Big K Marabu Charcoal Test

The same as the other charcoal tests that I have done for a bit of fun and to offer some insights into different charcoals. I fill the same starter chimney with charcoal, weigh it, light it, and then the flames hit near the top and go into the gateway Drum Smoker. The Flame Boss 200 maintains the set temperature at 230°F, and we can see how hard the fan has to work to do so. We can see the temperature fluctuations measured by the Flame Boss and compare them to the readings from the ThermaQ, a calibrated thermometer.

Description

Marabu charcoal is growing in popularity in professional kitchens and among barbecue connoisseurs, and it is easy to see why. Made sustainably by harvesting wood from the very invasive thorn bush, which grows aggressively and encroaches on land which must be controlled. Due to its density, it makes a fantastic hardwood charcoal, which is long-lasting, up to 3 hours, and flavoursome; however, you may experience a small amount of sparking whilst burning from this type of charcoal.

Flame Boss Graph for Big K Marabu Charcoal

Blue = Set Temp 230F | Red = Pit Temp | Green = Fan Speed

ThemaQ graph for Big K Marabu Charcoal

Notes:

Charcoal weighed in at 1.724 kg.

Burn Time is 5 hours-ish

Very snap, crackle, and pop at the start

91%

(312)

(23)

(2)

(3)

309

Amazing ribs and such a good price as well.

Amazing quality products and fast service. It turned up as frozen as it left so I really can't complain.

Great Rub 10/10

If you’ve spent any time watching BBQ videos on YouTube, you’ve likely seen Malcom Reed work his magic with this rub. After using it on everything from spare ribs to spatchcock chicken, I can safely say the hype is real. It’s a "competition-style" rub that manages to be accessible enough for a Tuesday night dinner.

Flavor Profile

The standout feature of this rub is its perfect balance. It leads with a sweet, molasses-like depth from the brown sugar, followed quickly by a savory punch of garlic, onion, and a hint of orange peel that adds a subtle brightness. There is a "kiss" of heat at the very end from the chili pepper, but it’s definitely not a "hot" rub—it’s just enough to keep the sweetness from being cloying.

Performance & Appearance

This is where Killer Hogs truly wins. If you want that deep mahogany, "candy-coated" look on your ribs or pork butt, this is the bottle to grab. The sugar and paprika blend caramelizes beautifully, creating a professional-grade bark that looks like it came off a trophy-winning smoker.

Versatility

While it’s marketed heavily for pork and poultry, it’s surprisingly versatile:

- Pork: It’s a 10/10 for ribs and pulled pork.

- Chicken: Gives thighs and wings a great color and savory-sweet skin.

- Sides: I’ve actually started shaking a little on my baked beans and even over roasted sweet potatoes—it adds a nice "BBQ soul" to just about anything.

The Verdict

The only potential downside is for those who prefer a very salt-forward, Texas-style profile (lots of black pepper and salt). This is a sweeter, more "Memphis-style" blend. However, for a general-purpose rub that guarantees your meat will look and taste like you know exactly what you’re doing, you can’t beat it.

Pros:

- Incredible mahogany color/bark.

- Balanced sweet-to-heat ratio.

- Low enough salt content that you can apply it generously without over-salting.

Cons:

- Contains MSG (a pro for flavor, but a con for some dietary preferences).

- Might be too sweet for those who only like savory/peppery rubs.

Final Thought: If you want to turn out BBQ that looks like a professional pitmaster made it, this should be a staple in your pantry.