Blazin Grazin Beef Rub

Beef. The seller describes it as a rub for steaks, burgers and brisket, and it sits in a range where each blend is aimed at a different protein. Nothing stops you using it elsewhere — it is a seasoning, not a rule.

It depends on the cut. For a thin steak, either season it and cook within about fifteen minutes, or season it and leave it uncovered in the fridge overnight. The middle ground gives you the worst of both, because salt pulls moisture to the surface and a wet surface will not brown. For a brisket or a large roast, several hours to overnight in the fridge is normal.

Not usually on a steak — the surface of the meat is tacky enough on its own. On a big cut, a very thin smear of oil or mustard helps the rub stay put through hours of handling and cooking, and does not carry through to the finished taste.

Almost always sugar plus direct heat. Blends made for barbecue commonly contain sugar, which caramelises and then darkens fast over a hot grill. Move the meat away from direct flame, or accept a darker crust and watch it rather than timing it.

You can make one into a paste with a little oil, which behaves somewhere between the two. But a dry rub is meant to sit on the surface and form a crust, and a wet marinade works against that — the surface stays damp and steams. Pick one approach per cook.

As a starting point, around 15g — roughly two level tablespoons — per kilogram, more on a large cut where you want a crust and less on mince where it is mixed through. Season to taste rather than to a number; you can always add more at the table.

No. Tip what you need into a small bowl and season from that. A hand or spoon that has touched raw meat and then gone back into the container leaves raw-protein residue that will sit there until the next time you cook.

Go by the best-before date on the pack. In practice a dry blend does not become unsafe so much as it fades — the aroma goes flat over time, particularly if it has been kept somewhere warm or damp. Keep it sealed, cool and dry and it will hold its character much longer.

The ingredient and allergen statement printed on the pack is the only answer to that, and it is the maker's to give. This listing does not publish an ingredient list, and anything the seller's own description says about what the blend contains or is free of is their statement rather than ours. If you are avoiding an allergen, read the pack and ask the maker if anything is unclear.

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