Chicago Butcher's Rub

By Shaylie

Called the Hog Butcher to the World for decades, Chicago was the meatpacking center of America. The stockyards, or "yards," as they were known, were built around the rail¬road tracks for easy access to the West, and they closed in 1971. Today, Chicago is still famous for great meat and great butchers, and my favorite steakhouses are the old- timers that are still located near the train tracks. This simple butcher's rub is what I envision they used back in the day. It enhances anything that you can buy at a butcher shop, particularly pork chops, veal chops, chicken pieces, thick steaks and ribs.

Ingredients

• 2 tablespoons whole Tellicherry black peppercorns, toasted and ground
• 1 tablespoon minced dried garlic
• 1 tablespoon minced dried shallot
• 1 tablespoon kosher salt, preferably
• Morton, or coarse-grain sea salt
• 1 tablespoon dried parsley
• 1 teaspoon hot red pepper flakes
• 1 teaspoon dried sage

Preparation

Step 1

In a medium bowl, combine all the ingredients, and mix well. The rub will keep in an airtight container for up to 6 months.

Zest Factor: Medium