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, 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 brisket, ribs, cheeks & steaks, it brings out the best in your meat without overcomplicating it. This isn’t your average barbecue rub—it lives up to its name.
The Roots of a Rub: BBQ Culture with a Kiwi Twist
In traditional Texas barbecue, simplicity reigns. The holy trinity? Salt, pepper & garlic. It lets the beef shine while creating a smoky bark that’s legendary.
Bangin’ Beef respects that, but adds swagger—pink peppercorns, Kiwi creativity & spices picked for better bark & deeper flavour. It nods to Texas but brings a uniquely NZ vibe to the pit.
What’s Inside: Ingredients & Flavour Profile
Bangin’ Beef sticks to fundamentals—but adds a punch:
Big flavour without being overpowering—think steak seasoning turned up to 11.
Classic & Creative Uses for Bangin' Beef
🔥 Traditional BBQ:
Brisket – Smoked low & slow
Short ribs – Dry rubbed & tender
Beef cheeks – Melty & smoky
🥩 Fast & Fiery:
Steaks – Rubbed & seared hot
Beef skewers – Over hot coals
🍲 Weeknight Wonders:
Slow cooker beef – Rich & mellow
Chilli con carne – Adds depth fast
Pitmaster Tips: How to Use Like a Pro
Apply liberally: Coat thick cuts & massage
Let it rest: 30 mins to 2 hours
Low ‘n’ slow: 110–120°C for 6–10 hrs
Don’t sauce too soon: Let bark form first
Steaks/skewers: Sear fast & rest
💡 Pro tip: Use oil or mustard as a binder.
What Makes Bangin' Beef Different?
Small batch blended – Maximum freshness
No fillers or shortcuts – Just spice, salt & love
Balanced to perfection – Not too salty, not too hot
Made for Kiwis – With a twist of local flavour
Bold enough for the smoker, refined enough for a weeknight meal.
Featured Recipe: Smoked Brisket
Ingredients:
1 whole brisket (3–5 kg)
4–6 Tbsp Bangin’ Beef Rub
Yellow mustard (optional)
Wood chunks (hickory/mesquite)
BBQ smoker or kettle grill
Method:
Trim brisket – Leave a thin fat cap
Rub – Apply mustard & rub generously
Rest – 1 hr at room temp or overnight
Preheat smoker – 110–120°C
Smoke – Fat side up, 6–8 hrs to 95°C internal temp
Wrap (optional) – At 70°C internal temp
Rest – 1 hr before slicing
🔥 Serve with slaw, pickles & good mates.
In Summary: Just Bangin’
Whether you're a pitmaster or steak fan, Bangin’ Beef brings big, balanced flavour with zero fuss—fusing Texas BBQ with Kiwi flair.
👉 Grab Bangin' Beef Rub & fire up something epic.
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.
