Australian BBQ Rubs
This category collects supporting articles.
For the full guide, see the Science & Fundamentals page.
What Makes a Rub Balanced? A balanced BBQ rub isn’t about having lots of ingredients — it’s about having the right ones working together. A good rub hits salt, savoury, aroma, colour and heat in a way that tastes bold without overpowering the meat. If your rub tastes flat, muddy or “fine but not amazing”, […]
What’s the Science Behind Dry Brining? What’s the Science Behind Dry Brining? Dry brining works because salt changes the way proteins behave. When salt hits the surface of meat, it draws out moisture, dissolves into it, then pulls that salty liquid back in. Inside the meat, salt loosens protein structures so they hold more water […]
Why Does Sugar Caramelise Instead of Burn? Why Does Sugar Caramelise Instead of Burn? Sugar doesn’t immediately burn because it goes through a controlled chemical transformation first — caramelisation. When heated, sugar melts, breaks down and reorganises into hundreds of new flavour and colour compounds. Only once it passes its caramelisation window does it tip […]
Can You Use BBQ Rubs on Air‑Fried Food? Can You Use BBQ Rubs on Air‑Fried Food? Yes — BBQ rubs work brilliantly in the air fryer. In fact, air‑frying is one of the easiest ways to get crisp, flavour‑forward results without burning spices or losing bark. The trick is understanding how rubs behave in dry, […]
A great bark starts long before the cook — it starts with the trim. If your brisket has thin flaps, sharp corners or an uneven fat cap, your bark will always suffer. This beginner‑proof guide shows you exactly how to shape a brisket for even cooking, better airflow and proper seasoning adhesion, using real pitmaster techniques that thousands of cooks rely on.
BBQ rubs work because salt, sugar, spices and heat trigger real chemical reactions. Learn the simple science behind flavour, colour and crust.
Australian BBQ needs a different flavour balance than American BBQ — hotter, faster, brighter and built for chaos. This guide breaks down the Aussie formula for sweet, smoky and spicy rubs, how savoury and herbal notes keep everything balanced, and why Fixes Most Things hits the perfect ratio for chicken, pork, beef, seafood and veg.
Great BBQ isn’t chaos — it’s four simple pillars: salt, heat, smoke and time. This guide breaks down how each pillar shapes flavour, colour, bark and tenderness, and why Fixes Most Things is engineered to hydrate fast, handle Aussie heat, catch clean smoke and build depth over time.
“Sugar burns on the BBQ” is one of the biggest myths in grilling. This guide breaks down the science of caramelisation, why sugar actually helps build colour and bark, and how Fixes Most Things uses balanced sweetness to create glossy, smoky, sun‑kissed flavour without burning — even on hotter Australian BBQs.
Smoke doesn’t just sit on meat — it bonds, caramelises, hydrates and reacts with your rub. This beginner’s guide breaks down the science of smoke adhesion, sugar caramelisation, salt amplification, paprika darkening and fat absorption, plus why Fixes Most Things is engineered to create clean, bright, sun‑kissed smoke flavour instead of bitterness.