Alongside spare ribs and pulled pork, beef brisket - especially from the smoker - is part of the "Holy Trinity" of a classic American barbecue. Perfectly grilled or smoked beef brisket is considered the supreme discipline of the three specialities.

The perfect rub is essential for success - like the What a Brisket - Barbecue Rub by Stay Spiced! The balanced mix of Bengali long pepper, garlic, onions, coconut blossom sugar and cardamom provide the typically spicy and slightly sweet BBQ aromas. The basis for the spice mixture is untreated mountain salt.

The Rub Dark Side of BBQ by Stay Spiced! is a sensation for several reasons. First of all, the look is surprising: the Palm Island salt, blackened with activated charcoal, is a real eye-catcher. But an explosion of aromas is also waiting to unfurl your taste buds: with fine spices and herbs such as garlic, black sesame and mustard seeds, black cumin, coriander and porcini mushrooms, along with fruity-hot ancho chilli. The sweet cherry powder adds the final fruity flourish.

Black Dust - Black Barbecue Rub
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Black is the new black: The S! Black Dust BBQ Rub by shows it! For the optimal taste result, it is best to eat the meat the day before preparation in the BBQ Smoker with the Black Dust Black Barbecue Rub from STAY SPICED ! scrub. Dry the meat, for example beef brisket, pastrami, beiried, flank steak or pulled pork, spare ribs and crest, beforehand and brush it – depending on your taste – with mustard before scrubbing it with the Black Dust Rub. Afterwards, the preparation of the meat continues as usual on the grill or in the BBQ smoker.

Brilliant to Beef Brisket, Beef Ribs, Pulled Beef & Co.: With the S! Beef Barbecue Rub succeeds! Please massage this BBQ Rub spice mixture for beef gently and with full dedication, extraordinary elegance and (very important and decisive for tender BBQ beef!) a large portion of love into the beef ribs, the pulled beef, beef brisket & Co., before you go into the BBQ smoker, the kettle grill or even into the oven. Then give the rub enough time so that it can be well absorbed into the meat. Dose the rub carefully and sprinkle a little – because excess rub next to the meat can no longer be used because it has already been in contact with the meat.