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Step 1: Tenderize

Before we season our meats, we like to do a little tenderizing. This is as simple as piercing all the sides with a fork. This helps tenderize tougher cuts of meat and helps them open up to the spices.

Step 2: Rub The Meat

Individually season each cut one by one, sprinkling the rub straight out of the Dead Rooster Co. packaging onto the meat and patting/rubbing in the spices evenly with your free hand. We like to hit the sides of our cuts too, being generous with the amount of rub used.

Step 3: Wrap & Rest

Pile all that rubbed goodness into some plastic wrap and toss it back in the fridge to rest. We like to let the cuts sit for 1-2 hours. This helps absorb the most flavor without the salt dehydrating the meat. When cooking beef, it's safe to leave the meat wrapped and on the counter, bringing it closer to room temperature to cook.

Step 4: Cooking

Cooking your meats is your business and everyone has their own perfected methods. Dead Rooster Co. rubs go excellent with all cooking styles though - smoking, grilling, braising, pan searing. As long as the final product is delicious, we won't ask how you got there. For specific suggestions for each rub, check out our recommendations on how to use each of our rubs. We've got some great meal ideas for Black Gold, Olde Tymers, and Redwood.