Char CrustDry-Rub Seasoning, Roasted Garlic Peppercorn, 4-Ounce Boxes (Pack of 6)

We had been buying this at a local meat market but they no longer carry it. We were thrilled to find it on Amazon for ease of ordering and free delivery. This dry rub is exceptional. We like it best on pork chops cooked on the grill. They come out so juicy and tender that I almost never cook my pork chops any other way now. I'm sure it would be good on other meats and/or fish as well. The price is not bad considering how far it goes.

I bought this to use on ribs, fish and chicken in my showtime rotisserie.Ronco ST4023SSGEN Showtime Standard Rotisserie, Stainless Steel I am moving indoors this summer, having grown tired of standing outside babysitting the grill, getting sweaty in the hot sun, and listening to the neighbors talking louder than necessary on their deck after a few beers...but I digress. I can make all the sides in the oven or rotisserie ahead of time (char grilled potatoes, char crust corn on the cob, etc) to reheat later. I make the meat to serve hot at dinner. Smear on the char rub and put the meat in the rotisserie or oven. Go read a book. Check on it now and then, but you don't have to stand there for hours fussing with it. At first I thought it was pretty expensive for what you get, but really, you don't need to use the whole package. A couple tablespoons is all that's needed. The ribs tasted like they were made on the outside grill. Crusty outside and tender inside. No bad-for-you charcol either. This is OK to use in the oven as I said, but don't forget to broil at the end to get the crust. For major flavor, use liquid smoke as a marinade, and char crust as a rub.

Great for marinading then grilling steaks. We have used this for years. Great flavor with great results!

We use this on our meats, mainly steaks and they come out amazing- almost as if we were ordering them from an actual restaurant. I love this stuff.

This is my absolute favorite dry rub. I use it on steaks and on pork loin chops.

Have used this on my steaks for decades and would not eat a steak at home without it --unless I have a barbecue and am in the mood for BBQ sauce, such as on ribs or skirt steak. This originates from one of the best old time steak houses in Chicago, Al Farber's, and other steak and rib houses have offered it in Chicago for years as well, such as Carson's on their incredible steaks. I've read some complaints by people about not liking a crust on their steaks. When my mom broiled steaks indoors in a full oven using Char Crust, after cooking them, she always used to put a pat of butter on top of each steak. Initially, I imitated her, but I've found that the way I cook the steaks in my toaster/broiler oven, the natural juices seem to prevent a full crust from forming so I've eliminated the butter, as I've never found the steaks to be dry. UPDATE: My roommate complained about dryness and I realized that I had failed to perform the trick I'd figured out to keeping the meat moist, which is, after cooking the second side, turning the first side over and cooking it a little more in the residual juices from the second side. (That means I cook the first side a shorter amount of time in the beginning, so it doesn't overcook.) I love the original hickory smoke flavor and I would not want to live without my Char Crust!

Good rub love it

I used to be able to get this at my butcher, but they stopped carrying, so it was buy a single pack with expensive shipping from the maker or buy the multipack here…bought the bunch and gave away the extras at Christmas. Everyone loves it. So go ahead and buy a multipack and share the goodness.