Republic Australia Black Out Beef & Steak Seasoning is a dark, bold beef rub made for one of the things BBQ cooks chase hardest: a deep, impressive bark. It has a coarse, pepper-forward profile with garlic, onion, mushroom and Worcestershire underneath, giving beef plenty of savoury depth while the activated charcoal creates its distinctive black appearance.
This one was built with brisket and steak in mind, but it makes just as much sense on beef ribs, short ribs, beef cheeks and burgers. The creator describes Black Out as Republic's traditional bark builder — suited to competition-style cooks as well as backyard BBQ when you want that dark crust and plenty of flavour.
Mushroom powder adds another layer of savouriness, while the noticeable black pepper gives the rub some bite without turning it into a chilli rub. There is also sugar in the blend, which helps the surface colour and crust develop during cooking. The result is dark, rich, peppery and savoury, rather than simply being a black-coloured seasoning.
Flavour Profile
Black Out is built around big savoury beef flavours and a noticeable black pepper hit.
Expect:
- Bold black pepper
- Garlic and onion
- Deep savoury character from mushroom and Worcestershire
- A touch of sweetness to round out the salt and help with crust development
- A dark finish from activated charcoal
- No chilli-forward heat
The darker colour is a big part of what Black Out does visually, but there is plenty going on underneath it. Mushroom, Worcestershire, pepper, garlic and the other savoury ingredients make this a flavour rub as much as a bark builder.
Best Used On
| Food |
Why It Works |
| Brisket |
Black Out's natural home. The coarse pepper and dark seasoning help build a strong-looking bark over a long smoke. |
| Beef ribs & short ribs |
Rich beef can handle the bold pepper, garlic and savoury flavours, while the dark crust suits these cuts particularly well. |
| Beef cheeks |
Excellent for long cooking when you want plenty of savoury seasoning and a dark exterior before wrapping or braising. |
| Scotch fillet & ribeye |
Strong enough for heavily marbled beef, with black pepper and garlic complementing a good seared crust. |
| Rump & sirloin |
Gives steak a darker, more robust crust than a basic salt-and-pepper seasoning. |
| Burgers |
A good way to add a bold peppery, savoury profile to beef patties before they hit the hotplate. |
Browse more beef and steak rubs for grilling, smoking and low-and-slow cooks.
How to Use
Shake well before use, then apply an even coating over the beef.
Sea salt is the first ingredient, so Black Out should be treated as your main seasoning rather than applying a heavy separate layer of salt first.
Brisket, Beef Ribs & Low and Slow
Black Out is particularly at home on long BBQ cooks.
Apply an even coating over brisket, beef ribs or beef cheeks before they go into the smoker. Its coarse texture and black pepper help create surface texture, while the dark colouring gives the bark a deep black appearance as the cook develops.
This is the sort of rub to reach for when bark is an important part of the finished result, not just seasoning.
If you want to finish the cook with sauce, Republic Smokey BBQ Sauce is a natural match for brisket and beef ribs.
Steak
Black Out also works on hot-and-fast steak cooks.
Use a sensible coating on scotch fillet, ribeye, rump or sirloin before grilling or pan searing. The pepper, garlic and savoury flavours suit a hard beef crust particularly well.
Because the seasoning contains sugar, avoid burying a steak under an unnecessarily thick layer before an extremely hot sear. A good even coat is enough.
Burgers
Season the outside of beef patties immediately before they hit the hotplate or grill. It gives burgers a darker crust with plenty of pepper, garlic and savoury flavour.
Black Out vs Signature Beef
Both are beef-focused seasonings, but they take different approaches.
Black Out is the one to choose when you want a dark bark, big black pepper and a bold savoury crust.
Republic Signature Beef starts closer to a salt-pepper-garlic style and adds roasted coffee, mushroom and Worcestershire depth. It is a great cross-link for customers comparing the two beef rubs.
Ingredients & Allergens
Ingredients: Seasalt, Sugar, Food Additive 621, Food Additive 551, Onion, Garlic, Pepper, Vegetable Protein Extract, Activated Charcoal, Canola Oil, Mushroom Powder, Worcestershire Powder.
May contain traces of: Soy, Milk and Peanuts.
Gluten Free.
Nutrition Information
Servings per pack: 20
Serving size: 15g
| Average Quantity |
Per 15g Serve |
Per 100g |
| Energy |
143kJ |
950kJ |
| Protein |
Less than 1g |
5g |
| Fat, total |
Less than 1g |
3g |
| Saturated fat |
Less than 1g |
Less than 1g |
| Carbohydrate, total |
6g |
40g |
| Sugars |
4.2g |
28g |
| Sodium |
2,250mg |
15,000mg |
Product Details
|
|
| Brand |
Republic Australia |
| Product |
Black Out Beef & Steak Seasoning |
| Net Weight |
300g |
| Style |
Dark beef rub / bark-building seasoning |
| Flavour |
Dark, rich, peppery and savoury |
| Best Suited To |
Brisket, beef ribs, steak, beef cheeks and burgers |
| Heat |
No chilli heat; noticeable black pepper |
| Dietary Claim |
Gluten Free |
| Country of Origin |
Made in Australia from at least 68% Australian ingredients |
| Packaging |
Shaker jar |
| Barcode |
9356610003605 |
Storage
Keep tightly sealed in a cool, dry place away from direct sunlight, heat and moisture.
Avoid shaking the jar directly over steam, as moisture can cause the salt, sugar and spices to clump.
FAQs
What makes Black Out different from a normal beef rub?
The biggest difference is its focus on dark bark and crust. It combines a coarse, peppery beef seasoning with activated charcoal for a striking black finish, while mushroom and Worcestershire add extra savoury depth.
Is Black Out spicy?
There is no chilli listed in the ingredients. It does have a noticeable black pepper hit, so expect peppery warmth rather than chilli heat.
Is Black Out good for brisket?
Yes. Brisket is one of its strongest uses. The coarse seasoning, black pepper and dark colour are particularly well suited to developing a pronounced bark during a long smoke.
Can I use Black Out on steak?
Yes. It works particularly well on scotch fillet, ribeye, rump and other beef cuts where you want a bold, peppery crust.
Does Black Out make the meat black?
It gives the seasoned surface a noticeably dark appearance, which becomes part of the finished bark or crust. The effect is particularly striking on brisket and beef ribs.
