Assure your neighbors that they wonāt have to dig out the grill immediately to slap this dry rub on steaks (although you wouldnāt mind if they did!). The mixture can be kept in a clean, airtight jar for up to 3 months.
Recipe information
Yield
makes 1 cup
Ingredients
6 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground thyme
1Ā 1/2 teaspoons cayenne pepper
Preparation
Combine all the seasonings in a medium bowl, and whisk well. Use right away to season a steak, or scoop into a half-pint Mason jar for storage, or spoon into four 2-ounce spice jars, to give as gifts.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright Ā© 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
