Seasoning Slap Yo’ Daddy – Moola Beef v 2.0
Brisket & Red-Meat Rub by 5× Grand Champion Harry Soo 🥩🔥
Why "Moola" wins
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Umami boost without MSG : new formula v 2.0 richer, deeper.
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Texan pepper + subtle coffee: dark “bark” crust, steakhouse aroma.
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Salt-sugar-heat balance: caramelizes without burning, enhances without overpowering.
Favorite targets 🔥
| Meat | Champion dose & tip |
|---|---|
| Brisket | 1 tbsp/450 g, rest 1 h, smoke at 110 °C until 95 °C internal. |
| Tri-tip / picanha | Generous coating, sear direct then finish indirect. |
| Ribeye | 2 tbsp + compound butter, reverse-sear. |
| Lamb / game | Thin layer, rest 30 min, roast at 180 °C. |
(Also excellent on homemade burgers or portobello mushrooms.)
Key benefits
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KCBS medal-winning recipe – tested on US podiums.
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Gluten-free, MSG-free – 100% natural.
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Versatile – beef, lamb, game & hearty vegetables.
Born to Burn, Built for Bark.
Sprinkle Moola Beef v 2.0 on your Ülfi cookings and give them the champion crust!
