How to make it

  • All of the ingredient amounts are approximate and can be adjusted to taste.
  • Mix all ingredients (except the meat) in a large bag. Freezer bags work very well for this.
  • Stir the mixture with your hand until it's uniform in color and texture.
  • Put whatever meat you are making into the mixture (raw). One or two pieces at a time for meat that is in several pieces, such as chicken breasts.
  • Toss the meat until it's well coated and then massage the rub firmly into the meat.
  • Cook the meat by whatever method you wish, but it works best with baking, smoking, and barbecuing so that the rub dries out and glazes a bit.
  • The remaining mixture in the bag should be pasty or even watery from the meat juices and can be cooked and turned into a decent sauce to pour over the meat. Simply heat it in a pan until it is at least 160 degrees and hold there, stirring, for about 5 minutes.
  • I primarily use this on pork chops and chicken breast, but I've used it on just about everything, including Cornish game hens, pork loin roast, and even a bear meat pot roast.

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