Steakhouse Rub - CD Recipes - CookingDistrict.com
Cooking District Recipes

Steakhouse Rub

Categories: BBQ
Yield:
1.77 lb
Prep Time:
20 minutes
Step 1
2 oz Ground thyme
11.5 Granulated garlic
3 oz Chile powder
1 oz Mace
4 oz Celery seed
6.5 Tellicherry pepper
.5 oz Lavender
Place all spices into a mortar and pestle or a spice grinder. Grind the spices to an even texture. The rub is ready to use now, or you can transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard or pantry for up to 1 month.

When seasoning meat add Kosher or sea salt as needed
Notes

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