Smoky-sweet chiles from around the globe, rich mustards, toasted coriander, and garlic, finished with fruit-wood-smoked sea salt. This rub is great for beef, pork and lamb. When ready to use, just rub into the meat, wrap the meat in plastic, and refrigerate the night before grilling, roasting, or slow-cooking.
The blend will keep about 4 months in an airtight container in a cupboard away from heat and light.
