Old Arthur’s Stockyard Steak Dry Rub

$7.29

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If you appreciate a GREAT steak, Old Arthur’s Stockyard Steak Dry Rub’s hearty flavor will quickly become your mainstay. Use this rub for that “Straight from the fire” taste! This lively blend is also quite good on burgers!  In 8.4 oz bottles.

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SettingsOld Arthur’s Stockyard Steak Dry Rub remove21501 - LEMON ROSEMARY removeAll Purpose Seasoning Gluten Free removeVARIETY PACK removeCARIBBEAN JERK remove"Great!" Greens Seasoning remove
NameOld Arthur’s Stockyard Steak Dry Rub remove21501 - LEMON ROSEMARY removeAll Purpose Seasoning Gluten Free removeVARIETY PACK removeCARIBBEAN JERK remove"Great!" Greens Seasoning remove
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DescriptionAll Purpose Seasoning – This is exactly that. A light garlic based seasoning that can be used on all meats, veggies and great on seafood It’s truly a flavor enhancer on any food. 1/3rd the amount of sodium compared to seasoning salt. 16oz Resealable BagThe Sprinkle This Seasonings' Variety Pack includes 10 seasoning flavors in one bundled package. This package DOES NOT INCLUDE Cilantro Lime, Cayenne Candy, Stir Fry, Caribbean Jerk, or Seafood Sprinkle.  No substitutions can be made for the bundle. Lemon Rosemary (21501), Cajun Lemon (21502), Adobo(21503), Cinnamon Sugar  (21505), Honey Butter  (21506), Potato Topper  (21507), Steak & Burger ( (21508), Pumpkin Delight (21509), Season All (Recipe 41-33) (21510), and Honey Mustard  (21512) This product will be shipped via USPS Priority Shipping.  The standard shipping rate does not apply for this product.
ContentIf you appreciate a GREAT steak, Old Arthur’s Stockyard Steak Dry Rub’s hearty flavor will quickly become your mainstay. Use this rub for that “Straight from the fire” taste! This lively blend is also quite good on burgers!  In 8.4 oz bottles.
Lemon Rosemary is a zesty blend of seasonings with a refreshing taste of rosemary that will make Lemon Pepper a thing of the past.

Quickly add a burst of flavor using this seasoning and take all of your greens and vegetable dishes to the next level.

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