Inspired by the famous Austin Steakhouses, this rub is one that believes in a good flavorful steak. Dry rubs are preferred for grilling because they don't burn, which makes them ideal for the outdoor grill or in a kitchen. Marinade 24 hours or up to 3 days for a more “aged” taste. Hand blended ingredients from black pepper, garlic, onion, shallots, coarse sea salt, oregano, red pepper flakes and guajillo flakes. 2 TBL/pound on steaks; 1 TBL/pound ground beef; 1/2 tablespoon per pound on fish or poultry.