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Char Crust Dry-Rub Seasonings
About this item
- SIGNATURE CRUST, JUICY INSIDE: Our Hickory & Molasses dry rub seasoning creates our signature flavorful crust while helping seal in the natural juices for tender, juicy pork, steak, burgers, chicken, turkey, and more.
- ALL-IN-ONE DRY RUB: Unlike ordinary sprinkle-on seasonings, season all sides generously using about 2–3 tablespoons per pound. Lightly drizzle or spray with oil after seasoning, then cook. No marinade, extra seasoning, or complicated preparation needed.
- HICKORY & MOLASSES: Deep, rich molasses that’s not too sweet, with a hint of hickory smoke. Perfect for pork tenderloin, pork chops and roasts, chicken breasts, thighs and wings, turkey and holiday roasts, burgers, steak, and vegetables like green beans.
- COOK IT YOUR WAY: Use on the grill, smoker, oven, skillet, broiler, sous vide, or air fryer. Our seasoning forms a naturally dark crust, so use a meat thermometer to check for your preferred doneness.
- CHICAGO STEAKHOUSE SINCE 1957: Born in Chicago's legendary Al Farber's Steakhouse, Char Crust was created after diners and chefs couldn't get enough of its signature crust. Today, we bring the same steakhouse-quality flavor home in every meal. Kosher certified and packaged as six convenient 4 oz pouches. Each 4 oz pouch seasons approximately 6–8 pounds of meat, making it ideal for grilling, family meals, entertaining, and gifting.
Product Description
Since 1957, Char Crust has given grillmasters, chefs, passionate home cooks, and not-so-great cooks the peace of mind that every meal will turn out great. Coat your meat, seafood, vegetable, or plant-protein with Char Crust, cook using your favorite method, and our one-of-a-kind crust will seal in the juices while delivering flavor you can’t wait to slice into. How to use Char Crust (just 2 steps!): 1. Coat: Coat your protein (any protein: beef, chicken, pork, seafood, plant-based protein). 2. Cook: You can use almost any cooking method: broil, bake, pan-sear, deep-fry, air-fry, grill
