Rub Holy Cow – 340 g (12 oz)
Beef-Forward Texas Bark Maker by Meat Church 🥩⭐️
DNA & Flavor Profile
| Dominant note | Impact on the meat |
|---|---|
| Sea Salt & Pepper #16 | Black crust (bark) Central-Texas style, sharp bite. |
| Roasted Garlic & Onion | Natural umami, depth without MSG. |
| Dark paprika | Mahogany tint, steakhouse accent. |
| Ancho chili tip | Subtle heat that awakens the beef without stinging. |
| Almost zero sugar | Perfect hot & fast; does not burn, does not blacken artificially. |
No MSG • Gluten-free • 100% premium ingredients – crafted in Waxahachie (TX) by Matt “Church” Pittman.
Ideal Meats & Preparations 🔥
| Product | Champion's Instructions |
|---|---|
| Brisket / Chuck Roll | 1 tbsp per 450 g – rest 1 h – smoker 110 °C until 95 °C internal. |
| Ribeye / Tomahawk | Generous coating, reverse-sear 52 °C internal then sear 300 °C. |
| Tri-tip / Picanha | Even layer, rest 30 min, direct grill 230 °C → indirect finish. |
| Burgers & Smash | ½ tsp per steak, cook both sides. |
| Lamb / Game | Thin layer + fresh herbs, roast at 180 °C. |
(Also excellent on portobello mushrooms and hearty vegetables.)
Ingredients (abbreviated)
Sea salt, crushed black pepper, paprika, dehydrated garlic, onion, ancho chili, spices, silicon dioxide (anti-caking agent).
Why choose Holy Cow?
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Formulated for beef: reproduces the Central-Texas profile without the need for sweet rub.
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Impeccable bark: salt-pepper #16 + paprika = dark and flavorful crust.
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Versatile carnivore: enhances all red meats and game.
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Easy to master: no sugar → hot & fast cooking without fear of burning.
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Made in Texas, Ülfi certified (1 product = 1 tree).
Born to Burn, Built for Bark.
Sprinkle Holy Cow on your Ülfi cookings and taste Texan holiness!
