Our best seller. Exactly the one used in the restaurant.
For this mixture, I was directly inspired by the classic Texan DRY RUB, only composed of salt and pepper, and I added a few herbs, including coffee, to give it a unique touch. At the restaurant I use it for brisket, St-Louis ribs and grilled steaks. Over time, this combination of ingredients has been proven to promote strength and longevity.
225 gr resealable sealed bag.
DIRECTIONS: Rub the meat with the brine. The ideal amount would be like the sand that sticks to wet skin on the beach. Do not try to form a crust, the result will be too salty.
USE: Brisket, ribs, steak, roasts, etc.