{"product_id":"misty-gully-brisket-rub","title":"MISTY GULLY: Brisket Rub – 275g","description":"\u003cp\u003e\u003cstrong\u003eCompetition-Built Brisket Rub for a Black, Bark-Forward Finish\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMisty Gully Brisket Rub is an Australian-made BBQ brisket rub built with competition results in mind — a bold blend of activated charcoal, salt, sugar and spices that drives a deep, dark bark and rich beefy flavour on low-and-slow brisket.\u003c\/p\u003e\u003cp\u003eCoat a whole packer edge to edge, work it into the point and flat, then smoke low and slow until that signature charcoal-black bark sets. Just as good on beef short ribs and chuck.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProudly Australian Made\u003c\/strong\u003e — blended by Misty Gully, one of Australia's go-to BBQ brands.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Profile \u0026amp; Heat Rating\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e Savoury, beef-forward and lightly sweet with smoky depth from activated charcoal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Low-and-slow competition brisket rub.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat profile:\u003c\/strong\u003e Mild — savoury, not spicy (Hub Heat 1\/11)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef short ribs, chuck and big beef cuts.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eSize, Format \u0026amp; How to Use It\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Shaker — easy, even coverage over big cuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse as a rub:\u003c\/strong\u003e Pat the meat dry, add a binder if you like, coat generously and press in. Rest before it hits the smoker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro tip 1:\u003c\/strong\u003e The activated charcoal builds a dramatic black bark — go heavy for show-stopping colour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro tip 2:\u003c\/strong\u003e Spritz through the cook and add a light second coat at the wrap for extra bark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep sealed in a cool, dry spot out of direct sunlight.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePerfect Pairings \u0026amp; Rub Hub Serving Ideas\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexas-style packer:\u003c\/strong\u003e Salt, this rub, smoke — let the beef do the talking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef short ribs:\u003c\/strong\u003e Coat heavily for dinosaur ribs with a glassy bark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurnt ends:\u003c\/strong\u003e Cube the point, re-dust and glaze for candy-like bites.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Allergens\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSpices, salt, sugar, flavour enhancer (621), activated charcoal, beef flavouring [salt, sugar, wheat cereal (gluten), flavour enhancer (621, 635), wheaten corn flour, colour (150d), hydrolysed vegetable protein, dehydrated vegetables, wheat fibre, spice extract (160c), rice bran oil], oregano.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains gluten (wheat); may contain traces of soy, milk \u0026amp; peanuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e \u003cem\u003eAlways check the physical product label for the most current ingredient and allergen information before use.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho This Is For + Summary\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor backyard pitmasters and comp cooks chasing the perfect brisket. If brisket day is sacred, this belongs in your Rub Hub line-up.\u003c\/p\u003e\u003cp\u003eMisty Gully Brisket Rub is a quality Australian-made competition brisket rub — activated charcoal, beef and spice for a black, bark-forward, low-and-slow brisket every time.\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\/185_focused-wrapping-brisket-paper.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;\"\u003eThis is bark you can spot from the street, thanks to activated charcoal that sets dark and dramatic on a packer. Coat it edge to edge, smoke at 120°C, wrap around 74°C and run it to roughly 95°C. Slice with warm \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e on the side, and toss the point cubes in \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eHardcore Carnivore Burnt Ends Sauce\u003c\/a\u003e. Black bark, clean getaway.\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: Charcoal-Bark Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDinosaur ribs with a jet-black jacket.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs (about 2kg, 3 bones); 2 tbsp yellow mustard; 4 tbsp Misty Gully Brisket Rub; 250ml beef stock, for spritzing.\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\u003eTrim any loose fat, smear on a thin layer of mustard and coat heavily with the rub. Rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C. After the first 3 hours, spritz with stock every hour.\u003c\/li\u003e\n\u003cli\u003eCook until the meat reads about 95°C and a probe slides in like butter, roughly 7 to 9 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in a towel for 45 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The charcoal darkens the bark early, so you get colour without pushing the heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MISTY GULLY","offers":[{"title":"Default Title","offer_id":44466595168298,"sku":"MGBR","price":26.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Brisket-Rub.png?v=1781303044","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/misty-gully-brisket-rub","provider":"THE RUB HUB","version":"1.0","type":"link"}