Austin Steak Rub

Crunchy first, and then a lovely mouthful of salty, oniony goodness followed by some bodacious herbaceousness and a little bit of heat.

Use 1/2 tablespoon per pound for fish or poultry. Use more liberally when using for beef (2T per pound). Brush with oil and then massage in the rub. Wrap in plastic and place in the fridge for 24-72 hours. Rest at room temp for an hour before grilling. Oh, try on veggie burgers, too!

Ingredients: Salt, black pepper, garlic, onion, oregano, guajillo, and red pepper.

58g/2.04 ounces