Savoury Pepper Rub

Henri, my youngest son, wants me to warn you: it's a little on the mildly hot side. That's because I've included green peppercorns and a little bit of Cayenne Pepper. I recommend this rub be used on pork or chicken.





How to apply:

- Make sure your meat is patted dry with a paper towel.

- Generously cover both sides with olive oil. Use the dry hand/wet hand method as you hold seasoning with one hand and vigorously rub the seasoning on your meat with the other hand. Abundantly season both sides of your meat. For larger pieces you can use your knuckles to grind the rub deeper.

- How long? I recommend marinating with Olive Oil prior to cooking, if you have the time, anywhere from 15 minutes to a full hour. You can also cook immediately after your meat is coated. The rub can be left on or partially removed before cooking.

- Your meat is ready for the grill, baking or pan roasting.

 

Ingredients: Brown Sugar, Kosher Salt, Rosemary, Cumin, Nutmeg, Oregano, Paprika, Green Peppercorns, Cayenne Pepper

 

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