Prep 5 mins
Cook 0 mins
This recipe was attached to a sample I received at a food show. Recipe developed by the Beef and Veal Culinary Center of the National Cattlemen's Beef Association.
- 2 teaspoons salt
- 2 teaspoons dried oregano leaves
- 2 teaspoons sweet paprika
- 2 teaspoons dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1⁄2 teaspoon ground red pepper
- Combine all ingredients.
- Shake before using.
- Store in airtight container.
We rated this about 4 1/2. I will probably increase the red pepper next time. We used this on grilled steak & chicken. Very nice. I only used 1 teaspoon thyme, personal preference. Thanks very much for sharing.
This is a wonderful rub and so easy to put together with everyday spices. I used this on pork chops before putting them on the grill. I will definitely be using this again and again. Made for *PAC September 2007*.
I tried this rub, then doubled the recipe to keep on hand, not only as a rub for grilling but for seasoning other dishes. Because I'm keeping it on hand now, it deserves 5 stars!