Chez Biceps BBQ - Dry Rub Au Café
$10.99 CAD
Our best seller. Exactly the one used in the restaurant.
For this blend, I took direct inspiration from the classic Texas Dry Rub, made with just salt and pepper, and added a few aromatics, including coffee, to give it a unique twist. At restaurants, I use it for brisket, St. Louis ribs, and grilled steaks. Over time, this combination of ingredients has been proven to promote strength and longevity.
225 gr resealable sealed bag.
DIRECTIONS: Rub the meat with the brine. The ideal amount would be like the sand that sticks to wet skin on the beach. Don't try to form a crust, as the result will be too salty.
USE: Brisket, ribs, steak, roasts, etc.