We use our own signature dry rub at Hell's Backbone, renowned for turning meat into gold. It concentrates and caramelizes on the surface of a steak, locking in a pure beef flavor which makes it particularly valuable when applied to meats like beef tenderloin, which are all about texture.

Ingredients: Pasilla, Guajillo, Chimayo, Coriander, Cumin, Sugar, Redmond Real Salt®, Black Pepper, Mustard Powder, Thyme, Mexican Oregano, and New Mexican Chile.

$14.00 / Half Pint

See the listing in the Bon Appétit 2020 Gift Guide.