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introducing...

Original

Our signature Rub that started it all. Incredible taste on ribs, meats, vegetables, eggs and whatever else you’d like to spice up! It becomes a must at any dinner table.

Black Magic
black Garlic steak rub

Following months of transforming white garlic into black garlic, we bring you a much healthier and tastier steak seasoning...BLACK MAGIC!

                 (Refrigerate)

FISH...the anglers choice

A top contender at every Fishing competition! Add 50/50 of FDR to Olive Oil, paint on your favorite fish and grill away. It’s that simple and that great!

 

Steak perfection takes time

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Steak perfection

Refrigerate
after 
use

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The PERFECT RUB DONE RIGHT steak…

Apply a thin coating of Olive Oil to both sides of your steak. Sprinkle an equal amount of Black Magic Steak Rub and Garlic salt to both sides. Cook to your liking. Just prior to serving, melt 5 tablespoons of butter with ½ teaspoon of minced garlic and 1/2 teaspoon of minced shallot. Drizzle over the top of the steak for the ultimate Steak Experience

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Comments (3)

Guest
Nov 22

I have been using RDR for 5 years now. I use it on everything. Pork shoulder, ribs, pork chops. I use the black magic on all my steaks for the best flavor ever. I use the fish seasoning on salmon and halibut. Give Rub Done Right a shot. You won't be disappointed.

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Guest
Nov 20

I seasoned my pork chops with Rub Done Right’s black magic black garlic rub. First, I was impressed that the rub stuck to the meat better than other rubs. It also did not burn on the meat or on the grill during cooking. The cooked meat was juicy and savory and tasted like it was prepared by a 5 star chef! I plan to also try Rub Done Right’s other rub flavors and I highly recommend that you do too!

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So here is my feedback on the general rub. First, I have to say the smell is absolutely amazing compared to any other rub that I have utilized in the past. The celery salt that is used in there absolutely overpowers everything else, and just adds such a wonderful aroma to what I did with the ribs today. That being said what I did notice compared to the other rub that I used was that the sweat from the meat was significantly less on your rub versus my meat Church rub. And I think that is an obvious reflection of the ingredients in both because your rub has less salt than what I typically use. Your rub also has no sugar in it, which is completely different than what I've usually used in the past. Now getting to the end result in the flavor. Both were absolutely fantastic but I feel like the celery again was the predominant flavor that stuck out on both slabs of ribs. That being said, I feel like everybody enjoyed the ribs that utilized your rub equal two or more than the ribs that did not have your rub on them. If I could make a perfect rub, I would take everything that you guys already had an add a little bit of brown sugar, a little bit of black pepper, a little bit of coarse salt, and that would make in my mind the absolute perfect all purpose rub. With that in mind what you guys have developed is an absolutely amazing rub. The celery salt is such an overpowering aroma that it just adds something different than what I've always utilized on my meat. It is a fantastic flavor and I am so excited to continue to use that on so many different types of meat. I'm even more excited for the fish rub and the steak rub this week to see how those entice and accentuate the flavors of both of those meets moving forward. It has been an absolute treat cooking with these samples and I can't wait to order more. Thank you so so so much.
J​EFF B.
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