JIMMY BRISKET: Special Ops Beef Rub – 280g

Competition Bark, Backyard Ready

Special Ops is a bold, beef-forward BBQ rub from Jimmy Brisket, the Mount Evelyn competition team and Melbourne BBQ caterer led by pitmaster James "Jimmy" Cameron. It was built for brisket — rich colour, serious savoury punch and a proper bark — and it's the same flavour Jimmy chases when he's cooking under pressure on the comp circuit. The team won Grand Champion at Meatstock Gippsland 2026, made the Ribs final at the Houston World's Championship Bar-B-Que Contest in 2024 (5th) and 2025 (4th), and has qualified for the inaugural BBQ World Cup in Las Vegas in 2027.

The flavour

Salt and black pepper do the heavy lifting up front, a mix of spices and a little sugar fill out the middle, and a deep savoury finish from yeast extract and vegetable protein makes beef taste beefier. It's savoury first and only lightly sweet, so it holds its own through a long smoke or a hard sear over fire.

How to cook with it

• Coat a whole brisket generously on all sides and smoke low and slow until the bark is dark and set.
• Season beef short ribs or plate ribs and cook until they're probe tender.
• Rub a thick ribeye or rump for a reverse sear — rest 15–30 minutes first so the rub grabs on.
• Mix it through mince for burgers and meatballs instead of plain salt and pepper.
• Rogue move: a dusting on a lamb shoulder or leg before it goes in the oven.

In the shaker

A reddish-brown, medium-grind blend speckled with cracked pepper. It's salt-led, so go generous and even on big cuts like brisket and lighter on steak and burgers — and skip any extra salt.

Ingredients & Dietary

Ingredients: Salt, pepper, spices, sugar, rice flour, flavour, hydrolysed vegetable protein, flavour enhancers (621, 635), food acid (330), yeast extract.

Dietary: May contain traces of gluten, milk and soy. No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

Darryl reckons any rub from a Houston ribs finalist has earned a spot on his tray, and Special Ops is all beef, all business. Slice a brisket coated in it and set out a pot of The Feedlot Trailblazer Texas Style BBQ Sauce for dipping, then a spoon of Tracklements Strong Horseradish Cream on the side for the point. Tip: it's salty, so don't add any more.

Questions answered

What does Special Ops taste like?

Salty, peppery and deeply savoury with a light sweetness. It's built to give beef a rich colour and a strong bark.

Is Special Ops hot?

Not really. There's black pepper but no listed chilli, so it sits at 1 on our Sting Gauge.

What is Special Ops best on?

Brisket first, then beef ribs, steak, burgers, meatballs and lamb. The label says it works on chicken and pork too.

Is Special Ops gluten free?

There's no gluten-free claim, and it may contain traces of gluten, milk and soy. Always check the physical label.

Who makes Special Ops?

Jimmy Brisket, a competition BBQ team and caterer from Mount Evelyn in Melbourne's outer east, led by pitmaster James "Jimmy" Cameron. It's made in Australia.