THE BBQ RELIGION GUIDE
Start with how you want to cook: grilling, smoking, oven roasting or preparing a chimichurri sauce. Then choose a seasoning to suit your food and the flavour you enjoy.
Explore BRZ Food and Meat Lab rubs, compare their uses and find the right jar for your next cook.
Explore cooking methods
FIRST, CHOOSE HOW TO COOK
The same seasoning can work in several preparations. Pick your method first, then compare the blends below.
For steaks, chops and other quick cooks, compare Picanha for Brazilian-style rock salt, Xtra Mojo for garlic and spices, or Beef Bomber for a touch of coffee. Choose the cooking time and heat for your cut.
Explore beef rubs ↗For brisket and beef ribs, Tommy Gun brings classic salt and pepper. Pork Missile pairs sweetness and smoke flavour with pork ribs and pulled pork. Lamb Grenade offers a sweet and savoury blend for shoulder and leg.
Explore Meat Lab ↗Use Thunderbird on chicken, Mexicana in tacos and casseroles, or Seafood Spitfire on fish and vegetables. These blends also belong in the kitchen, beyond the barbecue.
Find a blend for your meal ↓Mix Gringo with olive oil and red wine vinegar for chimichurri, combine it with olive oil for a marinade, or sprinkle it over cooked food. It can also be used as a dry rub.
Explore Gringo ↗YOUR CUT. YOUR COOK.
Start with the protein or vegetables. Then compare the application notes to match your cooking method.
BRZ Food
Beef · Chicken · Seafood · Vegetables
Rock saltPress onto the meat, rest 15 minutes, then grill.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
BRZ Food
Beef · Chicken · Lamb · Seafood
FineCoat the food before grilling, pan cooking or roasting.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
BRZ Food
Beef · Pork · Chicken · Lamb · Seafood · Vegetables
FlakeUse as a dry rub, or mix with olive oil and red wine vinegar for chimichurri.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Meat Lab
Beef
Coarse salt and pepperApply before smoking or grilling; follow the method for your cut.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
BRZ Food
Beef · Pork · Chicken · Vegetables
FineSeason before cooking, or mix into taco fillings and casseroles.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Meat Lab
Beef
Pat dry, season evenly and rest 10 minutes before cooking.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Meat Lab
Lamb · Beef
Coat the lamb, rest 10 minutes, then cook according to the cut.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Meat Lab
Pork
Coat the pork and rest 10 minutes; cook according to the cut.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Meat Lab
Chicken
Coat the poultry and rest 10 minutes before cooking.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Meat Lab
Seafood · Vegetables
Season before cooking, or mix with olive oil for a marinade.
Values describe the seasoning, not the finished meal. See the product page and pack for ingredients and nutrition.
Product uses and nutrition are drawn from the BBQ Religion catalogue. Prices are in AUD. Shop all rubs.
A CLOSER LOOK
Texture changes how a seasoning covers the food and how you apply it. These are the named textures in our range, with a practical example for each.
Visible salt crystals rather than a fine coating. Picanha seasoning uses rock salt: press the crystals onto the cut and follow its application guide before grilling.
PicanhaA fine seasoning can cover the surface in a thin layer. Xtra Mojo and Mexicana share this texture, but have different blends and cooking uses.
Xtra MojoGringo is a dried chimichurri blend. Mix it with olive oil and red wine vinegar for a sauce, use it in a marinade, apply as a dry rub or sprinkle over cooked food.
GringoTommy Gun has a visible salt-and-pepper texture and is intended for beef, including smoked brisket. Check its product page for application guidance.
Tommy GunTHE FULL REFERENCE
All individual rubs are included here, independently of the filter above. Compare food matches, grind, application, sodium, sugars and price on the same basis. Sets are excluded because they contain more than one blend.
On smaller screens, swipe the table sideways. The product names stay visible.
