Bangin' Beef Rub
Pickup available, usually ready in 2 hours
unit 3/20 Innovation Road
Islington
CAN
Christchurch 8042
New Zealand
+6421359118
Bangin' Beef: The Ultimate BBQ Rub for Beef That's Built to Impress
If your idea of a good day involves low ‘n’ slow cooking, thick-cut steaks, or a smoker rolling gently on the deck, meet your new go-to: Bangin’ Beef. This bold, Texas-inspired BBQ dry rub is a pitmaster's dream—salty, peppery, garlicky, with a cheeky Kiwi twist. Designed for beef brisket, ribs, cheeks, and steaks, it brings out the best in your meat without overcomplicating it. This isn’t your average barbecue rub—it’s one that lives up to its name.
The Roots of a Rub: BBQ Culture with a Kiwi Twist
In the world of traditional Texas barbecue, simplicity reigns. The holy trinity? Salt, pepper, and garlic. This straightforward combo lets the quality of the beef shine while enhancing it with a crusty, smoky bark that’s become legendary.
Bangin’ Beef takes this classic and gives it a little more swagger—introducing pink peppercorns, a bit of Kiwi ingenuity, and spices hand-picked for a better bark and deeper flavour. While it nods respectfully to Texas, it proudly brings a New Zealand vibe to the BBQ pit.
Barbecue has come a long way, and so have the spice rubs for meat. From backyard smokers to competitive BBQ circuits, there’s an art to building layers of flavour. And this rub hits every note.
What’s Inside: Ingredients & Flavour Profile
Let’s break it down: Bangin’ Beef is all about balance. It sticks to the fundamentals—but doesn’t stop there. Here’s what makes it tick:
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Sea salt – Coarse, clean and perfect for creating a flavour-packed crust
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Cracked black pepper ( a little bit chunky) – For that deep peppery heat and complexity
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Course Garlic & hand ground pink peppercorns – A sweet, floral lift that separates it from the standard
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Aromatics spices – Adds about 10% more flavour - not too much, but wow.
The result is a meat rub that’s big on taste without being overpowering—savory, smoky, peppery, and just a bit spicy. Think of it as steak seasoning dialed to eleven.
Classic & Creative Uses for Bangin' Beef
You don’t need rules to use this rub. In fact, the fewer the better. But if you need inspiration, here’s what Bangin’ Beef was made for:
🔥 Traditional BBQ Classics:
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Beef brisket (smoked low and slow over hickory or mesquite)
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Short ribs – dry rubbed and cooked until fall-apart tender
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Beef cheeks – melt-in-the-mouth and full of smoky goodness
🥩 Fast & Fiery:
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Steaks – rub onto a thick porterhouse, sear it hot, and finish medium-rare
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Beef skewers – think Argentinian-style rump cap on steel rods over coals
🍲 Weeknight Wonders:
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Slow cooker beef stew or pulled beef – the pepper mellows beautifully
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Chilli con carne – add some rub into the pot for extra depth
From charcoal BBQ to kitchen oven, this dry rub for meat doesn’t miss.
Pitmaster Tips: How to Use Bangin’ Beef Like a Pro
Whether you’re a backyard BBQ boss or just firing up your first smoker, these tips will help you get the most out of your rub:
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Apply liberally: Coat thick cuts of meat generously and massage it in
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Let it rest: After applying the rub, let the meat sit for 30 mins - 2 hours
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Low ‘n’ slow: For brisket or cheeks, cook real low, about 110–120°C for 6-10 hours
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Don’t add sauce too soon: Let the rub form a bark before brushing with BBQ sauce ( if you must)
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Steaks & skewers: Sear hot and fast, then rest before slicing
💡 Pro tip: Use a bit of oil or mustard as a binder to help the rub stick.
What Makes Bangin' Beef Different?
At Spicecraft, we don’t just make spice blends—we craft experiences. Bangin’ Beef is:
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Small batch blended for maximum freshness
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No fillers, no shortcuts – just pure spice, salt, and love
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Balanced to perfection – not too salty, not too hot, just bangin’
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Made for Kiwis – with just the right twist of local flavour
Bold enough for a smoker and refined enough for weeknight dinner.
Featured Recipe: Traditional Smoked Brisket (with Bangin’ Beef Rub)
Ingredients:
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1 whole beef brisket (3–5 kg)
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4–6 Tbsp Bangin’ Beef Rub
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Yellow mustard (optional binder)
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Wood chunks (hickory or mesquite)
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BBQ smoker or kettle grill with indirect setup
Method:
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Trim the brisket – Remove excess fat, but leave a thin layer on the top.
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Rub it up – Coat with mustard (optional), then apply Bangin’ Beef generously.
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Rest – Let sit at room temp for 1 hour or refrigerate overnight.
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Preheat smoker – Aim for 110–120°C.
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Smoke low and slow – Place brisket fat side up, smoke for 6–8 hours (or until internal temp hits 95°C).
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Wrap if desired – At 70°C internal temp, wrap in butcher paper for a juicier result.
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Rest – Let the brisket rest for at least 1 hour before slicing.
🔥 Serve with slaw, pickles, and good mates.
In Summary: This Rub’s Just Bangin’
Whether you're a die-hard pitmaster or just keen on cooking a better steak, Bangin’ Beef is your ultimate companion for all things beef. It’s the kind of BBQ rub that brings big flavour without fuss, blending the best of Texas tradition and Kiwi creativity.
👉 Ready to make your next beef cook truly bangin’? Get Bangin’ Beef and let the fire (and flavour) begin.!
Made from ingredients with No gluten, no nuts, no wheat, no soy, 100% Vegan (unless you use it on meat!)
No Rules, no recipes
A nice big Argentinian style beef rump cap on big skewers
Perfect for Beef brisket, Beef cheeks, or any low 'n' slow beef.
Ideal in the slow cooker, the pepper really softens and breaks down to a really pleasant flavour profile
allspice, basil, bay leaf, black peppercorns, brown rice flour, cardamom, celery seed, cloves, garlic, ginger, hickory smoke, mace, mustard, nutmeg, paprika smoked, sea salt, silicon dioxide (anticaking), white pepper.
Blended by us, in our own facility, from the highest quality local and imported ingredients.