FOUR MONKEYS BBQ: Beef Rub – 280g

Hit the beef where it lives

The most anticipated release in the range, and the one that gets packed for comps. It is built on the traditional salt-pepper-garlic beef base every pitmaster starts from, then given the depth and sweet little kick that makes a Four Monkeys tray recognisable across a judging table.

The flavour

Cracked pepper and salt land first, clean and savoury. Cumin and garlic follow with a warm, almost smoky depth, and a restrained sweetness rounds the finish so the bark lacquers rather than just crusts. Rich, beefy, and never fussy.

How to cook with it

• Rub a whole brisket the night before, smoke at 110°C through the stall, wrap and rest until a slice drapes over your fingers.
• Season beef short ribs hard on all four sides and smoke until the bones wiggle clean — the pepper builds a black, glassy bark.
• Season a thick ribeye an hour ahead, sear over ripping coals and rest — a straight steak seasoning that happens to be comp gear.
• Work a teaspoon per 500g through mince before you form patties for burgers with a proper savoury edge.
• Rogue move: dust it over roasted bone marrow just before it goes under the grill.

In the shaker

A coarse, dark blend with visible cracked pepper and flecks of chilli. The rice bran oil keeps it free-running and helps it grip a wet brisket without clumping.

Ingredients & Dietary

Ingredients: Sugar, salt, garlic, chilli powder, cumin, other mixed spices, natural beef flavour (621), rice bran oil

Dietary: No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains natural beef flavour (621). Allergens and traces — always check the physical label.

The Rub Smuggler's Verdict

The Smuggler reckons this is the one worth clearing customs for. Season a brisket the night before, take it through the stall wrapped, and rest it longer than feels reasonable. Mop Smoke on Wheels Bootleg Bourbon BBQ Sauce on in the last twenty minutes, then finish the sliced ends with Hardcore Carnivore Texas Jalapeno Salt.

FAQ

What cuts is it best on?
Brisket, beef short ribs, ribeye and rump all suit it. The salt-and-pepper backbone means it works as a straight steak seasoning too.

Does it contain MSG?
Yes — the ingredient list includes natural beef flavour (621). It is declared on the label.

Do I need a binder?
Not strictly, but a thin film of oil or Worcestershire helps the coarser grind grip a wet brisket.