terrific all around spice rub that is great to keep on hand. 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 and once this is done
place into a resealable bag (Arlene uses a large zip lock bag) and then
refrigerator for at least 2 hours. For best results she recommend you let the
rub work its magic for 24 hours before grilling or smoking.
your ground beef for a tangy burger or use it as a all purpose rub on steak,
chicken, fish, pork, especially on corn on the cob, ribs and is a big hit with
our hunting customers on venison.
hickory smoked salt, granulated onion, granulated garlic, cumin, paprika, brown
sugar, cayenne pepper, yellow mustard and lemon peel.
every order receives a free herb or herb blend, tea sampler or heirloom seed of
our choice so buy today.
to St. Jude Children’s Hospital.