Method:
Ingredients:
Place peppercorns and dried bell peppers in a spice grinder and process to a
course mix. Stir in the smoked salt.
2 tablespoons peppercorns
2 tablespoon of dried bell peppers
1 tablespoon of applewood smoked salt
I use this rub for steaks and also rib roast. It has a smoky flavor that comes from
the applewood smoked salt and a depth spice from the dried bell peppers. Since
my husband does not care for rubs that have cinnamon, that is left out.
Increase proportions to make larger batch as this keeps well in a jar. No need to
use additional salt on meat as the rub will add sufficient salt.
Barbara’s Special Rub
