RUM AND QUE: Blackout Beef Rub – 220g

Black bark, big beef

Blackout is Rum and Que's beef rub for people who chase colour. It lays down a deep, dark, savoury bark that looks the business and tastes even better — the kind of crust that makes a brisket photo itself. Built on the competition circuit, aimed squarely at red meat.

The flavour

Savoury and garlic-forward, with warm spice and a lightly sweet base that caramelises dark over a long cook. It's all depth and umami, no chilli burn — the flavour of a proper black bark.

How to cook with it

• Coat a whole brisket the night before and smoke low and slow for a black, savoury, garlicky bark.
• Work it into beef short ribs and let them render down until the crust is dark and glossy.
• Season thick steaks generously and sear hard for a near-black, caramelised crust.
• Rub over beef cheeks before a long braise for extra colour and depth.
• Dust it on portobello mushrooms for a meaty, savoury vego hit.

In the shaker

A dark, coarse-ground rub that reads almost black in the jar. It builds colour fast over a low cook — give it time and low heat and it sets into a genuine bark rather than a burnt edge.

Ingredients & Dietary

Ingredients: Spices, sugar, salt, dehydrated garlic, colour.

Dietary: No specific dietary claims are stated by the brand; may contain allergen traces — always check the physical label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

If it's beef and it's not wearing Blackout, I'm suspicious. Take it dark on a brisket, rest it long, then serve with BBQ Mafia The Don Steak Sauce and a pinch of Falksalt Hickory Smoke flakes over the slices. Salt the meat a day ahead and the bark sets twice as well.