BBQs Plus Sweet & Smoky Seasoning 190g
Bring authentic barbecue flavour to every meal with BBQs Plus Sweet & Smoky Seasoning 190g. Carefully crafted to deliver the perfect balance of sweet, smoky and savoury notes, this versatile seasoning is ideal for grilling, smoking, roasting and low-and-slow barbecue.
Whether you’re preparing sticky pork ribs, juicy chicken wings, pulled pork, beef brisket or grilled vegetables, this seasoning creates a delicious caramelised crust while enhancing the natural flavour of your food. Sweet barbecue seasonings are particularly popular for pork and chicken, where the balance of sugar and smoky spices helps create rich colour and flavour during cooking.
Perfect For
- Pork ribs
- Pulled pork
- Chicken wings
- Whole chicken
- Beef brisket
- Burgers
- Steaks
- Roasted vegetables
- Hot chips
- Potato wedges
Why You’ll Love It
The balanced blend of sweet and smoky spices makes this seasoning incredibly versatile. Use it as a dry rub before cooking or sprinkle it over food just before serving for an extra burst of flavour.
Whether you’re cooking on a Weber, Big Green Egg, pellet smoker or traditional barbecue, this seasoning helps build beautiful colour and rich barbecue flavour every time.
Cooking Tips
For the best results:
- Coat meat evenly with a light layer of olive oil.
- Generously apply the seasoning.
- Allow it to rest for 20–30 minutes before cooking.
- Cook low and slow for smoked meats or over medium heat when grilling.
- Finish with your favourite BBQ sauce for a classic sticky barbecue glaze.
Complete Your BBQ Pantry
Pair BBQs Plus Sweet & Smoky Seasoning with premium smoking woods, charcoal, barbecue sauces and other rubs to create restaurant-quality barbecue at home.
Looking for inspiration? Browse the Weber Recipes collection for ideas on ribs, brisket, chicken and more to put your seasoning to good use.
Available online or visit BBQs Plus in Moorabbin or Port Melbourne, where our team can help you choose the perfect seasonings and barbecue accessories for your next cook.
