strip steak
Showing all 4 results
Showing all 4 results
-
Killer Hogs Steak Rub
$10.99 Add To Cart - $10.44Killer Hogs Steak Rub brings steakhouse-level seasoning to your grill. Created by championship pitmasters, it combines salt, pepper, garlic, onion, herbs and Worcestershire powder to build bold crust and savory flavor on beef, pork or poultry.
Heat: Mild-Medium
Quick View
Beef
Elk
Hamburger
Pork
Poultry
Veggie
Wild Game -
Wicked Que “180 Brisket Marinade”
$9.99 Add To Cart - $9.49Wicked Que 180 Brisket Marinade is a savoury-sweet, mesquite-smoke infused marinade ideal for brisket, steak and burgers. Pour 1/3 bottle, marinate 2-4 hours, then season and cook for pro results.
Heat: Medium
Quick ViewBeefHamburgerPorkVeggieWild Game -
Kinders Prime Steak Seasoning
$8.99 Add To Cart - $8.54Kinder’s Prime Steak Seasoning blends coarse salt, cracked pepper, garlic, onion, herbs, and spices for bold steakhouse flavor. Perfect for ribeyes, filets, burgers, tri-tip, and beef roasts.
Heat: Mild–Medium
Quick ViewBeefHamburgerVeggie -
Kinders Cowboy Butter Seasoning
$8.99 Add To Cart - $8.54Kinder’s Cowboy Butter Seasoning blends buttery richness with garlic, herbs, lemon, and chili. Perfect for steaks, chicken, pork, shrimp, fish, potatoes, veggies, and cowboy-butter dips or marinades.
Heat: Mild–Medium
Quick ViewBeefPorkPoultry
SeafoodVeggie
A BBQ rub is a blend of spices and seasonings applied to meat before cooking. Rubs enhance flavor and help create the bark that barbecue is known for.
Brisket rubs typically use salt, pepper, garlic, and a balance of savory spices. Texas-style rubs are the most popular for brisket.
Most rubs should sit on meat for 15-30 minutes before cooking, but you can apply them up to 12 hours in advance for deeper flavor.
Some BBQ rubs are sweet, others are smoky or savory, and some are spicy. Each product description lists the flavor profile and heat level.
BBQ rubs don’t spoil, but they lose flavor over time. For best results, use them within 1-2 years of opening and store in a cool, dry place.
