$11.99
BBQ Bicep’s bestseller. Exactly the one used in the restaurant.
For this mixture, Vincent Chatigny was directly inspired by the classic Texan DRY RUB, only composed of salt and pepper, and he added a few herbs, including coffee, to give it a unique touch. At the restaurant Vincent uses it for brisket, St-Louis ribs and grilled steaks. Over time, this combination of ingredients has been proven to promote strength and longevity.
225 gr resealable sealed bag.
DIRECTIONS: Rub the meat with the brine. The ideal amount would be like the sand that sticks to wet skin on the beach. Do not try to form a crust, the result will be too salty.
USE: Brisket, ribs, steak, roasts, etc.
This exceptional dry rub recipe draws its direct inspiration from the timeless Texan tradition of utilizing a simple yet delicious blend of salt and pepper. However, we’ve taken it a step further by infusing this classic duo with an assortment of aromatic herbs, including the surprising addition of coffee, resulting in a one-of-a-kind flavor profile that’s sure to tantalize your taste buds.
The versatility of this blend knows no bounds; it’s the perfect complement for enhancing the flavors of succulent brisket, tender St. Louis-style ribs, and sizzling grilled steaks. The marriage of these select ingredients has stood the test of time, becoming not just a flavorful seasoning but a testament to the power of culinary innovation. This unique combination has been cherished for its ability to infuse dishes with unmatched depth of flavor and has also been celebrated for its potential to invigorate both body and soul, promoting strength and longevity in the grand tradition of Texan cooking.
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