Back of the Yards Garlic Pepper Butcher's Rub has been our most popular blend for more than three decades. Two grind-sizes of freshly cracked Tellicherry black peppercorns, two cuts of dried garlic, crushed shallots, red bell pepper, and a pinch of parsley deliver layers of bold flavor. While this all-purpose seasoning is good on just about everything, it helps to have some recipe inspiration. If you have a favorite way to use our Back of the Yards Garlic Pepper Butcher’s Rub, tell us about it in the comments below.
Great for the Grill
This coarse spice rub is crafted for any cut of meat you wish to grill. Beef is a premiere choice, especially steaks, kebabs, burgers, and brisket. Don’t stop there, though. This all-purpose seasoning makes for delicious bone-in skin-on chicken, sides of fatty fish, pork chops, pork ribs, duck breast, and turkey legs. Below you can try our quick and easy steak kebabs or let inspiration set your grill aflame.
Snappy Salad Dressings
Next time you make ranch dressing–or if you want to jazz up some store bought–add a teaspoon of spice per cup of dressing. The coarse ground pepper and minced garlic give the creamy ranch a delightful pop. This works well for a vinaigrette too. Simply whisk one part red wine vinegar and two parts olive oil with a touch of mustard and a bit of Butcher’s Rub. Check our salad dressing blog for more tips on making dressing from scratch.
Savory Soups & Stews
We don’t always think of a garlic pepper rub as a soup seasoning, but so many of our favorite soup recipes call for garlic and pepper. Next time you make a chicken soup or beef and barley soup, season the meat with some garlic pepper rub before cooking to build layers of flavor. The sharp garlic and pepper flavor is also great for balancing the flavors of rich soups like cream of mushroom or clam chowder.
Eggs, But More Exciting
Okay, we recommend eggs for nearly all of our all-purpose seasonings, but that’s because it makes them delicious! For a more memorable breakfast, sprinkle Back of the Yards over a fried egg, whisk it into your scrambled eggs, or fold it into an egg bake batter.
Roasted potato wedges are an easy-to-make crowd pleaser. Garlic and pepper potato wedges? Even better. Season a pound of your favorite potatoes (sliced into wedges) with a scant teaspoon of Back of the Yards and a tablespoon of oil before tossing it in the oven. This ratio works with any veggie for that matter. Try this with grilled asparagus, baked Brussels sprouts, or sautéed mushrooms. Or, just stick with potatoes. You can’t go wrong.