Char Crust Dry Rubs - Since 1957
Developed in a legendary Chicago Restaurant
We’re so glad you’re here! -Did you know… ???
- Char Crust® dry rub seasonings create a sizzling seared crust, bursting with juicy flavor. In fact, our registered trademark is "Seals in the Juices!"
- You can use Char Crust® dry rub on any meat or fish, even vegetables.
- Created in 1957 at our family’s legendary Chicago steakhouse. We’ve added new flavors over the years, but we still make our dry rubs ourselves, in small batches with only the best herbs and spices
- Char Crust® dry rub is one of very few certified kosher rubs on the market.
- Most of our dry rubs have moderate amounts of sodium, and one is actually low sodium.
Only Char Crust® Seals in the Juices®!
Our dry rubs are so fast and easy to use, with delicious results. Simply rub any meat, fish, or vegetable, then cook. Char Crust® does the rest. We make cooking fun!
Professional chefs have used Char Crust® dry rub seasoning in their restaurants for over 50 years. Now you can too! Chefs love our products for the same reason that you will: they help you make real food, real easy. Even though Char Crust® dry rubs are full of flavor, they have lower sodium than most dry rubs, almost no carbs, and no fat. Enjoy rich, delicious food, made fresh in your kitchen in minutes.
How Char Crust® (the seasoning) became Char Crust® (the company)
My dad's legendary Chicago steakhouse, Al Farber's, is where it all started in 1957. Thick prime steaks with sizzling charred crusts, bursting with juicy flavor, were the signature of our restaurant. When diners would literally beg to take our seasonings home, we knew we had a winner! That time and those flavors are captured in our two original dry rubs: Original Hickory Grilled (originally called just Char Crust®) and Roto Roast.
After Dad retired and closed the restaurant in 1977, we continued to make Char Crust® and Roto Roast dry rub seasonings, selling them to many restaurants in Chicago. As chefs took jobs in other cities, they took our dry rubs with them, and next thing you know, they were being used in restaurants all over the country.
My father passed away in 1991, right around the time I met my future wife, Susan. On one of our first dates, I cooked chicken breasts with Char Crust® dry rub for her, and she was won over. Who knew that the way to a woman's heart was through her stomach! Within a year, we began working in earnest to build the brand of Char Crust®.
Have you ever brought a plastic bag or Tupperware® to a restaurant, asking to take home a special spice or sauce? No? I didn't think so. Well an incredible number of our restaurant customers told us that their customers were doing exactly that. This inspired us to add three new flavors and introduce our retail line in 1998. It was an immediate hit! Today, our Char Crust® dry rubs can be bought in every state of the country and in Canada.
Over the years we've added delicious new flavors to be used on all meats, fish, and even vegetables. But we still make our dry rubs like my father Nathan did... in small batches with premium ingredients. And of course, only Char Crust® "Seals in the Juices!®"
Enjoy and eat well!
Bernard Silver & Susan Eriksen (Mr. & Mrs. Char Crust)
A Char Crust demonstation at the venerable Marshall Field's department store. Chicago, Illinois, 1960.
Char Crust Australia actually has its own full website and store so if you are wanting to see more detail recipes or make a wholesale/Foodservice enquiry please visit www.charcrust.com.au