| Rub | For | Grind | When and how to apply | Sodium / 100 g | Sugars / 100 g | Price / 100 g |
|---|---|---|---|---|---|---|
| PicanhaBRZ Food | Beef, Chicken, Seafood, Vegetables | Rock salt | Press onto the meat, rest 15 minutes, then grill. | 37,800 mg | 0.2 g | $5.41 |
| Xtra MojoBRZ Food | Beef, Chicken, Lamb, Seafood | Fine | Coat the food before grilling, pan cooking or roasting. | 16,600 mg | 9.9 g | $7.58 |
| GringoBRZ Food | Beef, Pork, Chicken, Lamb, Seafood, Vegetables | Flake | Use as a dry rub, or mix with olive oil and red wine vinegar for chimichurri. | 60 mg | 6.3 g | $15.79 |
| Tommy GunMeat Lab | Beef | Coarse salt and pepper | Apply before smoking or grilling; follow the method for your cut. | 25,600 mg | 0.2 g | $8.87 |
| MexicanaBRZ Food | Beef, Pork, Chicken, Vegetables | Fine | Season before cooking, or mix into taco fillings and casseroles. | 14,000 mg | 36.6 g | $7.58 |
| Beef BomberMeat Lab | Beef | Not stated | Pat dry, season evenly and rest 10 minutes before cooking. | 17,500 mg | 6.3 g | $7.98 |
| Lamb GrenadeMeat Lab | Lamb, Beef | Not stated | Coat the lamb, rest 10 minutes, then cook according to the cut. | 17,900 mg | 22.5 g | $8.67 |
| Pork MissileMeat Lab | Pork | Not stated | Coat the pork and rest 10 minutes; cook according to the cut. | 6,240 mg | 39.6 g | $8.87 |
| Chicken ThunderbirdMeat Lab | Chicken | Not stated | Coat the poultry and rest 10 minutes before cooking. | 12,300 mg | 31.3 g | $8.31 |
| Seafood SpitfireMeat Lab | Seafood, Vegetables | Not stated | Season before cooking, or mix with olive oil for a marinade. | 10,700 mg | 15.1 g | $10.50 |
Grind: 5 rubs do not have a published grind in the catalogue. “Not stated” means the information is unavailable, not that the blend has no texture. The texture guide above covers the named grinds, while this table includes the complete individual-rub range.
Heat level: there is no chilli-heat rating in this comparison. The available technical-sheet levels are estimates, so they are not presented as confirmed product ratings.
Source: the comparison uses product information recorded in the BBQ Religion catalogue. Product pages provide the individual context; the pack remains the reference for ingredients and nutrition. Missing values are not inferred from the product name or its photograph.
MAKE THE NUMBERS USEFUL
The sodium and sugar columns describe 100 g of seasoning, not 100 g of cooked meat and not a recommended serving. The amount added to a cook depends on the quantity of rub actually used.
For example, 10 g of a seasoning contains one tenth of the sodium and sugar shown in its per-100-g figures. That is a calculation example, not a suggested dose or a claim about how much remains on the food after cooking.
The table reports the catalogue's sodium figure in milligrams. It does not label that figure as grams of salt. Compare sodium with sodium, using the same 100 g basis for each blend.
A lower figure does not automatically make one product a substitute for another. Gringo, prepared as chimichurri, has a different role from Picanha's rock-salt seasoning.
Read the sugar column together with the application notes. Pork Missile and Mexicana are suitable for several cooking methods; choose a recipe for the cut and preparation you are making.
Follow the product instructions and the recipe rather than treating every blend and cut the same way.
Jar sizes vary across the range. Price per 100 g gives you a common weight basis: divide the jar price by its weight in grams, then multiply by 100.
This is a price comparison, not a cost-per-meal estimate. It does not assume the same dose or the same number of cooks from every blend. Current variant prices and weights supply the calculation above.
FROM ADRIANO'S GRILL
Take your choice from the jar to the grill. Explore the BBQ Religion recipe collection for cooking ideas, and discover the competition results behind the brand.
BEFORE YOU FIRE UP
A few useful starting points for choosing and applying your seasoning.
Start with the food, then the cooking method. Use the food filters in this guide to narrow the range, then read each rub's application notes. A seasoning for a quick steak cook may call for a different application from one used for smoked brisket or a finishing sauce.
For a Brazilian-style rump cap, start with Picanha rock-salt seasoning. Xtra Mojo is a fine steak seasoning. For smoked brisket, compare Tommy Gun, a coarse salt-and-pepper rub. Other beef matches appear in the Beef filter above.
Picanha uses rock-salt crystals, while Xtra Mojo is a fine seasoning. Picanha's application guide calls for pressing the crystals into the surface before cooking. Xtra Mojo gives a finer coating. Compare the product notes, ingredients and nutrition to choose for your cut.
Mix Gringo with olive oil and red wine vinegar to make chimichurri sauce. You can also use it as a dry rub, an olive-oil marinade or a finishing seasoning.
Yes. Picanha, Xtra Mojo, Gringo, Mexicana and Seafood Spitfire are listed for vegetables in the official catalogue. Compare their flavour profiles and follow the application notes for your dish.
No. Salt and sugar content vary between blends. Open the nutrition comparison on a rub card to see sodium and sugars per 100 g of seasoning. These figures describe the rub itself, not a portion of cooked food. Check the product page and pack before choosing.
