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Dry Rub Recipe

Ingredients

How to make it

  • Mix all ingredients well in a sealable container making sure the lumps get out of the brown sugar. It's a good amount so there will be extra, thus, the sealable container.
  • Rub this liberally on Ribs, Pork Roast, or a fresh Briskit prepped how you like it, wrap tightly in plastic wrap and put it the 'fridge for 12-24 hours. I usually go the 24 hour route.
  • Let the "marinated" meat come to room temperature before you put it on your grill, in your smoker or how ever you plan to cook it.
  • Remember.... There are no rules here. I won't be mad if you cgange it to your liking. Enjoy !!

Reviews & Comments 1

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  • frankieanne 8 years ago
    This look so much like something my mom makes. We use it on ribs and chicken. She lets it all sit in the refrigerator for 24 hours or so.
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The Cook

MikeyfromAR Colorado High Desert, US Of A

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