Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #2--"The Night Tripper"
About
A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.
Ingredients
Hungarian Paprika, 4 Tablespoons.
Kosher Salt, 6 Tablespoons.
White sugar, 4 Tablespoons.
White pepper, 1 Tablespoon.
Ground black pepper, 1 Tablespoon.
Coriander, 2 Tablespoons.
Ginger, 1 Tablespoon.
Garlic powder, 1 Tablespoon.
Onion powder, 1 Tablespoon.
Hondashi granules, 1 Tablespoon.
Fennel seed, 1 Tablespoon.
Allspice, 1 Tablespoon.
Parsley, dried, 4 Tablespoons.
Egg white, each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.
Instructions
Lipavi Rub #2
Flavor profile: Euro/American level of difficulty--1.25
Procedure: Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub must be reduced/eliminated. In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water.
Brush or lightly moisten surface of protein with egg white mixture. Note: powdered egg white is a convenient substitution for fresh--simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve. 
Sprinkle the top surface of the chilled protein generously with rub. Wait 5 minutes. If desired, turn over onto a silicone baking sheet or other non stick surface and repeat the coating process. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of oil (or spray) before roasting/smoking. Application pictured:
Pork Spareribs, 135 F/57 C X 24 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service. Oven/smoker finished @350 F/176 C X 90 minutes or until desired color is achieved and internal temperature is at least 140 F/60 C. Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.