Beef Dry Rub

July 30, 2011 11:44:19 AM PDT
From Bull and Bear/ Public House Executive Chef David Blonsky

Yield: 36.5 oz

5 oz Granulated Sugar
5 oz Cane Sugar
8 oz Kosher Salt
3 oz Chili Powder
4 oz Smoked Paprika
2 oz Coriander
3 oz Cracked Black Pepper
2.5 oz Cumin
1.5 oz Turmeric
1 oz Dry Mustard
1.5 oz Fennel, Ground

Mix all ingredients in a large mixing bowl and set aside.

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