smokey spice rub

Written by Michelle Published on November 30, 2015 in low carb, Plant-Based Whole30, Whole30

This is a spice blend I came up with many years ago while trying to create a marinade/rub for meats we wanted to grill and then use on top of salads.

We use it as a dry rub on steaks, pork, chicken and even on shrimp but also use it as a marinade mixed with oil and some kind of vinegar or citrus juice. If we use it as a marinade we’ve found that we like to let the meat sit in it overnight. It gives it the deepest flavor!! If you use it on shrimp, it really only needs to be tossed around and then left alone for about 20 minutes.

It’s the base I use on many of my recipes and gives that tasty kick of subtle heat and smokey flavor. I’ll refer to it in several of the recipes to be posted in the coming months. Super easy to put together and I make it in bulk!

This steak seasoning we used to use in this blend was Montreal Steak Seasoning. When the folks over at The New Primal introduced their CLASSIC STEAK SEASONING, this blend got an upgrade! Super happy about that and makes all the difference. We do get bulk spices from San Francisco Herb Company (click here to visit their site) and have used their ground cumin and chipotle chili powder for years.

Our fellow blogger friend Penny of @pennysprimal has a discount code you can use over on The New Primal site. It is: PENNYSPRIMAL15