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.
Category Archives: Protein Guides
This category collects supporting articles.
For the full guide, see the Protein Guides page.
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.
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.
Great beef rubs balance salt, savoury depth and colour‑building spices. Learn which blends work best for brisket, ribs, steaks and low‑and‑slow cooks.
Australian seafood deserves more than salt and hope. Here’s how the right BBQ rub adds colour, brightness and attitude without overpowering delicate flavours.
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.
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.
Chicken isn’t boring — your seasoning is. Here are the best BBQ rubs for chicken in Australia and the exact style each one is built for.








