06.23.2022
Back of the Yards: Five Ways
Five simple ways to use Back of the Yards Garlic Pepper Butcher's Rub for grill, dressings, soups, eggs, and roasted potatoes. Quick tips and ratios.
- This coarse garlic pepper rub pairs especially well with grilled meats but also brightens dressings, soups, eggs, and roasted vegetables.
- Use about 1 teaspoon per cup of dressing and a scant teaspoon plus 1 tablespoon oil per pound of potatoes for roasting.
- Season meat before cooking to build flavor, store the blend airtight in a cool dry place, and check the product label for allergens and best-by date.
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.
Peppery Potatoes
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.
Frequently Asked Questions
What is in Back of the Yards Garlic Pepper Butcher's Rub?
The blend features two grind sizes of Tellicherry black peppercorns, two cuts of dried garlic, crushed shallots, red bell pepper, and a pinch of parsley for layered, bold flavor.
Which proteins work best with this rub?
It shines on beef such as steaks, kebabs, burgers, and brisket. It also works great on bone-in skin-on chicken, fatty fish, pork chops, pork ribs, duck breast, and turkey legs.
How do I use the rub on the grill?
Pat meat dry, then coat it with the coarse rub. For thin cuts you can season just before grilling. For thicker cuts you can season and refrigerate for a few hours to let flavors develop. Grill as usual and watch for flare ups from oil on the surface.
How much should I add to salad dressings?
Use about 1 teaspoon of the rub per cup of dressing. For a simple vinaigrette whisk 1 part red wine vinegar with 2 parts olive oil, a touch of mustard, and the rub to taste.
Can I use the rub in soups and stews?
Yes. Season the meat with the rub before browning or adding to the pot to build layers of flavor. It works well in chicken soup, beef and barley, and richer chowders to cut richness with garlic and pepper notes.
How can I use it with eggs?
Sprinkle it over a fried egg, whisk a little into scrambled eggs, or fold it into an egg bake batter to make breakfast more interesting.
What is the best way to season potatoes and vegetables?
For roasted potato wedges, toss 1 pound of potatoes with a scant teaspoon of the rub and about 1 tablespoon of oil, then roast. The same ratio works well for roasted or grilled asparagus, Brussels sprouts, or mushrooms.
How should I store the rub and are there allergens I should watch for?
Keep the rub in a sealed container in a cool, dry place to preserve freshness. For peak flavor use within about 12 to 24 months. Always check the product label for ingredient details, allergen statements, and the best-by date.
What is in Back of the Yards Garlic Pepper Butcher's Rub?
The blend features two grind sizes of Tellicherry black peppercorns, two cuts of dried garlic, crushed shallots, red bell pepper, and a pinch of parsley for layered, bold flavor.
Which proteins work best with this rub?
It shines on beef such as steaks, kebabs, burgers, and brisket. It also works great on bone-in skin-on chicken, fatty fish, pork chops, pork ribs, duck breast, and turkey legs.
How do I use the rub on the grill?
Pat meat dry, then coat it with the coarse rub. For thin cuts you can season just before grilling. For thicker cuts you can season and refrigerate for a few hours to let flavors develop. Grill as usual and watch for flare ups from oil on the surface.
How much should I add to salad dressings?
Use about 1 teaspoon of the rub per cup of dressing. For a simple vinaigrette whisk 1 part red wine vinegar with 2 parts olive oil, a touch of mustard, and the rub to taste.
Can I use the rub in soups and stews?
Yes. Season the meat with the rub before browning or adding to the pot to build layers of flavor. It works well in chicken soup, beef and barley, and richer chowders to cut richness with garlic and pepper notes.
How can I use it with eggs?
Sprinkle it over a fried egg, whisk a little into scrambled eggs, or fold it into an egg bake batter to make breakfast more interesting.
What is the best way to season potatoes and vegetables?
For roasted potato wedges, toss 1 pound of potatoes with a scant teaspoon of the rub and about 1 tablespoon of oil, then roast. The same ratio works well for roasted or grilled asparagus, Brussels sprouts, or mushrooms.
How should I store the rub and are there allergens I should watch for?
Keep the rub in a sealed container in a cool, dry place to preserve freshness. For peak flavor use within about 12 to 24 months. Always check the product label for ingredient details, allergen statements, and the best-by date.
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