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How to Make

Step 1: Place all ingredients into a coffee/spice grinder or food processor and pulse several times. Place in an airtight container and store on shelf.
Step 2: Rinse and pat dry beef, fish or poultry pieces. Rub with olive oil and then the dry rub, cover with plastic wrap and let it rest 15-30 minutes at room temp or chill several hours. Remove from refrigerator about 30 minutes prior to grilling.
Step 3: Beef roast/Tri-Tip: Roast over med-low heat until 165' internal temperature is reached.
Step 4: Salmon: This rub stands alone for salmon, especially if using an untreated cedar plank over direct flame.
Step 5: Chicken: using indirect heat to grill pieces, baste chicken pieces every time it's turned for about 45 minutes baste with diluted Italian salad dressing or Pop's Bar-B-Que Baste (found on this site).
Step 6: Ribs: Parboil or par bake whole or cut up racks of ribs. For the sauce, dilute down a bit, a homemade or a bottled bar-b-que sauce so it's more of baste. Heat ribs over indirect flame to avoid flareups for 5-7 minutes. Baste ribs for last 10-15 minutes, 3-4 turns.
Step 7: Prep and cooking times are for Rub recipe only.