{"product_id":"smokes-seasoning-brisket-black-bbq-rub-270g","title":"SMOKES SEASONING: Brisket Black BBQ Rub – 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild 2\/10 — all savoury depth, no real chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, steak, burgers, wild game, all red meat\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBeef's best mate, coffee and all\u003c\/h2\u003e\u003cp\u003eBrisket Black was built for one job: making beef taste more like beef. This coffee-infused blend drives deep, dark bark on the big cooks and turns a humble packer into the talk of the street. Don't let the name box it in — it's just as happy on a steak as it is on a 14-hour brisket.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eRich, roasty and savoury to the core. Coconut sugar and coffee build a near-black bark, black pepper and garlic give it grip, and umami-heavy Worcestershire, mushroom and fermented soy round it into something properly meaty. Barely any heat — this is about depth, not fireworks.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat a brisket heavy and smoke low-and-slow for bark you can hear\u003c\/li\u003e\n\u003cli\u003eSeason steaks before a screaming-hot sear\u003c\/li\u003e\n\u003cli\u003eWork it through burger mince or press onto patties\u003c\/li\u003e\n\u003cli\u003eRub over beef ribs, short ribs and wild game before the smoker\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, dark, bark-building grind — cracked pepper, coffee grounds and coconut sugar you can actually see. Smells like a cold brew met a spice rack. Heat is a gentle 2\/10, so the whole table's welcome.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, coconut sugar, spices (including garlic, black pepper and onion), Worcestershire powder, coffee, hydrolysed vegetable protein, rice bran oil, fermented soy sauce powder, mushroom powder, flavour enhancer (621), caramel colour (150d), anti-caking agent (551).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/604_hand-on-heart-whole-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eIf beef had a bodyguard, it'd be this jar. Coffee and coconut sugar build a bark so dark the neighbours will think you burnt it — right up until they taste it. Rub the packer, smoke it black, then serve with a slather of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/the-feedlot-gold-rush-bbq-mustard-sauce-500ml\"\u003eThe Feedlot: Gold Rush BBQ Mustard\u003c\/a\u003e for tang and a pour of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/elk-creek-country-wing-sauce\"\u003eELK Creek: Country Wing Sauce\u003c\/a\u003e for the sweet-smoky finish. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coffee-Bark Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDino ribs with a dark side.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack beef short ribs, about 2kg; 3 tbsp Brisket Black; 2 tbsp yellow mustard; 250ml water in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTrim the top fat, smear with mustard and coat heavily with Brisket Black.\u003c\/li\u003e\n\u003cli\u003eSmoke at 125°C, spritzing every hour after the first 3 hours.\u003c\/li\u003e\n\u003cli\u003eCook 7–8 hours until a probe slides in like butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped in butcher paper for 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Coffee and coconut sugar darken slowly, so the bark looks black long before it's burnt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there coffee in a BBQ rub?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarely at all, about 2\/10. This is savoury depth rather than chilli heat, so it suits the whole table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it only for brisket?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain MSG?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best bark?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is there coffee in a BBQ rub?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coffee and coconut sugar are what drive the near-black bark. The coffee reads as roasty depth rather than as coffee — it makes beef taste more like beef.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Barely at all, about 2\/10. This is savoury depth rather than chilli heat, so it suits the whole table.\"}},{\"@type\":\"Question\",\"name\":\"Is it only for brisket?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is just as good on steak, burger patties, beef short ribs and wild game. The name describes its best trick, not its only one.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain MSG?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the ingredients include flavour enhancer (621). It also contains soy and may carry traces of gluten (wheat) and peanut.\"}},{\"@type\":\"Question\",\"name\":\"How do I get the best bark?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coat heavily, let it sweat on for 20 to 30 minutes until it looks wet, then smoke low and slow.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default Title","offer_id":40752853090346,"sku":"SMOSBB","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-brisket-black-beef-bbq-rub-270g-front_718ad622-fa24-4e02-90bb-c32ad897565a.png?v=1783459298","url":"https:\/\/www.therubhub.com.au\/products\/smokes-seasoning-brisket-black-bbq-rub-270g","provider":"THE RUB HUB","version":"1.0","type":"link"}