There is something almost magical about the way that pepper makes such a great rub with an excellent cut of beef. We especially like this rub on cuts of steak like the boneless blade, tri-tip and flat iron but it also works wonders on roast beef and prime rib. Salt-free is an added bonus for many.
Net Wt. 3.1 oz.
As a dry rub we like to use 1 tbsp per pound of meat. – which can go beyond beef to poultry, fish or pork. As a wet rub combine 1 tbsp seasoning to ¼ cup of extra virgin olive oil.
Hand blended with domestic paprika, lemon zest, garlic powder, cayenne pepper, onion powder, Mexican oregano, black peppercorns, white peppercorns, green peppercorns, and pink peppercorns.