisket, lamb chops, and grilled vegetables, this BBQ rub creates a flavourful crust whilst tenderising meat. Simply massage onto your protein before grilling, smoking, or roasting. Whether you’re firing up the Weber for a weekend cook-up or preparing a slow-cooked feast, this traditional rub delivers restaurant-quality results every time.

How to Use Traditional Sweet and Smokey BBQ Rub

For best results, generously coat your meat with Traditional Sweet and Smokey BBQ Rub at least 30 minutes before cooking, or preferably overnight for deeper flavour penetration. Pat the meat dry, then massage the rub into all surfaces, creating an even coating. The brown sugar in the blend will caramelise during cooking, forming a delicious bark on smoked meats or a sticky glaze on grilled proteins. This rub works beautifully on pork spare ribs, chicken drumsticks, beef brisket, lamb cutlets, and even grilled vegetables like corn or capsicum. For smoking, apply the rub generously and cook low and slow. For quicker grilling, use a moderate coating to prevent burning whilst still achieving that classic BBQ flavour and colour.

Recipe 1: Classic Smokey Pork Ribs

Ingredients:

• 2 racks pork spare ribs
• 4 tablespoons Traditional Sweet and Smokey BBQ Rub
• 2 tablespoons olive oil
• Apple cider vinegar spray
• Your favourite BBQ sauce (optional)

Method: Remove the membrane from the back of the ribs and pat dry with paper towel. Lightly brush with olive oil, then generously coat both sides with the BBQ rub, massaging it into the meat. Wrap in cling film and refrigerate for at least 4 hours or overnight. Preheat your smoker to 110°C or set up your BBQ for indirect cooking. Smoke the ribs for 3 hours, spritzing with apple cider vinegar every hour to keep them moist. Wrap the ribs in foil with a splash of apple juice and continue cooking for 2 hours. Unwrap, brush with BBQ sauce if desired, and cook for a final 30 minutes to set the glaze. Rest for 10 minutes before slicing between the bones and serving.

Recipe 2: Sweet and Smokey BBQ Chicken Wings

Ingredients:

• 1kg chicken wings, tips removed and split into drumettes and flats
• 3 tablespoons Traditional Sweet and Smokey BBQ Rub
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• Fresh coriander and lime wedges to serve

Method: Pat the chicken wings completely dry with paper towel – this is crucial for crispy skin. Place wings in a large bowl, drizzle with vegetable oil, and toss to coat. Add the BBQ rub and toss thoroughly until every wing is evenly coated. For extra crispy results, place seasoned wings on a wire rack set over a baking tray and refrigerate uncovered for 2-4 hours. Preheat your BBQ to medium-high heat (200°C) and set up for indirect cooking, or preheat your oven to 220°C. Cook the wings for 40-45 minutes, turning every 15 minutes, until the skin is crispy and the internal temperature reaches 75°C. In the last 5 minutes, brush with honey for extra glaze. Garnish with fresh coriander, serve with lime wedges, and watch them disappear at your next gathering.

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