You spent good money on that steak. You cooked it right. Then the seasoning took over and the meat disappeared.
That happens more than people realize.
Most popular dry rubs are mostly salt. Lawry's, for example, runs close to 80% salt. What you're tasting isn't the meat. It's the seasoning covering it up.
There's a better way.
My dad raised cattle on a Nebraska ranch for most of his life. When he created his seasoning, he used the same philosophy he used with his herd. Don't smother what you've worked hard to raise. Enhance it. Let it taste like what it is.
That's what Sandhill Ben's is built on.
One thing worth saying honestly — seasoning works with what's already there. A good dry rub will make an everyday cut taste noticeably better. More flavor. Better crust. More satisfying. But it won't turn a budget cut into prime rib. No seasoning can do that. What it will do is make sure nothing goes to
waste.
When you're looking at a dry rub, check the salt content. Check the ingredient list. If you can't read half of it, that's worth noticing. Sandhill Ben's runs closer to 50% salt and uses simple ingredients — garlic, chili pepper, paprika, onion.
No MSG. No preservatives. No artificial flavors.
If dry rubs have let you down before, it might not be the meat. It might be what you put on it.
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