An all-around spice rub that's great for all meats. Smoky with some sweetness and you'll notice just a little heat in the back of your throat. It can also be used as a mix for your ground beef and for Venison, Pork, and Elk. Try a little on corn on the cob.
When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat -- that's why it's called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerate for a while to let the seasonings marry with the meat.
If you want to kick it up a notch, try our Gochujang Balsamic as your sear your meats the last couple minutes in the pan.
Ingredients: Salt, ancho, pasilla, onion, paprika, garlic, cumin, brown sugar, cayenne, lemon, and mustard.
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