This is a very simple rub to make.  Cover tightly and store in your refrigerator for 2 months.  Unfortunately - it doesn't last that long around here!  LOL


I've passed this recipe to many of my friends and they enjoy it on beef, pork, poultry and even lamb!


1/4 c. fresh cracked black pepper
1/4 c. ground white pepper
1/4 T. kosher salt
2 T. celery seed
2 T. dried thyme
2 T. dill seeds
2 T. mustard seed
2 T. garlic powder
1 1/2 t. dried crushed red pepper

Combine well.

I find that using about 1/2 teaspoon of mixture rubbed into each side of a "portioned" steak is sufficient.  Grill or broil until done to preferencs and enjoy!

Works well even on electric grills.  Which is nice for us snowbirds!


By portioned I mean 4 - 5 oz.

But like anything - always to taste!