HEAVENLY HELL: The Grilled The Smoked & The Lovely Steak & Brisket Rub – 150g

Built for the beef that deserves a standing ovation

The Grilled, The Smoked and The Lovely is Heavenly Hell's multi-award-winning championship steak and brisket rub — the one you reach for when the cut is too good to muck up. It lays down a deep, savoury, peppery crust that shines under a hot sear and rewards a long, low smoke. Big beef, big bark, no bull.

The flavour

It opens with coarse cracked pepper and a garlicky, savoury depth that grabs the meat. Through the middle there's a gentle, balanced sweetness that helps the crust caramelise rather than sweeten the beef. The finish is toasty and long — pure steakhouse, the kind of bark you want to pick off the edges.

How to cook with it

• Coat a thick steak generously, rest 20 minutes, then sear hard for a dark, crackling crust over a rosy centre.
• Season a whole brisket the night before and smoke low and slow for a black, peppery bark and a proud smoke ring.
• Reverse-sear a tomahawk: rub, smoke gently to temperature, then blister over roaring coals.
• Dust beef short ribs before a long cook until the bark sets like lacquer.
• Rogue move: shake it over roast potatoes or a smashed beef burger patty for instant steakhouse swagger.

In the shaker

A coarse, dark-flecked blend heavy with cracked pepper — you can see the grind is built for crust, not dust. It clings to a wet-brined or oiled surface and blooms into a deep, savoury bark on the heat.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label. Heavenly Hell state the blend is 100% natural with no added MSG, no fillers and preservative & additive free.

Dietary: No added MSG, no fillers, preservative & additive free; no gluten source declared — always check the physical label.

The Rub Smuggler's Verdict

This is the rub I'd hide under the tarp for my own brisket. Build the cook with Rum and Que Meat Juice Glaze & BBQ Sauce mopped on in the back half, then serve slices with a spoon of Drunken Sailor Smokey Tomato Relish to cut the richness. Dry-brine the beef uncovered overnight first — the crust sets twice as hard.

FAQ

Is it hot? No — it's a savoury, peppery steakhouse rub with no chilli. All crust and bark, built to let good beef taste like good beef.

Steak or brisket? Both. It sears into a fast, dark crust on steak and builds a deep, peppery bark over a long brisket smoke.

Does it contain MSG or gluten? Heavenly Hell state no added MSG, no fillers, preservative & additive free and 100% natural. No gluten source is declared, but always check the physical label if you're sensitive.