BUTCHERS AXE: Big Bark Rub – 190g

Bark as black as the judges like it

Big Bark is the competition-bred beef rub that gets its jet-black colour from activated charcoal — the same trick that's pulled trophies and the elusive perfect score for the Butchers Axe crew. It's a balanced, savoury blend built to lay down a deep, dark crust on big beef. When you want the cook to look as serious as it tastes, this is the jar.

The flavour

Salt and savoury spice lead, backed by a rounded sweetness from sugar and brown sugar. The activated charcoal is all colour and no bitterness, so the finish stays clean, beefy and umami-rich — pure bark, no chilli.

How to cook with it

• Coat a brisket in a heavy, even layer and smoke low and slow for a black, glossy bark.
• Rub beef short ribs hard and cook until the meat pulls back from the bone.
• Season thick steaks and sear over coals for a dark, dramatic crust.
• Dust burger patties for instant colour and a savoury edge off the flat-top.

In the shaker

A striking near-black blend with a medium grind and visible flecks of dried veg. It grips onto beef fat and blooms into a deep, matte-black bark under low heat.

Ingredients & Dietary

Ingredients: Salt, Spices, Sugar, Flavour Enhancer 621, Dehydrated Vegetables, Brown Sugar, Activated Charcoal, Anti-caking Agents 551.

Dietary: No gluten-free claim is made; may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.

Questions, answered

How hot is it? None — Big Bark is a savoury beef rub with no chilli; the black colour comes from activated charcoal.

Does the charcoal taste bitter? No — the activated charcoal is there for colour, not flavour, so the finish stays clean and beefy.

Is it gluten free? No gluten-free claim is made, and it may contain traces of gluten, soy, milk, sesame, peanuts and tree nuts — always check the physical label.

Where is it made? Made in Australia, in Melbourne.

The Rub Smuggler's Verdict

Lay it on in two coats — one to bond, one to build — and let a brisket ride low till the bark sets black and glossy. Mop it late with Boomas Boomtang BBQ Sauce, then a scatter of Four Saucemen Burger Salt across the sliced ends for crunch and season. The pit does the rest.