Chicago Butcher's Rub
Spice Up Your Summer BBQ!
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
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
Course: Sauces and marinades