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Char Crust Dry Rub Seasonings

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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About the Producer

Char Crust, Inc.

Chicago, IL

Website: http://www.charcrust.com

Char Crust is a multi-generational, small family business located in Chicago. Since 1957, we have been manufacturing premium Char Crust® dry-rub seasonings, which are known for our trademark Seals In The Juices®. The company's mission is to create high-quality dry-rub seasonings that are easy to use, a delight to eat and competitively priced. The original Char Crust® seasoning was created at the family's legendary fine-dining steakhouse, where prime dry-aged steaks were served with sizzling charred crusts, bursting with juicy flavor.

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