Juanita's Dry Rub
Provided By:
Sean
Source:
http://www.hotsmokebbq.com/
Style:
American
Type:
Spice
Serves:
Serveing Size:
Cal/serving:
Ingredients:
-
1 Tablespoon coarse-ground sea salt
-
1-2 Tablespoons fine ground sea salt (or regular table salt)
-
3 Tablespoons ground black pepper
-
4 Tablespoons Brown Sugar (compacted)
-
4 Tablespoons Sweet Paprika Powder
-
1 Teaspoon Cayenne Pepper
-
2 Teaspoons Garlic Powder
-
2 Teaspoons Onion Powder
Instructions:
Put all dry rub ingredients in a non-reactive bowl and mix thoroughly. Break any lumps of brown sugar using the back of a spoon.
Notes:
Use about 1.5 to 2 tablespoons for each 2 pounds of meat. Store the rest in an airtight container - it keeps well.
I use this on my Hickory Smoked Yuengling Chicken with Juanita's Dry Rub recipe, and I also hear it goes well with spareribs and beef.
This is a modified version of the recipe. You can check out the original here.
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