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Shop / Rubs

Rubs

The bark makers. Beef, pork, chicken, lamb, and the ones that go on everything.

  • 16 in stock
  • 24 competition placings
  • For beef, chicken, lamb, pork
The Lamb Rub 300g

The Lamb Rub 300g

A proven winner, this North African inspired mix (think cumin, cocoa and cinnamon) picked up 1st at the Kumeu BBQ Comp 2021 and 5th Place at Meatstock 2020.

$19.95

The White Rub 300g

The White Rub 300g

Multiple trophies won, including “The Jack” winning brisket in Tennessee, USA, with More Better Barbecue

$19.95

The Lamb Rub 100g

The Lamb Rub 100g

Used by Southern Fat Cuts BBQ Team 2nd Meatstock 2019 and 5th Place to The Four Saucemen BBQ Team Sweet but earthy ideal for Summer BBQs.

$11.95

The Pork Rib Rub 100g

The Pork Rib Rub 100g

100 grams of banging flavour! WINNER at Meatstock Auckland 2018 and 2019 Pork Rib Category.

$11.95

The Black Truffle Rub 100g Pouch

The Black Truffle Rub 100g Pouch

Steak, lamb, seafood, fries, soups, cheese, you name it, it works, so use your imagination! Also Winner at King of the Mountain on debut.

$13.99

These are the rubs the team used on competition day, bottled. The Pork Rib Rub is the OG: sweet, smoky, a little heat, built on a fresh smoked paprika brought in especially. It won first place in pork ribs at Meatstock Auckland in 2018 and again in 2019.

The rest of the shelf follows the four animals on the label: beef, pork, chicken and lamb, plus the ones that go on everything. Each one is made for a cut, not a marketing category, so the product pages say what to put it on and the recipes show it being used.

Cooked with these

Straight answers

Rubs: the questions

How do I use a BBQ rub?

Pat the meat dry, apply a thin binder such as olive oil or mustard so the rub sticks, then season all over. For pork ribs the team applies the Pork Rib Rub 30 minutes before cooking; a longer rest in the fridge is fine for larger cuts.

Which rub is for which meat?

Pork Rib Rub for ribs and pork shoulder; Beef Rub for brisket, short ribs and steak; Chicken Rub for wings, thighs and whole birds; Lamb Rub for shoulder, leg and racks. The Rub, the White Rub and the Black Rub are the all-rounders. Every product page lists the cuts it is for.

Are the rubs made in New Zealand?

Yes. The Four Saucemen are four friends from the eastern suburbs of Auckland, and the rubs and sauces are made here. Orders received before 11am ship the same day.

Can I buy the rubs in a shop?

Yes. The range is stocked across quality independent butchers, Mitre 10, selected Pak'nSave and New World stores, Gilmours Manukau, Farro, Weber Stores and Hunting and Fishing stores. The stockists page lists them by region.

Other shelves

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