Sweet Dandelion Matcha Dry Rub has a rich full bodied taste with the earthy qualities of Matcha and Sage. This blend pairs well with pork, poultry and beef.
 3 oz (85g)
 
on the How to tag:
Matcha Dry Rub: Spread 1-2 TBSP of Rub to poultry, pork, beef, meat substitute, or veggies, let sit at least 30 minutes. Cook using your desired method.
Fun to try: Create a unique brine by adding 1-2 tsp of Rub to 1 cup water or broth. Let meat soak overnight in refrigerator.
 
More info:
Pat your protein or vegetables completely dry with a paper towel. This helps the rub stick and encourages a flavorful crust to form during cooking.
For better adhesion and flavor, you can brush the food with a little olive oil, lime juice, or another neutral liquid before adding the rub. Some people even use a little water. 
Roll up your sleeves and use your hands to press the dry rub firmly and evenly over the entire surface of the food. A good general rule is about one tablespoon of rub per pound of meat.
For best results, let the food rest after applying the rub.
Short rest (30 minutes to a few hours): For quick grilling or searing, even a short rest will allow the flavors to penetrate the surface.
Long rest (up to 24 hours): For thicker cuts of meat like steak or for smoking, a longer rest in the refrigerator will create a more flavorful crust. Salt in the rub will act as a dry brine, helping to tenderize the meat.