{"product_id":"black-out-beef-seasoning-300g-republic-australia","title":"Black Out Beef Seasoning 300g | Republic Australia","description":"\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003ca href=\"https:\/\/sydbbqs.com.au\/collections\/republic-australia-bbq-rubs-seasonings-sauces\" title=\"Republic Australia Rubs \u0026amp; Sauces\"\u003eRepublic Australia\u003c\/a\u003e Black Out Beef \u0026amp; Steak Seasoning is a dark, bold beef rub made for one of the things BBQ cooks chase hardest: \u003cstrong\u003ea deep, impressive bark\u003c\/strong\u003e. 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.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis 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 \u003cstrong\u003ebark builder\u003c\/strong\u003e — suited to competition-style cooks as well as backyard BBQ when you want that dark crust and plenty of flavour.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eMushroom 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 \u003cstrong\u003edark, rich, peppery and savoury\u003c\/strong\u003e, rather than simply being a black-coloured seasoning.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eFlavour Profile\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eBlack Out is built around \u003cstrong\u003ebig savoury beef flavours and a noticeable black pepper hit\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eExpect:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBold black pepper\u003c\/li\u003e\n\u003cli\u003eGarlic and onion\u003c\/li\u003e\n\u003cli\u003eDeep savoury character from mushroom and Worcestershire\u003c\/li\u003e\n\u003cli\u003eA touch of sweetness to round out the salt and help with crust development\u003c\/li\u003e\n\u003cli\u003eA dark finish from activated charcoal\u003c\/li\u003e\n\u003cli\u003eNo chilli-forward heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eThe 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.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eBest Used On\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eFood\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eWhy It Works\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrisket\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlack Out's natural home. The coarse pepper and dark seasoning help build a strong-looking bark over a long smoke.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBeef ribs \u0026amp; short ribs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRich beef can handle the bold pepper, garlic and savoury flavours, while the dark crust suits these cuts particularly well.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBeef cheeks\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExcellent for long cooking when you want plenty of savoury seasoning and a dark exterior before wrapping or braising.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eScotch fillet \u0026amp; ribeye\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStrong enough for heavily marbled beef, with black pepper and garlic complementing a good seared crust.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRump \u0026amp; sirloin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGives steak a darker, more robust crust than a basic salt-and-pepper seasoning.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBurgers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA good way to add a bold peppery, savoury profile to beef patties before they hit the hotplate.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp dir=\"auto\"\u003eBrowse more \u003ca href=\"https:\/\/sydbbqs.com.au\/collections\/beef-steak-brisket-rubs\" title=\"Beef \u0026amp; Steak Rubs Australia\"\u003e\u003cstrong\u003ebeef and steak rubs\u003c\/strong\u003e\u003c\/a\u003e for grilling, smoking and low-and-slow cooks.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eHow to Use\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eShake well before use, then apply an even coating over the beef.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eSea 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.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eBrisket, Beef Ribs \u0026amp; Low and Slow\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eBlack Out is particularly at home on long BBQ cooks.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eApply 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis is the sort of rub to reach for when bark is an important part of the finished result, not just seasoning.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIf you want to finish the cook with sauce, \u003ca href=\"https:\/\/sydbbqs.com.au\/products\/smokey-bbq-sauce-500ml-republic-australia\" title=\"Republic Smokey BBQ Sauce\"\u003eRepublic Smokey BBQ Sauce\u003c\/a\u003e is a natural match for brisket and beef ribs.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eSteak\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eBlack Out also works on hot-and-fast steak cooks.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eUse 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eBecause the seasoning contains sugar, avoid burying a steak under an unnecessarily thick layer before an extremely hot sear. A good even coat is enough.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eBurgers\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eSeason 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.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eBlack Out vs Signature Beef\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eBoth are beef-focused seasonings, but they take different approaches.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eBlack Out\u003c\/strong\u003e is the one to choose when you want a \u003cstrong\u003edark bark, big black pepper and a bold savoury crust\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003ca href=\"https:\/\/sydbbqs.com.au\/products\/signature-beef-seasoning-260g-republic-australia\" title=\"Republic Signature Beef Seasoning\"\u003e\u003cstrong\u003eRepublic Signature Beef\u003c\/strong\u003e\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eIngredients \u0026amp; Allergens\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Seasalt, Sugar, Food Additive 621, Food Additive 551, Onion, Garlic, Pepper, Vegetable Protein Extract, Activated Charcoal, Canola Oil, Mushroom Powder, Worcestershire Powder.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eMay contain traces of:\u003c\/strong\u003e Soy, Milk and Peanuts.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eGluten Free.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eNutrition Information\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eServings per pack:\u003c\/strong\u003e 20\u003cbr\u003e\u003cstrong\u003eServing size:\u003c\/strong\u003e 15g\u003c\/p\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eAverage Quantity\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003ePer 15g Serve\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003ePer 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e143kJ\u003c\/td\u003e\n\u003ctd\u003e950kJ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003eLess than 1g\u003c\/td\u003e\n\u003ctd\u003e5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat, total\u003c\/td\u003e\n\u003ctd\u003eLess than 1g\u003c\/td\u003e\n\u003ctd\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated fat\u003c\/td\u003e\n\u003ctd\u003eLess than 1g\u003c\/td\u003e\n\u003ctd\u003eLess than 1g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate, total\u003c\/td\u003e\n\u003ctd\u003e6g\u003c\/td\u003e\n\u003ctd\u003e40g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd\u003e4.2g\u003c\/td\u003e\n\u003ctd\u003e28g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e2,250mg\u003c\/td\u003e\n\u003ctd\u003e15,000mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003e\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRepublic Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlack Out Beef \u0026amp; Steak Seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e300g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDark beef rub \/ bark-building seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDark, rich, peppery and savoury\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest Suited To\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBrisket, beef ribs, steak, beef cheeks and burgers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo chilli heat; noticeable black pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Claim\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGluten Free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry of Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMade in Australia from at least 68% Australian ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShaker jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBarcode\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e9356610003605\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eStorage\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eKeep tightly sealed in a cool, dry place away from direct sunlight, heat and moisture.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAvoid shaking the jar directly over steam, as moisture can cause the salt, sugar and spices to clump.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eFAQs\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eWhat makes Black Out different from a normal beef rub?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThe biggest difference is its focus on \u003cstrong\u003edark bark and crust\u003c\/strong\u003e. It combines a coarse, peppery beef seasoning with activated charcoal for a striking black finish, while mushroom and Worcestershire add extra savoury depth.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eIs Black Out spicy?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThere is no chilli listed in the ingredients. It does have a noticeable black pepper hit, so expect peppery warmth rather than chilli heat.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eIs Black Out good for brisket?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eYes. 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.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eCan I use Black Out on steak?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eYes. It works particularly well on scotch fillet, ribeye, rump and other beef cuts where you want a bold, peppery crust.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eDoes Black Out make the meat black?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eIt 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.\u003c\/p\u003e","brand":"Republic Australia","offers":[{"title":"Default Title","offer_id":47527512375471,"sku":"Republic-Black","price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/files\/republic-black-out-beef-steak-seasoning-white-background.webp?v=1789792984","url":"https:\/\/sydbbqs.com.au\/products\/black-out-beef-seasoning-300g-republic-australia","provider":"Sydney BBQs and Rotisseries","version":"1.0","type":"link"}