Chiles and Smoke Canyon Crust

Canyon Crust lives up to the name, creating an irresistible dark bark on the surface of your meat. This premium blend of coarse salt, cracked black pepper and garlic is like no other beef rub. The combination of ancho chiles and Korean chiles creates a smoky foundation, balanced with the tang of celery seeds. You will love it on steaks, brisket, ribs, burgers, and much more (even pork and seafood). Spice level is mild.