KABO Red Ripper BBQ Rub 200g all purpose BBQ Seasoning

The holy grail of BBQ is Aussie. The epitome of flavour is India. We put them together and lit the grill.

1. Pat your meat dry before applying the rub
2. Apply Red Ripper generously — coat every surface
3. Rest for at least 30 minutes (overnight is even better)
4. Cook over direct heat for a crust, then indirect heat to finish
5. Rest before cutting — patience is the secret weapon
6. Serve with a cold drink. You've earned it.

Where Aussie BBQ tradition meets the Indian spice trail.

• Red Chilli — hand-plucked from Guntur, Andhra Pradesh
• Fennel — from Gujarat, lending a sweet anise warmth
• Cumin — smoky and earthy on the grill
• Oregano — slow dried Mediterranean herb
• Thyme — woody, aromatic, loves fire
• Raw Sugar — caramelises on the grill for that legendary crust
• Black Pepper — from the Western Ghats of Mangalore
• Turmeric — from Erode, Tamil Nadu

Red Ripper doesn't discriminate. If it goes on a grill, it goes with this rub.

• Lamb chops — the spice loves lamb
• Chicken thighs — coat heavily, grill hard, rest well
• Pork ribs — slow and low, let the sugar caramelise
• Beef brisket — overnight rub, low heat, patience rewarded
• Cauliflower steaks — surprisingly brilliant
• Prawns — 2 minutes each side

Australia invented the art of the casual grill. India invented the art of the spice blend. Red Ripper is what happens when those two traditions finally meet at the grill.

We pack every order with care from Melbourne, Victoria.

• Standard shipping — 3–7 business days Australia-wide
• Express shipping available at checkout
• Also available on Amazon Australia for Prime delivery
• International shipping to NZ, UK and Canada
• Gift wrapping available on request — email info@kaboeats.com