Char Crust's BBQ Rubs Win Two Awards

Char Crust Inc. won first and third place for two of its rubs and seasonings in the National Barbecue Association’s (NBBQA) annual Awards of Excellence (AOE) competition. 

“We’ve placed well in past AOE competitions, but this is our first gold medal. When we got the news, my jaw hit my keyboard,” said Susan Eriksen, vice president. More than 500 products are submitted each year to the AOE competition.

Char Crust won first place for its Southwest Chipotle rub and seasoning, a zesty blend of smoky ancho and chipotle chilies from Santa Fe mixed with cilantro and other Southwest spices. The company won third place for its Amazin’ Cajun rub and seasoning, a spicy-sweet blend of piquant cayenne pepper, onion, garlic, celery, oregano and a mélange of other Mardi Gras flavors. 

The original Char Crust dry-rub seasoning was created in 1957 by Eriksen’s father-in-law, Nathan Silver, at his legendary Chicago restaurant, Al Farber’s. Now almost 58 years later, Eriksen and her husband, Bernard Silver, president, make and sell their Char Crust line of seasonings to retail and foodservice channels throughout the United States, Canada and other countries.