Smoked Peppercorn Sage Rub
A coarse, gritty rub that shaves with a knife and eats steak and eggs for breakfast.
A perfect rub for barbeque, slow cookers, or quiet roasts that languish in the oven on low heat. This coarse rub stands up well to prolonged cooking and is best when applied to meats a day in advance of cooking.
This hand blended, masculine rub gets most of its grit from crushed smoked peppercorns and rubbed sage – it’s soft and strong, reminiscent of perhaps spicier cologne (just more delicious). It’s all rounded out with thyme, fennel seed, paprika, garlic, oregano, and a hit of sea salt.
|Ingredients||Salt, spices, paprika, minced onion and minced garlic.|
|Recommended Applications||Blend Smoked Peppercorn Sage Rub directly on meats and roasts as a dry rub, or mixed with other marinades or oil. Use for pork chops, roasted pork loin, slow-cooked pork shoulder, chicken, turkey, or any game bird. Also compliments au gratin potatoes, potato casseroles or stuffing recipes.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Shelf Life||3 years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|