Good Morning America Recipes

Chicago Butcher's Rub

Spice Up Your Summer BBQ!

GMA Recipes
Difficulty: Easy
Cook Time: min

Called Hot Butcher to the World for decades, Chicago was the meatpacking center of America. The stockyards, or "yards" as they were known, were built around the railroad tracks for easy access to the West, and they closed in 1971. Today Chicago is still famous for great meat and great butchers, and my favorite steak houses are the old-timers that are still located near the train tracks. This simple butcher's rub is what I envision they used back in the day. It enhances anything that you can buy at a butcher shop—particularly pork chops and big thick steaks. -- Elizabeth Karmel


  • 2 tablespoons whole Tellicherry black peppercorns, toasted and ground
  • 1 tablespoon minced dried garlic
  • 1 tablespoon minced dry shallot
  • 1 tablespoon kosher salt, preferably Morton, or coarse-grain sea salt
  • 1 tablespoon dried parsley
  • 1 teaspoon red chile flakes
  • 1 teaspoon dried sage
  • Cooking Directions

    In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.

    Good for seasoning: steaks; pork chops; pork cutlets; veal chops; chicken pieces

    Yields: about 1/3 cup

    Recipe courtesy of Elizabeth Karmel from her book Soaked, Slathered, and Seasoned; John Wiley & Sons, Inc., 2009

    Recipe Summary

    Main Ingredients: black peppercorns, garlic, shallot, parsley, sage

    Course: Sauces and marinades

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