Texas Rub

Fresh and Locally Made in Australia

Small Batches

Full of Flavour and had a BBQ punch 

The Texas Rub has an earthy, peppery steakhouse taste.

Its the perfect spice rub for T-Bone Steaks, Beef Brisket, Chicken, Pork Ribs, or for something different, shake over your favourite vegetables, as it is particularly delicious on corn cobs.

Use it in a flavoured butter recipe then add a slice of butter after cooking your T-bone steak 

100g bottle
All Natural Ingredients

Made in Western Australia
From at least 31% Australian Ingredients

Ingredients: Black pepper, Chilli powder, Salt, Sugar, Cumin, Mustard powder

Allergens: None

Recommended Shelf life: Once opened, it is best to use within 6 months for optimal freshness and quality.

 

Recipe: Delicious Texas Spiced Beef Roast

1. Rub your Texas spice all over the beef and place it back into the fridge to marinate. Leave to marinate overnight for maximum effect!
2. Barbecue the beef for a minimum of 2-2½ hours for 2 to 2.5kg Beef blade Roast, trying to keep the temperature inside the lid around 160-180°C. (If your barbecue doesn’t have a temperature gauge, insert a thermometer through the top vents now and then.)
   The beef is ready when a thermometer pushed into its centre reads 50°C for rare, 55-60°C for medium rare,
   and 60-70°C for well done.
3. Once cooked to your liking, remove the meat from the barbecue and rest it, covered with foil, for 15 minutes.
4. Carve the meat, then serve

Texas T-bone Steak 

• Texas steak rub is a great way to flavour your steak unlike a marinate the dry rub will form a tasty crust on the exterior of the meat when cooking.

• We recommend patting dry your t-bones steaks grab a generous amount of texas rub apply to both sides of the steak and gently massage with the Texas bbq rub , let stand for 30 minutes at room temperature .

• Pre heat the BBQ Hotplate or Grill on high then cook on a high heat for 5 minutes then flip over until your preferred doneness Flip the steaks over and continue grilling for:
• 3 to 5 minutes for medium-rare (internal temperature of 55 - 60 degrees Celsius)
• 5 to 7 minutes for medium (internal temperature of 60 - 65 degrees Celsius)
• 8 to 10 minutes for medium-well (internal temperature of 66 - 69 degrees Celsius)

• Once cooked to your preference, remove the steaks from the grill and let them rest for a few minutes. This allows the juices to redistribute and ensures a tender and juicy result.

• Thicker cuts can be finished in the oven