That smoky garlic kick comes through exactly right on beef ribs, and the coarse grind sticks to the meat without burning over a long smoke. One generous rub coat was all it took for a proper bark.

After smoking two briskets back-to-back this weekend, this rub gave both a deep, peppery crust that held up beautifully over the long cook. The salt-to-garlic balance is spot on, and the 300g bag lasted through both cooks with plenty to spare.

The garlic comes through just right without overpowering the salt and pepper, and it forms a proper bark on my beef ribs after a few hours on the smoker. Used it on a brisket point last weekend and the crust was exactly what I was after.