All American Dry Rub is hand blended from chili powder, smoked hickory salt, onion, cumin, brown sugar, garlic, paprika, cayenne, lemon and yellow mustard.
When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat — that’s why it’s called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerator for a while to let the seasonings marry with the meat.
For burgers we don’t like to overwork the meat so we just season the outside of the burgers and let sit for about 30 minutes before grilling.