{"product_id":"republic-black-out-beef-steak-bbq-rub-300g","title":"REPUBLIC: Black Out | Beef \u0026 Steak BBQ Rub | 300g","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 No heat — dark, robust, built for bark\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, scotch fillet, beef ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGo dark, go bold\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eThe flavour:\u003c\/b\u003e A dark, robust profile built around beef and steak, leaning into char and crust rather than sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow to cook with it:\u003c\/b\u003e Brisket, scotch fillet, beef ribs — anything you're happy to let sit over heat and build real colour.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn the jar:\u003c\/b\u003e A dark, coarse blend — visibly different to the rest of the range, built for bark.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients \u0026amp; dietary:\u003c\/b\u003e Gluten free. Full ingredients \u0026amp; allergens to be confirmed from the physical label.\u003c\/p\u003e\n\u003ch3\u003eQuestions answered\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eIs Black Out very spicy?\u003c\/b\u003e\u003cbr\u003eNo — it's a dark, robust flavour profile built around char and crust, not chilli heat.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWhat's the best cut for Black Out?\u003c\/b\u003e\u003cbr\u003eBrisket and beef ribs are its natural home, but it holds up on any thick beef cut over sustained heat.\u003c\/p\u003e\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\/886_jawdrop-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\n\u003cp style=\"margin:0;\"\u003eI don't do receipts; I do results — and Black Out on a rib cap is proof enough. Two coats, one to bond and one to build the bark, then let the smoke do the rest. Run \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-burnt-ends-sauce\"\u003eHardcore Carnivore Burnt Ends Sauce\u003c\/a\u003e alongside it and keep \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e on the board for the sliced ends.\u003cbr\u003e— Cap'n Darryl \"Bark\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003ePart of Republic's launch range — Aussie made, gluten free, and easy to reach for. Shop \u003ca href=\"\/en-nz\/collections\/republic\"\u003ethe full Republic range\u003c\/a\u003e.\u003c\/p\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 Scotch Fillet Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDark crust, pink middle, quiet table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg scotch fillet roast; 1 tbsp mustard; 3 tbsp Republic Black Out Rub.\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\u003eSmear on a thin layer of mustard and apply a first coat of rub. Rest 15 minutes, then add a second coat.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the centre reads 52°C, about 2 hours.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1 to 2 minutes a side, to about 55°C.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is Black Out very spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a dark, robust flavour profile built around char and crust, not chilli heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's the best cut for Black Out?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket and beef ribs are its natural home, but it holds up on any thick beef cut over sustained heat.\"}}]}\u003c\/script\u003e","brand":"REPUBLIC","offers":[{"title":"Default Title","offer_id":44824751177770,"sku":null,"price":26.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/republic-blackout-listing-square-v2_ce618782-7e15-44e0-abc0-5b701d752be0.png?v=1789380150","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/republic-black-out-beef-steak-bbq-rub-300g","provider":"THE RUB HUB","version":"1.0","type":"link"}