{"product_id":"bbq-mafia-og-steakout-bbq-rub-340g","title":"BBQ MAFIA: OG Steakout BBQ Rub - 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — big, beefy and savoury, all bark and depth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g \/ 12 oz shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — BBQ Mafia, est. 2013\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full ingredient list below (from the label); no allergen claims published — always check the label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, brisket, beef short ribs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe rub that built the reputation\u003c\/h2\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury 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 \u0026amp; rich’ profile the label promises, without the sweetness that scorches over a hot fire.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat 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.\u003c\/li\u003e\n\u003cli\u003eSeason thick-cut steaks generously, rest them 30–40 minutes, then sear over a screaming-hot grill for a proper crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs hard on every side and smoke until the bark sets and the meat pulls clean from the bone.\u003c\/li\u003e\n\u003cli\u003eGo two coats on big cuts — one to bind, one to build — for extra bark on brisket and rib.\u003c\/li\u003e\n\u003cli\u003eRogue move: a heavy pinch stirred through your next batch of burger mince, or into a beef-dripping gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Salt, spices, rice flour, dehydrated vegetables, dextrose (maize), sugar, yeast extract, natural colour (153), anti-caking agent (551), flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten or allergen claims are printed on the sources available to us — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/598_holding-tomahawk-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery 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 \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-coffee-molasses\"\u003eFancy Hanks Coffee \u0026amp; Molasses BBQ Sauce\u003c\/a\u003e for a bittersweet mop, then a smear of \u003ca href=\"\/en-nz\/products\/rum-and-que-mustard-sauce\"\u003eRum and Que Mustard Sauce\u003c\/a\u003e to cut the richness. That’s a plate worth smuggling home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Reverse-Seared Steakhouse Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSlow approach, fast getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 thick rump steak (about 4cm, 800g); 2 tbsp OG Steakout BBQ Rub; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the steak, season it generously with OG Steakout and rest it 30–40 minutes.\u003c\/li\u003e\n\u003cli\u003eCook it indirect at 120°C until the centre reads 48°C, about 40–50 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over a screaming-hot grill for 1 minute a side for a dark crust.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes and slice across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The slow start cooks it evenly edge to edge, so the sear is just for crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat meats is OG Steakout best on?\u003c\/strong\u003e It’s a dedicated beef rub — brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e No real heat — it’s a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat size is it?\u003c\/strong\u003e This is the 340g \/ 12 oz shaker.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What meats is OG Steakout best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A dedicated beef rub, brilliant on steak, brisket and beef short ribs, and a great lift for burgers and beef gravies.\"}},{\"@type\":\"Question\",\"name\":\"Is it hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No real heat. It is a savoury, pepper-forward beef rub built for depth and bark, not chilli burn.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}},{\"@type\":\"Question\",\"name\":\"What size is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This is the 340g 12 oz shaker.\"}}]}\u003c\/script\u003e","brand":"BBQ MAFIA","offers":[{"title":"Default Title","offer_id":44515590996010,"sku":"OGSTEAKOUT","price":26.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-mafia-og-steakout-beef-rub-340g-front-clean.png?v=1785163459","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/bbq-mafia-og-steakout-bbq-rub-340g","provider":"THE RUB HUB","version":"1.0","type":"link"}