What's going on here: Our PEAK Rub was developed with the intention of creating a seasoning that is equally at home on grilled chops, pan roasted tenderloin, or a shoulder roast that hangs out in the smoker or slow cooker all day. PEAK Rub is equally at home at an upscale dinner party or a backyard barbecue. Take this stuff with you and in either case you'll be good to go.
How to use it: Any cut of pork Also great on roasted potatoes, sweet potatoes. Customers report enjoying PEAK on beef as well when they came back to buy more!
Method: As with all of our salts, this can be used as a dry brine, seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
Ingredients: Applewood smoked sea salt, turbinado sugar, Kampot peppercorns, ancho chili, espresso roasted coffee, coriander, lime peel, thyme, roasted garlic powder.
Nutritional Facts: Serv. Size: 1 tsp (3g). Servings: 5. Amount per Serving: Calories 8. Fat Cal 0 (0%DV), Sodium 280mg (12% DV), Total Carb 2g (1%DV), Fiber 1g (1% DV), Sugars 1g, Protein 0g, Vitamin A (4% DV), Percent Daily Values based on 2,000 calorie diet.