Category Archives: Protein Guides

This category collects supporting articles.
For the full guide, see the Protein Guides page.

The Best BBQ Rubs for Lamb

BBQ lamb chops seasoned with herb and citrus rub on a grill

Lamb shines when you season it properly and cook it to the right temperature. This guide shows you the best BBQ rubs for lamb, how to use them and how to get perfect results on chops, racks, legs and shoulder.

Crispy BBQ Chicken Thighs (Dry Rub, Fat Rendered, Beginner-Proof)

Crispy BBQ chicken thighs with golden, blistered skin and dry rub seasoning on a rustic wooden platter outdoors, surrounded by garlic, herbs, and melted butter.

Crispy BBQ chicken thighs made the right way — dry brine, dry rub and rendered fat for shatter‑crisp skin and juicy meat. No marinades, no soggy skin, just proper Australian BBQ logic that delivers blistered, glass‑like chicken every time.

BBQ Chicken Wings (And the Best Rubs to Make Them Slap)

BBQ Chicken Wings and the Best Rubs to Make them Slap

Sticky, smoky, sweet and loaded with cheeky heat — these wings are everything Outback Fire & Smoke stands for. Learn the no‑fuss method, the optional glaze that turns great wings into dangerous wings, and why Fixes Most Things creates that glowing, sweet‑savory crust people can’t stop talking about.

The Best BBQ Rubs for Vegetables (Yes, Veg Can Slap Too)

Illustrated vegetables on a BBQ grill with caramelised edges and paprika colour in Outback Fire & Smoke style.

Most people under‑season BBQ vegetables — and it shows. This guide breaks down why veg loves rubs, the best vegetables for caramelisation and colour, and how Fixes Most Things turns corn, pumpkin, potatoes, mushrooms and more into smoky, sticky, flavour‑packed stars of the BBQ.

The Best BBQ Rubs for Pork (And Why Sweet‑Smoky Wins Every Time)

Illustrated pork BBQ scene with sweet‑smoky seasoning, sticky bark and Outback Fire & Smoke style background.

Pork is BBQ royalty — but only if the rub delivers. Learn what pork really wants from a seasoning, why sweet‑smoky blends always win, and how Fixes Most Things creates sticky bark, deep colour and outrageous flavour on ribs, belly, chops and pulled pork.