HARDCORE CARNIVORE: Black Rub – 368g

The blackest bark in the business

Hardcore Carnivore Black is the rub that built the brand — Jess Pryles' best-seller and the ultimate weapon for beef and red meat. Activated charcoal gives it a jet-black colour that cooks down into a deep, dramatic bark, while the seasoning stays deliberately subtle so the beef does the talking. If you've ever chased that competition-grade crust on a brisket, this is how you get it.

The flavour

Up front it's coarse black pepper and savoury garlic, backed by a whisper of chilli and cumin for warmth without heat. The middle is clean, salty and moreish; the finish lets the meat lead. The charcoal is there for colour and crust, not flavour — so Black deepens beef without ever overpowering it.

How to cook with it

• Coat a whole packer brisket the night before and smoke low and slow — the charcoal sets into a jet-black, crunchy bark that looks as good as it eats.
• Season thick-cut steaks or a tomahawk and sear hard over coals; the coarse grind holds up to fierce heat and builds a proper crust.
• Rub beef short ribs generously and run them at 120°C until they jiggle — deep colour, deep flavour.
• Hit burger patties just before they land on a screaming flat-top for a steakhouse-grade sear.
• Rogue move: shake it over hot chips or roast potatoes for a smoky, jet-black steakhouse-fry moment.

In the shaker

A jet-black, coarse-ground rub — the colour is all activated charcoal, not dye. It clings well to a damp surface and sets into a thick, crunchy bark on the cook. Barely-there heat; this one is all about colour, crust and savour.

Ingredients & Dietary

Ingredients: Sea Salt, White Sugar, Black Pepper, Dehydrated Garlic and Onion, Chili Powder (Chili Pepper, Salt, Cumin, Oregano and Garlic), Activated Charcoal, Silicon Dioxide (less than 2%, anti-caking).

Dietary: Gluten free, no MSG, no artificial colours, keto friendly. Always check the physical label for allergens and the most accurate ingredient information.

The Rub Smuggler's Verdict

Word from the docks: Black is the one jar I never cook beef without — that activated charcoal builds a bark worth showing off. Dry-brine the brisket uncovered overnight so the coat grips, then serve the slices glazed in Smoke on Wheels Bootleg Bourbon BBQ Sauce, with a sharp swipe of Drunken Sailor Raspberry & Wasabi Mustard to cut the richness.

FAQ

Is Hardcore Carnivore Black gluten free?
Yes — it's made with no gluten-containing ingredients, no MSG and no artificial colours, and it's keto friendly. Always check the physical label for allergens.

What meat is Black best on?
It's built for beef and red meat — brisket, steaks, beef ribs and burgers, where the charcoal bark really shines.

Why is the rub jet black?
The colour comes from activated charcoal. It's flavour-subtle, so it deepens the colour and bark of your beef without overpowering the meat.

How much should I use?
Apply a generous, even coat before cooking. For big cuts like brisket, dry-brine uncovered overnight so the rub grips and the bark sets.