Southwest Chipotle Spice Rub
You inhale the heady aroma. Take your first bite: smoky, rich, almost sweet; then BANG! The kick of ancho and chipotle chiles from New Mexico leaves no doubt that this is the taste of the real southwest. Enjoy with chicken, pork, and beef.
The Char Crust Inc Story
My dad’s legendary Chicago steakhouse, Al Farber's, is where it all started in 1957. Thick prime steaks with sizzling charred crusts, bursting with juicy flavor, were the signature of our restaurant. When diners would literally beg to take our seasonings home, we knew we had a winner! That time and those flavors are captured in our two original dry rubs: Original Hickory Grilled (originally called just Char Crust) and Roto Roast. After Dad retired and closed the restaurant in 1977, we continued to make Char Crust and Roto Roast dry rub seasonings, selling them to many restaurants in Chicago. As chefs took jobs in other cities, they took our dry rubs with them, and next thing you know, they were being used in restaurants all over the country.