BBQ MAFIA: OG Steakout BBQ Rub - 340g

The rub that built the reputation

This is the one that started it — BBQ Mafia’s award-winning, comp-tested beef rub, now in the Pitmaster Pro Series. The OG Steakout is built for anyone chasing steakhouse depth and a dark, brooding brisket bark at home. Big beef flavour, made to taste even more like itself.

The flavour

Savoury and salt-forward up front, with a heavy hit of coarse cracked pepper through the middle. It finishes dark, roasted and deeply umami — the ‘dark & rich’ profile the label promises, without the sweetness that scorches over a hot fire.

How to cook with it

• Coat a whole brisket the night before — a thin swipe of oil or mustard first so it grips — then smoke low and slow for a dark, peppery bark.
• Season thick-cut steaks generously, rest them 30–40 minutes, then sear over a screaming-hot grill for a proper crust.
• Rub beef short ribs hard on every side and smoke until the bark sets and the meat pulls clean from the bone.
• Go two coats on big cuts — one to bind, one to build — for extra bark on brisket and rib.
• Rogue move: a heavy pinch stirred through your next batch of burger mince, or into a beef-dripping gravy.

In the shaker

A coarse, dark grind — you can see the cracked pepper and savoury salt — that clings to a wet surface and cooks down into a matte, almost-black bark. No big sugar crystals, so it behaves over direct heat.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: No gluten or allergen claims are printed on the sources available to us — always check the physical label.

The Rub Smuggler’s Verdict

Every serious beef cook needs this one in the rack. Hit your steak or brisket the night before — a swipe of oil first so it grips — and let that dark, peppery bark build low and slow. Run it alongside Fancy Hanks Coffee & Molasses BBQ Sauce for a bittersweet mop, then a smear of Rum and Que Mustard Sauce to cut the richness. That’s a plate worth smuggling home.

FAQ

What meats is OG Steakout best on? It’s a dedicated beef rub — brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.

Is it hot? No real heat — it’s a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.

How much should I use? Season generously and go two coats on big cuts like brisket. A thin layer of oil or mustard first helps it grip and build bark.

What size is it? This is the 340g / 12 oz shaker.