Char Crust Original Hickory Grilled Dry Rub Seasoning — 22 oz shaker, smoky sweet steakhouse crust for steaks & burgers

Char Crust Original Hickory Grilled Dry Rub Seasoning delivers a smoky, slightly sweet steakhouse crust that seals in juices and boosts savory flavor on steaks, burgers, pork, and more.

Born at Al Farber’s Chicago steakhouse and perfected for home kitchens, Char Crust Original Hickory blends hickory smoke, savory spices, and a touch of sweetness into a ready-to-use dry rub. Packaged in a generous 22 oz shaker and kosher certified, this seasoning was designed to create the dark, flavorful crust diners loved at the restaurant—without marinades or extra fuss. Use it across cooking methods from grill to air fryer to achieve consistent, mouthwatering results.

How do I use Char Crust Original Hickory for best results?

Apply generously to all sides of your protein for an even crust; we recommend about 2–3 tablespoons per pound. After coating, lightly mist or brush oil on the surface so the rub adheres and caramelizes during cooking. Cook with high, direct heat for a pronounced crust or finish low-and-slow for thicker cuts—always verify internal temperature with a thermometer.

• Measure 2–3 tbsp per pound for steaks, chops, or burgers.
• Pat meat dry, rub evenly, then add a light spray of oil.
• Sear on high heat for crust, or smoke/low-roast for deeper bark.
• Use a thermometer to confirm doneness; seasoning darkens as it cooks.

What proteins and recipes pair best with the hickory flavor?

The Original Hickory profile complements beef, pork, and hearty fish without masking their natural flavors. It’s especially effective on ribeyes, brisket, pork ribs, burgers, and tuna steaks—providing a classic steakhouse note that’s both smoky and balanced. It can also be used on vegetables and poultry when you want a richer, charred finish.

• Steakhouse cuts: ribeye, NY strip, prime rib.
• BBQ favorites: pork ribs, brisket, burgers.
• Seafood and veggies: ahi tuna, roasted portobellos, charred corn.
• Versatile for grilling, roasting, pan-searing, and air frying.

Does Char Crust Original Hickory require marinating or extra ingredients?

No marinade is required—the blend is an all-in-one dry rub intended to deliver depth of flavor with minimal prep. Simply coat the protein and apply heat; for better adhesion and browning, add a light layer of oil after rubbing. You can, however, combine the rub with a small amount of oil or butter to form a paste for thicker, crustier coatings if desired.

• No overnight marinating needed—ideal for quick meals.
• Optional: mix with oil or melted butter for a paste-like coating.
• Works with sous vide—apply before finishing on high heat.
• Seasoning balance avoids overpowering delicate proteins.

How should I store the seasoning and how long does it last?

Keep the 22 oz shaker tightly sealed in a cool, dry place away from direct sunlight to preserve flavor and texture. Under these conditions, the rub maintains best quality for 12–24 months, though flavor is generally stable longer—check aroma and color if stored beyond one year. Avoid moisture exposure to prevent clumping.

• Store sealed in a pantry or spice cabinet, away from heat.
• Best-quality flavor for 12–24 months when dry and cool.
• Do not refrigerate; moisture can cause caking.
• Shake before use if contents settle.

Who is this for: Char Crust Original Hickory is aimed at home cooks, backyard grillers, and anyone who wants consistent, steakhouse-grade crust without complicated prep. It suits weekend BBQ hosts, busy families seeking quick flavor, and home chefs who like to experiment with grilling, smoking, or finishing steaks and chops. If you want a single, reliable rub that works across multiple proteins and cooking methods, this signature blend delivers smoky, savory results every time.

Ingredients

Wheat, Salt, Cane Sugar, Spices, Caramel Color, Soy Sauce Powder (Soybeans, Maltodextrin), Paprika, Mustard, Natural Hickory Smoke Flavor. Contains: Wheat, Soy.