Ingredients

• 2 lbs chicken, steaks or chops - beef, pork or lamb

• 2 Tbsp. Some Like It Hotter spice blend

• 2 tsp. Kosher salt

*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.

• For chicken: Mix Some Like It Hotter with salt and stir to combine. We like to apply our rub to chicken and refrigerate uncovered for 12 hours or up to 24 hours. Refrigerating the chicken 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, we recommend removing the chicken from the refrigerator 1 hour before cooking. It is best to grill or roast the chicken until cooked through and juices run clear.

• For steaks and chops: Mix Some Like It Hotter with salt and stir to combine.

  We recommend removing the meat from the refrigerator 1 hour before cooking and seasoning with the prepared spice and salt mixture while the meat tempers.

  Cook the meat on a preheated grill or roast in the oven to your desired temperature.  

• Yield: 4 to 6  servings