Blackstrap Bandit is built for BBQ lovers chasing sticky, smoky flavour, caramelised edges and that perfect balance between sweet and savoury. This bold BBQ seasoning combines brown sugar, smoked paprika, garlic, spices and a sneaky cayenne kick to create rich colour, incredible crust and mouth-watering flavour.
Designed specifically for pork and chicken, Blackstrap Bandit brings together classic smokehouse sweetness with layers of savoury BBQ depth. Whether you’re smoking pork ribs, grilling chicken thighs, roasting pork belly or firing up the backyard BBQ, this rub helps create a beautiful golden bark, sticky finish and unforgettable flavour.
The brown sugar base helps develop deep caramelisation while smoked paprika, garlic and spices build a rich BBQ profile that pairs perfectly with smoke and flame. A touch of cayenne adds just enough attitude without overpowering the cook — because every good bandit needs a little bite (did we really write that! haha)
Blackstrap Bandit shines on pork ribs (our fave are baby back), but don’t stop there. Try it on:
Pulled pork
Pork belly
Pork chops
Chicken thighs
Chicken wings
BBQ sausages
Roast vegetables
Sweet potato wedges
Why You’ll Love Blackstrap Bandit
Crafted for pork and BBQ favourites
Sweet, smoky and savoury flavour
Creates sticky bark and caramelised edges
Balanced spice with a gentle kick
Perfect for smoking, grilling and roasting
Great with charcoal, wood fire and flame cooking
Designed in Western Australia
Turns simple backyard cooks into something unforgettable
How To Use
Generously coat your meat with a light layer of oil or binder, then apply Blackstrap Bandit evenly across all sides.
If cooking baby back ribs, we love to use a bind of mustard and agave, that added sweetness gives a great bite.
For best results, allow the rub to sit for 20–60 minutes before cooking to let the sweet and savoury flavours develop.
Cook over charcoal, pellet smoker, offset smoker, gas BBQ or oven until beautifully caramelised, smoky and tender. The 3, 2,1 method works wonders on the ribs here!
For ribs and larger BBQ cuts, add another light sprinkle towards the end of cooking for an extra hit of sweet smokehouse flavour
For a sticky finish, during the last 30 minutes of the cook, you can brush some BBQ sauce, mixed with either honey or agave and even a touch of vinegar..
Frequently Asked Questions
What does Blackstrap Bandit taste like?
Blackstrap Bandit delivers classic BBQ flavour with smoky paprika, brown sugar sweetness, garlic, savoury spices and a little cayenne warmth. It’s sticky, smoky and packed with character.
Is Blackstrap Bandit spicy?
Only slightly. The cayenne adds a gentle background warmth, but Blackstrap Bandit is more about sweet smokehouse flavour than big chilli heat.
What meats does it work best on?
Pork is where Blackstrap Bandit steals the show, especially ribs, pulled pork and pork belly. It also works beautifully on chicken thighs, wings and grilled meats.
Can I use Blackstrap Bandit in the oven?
Absolutely. While it loves charcoal and smoke, Blackstrap Bandit performs brilliantly in the oven and air fryer, helping create colour, flavour and caramelised edges.
Is this rub good for smoking?
Yes — Blackstrap Bandit was designed for BBQ and smoking. The sweet and smoky profile works perfectly with low-and-slow cooking, helping develop beautiful bark and rich flavour.
What wood pairs well with Blackstrap Bandit?
Try apple, cherry, pecan or maple wood for sweeter BBQ flavours. Hickory also works well when you want a stronger smoke profile.
How much rub should I use?
Apply generously until the surface is evenly covered. Pork can handle a good coating, especially ribs and larger cuts where building flavour is key.
Where is Blackstrap Bandit made?
Blackstrap Bandit is a Stoneville BBQ product developed in Bennett Springs, and blended in Osborne Park, Western Australia for BBQ lovers chasing sweet smokehouse flavour, sticky bark and bold backyard BBQ.
