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| Dry Rub | |
| Description: | A basic dry rub for beef and pork. It's great for smoking and makes grilled pork chops taste excellent. |
| Cooking Method: | |
| Preparation Time: | 15 minutes |
| Cooking Time: | |
| Directions | |
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3/4 cup packed light brown sugar 2/3 cup granulated sugar 1/2 cup paprika 1/4 cup seasoned salt (such as Lawry's) 1/4 cup smoked salt (regular salt if not available) 1/8 cup onion powder 1/8 cup celery salt 2 tbsp freshly ground pepper 1 tbsp pure chili powder 2 teaspoons mustard powder 1 teaspoon poultry seasoning 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon cayenne pepper Combine all ingredients in a bowl and stir or whisk to mix them. Store in a tightly sealed jar away from light and heat. It is best to mix this about 24 hours before using it (when possible). It can be stored for several months, but studies have shown it gets used well before expiration. |
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| From www.karrtech.com/dryrub.php | |
| Send comments to chef@karrtech.com | |
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