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Rum & Que

Rum & Que is a family-run barbecue company from New Zealand. It started at Meatstock 2017, NZ's first barbecue competition, when a group of food-loving friends started making their own rubs and sauces. The brand was set up properly in 2018 by Matt Melville and has since picked up plenty of competition silverware across NZ, Australia and the US.

We stock the shakers and sauces. Black Out is the black rub for beef bark. Rib Rocker is for pork ribs, Ram Rod for lamb and game, and Soft Coq for chicken, pork and seafood. All Purpose, Homegrown and Intensify cover everyday cooking, and the UMAMI finishing seasonings go on after the cook. Sauces include Meat Juice, OG, Carolina Mustard and Slap It On Char Siu.

Try Ram Rod on our lamb ribs or Rib Rocker on smoked pork ribs. More lamb options in lamb rubs. Free shipping over $149, or click and collect in Brunswick.

19 products

Which Rum & Que rub for which cook

  • Beef: Black Out is a pure black rub that builds bark on brisket, short ribs and steak. All Purpose has a savoury garlic profile that suits red meat.
  • Pork ribs: Rib Rocker is a sweet and savoury rib rub.
  • Lamb and game: Ram Rod cuts through the richness of lamb, venison and game.
  • Chicken, pork and seafood: Soft Coq is the all-purpose white meat rub with a mild kick. Shandy brings lemon and lime for seafood and chicken.
  • Everyday: Homegrown is a herby rub that also works on veg, soups and casseroles. Intensify goes on before or after cooking.
  • Fried chicken: Dirty Bird and Dirty Bird Nashville are fried chicken coatings. Dirty Bird BBQ Chicken Seasoning is for the grill.

Finishing seasonings and sauces

The UMAMI Garlic Butter and UMAMI Truffle Butter seasonings get sprinkled over cooked food: steak, chips, seafood or salads. UMAMI Port and Black Garlic is a rich finishing sauce. Meat Juice and OG are the BBQ sauces, Carolina Mustard is a tangy mustard sauce for pulled pork, and Slap It On Char Siu is a marinade and glaze.

How to use them

Shake the rub on a few hours before cooking to give it time to work. For Char Siu, marinate overnight, then reduce the leftover marinade and brush it on at the end. The Wing Kit is an easy all-in-one for wings.

FAQs

Where is Rum & Que from?
Rum & Que is a family-run barbecue rub and sauce company from New Zealand, started by Matt Melville in 2018.

What is the best Rum & Que rub for brisket?
Black Out is Rum & Que's black rub for beef. It's designed to build bark on long and short cooks.

Which Rum & Que rub is for lamb?
Ram Rod is the lamb, venison and game rub.

How do you use Rum & Que UMAMI seasoning?
Sprinkle UMAMI Garlic Butter or Truffle Butter over food after cooking, or apply before cooking. It works on steak, seafood, chicken and hot chips.

Where can I buy Rum & Que in Melbourne?
The Que Club stocks Rum & Que rubs, finishing seasonings and sauces at 3-7 Syme Street, Brunswick, and online with delivery Australia-wide.