Smoked Chai Spice Rub

| August 14, 2013

Smoked Chai Rub

While we’re on this protein kick, we thought we’d share one of our favorite spice rub recipes that goes perfectly with pork chops, New York strip or Ribeye steak. A delicious blend of sweet and savory, our smoked chai spice rub’s Middle Eastern flavors turn a regular night on the grill into something truly special. If the August nights are too hot for grilling, roasting or smoking produces a dish that’s just as tasty!

Spice Rub Ingredients:

¼ cup                           Black Tea

¼  cup                          Lapsang Souchong Tea

2 tsp.                             Dried Orange Peel

1 tsp.                              Fennel Seed

1 tbsp.                            Black Pepper

1 tsp.                              White Pepper

½ tsp.                           Cardamom, ground

½  tsp.                          Allspice, ground

¼ tsp.                           Clove, ground

½ tsp.                           Cinnamon, ground

1 tsp.                             Ginger, ground

1 tsp.                             Garlic, granulated

1 tbsp.                           Brown Sugar

1 tbsp.                           Salt


Your choice of meat:

2 ea.                              Pork chop

2 ea.                              NY strip or ribeye steak

1 tbsp.                           Vegetable oil

 

How to prepare:

1.  Grind whole spices using a mortar and pestle (or coffee grinder) into a coarse mixture.

2.  Mix in the remaining ingredients.

3.  Prepare meat, trimming away any extra fat

4.  Rub a thin layer of oil over meat.

5.  Evenly sprinkle tea mixture over meat, coating all sides.

6.  Let meat rest at room temperature on an elevated rack (over a plate) loosely covered with plastic wrap for at least one hour.

7.  Grill, roast or smoke meat to desired temperature. Let rest for 10 minutes

8.  Serve and enjoy!

If you try this dish at home, take a photo and send it to us. We’ll share it here! To see more great dishes, browse our recipes. Check back often. We’re always cooking up something new.

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