The term "butcher’s rub" refers to a coarse mix of spices that is both flavorful and attractive on meat. We love Back-of-the-Yards on steaks, burgers, ribs, chicken, duck, turkey, and pork chops. There are non-meat uses as well - this rub is also great on vegetables and eggs, and one chef even uses it to add zip to poppyseed dressing.
We gave this garlic pepper blend the name "Back-of-the-Yards" as an homage to the hard-working immigrants who found work in the meat industry in Chicago’s Back of the Yards neighborhood, which is the area south of 39th Street, between Halsted and Western Avenues. This industry was one of the biggest in Chicago for many years and the workers helped form the backbone of the city.
Hand mixed from: Tellicherry black pepper, garlic, Kosher flake salt, sugar, red bell peppers, shallots, parsley. Sodium content: 176.99 mg per teaspoon; 6.56% sodium