BBQ MAFIA: The Steakout BBQ Rub - 240g

Dark, rich and properly serious

Like it dark? The Steakout from BBQ Mafia chases that deep, smoky, charcoal-edged flavour and builds a near-black, Texas-style bark on big beef. A dark-bark flavour enhancer for cooks who want their brisket looking as serious as it tastes.

The flavour

Savoury and pepper-forward up front, deep and roasted through the middle, finishing dark and smoky. No sweetness to scorch — just rich, brooding beef flavour and a bark you can see.

How to cook with it

• Coat a brisket the night before, oil or mustard first so it grips, then smoke low and slow to a matte-black bark.
• Season beef short ribs hard on every side and smoke until the bark sets and the meat gives.
• Rub thick steaks generously and sear hard for a dark, peppery crust.
• Go two coats on big cuts — one to bind, one to build.
• Rogue move: a pinch into a beef stock or braise for extra smoky depth.

In the shaker

A coarse, dark grind of cracked pepper and savoury salt that cooks down into a matte, almost-black bark — no big sugar crystals, so it holds 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

Dark bark is all about pepper and patience — lay it on thick, keep the smoke thin and blue, and don’t rush the wrap. Cook it beside Fancy Hanks Original BBQ Sauce for a smoky mop, then carve with a smear of Tracklements Strong Horseradish Cream — the sharp, creamy heat that beef begs for.

FAQ

How is The Steakout different from OG Steakout? Both are beef rubs; The Steakout leans darker, smokier and more pepper-forward for that near-black Texas-style bark.

Is it hot? No chilli heat — the punch is cracked pepper and smoky depth, not burn.

What size is it? A 240g shaker.