Oakridge BBQ 'Carne Crosta' Steakhouse Rub - 453g (16 oz)

This might be the best steak rub I will ever use. I get a consistent response from people when I use this, "That was the best <bleepin> steak Ive ever had." I recently used it on brisket burgers too, smoking them most of the way, then searing to finish on the gas grill. Same response.... "best <bleepin> burger Ive ever had."Best used with reverse-searing method. I used it on some tomahawk rybeyes and the above-mentioned brisket burgers.Same basic process. I dont have a Big Green Egg, but for those who do, it's pretty simple.... 300° with deflector plate (for indirect heat). Typically around 30-45 mins until internal temp reaches 110°-120°, remove steaks, remove deflector plate and jack that egg up to 600°. Sear steaks on both side for about a minute each. Let it rest and physics will finish the job. Science never tasted so good.Again, I dont have a green egg, just your basic smoker/gas grill combo. But the process is still basically the same. I use hardwood lump charcoal in the smoker's firebox, peg it on 300°, then fire up the propane side to stupid hot and finish them off there.No green egg? No smoker/grill combo? No problem. I dont care if you just have a $20 round charcoal grill. Load it up with charcoal, get it nice and hot, then move all the coals to one side of the grill. Indirect heat over the clear side to the same 110°-120°, then just move it over the coals to sear it off.Reverse-searing is simple. You dont need a $1000 rig to pull this off.To prep meat, lightly coat it with extra virgin olive oil, then apply rub generously. It has very little salt, so you cant really over-do it. The oil will bind the rub to the meat very nicely. Let it setup for about 30 mins and then reverse-sear as described above.When you finish it off, the steak will appear charred.... it's not. The rub will crust up during that final searing, which is how this rub got its name, Carne Crosta (Crusted Meat).Your friends and family will declare you PitMaster Grand Champion...... so you'll have to cook for them from now on.

I've tried several grills, different recipes and different seasonings to product a steak with a char crust and medium rare center. I finally mastered it. I use a hot wood fire in a small charcoal grill and direct sear to creat a black crust and finish up with an indirect cook off to the side of the charcoal. This rub is a big help in getting the char finish because it contains coffee and mushrooms among other ingredients. The spice is just right. And I've tried others including one with charcoal, montrea seasoning, salt and pepper, etc. Nothing matches this for results.

I've always been happy with salt, and pepper and sometimes adding onion, and garlic to my steak or burgers. Not because I'm a vanilla person, but because that's the way steak and burgers were intended to be eaten. I was wrong, Oakridge BBQ takes this basic flavor profile and amps it up. I have never made a steak with this that received anything other than praise.

This stuff it delicious. I start with a coating of olive oil. I sprinkle some kosher salt and pepper. Add some of this dust and let them sit for an hour. Throw em on the grill and cook to medium rare. This is some of the best steak rub I have found. Everyone wants to know what it is and how to to get it.

This stuff is amazing. Whether you just sprinkle it on the grill or let it sit before the steak comes out delicious. Must have for anyone w a grill

The product is great on any type of steak you want to do a high temp sear on. Unfortunately, the original packaging was cut before being packaged for shipment.

This rub is ok.Thought I would give it a shot.But not even close to Black Ops.Gonna stick with that.

Top quality products with service to match.If you want to take your grilling and smoking to the next level, here is where you start.