LOW N SLOW BASICS: Chilli Citrus Charge Chicken and Pork Rub – 300g

Chilli meets citrus, built for chook and pork

Chilli Citrus Charge is Aaron Palmer's rub for cooks who want heat with a twist. A genuine 3-out-of-5 chilli kick is lifted by bright citrus, making it tailor-made for chicken and pork — the sort of rub that wakes up wings, thighs and ribs.

The flavour

Zesty citrus hits first, then a building chilli warmth through the middle, finishing savoury with a lingering, tangy heat. It is bright and punchy rather than sweet and smoky — a fresh, fiery change of pace for poultry and pork.

How to cook with it

• Rub chicken wings or thighs and grill hot for a spicy, citrus-charged hit.
• Season pork ribs or chops before a low cook, then glaze late.
• Dust over a spatchcocked chook before roasting.
• Shake onto grilled corn, wedges or halloumi for a spicy side.
• Rub pork skewers or chicken thighs for the barbecue.

In the shaker

A vivid, spice-flecked blend with visible chilli and citrus notes — it pours cleanly and grips a slicked cut, laying down colour and heat together.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: Ingredients and allergens should be confirmed from the physical label. It may contain traces of common allergens — always check the label if you are sensitive.

FAQ

How hot is Chilli Citrus Charge? It sits around 3 out of 5 — a real, warming chilli kick lifted by citrus, but not a punishing burn.

Is it gluten free? The full ingredient statement should be confirmed from the physical label. It may contain traces of gluten and other allergens — always check the label if you are sensitive.

What do I use it on? Made for chicken and pork — wings, thighs, pork ribs and chops. Rub it on, then glaze late so any sugars set instead of scorch.

Where is it made? Made in South Australia by Aaron Palmer's Low n Slow Basics.

The Rub Smuggler's Verdict

This is the one for cooks who want heat with a twist — chilli warmth cut with bright citrus, built for chicken and pork. Rub wings or pork ribs, then glaze late so the sugars set instead of scorch. Glaze with Smokin Mangoes Cherry Jalapeno and drizzle Nomad Salsa Macha over the top. That there's contraband-good.