Beef Spice Rub


This rub recipe transports me back to my teen years, working at the local pub, cooking fresh burgers and thick cuts of prime rib. This spice blend complements any beef roast or steak really well, and creates some incredible pan drippings! Combine 3.5oz beef rub with ½ C extra virgin olive oil and mix well into a paste. For smaller cuts rub well to coat and cook immediately. For larger roasts, rub liberally and wrap tightly with plastic wrap. Marinate for 4-6 hours before cooking for best results


Fish Spice Rub


This rub is very fragrant with ginger, lemon and thyme, delicate enough for fish, whether baked, grilled or cooked in parchment. Lightly rub the fish with extra virgin olive oil, then rub one side of the fish, so as to not overpower the flavor of the fish. Cook immediately.


Porchetta Spice Rub


The flavor profile of this rub was inspired by a trip to Italy I took years ago. I had the pleasure of tasting a porchetta made simply with rosemary, lemon, garlic and chile. Ever since, I have been developing a porchetta rub reminiscent of that trip, enhanced by my philosophy as a chef to focus on well balanced flavors to enhance the natural flavor of the pork. Rub the pork with enough extra virgin olive oil to coat the meat, then rub with the porchetta seasoning all over, coating well. Wrap tightly with plastic wrap and allow to marinate for 4-6 hours before cooking, for best results.


Poultry Spice Rub


This is our signature chicken rub that we use at Union with the addition of a little Middle Eastern flair with Aleppo Chile. The earthy chile plays really well with the lemon and sage for a robust poultry seasoning. Add the 3.5oz container of poultry rub to ½ C extra virgin olive oil and mix well. Rub the chicken on all sides (for whole chicken, rub inside the body cavity), wrap tightly with plastic wrap and allow to marinate 4-6 hours before cooking for best results.