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Char Crust Dry Rub Seasonings
Never get stuck with dried-up meat again.
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Never get stuck with dried-up meat again. Char Crust dry rubs got their start in 1957 at the legendary Chicago steakhouse Al Farber, where thick prime steaks with charred crusts were the signature dish. Even after the restaurant closed, the rubs were in demand and become favorites of chefs across the country. In 1998 a retail line was born and Char Crust has been “sealing in the juices” for customers across the country ever since. The rubs are available in nine flavors: Roto Roast, Hickory & Molasses, Amazin’ Cajun, Sun-Dried Tomato & Garlic, Smoky Spicy Southwest, Ginger Teriyaki, All American Barbecue, Roasted Garlic Peppercorn and Original Hickory Grilled.—Nicole Denis
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