2 lbs steaks or chops - beef, pork or lamb
2 Tbsp. dry rub seasoning - Berbere, Any Given Sunday, Deer Camp, Supper Club, Hotshot or Siena

*Click on the spice(s) for more suggested uses

Directions:

A perfectly balanced dry rub should be made from a mix of herbs, spices, sugar and salt. The herbs and spices add distinct character while the sugar and salt penetrate the meat helping with flavor and tenderness. Rubs are applied liberally and directly to the surface of meats and poultry before cooking. A dry rub can be applied for as long as 24 hours or as short as 2 hours.
We like to apply our rub and refrigerate our meat uncovered for 12 hours or overnight. Refrigerating the meat uncovered allows the rub to penetrate the meat, extracting and seasoning the juices which are reabsorbed into the meat through reverse osmosis. Wrapping the meat creates a barrier to this process.
After the seasoning process is complete, it is best to cook the steaks or chops on the grill to your desired temperature.
Yield: 4 to 6 servings