Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #1
About
Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.
Ingredients
Salt, Kosher/coarse, 5 Tablespoons.
Paprika, 2 Tablespoons.
Parsley, dried, 3 Tablespoons.
Black pepper, coarse ground, 1 Tablespoon.
Garlic powder, 2 Tablespoons.
Sugar, 2 Tablespoons.
Egg white, 1 each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.
Instructions
Lipavi Rub #1
Flavor profile: Euro/American level of difficulty--1 Procedure: Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub can 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. Sprinkle the top surface of the chilled protein 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 1 Tablespoon/lb (2 Tablespoons/Kg). 
Application pictured: Boneless pork shoulder roast processed at 135 F/57 C X 24 hours and cold shocked to 40 F/4 C. It was then cut into 6 oz/180 g steaks and coated with the rub. Now it's ready to be grilled or seared to an internal temperature of 140 F/60 C. Larger cuts are prepared in the same manner and can then be roasted or smoked as desired. 
After use, store rub in a sealed container in a cool dark place. Yield: This recipe will create enough rub for 10 lbs/4.5 Kg.