Activated Charcoal Rub Recipe

[ILMsmoke]

I rarely buy commercial rubs, but picked up the Hardcore Carnivore rub with the activated charcoal a few weeks back and enjoyed it. Anyone experimented with this in their rubs?

[Steve R.]

Like you, I used some of that Hardcore Carnivore Black rub and got curious about the activated charcoal. I have tried it mixed with my usual salt-pepper-garlic mix on brisket and it was fine. Haven't really felt compelled to do it again, though.

[WillTravelForFood]

We *really* like the Hardcore Carnivore Black rub. We're currently on a gasser, and we believe it adds a nice hint of charcoal-y flavor

Think it's really best for big beef rather than chicken/pork etc - but your opinion may differ. It's fantastic on pichana, so we're sure it would be equally tasty on tri-tip or similar.

[jfmorris]

The Hardcore Carnivore Red is good on pork. Obviously doesn't have charcoal, but gives the pork a brilliant red color...

[ItsAllGoneToTheDogs]

I like it on ribs, especially when doing multiple racks it's easy to tell people "hey the black ones are spicy" or whatever different flavor profile you want to use.

[bbqLuv]

I will add activated charcoal as an emergency poison treatment in my BBQ from now on.
Activated charcoal is also very effective at adsorbing gases, which can help reduce flatulence.

[WillTravelForFood]

who wants to REDUCE that? It's like a built-in alert system, telling people you're about to enter (or leave) a room...

[jfmorris]

I like Hardcore Carnivore Black, especially if I sous vide a steak. If you put that on after the cook, it looks seared before it hits the grill or skillet!

Unfortunately, SWMBO doesn't "like that black stuff". And because of that, she always asks what I am putting on her steak. I've ended up giving most of my Hardcore Carnivore rubs away to one of my son-in-laws. She doesn't like something in the flavor of it is all she will say. To me its a bit salty is all.

[rlozinak]

I use it on hamburgers. I think it is great! Have used it on flank steak, thought it was too salty, Could have been that I mixed it with another rub, Most likely Meat church holy cow.

[RichieB]

I have it and used it. Mainly on beef roasts like a chuckie. Certainly not my go to.

[Bkhuna]

I usually cook low and slow so I prefer not very active charcoal in my rubs.

[Skip]

I recently got some Hardcore Carnivore BLACK . It's good but definitely a Beef Rub only IMO.

[STEbbq]

I have thought about buying something like this and mixing it into a future rub. Maybe someday.

Viva Doria Virgin Activated Charcoal Powder, Hardwood Derived, Food Grade, 4 Oz https://a.co/4psqCp6

[STEbbq]

True MBMorgan we could just shave off the dust from some charcoal pieces.

[MBMorgan]

STEbbq - Just to be clear, I was being facetious. Briquettes contain binders that aren't exactly food-grade. Lump charcoal, however? Hmmmm ...

[STEbbq]

That is what APL does MBMorgan

https://amazingribs.com/books-barbecue-and-grilling-charred-scruffed/