Replacement for Oakridge BBQ Carne Crosta Steakhouse Rub |

[BBQPhil]

With Oakridge now closed, does anyone have a good replacement for their Carne Crosta rub? It’s been my go to rub for steak and I’ve found nothing that comes close. Also I rarely see any mention of Dizzy Pig rubs, yet it seems to be the go to rub for BGE users, because they heavily promote it.

[ofelles]

That and Black Opps please.

[Purc]

+1 on Black Opps!

[SheilaAnn]

+2 on black ops

[MsTwiggy]

Thats all I have left from my Oakridge stash is 6oz of Black Op’s. Have been waiting to get a proper prime brisket to use it. I did love their rubs but also found too salty for the amount of rub I like to use. I have aspirations of developing some “complex” rubs that are salt free, but it’s an art . . . 🔥🔥🐿️

[barelfly]

For the Carne Crosta rub - I have Whiskey Bent BBQ “The Grind”. It’s a different rub, much more pepper forward than Carne Crosta, but does have the coffee added in. And also not as forward on paprika as Carne Crosta. It is the only coffee rub I’ve tried since Oak Ridge stopped selling, I bought a few bags that I still have a little of.

As for Black Ops - haven’t found anything that compares to that, but haven’t looked to replace, as I have just a little of this left sadly…..

[texastweeter]

I have 1/2 a bag of CC. I'll probably start experimenting when it gets to about 1/4.

[texastweeter]

Bump on this thread.

[SheilaAnn]

I just used SPOGOS tonight. If I I knew more about reverse engineering a recipe, I would try it!

[STEbbq]

Maybe our latest rub maestro has an opinion. Cowboy Pepper ?

[wrgilb]

Coffee rub
Here's my recipe, not sure where I got this from and tweaked it.

1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
4 tsp. kosher salt
2 tsp. freshly ground black pepper
Dizzy Pig also has one called Red Eye Express and it is quite good.

[Cowboy Pepper]

Freakin' fantastic. You could prolly make a nice pot of chili with that mix. Love it. I love, but have never added fennell. Not sure about the allspice, but that's only as there's a BBQ place out here called Baldy's. They know how to cook, but I hate the flavor of their sauce. Somehow, I've been thinking it's allspice. Prolly not. I need to make some and see what. Only bit I would add is that if you like cumin, try some coriander with it. I love me some cumin, but then, my last name is Cummings.

[texastweeter]

How's that handle high heat, does the sugar scorch? @wrgilb

I agree coriander and cumin pair well. The main ingredients in my chicken rub are cumin coriander and brown sugar. Cowboy Pepper

[wrgilb]

texastweeter I haven't had any problem. I just ad it right before I sear for a couple of minutes.

[Bkhuna]

I was lucky to find out they were going under while they still had stock. I bought a couple of lbs. Put the unopened bags inside foodvac bags and vacuum sealed them. They lie in rest in the deep freeze until it's time again to rise. I filled up a four oz. Mason jar that I vacuum seal and keep in the fridge.

[Donw]

Ditto here. Will probably be able to pass a few bags down in my will.

[texastweeter]

I gots monies! Bkhuna Donw

[scottranda]

Char Crust. Roasted Garlic Peppercorn. It’s amazing!

[texastweeter]

I have used theirs prior, but the Carne crystal is better imo