FOUR MONKEYS BBQ: Chicken Rub – 260g

Championship chicken, no marinade required

A skilful blend of salt, garlic, herbs and chilli built to complement any cut of chicken — and versatile enough that the brand happily points it at pork and vegetables too. Salty sweetness up front, herb undertones through the middle, and a nice hit of heat right at the back.

The flavour

Salt and sugar open bright and savoury. Garlic, black pepper and dried herbs build a rounded, almost roast-dinner middle, then chilli arrives late and warm on the finish. Balanced enough to season a whole bird without dominating it.

How to cook with it

• Season chicken wings and leave them uncovered in the fridge overnight, then cook hot until the skin crackles.
• Rub a whole butterflied chook inside and out and cook it indirect at 160°C until the thigh reads 75°C.
• Coat thighs generously and grill skin-side down over direct heat until the fat renders and the skin goes glassy.
• Toss cauliflower florets in oil and a heavy dusting, then roast until the edges catch.
• Rogue move: shake it through hot chips straight out of the fryer while they are still steaming.

In the shaker

A pale golden-brown medium grind with visible black pepper, herb flecks and dried vegetable pieces. Free-flowing and easy to season evenly by hand.

Ingredients & Dietary

Ingredients: Sugar, salt, garlic, black pepper, chilli, dehydrated vegetables, spices, natural chicken flavour, no more than 2% anti-caking agent

Dietary: No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Allergens and traces — always check the physical label.

The Rub Smuggler's Verdict

Season the bird the night before and leave it uncovered in the fridge — dry skin is the whole trick, and no amount of heat fixes a wet one. Brush Taippan BBQ Competition Glaze on in the last ten minutes so it sets rather than burns, and keep Atomic Chicken Chicken Salt Seasoning within reach for the chips.

FAQ

Is it only for chicken?
No. The brand notes it works equally well on pork and vegetables — the herb and garlic base is versatile.

How hot is the back-end heat?
Gentle. There is chilli in the blend but it sits behind the salt and herbs rather than leading.

Best way to get crisp skin?
Season the bird uncovered in the fridge overnight, then cook at a higher heat — around 160–180°C — so the skin renders and tightens.