Montreal Dry Rub
Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous
MONTREAL DRY RUB
Ingredients:
1 Tbs. dehydrated garlic
1 Tbs. dried thyme
1 Tbs. dried rosemary
1 Tbs. dried fennel
2 tsp. Kosher salt
2 tsp. black pepper
2 tsp. dehydrated onion
1 tsp. crushed red pepper
How to make it:
1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat.
2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling.
3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.
This is a great rub for your steaks, lamb, or pork. Pat the meat dry with a paper towel before shaking on the rub. If grilling put the meat in the fridge uncovered for 3-4 hours up to overnight. This will dry out the surface of the meat and give you a nice crust. Remember to bring the meat to room temperature for about a half-hour before cooking.