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The origins of this recipe stem from Certified Master Chef Rich Rosendale’s time at the Greenbrier in the Allegheny Mountains of West Virginia. This was a popular barbecue rub he used at Kate's Mountain Lodge, a rustic venue at the Greenbrier. It is a little expensive to make, given the amount of tea that goes into it, but it is worth making a batch. Luckily, a little bit goes a long way!

  • Servings 4
  • Dish Rubs
  • Time 30 minutes
  • Skill Home Cooks


Peach Tea BBQ RUB ingredients

2 cups peach-flavored tea (dried)
1 cup paprika
2/3 cup sugar
1/3 cup brown sugar
3/4 cup salt 
5 tablespoons black pepper, coarsely ground
5 tablespoons garlic powder 
2 tablespoons celery seed
1 1/2 teaspoons cayenne pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground allspice


Peach Tea BBQ RUB


Place all ingredients inside a food processor (preferably a Robot Coupe) compartment and pulse until ingredients are completely blended and homogenous.


If desired, you can pass the mix through a strainer to make sure you eliminate any remaining lumps.


To reserve, place mix inside a mason jar with a secure lid (optional).