SCa STEAK WORLD CHAMPIONSHIP RUB

Submitted by Jeff Cheffro White

"This rub has not won a world championship but it believes in itself and believes that's the first step to winning. In spite of it's record of 0-0, it's a great recipe for grilled meat and will stand above any retail products as long as your spices are fresh. I just created this rub tonight, so the clock is ticking... Once this rub wins a championship, you won't see it on here anymore, so you may as well print it and give it a 5 star-rating now. "If you ain't first, you're last. You know, you know what I'm talking about?" That there is trademarked, not to be used without written permission of Ricky Bobby, Inc."

 

• Ready In: 30mins
• Ingredients: 26
• Yields: 30 steaks
• Serves: 30

ingredients

• 6 tablespoons kosher salt
• 1 tablespoon dill seed (whole)
• 2 tablespoons coarse black pepper
• 3 tablespoons granulated dried garlic
• 3 tablespoons granulated onion
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon soy sauce, powder
• 1 tablespoon worcestershire powder
• 2 tablespoons paprika
• 1 tablespoon mustard powder
• 1 tablespoon ground celery seed
• 1 tablespoon coriander powder
• 1⁄2 tablespoon ground mace
• 1 tablespoon dried basil
• 1⁄2 tablespoon dried oregano
• 1⁄2 tablespoon dried thyme
• 1 tablespoon beef, powder
• 1⁄2 teaspoon papain
• 1 tablespoon dried chipotle powder
• 3 tablespoons sea salt
• 2 tablespoons green bell pepper flakes
• 1 tablespoon lemon peel, granules
• 3 tablespoons turbinado sugar
• 1 tablespoon garlic powder
• 1 tablespoon soy sauce, powder
• 1 tablespoon white pepper

directions

1. combine all the ingredients with 1/8 tsp smoke powder, 1/2 tsp silicon dioxide as an anti-caking agent, and 1 tablespoon of Korean Dasisda beef soup mix powder.
2. grind all ingredients and using a spice grinder, grind into a fine powder.
3. Mix again with a wire whisk to make sure it's blended well.
4. Store in an airtight container in a cool place. Refrigerate to keep from caking.
5. Should last up to 7-months or longer.