Collection: BBQ Rubs & Seasonings

BBQ rubs and seasonings are easiest to choose when you start with the food and cooking method rather than trying to find one jar that does everything. A seasoning used on a quick-grilled piece of fish needs a different balance from a rub intended to sit on pork or beef through a long smoke.

Weber Australia’s current seasoning range includes Steak, Herb, Barbecue and Greek seasonings. Weber describes its Herb Seasoning as a six-herb blend with lemon that pairs well with chicken, fish and vegetables, while its Barbecue Seasoning combines herbs, salt, paprika and chilli for chicken, pork and vegetables. The current range also extends into low-and-slow rubs for beef, lamb, pork and all-purpose use, giving customers stronger blends intended for longer barbecue cooking.

Apply seasoning with enough time for it to adhere to the food, but follow the recipe and salt level rather than assuming that more rub gives a better result. For long cooks, the rub becomes one layer of flavour alongside smoke, rendered fat, sauce and the natural flavour of the meat. On quick cooks, a lighter application can keep herbs and spices from dominating.

Rubs and sauces also play different roles. A dry seasoning builds flavour directly on the surface before and during cooking, while a sauce is usually used as a glaze, finishing layer or serving condiment depending on its sugar content and recipe. High-sugar sauces can burn over aggressive direct heat, so apply them at the stage recommended by the recipe.

Use this range for dry flavour products, then move to BBQ Sauces when you want a wet glaze or finishing sauce, and BBQ Fuel & Smoking when smoke flavour is the priority.