{"product_id":"loot-n-booty-whats-your-beef-rub-championship-beef-rub-397g","title":"LOOT N' BOOTY: What's Your Beef Rub – 397g","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 Mild — savoury beef-first blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 14 oz (approx. 397g) jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Arizona)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly · sensitivities: sulfites\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, burgers, tenderloin\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003ePerfect 180s in brisket. Enough said.\u003c\/h2\u003e\u003cp\u003eWhat's Your Beef? has earned perfect 180 scores and multiple first-place brisket calls on the professional US competition circuit — and it's fast becoming an Australian favourite for every cut of beef going.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSea salt and sugar set the base, savoury garlic-onion and yeast-extract umami build through the middle, and Worcestershire, beef stock and a flick of lemon peel finish it off. Deeply savoury without shouting over the beef.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrisket — its trophy event\u003c\/li\u003e\n\u003cli\u003eSteaks of every persuasion, from scotch to tomahawk\u003c\/li\u003e\n\u003cli\u003eBurgers and smash patties\u003c\/li\u003e\n\u003cli\u003eBeef tenderloin and Sunday roasts\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA savoury, russet-toned blend with a medium grind that forms a proper crust on big cuts. The 14 oz jar means you won't run dry mid-brisket.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, sugar, spices including chili pepper, dehydrated garlic and onion, yeast extract, paprika, Worcestershire sauce (vinegar, molasses, corn syrup, salt, caramel colour [contains sulfites], garlic, sucrose, spices, tamarind, natural flavour, maltodextrin), beef stock, lemon peel, turmeric (colour), citric acid, and no more than 2% tricalcium phosphate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (as stated by the brand). Contains yeast extract; sensitivities: sulfites — 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\/646_point-brisket-slices.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;\"\u003e\"What's your beef?\" Officer, I have no idea what's in the duffel bag. This is the jar I reach for when a brisket needs to win an argument — perfect scores on the US circuit and it hasn't lost a backyard debate yet. Go the double act with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black Rub\u003c\/a\u003e, then sauce it from the \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003eLoot N' Booty stash\u003c\/a\u003e. Finish the slices with a swipe of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e for a proper Sunday-roast bite.\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: Smoked Beef Tenderloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eButter-soft beef with a crust that means business.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef tenderloin, trimmed; 3 tbsp Loot N' Booty What's Your Beef Rub; 1 tbsp oil; Kitchen string.\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\u003eTie the tenderloin every 3cm so it cooks evenly, rub with oil and coat with the rub. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C for 75–90 minutes until the centre reads 50°C.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side to 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, remove the string and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Tying the roast keeps it an even thickness so it cooks evenly from end to end.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":44525439320106,"sku":"OW88400","price":36.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/OW88400_Hark_Enterprises_ECOMM_0257_5479a9e6-e799-4a87-bad5-3d48c6ed7c91.jpg?v=1782959377","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/loot-n-booty-whats-your-beef-rub-championship-beef-rub-397g","provider":"THE RUB HUB","version":"1.0","type":"link"}