MEAT LAB · MAGIC RUB
Tommy Gun
Texas-style salt and pepper. Keep it simple.
Classic Texas-style salt and pepper for brisket, beef ribs and steaks.
- No added sugar
- No added MSG
MEAT LAB · FIND YOUR FLAVOUR
Two ingredients. Plenty of character.
The formula is 65% salt and 35% pepper. Tommy Gun keeps the seasoning simple, with a coarse texture and a clear pepper profile.
YOUR FIRST COOK
Season. Rest. Cook.
Start with the product guidance, then follow the recipe for your cut and cooking method.
More ways to use Tommy Gun
How to use it
Apply to beef before smoking or grilling. Follow the cooking method for the cut, whether that is slow-smoked brisket or a quick steak.
More ways to use it
Choose it when you want a straightforward salt-and-pepper profile. Beef Bomber is the alternative with additional spices and a touch of coffee.
Know your seasoning.
Salt (65%), Pepper (35%).
May contain traces of nuts. No genetically modified ingredients.
| Per | 100 g | 3 g serve |
|---|---|---|
| Energy | 373 kJ | 11 kJ |
| Carbohydrate | 22.7 g | 0.7 g |
| Sugars | 0.2 g | 0.0 g |
| Protein | 3.8 g | 0.1 g |
| Fat, total | 1.1 g | 0.0 g |
| Saturated | 0.3 g | 0.0 g |
| Sodium | 25,600 mg | 767 mg |
The nutrition panel uses a 3 g serve of seasoning. This is the label reference, not a suggested portion of meat.
Read the front label
MEAT LAB
TEXAS TOMMY GUN
MAGIC RUB
225 G
A little more before you cook
Good questions. Straight answers.
What makes Tommy Gun different?
The formula is 65% salt and 35% pepper. Tommy Gun keeps the seasoning simple, with a coarse texture and a clear pepper profile.
How do I use Tommy Gun?
Apply to beef before smoking or grilling. Follow the cooking method for the cut, whether that is slow-smoked brisket or a quick steak.
What can I cook with Tommy Gun?
Choose it when you want a straightforward salt-and-pepper profile. Beef Bomber is the alternative with additional spices and a touch of coffee.
How much do I use?
About 6 g per 500 g of meat, as a starting point to adjust to your own taste.
How far does one jar go?
Use about 6 g per 500 g of protein. At that rate a 225 g jar seasons around 37 serves.
This is a starting point, not a rule: adjust to taste, and to the cut and the cook.
What does it cost per 100 g?
The jar is 225 g at $19.95, which is $8.87 per 100 g.
Make it your kind of barbecue.
Add a Gringo chimichurri finish, explore another Meat Lab flavour, or get all six rubs in the set.
