This all-purpose rub is a little sweet with a little heat, and some sharper notes of rosemary and onion. Generously sprinkle it on beef steaks or ribs about 30 minutes to an hour before cooking.
Recipe courtesy of Vincent Camillo
5 min
5 min
1 1/2 cups


  • 2 tablespoons dried minced onion
  • 1 tablespoon black peppercorns
  • 1/4 teaspoon dried rosemary
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1/4 cup paprika


Combine the minced onion, peppercorns and rosemary in a spice grinder and pulse until a fine powder. Transfer to a bowl and mix in the salt, sugar and paprika. 

If not using immediately, store in an airtight container in a cool, dark place. Will keep up to 30 days.

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