Montreal Dry Rub

This is a great rub for your steaks, lamb , or pork. Pat the meat dry with a paper towel before shaking on the rub. If grilling, put the meat in the fridge uncovered for 3-4 hours up to over-night. This will dry out the surface of the meat and give you a nice crust. Remember to bring the meat to room temperature for about a half-hour before cooking.

Ingredients:

• 1 Tbs. dehydrated garlic

• 1 Tbs. dried thyme

• 1 Tbs. dried rosemary

• 1 Tbs. dried fennel

• 2 tsp. Kosher salt

• 2 tsp. black pepper

• 2 tsp. dehydrated onion

• 1 tsp. crushed red pepper

How to make it:

• Mix well together and store in an airtight shaker( Place a piece of saran wrap over shaker then put on the cap)

• Rub or shake (I shake, rubbing forms globs of seasoning) 1 tablespoon onto 1 pound of meat before grilling or broiling.