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Steak Rub


  • 3 portions Granulated Roasted Garlic (20g or .9oz)
  • 1 portion Coriander powder (2g or .1oz)
  • 2 portions Himalayan Pink Salt (16g or .6oz)
  • 2 portions 4 Color Peppercorns (9g or .3oz)
  • 2.5 portions Red Pepper Flakes (8-9g or .3oz)
  • 2.25 portions Dill Seed (6g or .2oz)
  • 2.25 portions Yellow Mustard Seed (9g or .4oz)

Temperature: ° F


Ingredients - You determine the size of the batch you want to create, however if you use a portion of 3 as approximately equal to 3 Tsp. you will produce 2.8 ounces (or a couple of small spice bottles) full of rub. The key is to find the correct coarseness while adequately mixing the spices. The use of the Emile Henry Mortar and Pestle improved the first batch coarseness by replacing the blender mixing and grinding approach. Store in a well sealed container and always shake mixture before applying each time you bring it out. Enjoy! Check out Big T's Big Green Egg Recipe Blog at http://bigtsbge.blogspot.com for more recipes and tips!

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