Big Cock Ranch Bullshit Steak Seasoning 12 oz Pack of 3 — All-Purpose Grill & Smoker Rub

Hand-blended in Austin, Texas, this 12-ounce jar (sold here as a pack of three) combines salt, spices, and savory aromatics designed to complement ribeyes, T-bones, NY strips, filets and other favorite cuts. The blend was refined through extensive kitchen testing to strike a balance between bold savory notes and grill-friendly texture, making it easy to achieve a flavorful crust and consistent results whether you’re searing a steak on a cast-iron or finishing a cut on the smoker.

How does Bullshit change my steak’s flavor?

Bullshit adds savory depth, enhancing the meat’s natural flavors without masking them. Its combination of coarse salts, peppery heat, and aromatic spices encourages browning and a satisfying crust while leaving room for the beef’s character to shine.

• Coarse grains help form a crispy sear and textured crust.
• Balanced pepper and spice for warmth, not overpowering heat.
• Savory aromatics that lift umami and beefy notes.
• Formulated to season but not dominate premium cuts.

What’s the best way to use this dry rub for grill, pan, or smoker?

Use Bullshit as a straightforward seasoning: pat the meat dry, apply an even layer of rub, then cook according to your preferred method. It performs well with high-heat searing, reverse-sear techniques, and low-and-slow smoking alike.

• Searing: press rub onto steaks and sear in a preheated cast-iron for crust.
• Reverse-sear: season, smoke to temp, then finish over high heat for color.
• Pan-cooking: apply before resting meat at room temperature for even seasoning.
• Use sparingly on delicate cuts and more liberally on thick, fatty steaks.

How much to use and how long should I let it rest?

A light, even coating is usually enough — about ½ to 1 teaspoon per 4–6 ounces of meat depending on how bold you want the flavor. For best results, apply 15–30 minutes before cooking for immediate flavor; for deeper seasoning, refrigerate seasoned meat for up to 24 hours.

• Quick seasoning: 15–30 minutes at room temperature before cooking.
• Deeper penetration: season and refrigerate up to 24 hours, uncovered.
• Adjust amount by cut thickness and personal taste preference.
• Pat meat dry first for optimal crust formation.

What cuts and recipes work best with this rub?

Bullshit shines on classic beef cuts but also elevates BBQ and roasted meats. It’s designed for ribeyes and NY strips but is versatile enough for burgers, brisket rub blends, pork chops, and roasted vegetables when paired with complementary sauces or finishing salts.

• Specialty cuts: ribeye, T-bone, NY strip, filet, flatiron.
• BBQ uses: as a base rub for brisket or mixed for long smokes.
• Everyday cooking: sprinkle on burgers or roasted veggies for savory lift.
• Pair with compound butter or finishing salt to enhance richness.

Who this is for: Bullshit from Big Cock Ranch is aimed at home cooks and grill enthusiasts who want a straightforward, bold steak seasoning that reliably enhances beef. If you prefer a ready-to-use dry rub that brings consistent crust, savory depth, and Texas-style character without complicated prep, this 12-ounce jar pack supplies enough seasoning for multiple grills, backyard gatherings, or gift sets. Ideal for people who enjoy experimenting with searing and smoking techniques and for anyone who values a pantry staple made in Austin with grilling in mind.