We are real people that took a single product and grew it into a small family business. We love making our dry rub products for our devoted customers, and we love that our little business has grown to the point that it not only supports us, but also our employees.


While we have tough days at work like everyone else, we are truly grateful for all of our blessings. As it says on every one of our packages, we hope that every time you use Char Crust® dry rub seasonings, you too will "enjoy and eat well!"


Susan & Bernie



"If it’s delicious steak you’re after, use Char Crust, and they turn out perfect every time… no need to charcoal any more. Want succulent lamb chops? Use Char Crust. Perfect meat every time!"

– Jan G., Niceville, FL

Turns you into a chef!
Char Crust Beef Tenderloin

Time and time again, customers tell us that Char Crust® dry rub seasoning instantly makes them look like a fabulous chef. Check out our recipes for some great ideas… more »


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 demonstration at the venerable Marshall Field’s department store. Chicago, Illinois, 1960.