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Lingua Franca LLC

Hospitality Team
July 4, 2020 | Recipes | Hospitality Team

Cellar Master Joe's BBQ Dry-Rub Recipe

The combination of salty, sweet and savory makes for the perfect pairing to The Plow Pinot Noir. Try it on grilled steak, chicken, salmon or vegetables. Store it in an airtight container for up to three months, or package it in a jar and give it as a gift.

Cellar Master Joe's BBQ Dry-Rub Recipe
  • 1/4 Cup Paprika
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Ground Cumin
  • 4 Teaspoons Garlic Powder
  • 4 Teaspoons Onion Powder
  • 4 Teaspoons Dried Oregano
  • 4 Teaspoons Orange Zest
  • 2 Teaspoons Freshly Ground Black Pepper
Photo credit: Kitchen Laughter
  1. Combine ingredients in a bowl and mix well
  2. Rub steak, chicken, pork, fish or veggies with olive oil, and then season: 1 tablespoon rub for every 1 pound of meat or vegetables
  3. Let stand for 10 minutes before grilling


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