Firehouse Tea Dry Rub
Bold crust. Deep smoke.
Smoke from tea. Not from a bottle.
INGREDIENTS
• 2 tbsp finely ground Lapsang Souchong (or Smoky Russian Caravan)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp coarse salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp chili flakes PREP
Grind tea very fine (like spice powder)INSTRUCTIONS
1 Mix all ingredients thoroughly
2 Rub generously onto meat
3 Let sit 15–30 minutes minimum
• 2 tbsp finely ground Lapsang Souchong (or Smoky Russian Caravan)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp coarse salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp chili flakes PREP
Grind tea very fine (like spice powder)INSTRUCTIONS
1 Mix all ingredients thoroughly
2 Rub generously onto meat
3 Let sit 15–30 minutes minimum
USE
• Ribs
• Steak
• Chicken
• Burgers
Creates a smoky crust under heat
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