LOW N SLOW BASICS: Steak Shooter Rub – 250g

Hit the beef where it lives

Steak Shooter is Aaron Palmer's beef rub built to chase maximum flavour and that deep, mahogany colour on any cut — backyard cook or competition table. Salt-forward and savoury with a gentle spice backbone, it is the shaker the beef lovers reach for first.

The flavour

Big savoury salt up front, then a warm middle of spices and roasted vegetable depth, finishing clean and moreish with no chilli heat. It seasons hard and builds colour, letting good beef taste like the best version of itself.

How to cook with it

• Slick a scotch or porterhouse with a little oil, season generously, and grill hot for a dark, savoury crust.
• Rub a whole brisket the night before and smoke low and slow for a deep, beefy bark.
• Season thick patties for burgers with a proper steakhouse edge.
• Dust beef ribs or a rump roast before they hit the heat.
• Not just for beef — try a heavy pinch on roast potatoes cooked in beef dripping.

In the shaker

A coarse, savoury blend flecked with spice and dried vegetable — it pours cleanly from the shaker and grips a slicked cut without clumping, laying down colour fast.

Ingredients & Dietary

Ingredients: Salt, Sugar, Dehydrated Vegetable Powders, Hydrolysed Vegetable Protein, Flavour Enhancer (621), Spices, Spice Extract (160c), Anti-caking Agent (551).

Dietary: No gluten ingredient is listed in the blend, but it is made on shared equipment and may contain traces of soy, gluten, wheat, dairy, sesame, peanuts and tree nuts. Always check the physical label.

FAQ

How hot is Steak Shooter? It is mild — built for big, beefy flavour and deep colour, not chilli heat. Everyone at the table can enjoy it.

Is it gluten free? There is no gluten ingredient in the blend, but it is made on shared equipment and may contain traces of gluten and wheat, along with soy, dairy, sesame, peanuts and tree nuts. Always check the physical label.

What do I use it on? It is a dedicated beef rub — steaks, brisket, burgers, beef ribs and roasts. Slick the meat with a little oil first so it grips, then season generously.

Where is it made? Made in South Australia by Aaron Palmer's Low n Slow Basics.

The Rub Smuggler's Verdict

The house never runs out of this one. Slick the beef with a little oil so it grips, lay on two coats — one to bond, one to build the bark — and ride it low till it probes like butter. Mop late with Fancy Hanks Coffee & Molasses, then keep Tracklements Strong Horseradish Cream on the table for the sliced ends. That is the whole heist.