{"product_id":"sins-q-black-mamba-charcoal-rub","title":"SINSQUE: Black Mamba Charcoal Rub – 250g","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 to gentle — black pepper warmth, not chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\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 May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steaks, brisket and beef ribs — anything that wants a dark, dramatic bark\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe blackest bark on the block\u003c\/h2\u003e\u003cp\u003eSome rubs whisper. Black Mamba shows up in a leather jacket. Charcoal powder turns your beef midnight-dark and dresses brisket, steaks and beef ribs in a bark so glossy-black it looks dangerous. It's pure theatre — backed by a serious peppery, savoury punch.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig black pepper and garlic lead the charge, onion and savoury depth fill the middle, and the charcoal adds a smoky, mineral edge that clings to the finish. Bold and beefy without a lick of chilli — the drama is all in the colour and the pepper.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket generously and smoke low-and-slow for a jet-black bark\u003c\/li\u003e\n\u003cli\u003eCrust thick steaks before a hot cast-iron sear\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs the night before for maximum penetration\u003c\/li\u003e\n\u003cli\u003eHit a standing rib roast for a showstopping dark crust\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eCharcoal-black and coarse-flecked, with visible cracked pepper. A medium grind that builds serious bark and stains everything it touches in the best possible way.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices (black pepper, garlic, onion), flavour enhancer 621, hydrolysed vegetable protein, charcoal powder, yeast extract.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — 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\/smuggler-arms-crossed.png?v=1782795129\u0026amp;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;\"\u003eWord from the docks: that's the darkest bark you'll get without a shed-sized smoker. Wipe the beef with mustard first so the rub grips, then smoke it low. Finish the cook with \u003ca href=\"\/en-nz\/products\/blues-hog-smokey-mountain-bbq-sauce\"\u003eBlues Hog Smokey Mountain BBQ Sauce\u003c\/a\u003e in the last twenty minutes, and a smear of \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse Mama Mustard\u003c\/a\u003e on the sliced plate.\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: Black Mamba Reverse-Sear Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMidnight bark, pink middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 tomahawk steak (about 1.2kg); 2 tbsp mustard; 3 tbsp Black Mamba Charcoal 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 the steak with mustard, coat it in Black Mamba and rest it uncovered in the fridge for an hour.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120°C until it reads 50°C inside, about 60–75 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals for 1–2 minutes a side to about 54°C, then rest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"SINSQUE","offers":[{"title":"Default Title","offer_id":40466397855786,"sku":null,"price":26.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/sins-q-black-mamba-charcoal-beef-rub-250g-front.png?v=1784893121","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/sins-q-black-mamba-charcoal-rub","provider":"THE RUB HUB","version":"1.0","type":"link"}