Engineered for high-yield performance on beef, lamb, and venison. A coarse, espresso-infused rub built to lock in a deep, charred crust.
DEPLOYMENT PROTOCOL: • Prep: Apply an optional binder (beef tallow, mustard, or neutral oil). Press rub firmly into all surfaces. • Target Finish: Cook to target internal temp (~130°F for medium-rare loins; ~200°F–205°F for brisket and short ribs). • Rest: Hold 15–30 minutes before slicing across the grain.
COMPLIANCE & ALLERGENS: • Ingredients: Coarse Black Pepper, Kosher Salt, Garlic Powder, Ground Coriander, Instant Espresso Powder. • Allergens: Contains: None. • Produced in a shared facility that also processes wheat, milk, egg, soy, peanuts, tree nuts, fish, shellfish, and sesame.
Engineered for high-yield performance on beef, lamb, and venison. A coarse, espresso-infused rub built to lock in a deep, charred crust.
DEPLOYMENT PROTOCOL: • Prep: Apply an optional binder (beef tallow, mustard, or neutral oil). Press rub firmly into all surfaces. • Target Finish: Cook to target internal temp (~130°F for medium-rare loins; ~200°F–205°F for brisket and short ribs). • Rest: Hold 15–30 minutes before slicing across the grain.
COMPLIANCE & ALLERGENS: • Ingredients: Coarse Black Pepper, Kosher Salt, Garlic Powder, Ground Coriander, Instant Espresso Powder. • Allergens: Contains: None. • Produced in a shared facility that also processes wheat, milk, egg, soy, peanuts, tree nuts, fish, shellfish, and sesame.
