{"product_id":"cattle-drive-bbq-dry-rub-306g","title":"CROIX VALLEY: Cattle Drive BBQ Dry Rub | Beef BBQ Rub | 306g (10.8oz) Shaker","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 stated — bold and peppery rather than spicy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 306g (10.8oz) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hudson, Wisconsin, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand claim; contains honey powder); always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e brisket, steak, beef ribs, roasts\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eBuilt for the big cuts\u003c\/h2\u003e\n\u003cp\u003eCattle Drive is Croix Valley's answer to the question every beef cook eventually asks — what do I put on a brisket the size of my forearm? It's built specifically for large, long-cooking beef cuts, for the cook who wants a crust that can stand up to ten-plus hours on the smoker without fading. It nails a bold, peppery backbone without ever drowning out the beef itself.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFront palate is coarse black pepper and salt, middle brings a savoury, roasted garlic depth, finish holds a long, meaty warmth that carries right through a long cook.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eApply a thick, even coat to a trimmed brisket the night before and let it rest uncovered in the fridge so a proper pellicle forms.\u003c\/li\u003e\n\u003cli\u003eSmoke low and slow with the fat cap up until the bark sets, then wrap once the colour's where you want it to hold moisture through the stall.\u003c\/li\u003e\n\u003cli\u003eReverse-sear thick steaks after a low oven or smoker start, so the crust this rub builds gets one last hard hit of heat.\u003c\/li\u003e\n\u003cli\u003eLeft-field use: dust it over roasted mushrooms before they go under the grill for a meaty, savoury side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA shaker of dark, coarse rub with visible chunks of cracked pepper and coarse salt; a rougher grind built to hold onto a fatty surface through a long, slow cook.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Sugar, Salt, Spices, Granulated Garlic, Granulated Onion, Honey Powder, Ground Mustard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e mustard (as declared on the brand's label).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegetarian and gluten free (brand claim; contains honey powder); always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/887_sprinkling-beef-ribs.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\n\u003cp style=\"margin:0;\"\u003eCoarse, peppery and built to outlast a ten-hour smoke, Cattle Drive doesn't fade when brisket hits the stall. Wrap once the bark's properly set, not a minute before — that's where most backyard cooks lose the plot. Pump the meat first with \u003ca href=\"\/en-nz\/products\/butchers-axe-beef-injection-500g\"\u003eButcher's Axe Beef Injection\u003c\/a\u003e to keep it honest through the long haul. Slice it thick and keep \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the board for the dippers. — Darryl\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: Night-Before Brisket\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen hours of patience, one shaker of insurance.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4–5kg whole brisket, trimmed; 6 tbsp Cattle Drive BBQ Dry Rub; Butcher paper for wrapping.\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\u003eCoat the brisket thickly the night before and rest it uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke fat cap up at 120–125°C until the bark is set and dark, around 6–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and cook on until it probes like soft butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest at least 1 hour before slicing against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Resting uncovered overnight dries the surface so the bark forms faster.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWhat's this rub best suited to?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eBeef, especially large cuts like brisket — it's built to hold up over a long, slow cook.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eWill it work on steaks too?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eYes, it's excellent on thick steaks, particularly reverse-seared ones where the crust gets a final hard sear.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAny heat in this one?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px;\"\u003eNo heat is stated — it's a bold, peppery, savoury profile rather than a spicy one.\u003c\/p\u003e","brand":"CROIX VALLEY","offers":[{"title":"Default Title","offer_id":44768324878378,"sku":null,"price":36.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/croix-valley-cattle-drive-bbq-dry-rub-306g-front.png?v=1788141289","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/cattle-drive-bbq-dry-rub-306g","provider":"THE RUB HUB","version":"1.0","type":"link"}