Dry Rub is a blend of spices and dried herbs designed primarily to season white meats such as chicken and pork. It enhances the flavor and helps form a caramelized crust on the meat, sealing in all its juices. Commonly used in barbecue, this seasoning is perfect for cuts that go on the grill, barbecue pit, or wrapped in aluminum foil. Because it contains a low amount of salt, you can use the Dry Rub for flavoring and add extra salt to taste.
 
Directions for use:
Use a paper towel to dry your cut of meat, then rub the seasoning all over it. Make sure the seasoning covers every part of the cut before placing it on the grill. Don’t worry about using too much seasoning — be generous and coat it well.