Description
The beef rub the lineup is measured against. A Texas-style blend built specifically for beef — precise, minimal, and engineered to get out of the way and let the meat do the work. Hickory-smoked spices, low sugar, and the kind of bark that forms a deep mahogany crust on brisket, steaks, and short ribs. No MSG. Gluten-free. Veteran-made.
Ingredients: SmokED Black Pepper, Granulated Roasted Garlic, Granulated Toasted Onion, SmokED Kosher Salt, Chipotle Powder Chili Powder, Spices
The Beef Rub the Lineup Is Measured Against
A pitching wedge is the club for precise, short shots right at the pin. The SmokED Pitching Wedge is just as precise. It is a Texas-style beef rub built to get out of the way and let the meat do the work.
Black pepper leads the label. Roasted garlic, toasted onion, and SmokED Kosher Salt follow. Then chipotle and chili powder add a slow, smoky warmth. There is no sugar in the ingredient list, so it builds a deep mahogany crust on brisket, steaks, and short ribs without burning.
What’s In It
SmokED Black Pepper, granulated roasted garlic, granulated toasted onion, SmokED Kosher Salt, chipotle powder, chili powder, and spices. No MSG. Gluten-free.
The Flavor Profile
Bold black pepper first. Then roasted garlic and toasted onion bring a rich, savory middle. Salt sharpens everything. Chipotle adds a smoky warmth that builds slowly. It tastes like Texas BBQ with a little extra fire.
Pitching Wedge vs. Bunker
Both are Texas-style beef rubs. The SmokED Bunker Rub is a classic SPG: salt, pepper, and garlic, with coriander. The Pitching Wedge puts pepper first and adds onion and chipotle. Pick Bunker for a clean, simple crust. Pick Pitching Wedge when you want more savory depth and a little smoky heat.
What to Put It On
- Brisket: a bold, peppery bark with smoky warmth.
- Steaks: ribeye, strip, sirloin, and tri-tip.
- Beef short ribs and plate ribs: rich cuts that love black pepper.
- Prime rib and roasts: coat the outside the night before.
- Burgers: season the patties right before they hit the grill.
- Pork butt and pork chops: a savory option when you do not want sweet.
- Roasted potatoes and vegetables: toss with oil and roast hot.
The Reverse Sear Steak Method
Coat a thick steak, at least 1 1/2 inches, on all sides. Let it sit for 30 minutes, or uncovered in the fridge overnight. Cook it over indirect heat or in a 250°F oven until it is about 10 to 15 degrees below your target temperature. Then sear it over the hottest heat you have, about 1 minute per side. Pull it at 130°F for medium-rare. Rest it 5 minutes and slice.
Pro Tip: Add a Grinder Top
The Pitching Wedge works great with a Large Grinder Top on the Large bottle. Freshly cracked, the pepper and spices smell and taste even bolder.
Clean Label. Built for Beef.
No MSG. Gluten-free. Made in small batches by a Navy veteran-founded brand.
All Natural Ingredients, Gluten Free, and Non-GMO.
Inside the Rub: What Every Ingredient Actually Does
Seven ingredients in three layers: bark (black pepper, salt), savory (garlic, onion), and smoky heat (chipotle, chili powder, spices).
⚫ SmokED Black Pepper: The Lead
Black pepper is first on the label. It builds the dark, crunchy crust that Texas beef is known for. On a long cook, it mellows from sharp to deep and toasty.
🧄 Granulated Roasted Garlic: The Savory Backbone
Roasted garlic is sweeter and rounder than raw garlic. It makes beef taste richer and fuller.
🧅 Granulated Toasted Onion: The Depth
Toasted onion adds a sweet, savory note that you do not find in a basic SPG rub. It is one of the big differences between Pitching Wedge and Bunker.
🧂 SmokED Kosher Salt: The Seasoning
Salt seasons the meat all the way through on a long cook and helps form the bark. Kosher salt spreads evenly and sticks well.
🌶 Chipotle Powder: The Smoky Heat
Chipotle is a smoked, dried jalapeño. It adds a slow, smoky warmth that builds as you eat. It is warm, not hot.
🔴 Chili Powder & Spices: The Finish
Chili powder adds color and a gentle warmth. A small blend of extra spices rounds out the flavor.
