FOUR SAUCEMEN: The Black Rub - 300g

For a bark as dark as midnight

When The Beef Rub isn't enough, this is where you go. The Black Rub is the garlic-and-chilli bark builder — a darker, spicier blend made to armour a brisket or a rack of short ribs in deep, savoury, faintly fiery crust.

The flavour

Deep and savoury with heavy roasted garlic, a smoky darkness and a genuine chilli zing on the finish. Bolder and hotter than The Beef Rub — built to stand up to big, fatty beef.

How to cook with it

• Coat a brisket and smoke it long for a dark, spicy bark.
• Rub beef short ribs and cook low until they probe like butter.
• Season steaks and sear hard for a peppery, chilli-edged crust.
• Slather beef cheeks before a slow braise for deep colour and heat.

In the jar

A dark, near-black coarse blend flecked with chilli and garlic; the grind grips big cuts and builds serious bark.

Ingredients & Dietary

Ingredients: A garlic-and-chilli blend; full ingredient statement to be confirmed from the physical label.

Dietary: Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.

The Rub Smuggler's Verdict

This one fell off the back of a smoker, and I'm not sorry — garlic and chilli built for a bark you can see from the fence. Coat a brisket and smoke it long, mop with Butchers Axe Mustard BBQ Sauce, then finish the sliced ends with Hardcore Carnivore Texas Jalapeno Salt.