LOW N SLOW BASICS: Steak Shooter "Spicy" Rub – 250g

The steakhouse hit, now with a kick

Steak Shooter Spicy takes Aaron Palmer's flagship beef rub and gives it a gentle chilli lift. Same salt-forward, colour-building backbone, now with a warm 2-out-of-5 tickle that flatters good beef without setting it alight. Backyard or competition, it is the beef rub for cooks who want a little more.

The flavour

Savoury salt and roasted-vegetable depth lead, the spice blend builds through the middle, and a gentle chilli warmth arrives on the finish. The heat is a lift, not a wall — plenty of beefy flavour with a friendly kick behind it.

How to cook with it

• Season a scotch or porterhouse heavy, sear hard, and rest before slicing.
• Coat a brisket the night before and smoke low and slow for a spiced, peppery bark.
• Work it into beef mince for burgers or koftas with a warm edge.
• Dust beef ribs or short ribs before they hit the smoke.
• Try a pinch on grilled corn or wedges for a spicy side.

In the shaker

A coarse, savoury blend flecked with spice — it pours cleanly and grips a slicked cut, laying down colour and a gentle heat in one pass.

Ingredients & Dietary

Ingredients: Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551). Full ingredient statement to be confirmed from the physical label.

Dietary: No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.

FAQ

How hot is Steak Shooter Spicy? It sits at a gentle 2 out of 5 — a warm chilli kick that lifts the beef without overwhelming it. Spice-shy eaters will still be comfortable.

Is it gluten free? There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.

What do I use it on? It is a beef rub with a kick — steaks, brisket, burgers and beef ribs. Slick the meat with a little oil first so it grips, then season generously.

Where is it made? Made in South Australia by Aaron Palmer's Low n Slow Basics.

The Rub Smuggler's Verdict

Darryl's orders: same steakhouse punch as the original, now with a chilli wink. Season a scotch heavy, sear it hard and rest it before you slice. Mop late with Smoke on Wheels Bootleg Bourbon BBQ, then park a pot of Uncle Mungo's Habanero Ketchup alongside for dunking.