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Welcome!
Did you know…
You can use Char Crust® dry rub on any meat or fish, even vegetables.
The Original Char Crust® was created in 1957 at our family’s legendary Chicago steakhouse. 
We make all of our products ourselves, in small batches, with premium ingredients.
All of our products are “clean-label”, certified kosher, and most of of them have moderate amounts of sodium (Ginger Teriyaki 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!
Turns you into a chef
Professional chefs have used Char Crust® dry rub seasoning in their restaurants for over 50 years. Now you can too! Enjoy delicious food, made fresh in your kitchen in minutes.
Thanks for visiting us.
Enjoy and eat well
P.S. Susan was interviewed at the Fancy Food Show in San Francisco. Check it out!
Filet Mignon with Grilled Asparagus
Featuring original hickory grilled Char Crust®
Roasted Cornish Hen with Southern Comfort® Sweet Potatoes
Featuring Roto Roast Char Crust®
Sizzling Cheeseburger with Fresh Fruit
Featuring hickory & molasses Char Crust®
Pan-Seared Tilapia with Asparagus & Sugar Snap Peas
Featuring Amazin’ Cajun Char Crust®
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See what our customers have to say:
“We can’t live through a summer without your rubs. Since I live in the Pacific Northwest (but was born in Chicago) all my friends just think I am this incredible chef. Even my wife can’t resist the steaks. Can’t wait to try the new All American Barbecue! Thank you, thank you, thank you. [Note from Char Crust: See Todd’s other comment on our How To Use page.]” – Todd W., Eugene, OR
“Hello Char Crust folks! I moved from Chicago to the Nashville Tennessee area. It dawned on me after awhile that they didn’t carry your Char Crust products in the stores near me, and I missed it! Luckily for me, the Internet helped me find you. Everyone who tries it, loves it! I don’t have a steak without it. You still have a loyal customer in me! All the best!” – Spike O’Dell, Morning Show Host (retired), WGN Radio Chicago, now living in Dixieland
“Our family has used Char Crust Rub on all our steaks, burgers, and pork chops for as long as I can remember… Dad’s last jar of Char Crust [Rub] was the only thing we argued about after Dad passed away!” – Jan M., Menomonee Falls, WI
“The first time I used your product