Barbecue Dry Rub For Meats
This is the stuff I use to coat (liberally) every meat I smoke or barbecue. There's only one variation: for pork shoulders and ribs, I add brown sugar to the mix. I leave that out for briskets.
- 1 cup granulated onion
- 1/4 cup granulated garlic
- 2 1/2 cups salt
- 1/2 cup black pepper
- 2 Tbs. white pepper
- 3 Tbs. cayenne
- 2 Tbs. dried marjoram
- 1 Tbs. dried thyme
- 1/4 cup paprika
- 1/4 cup chili powder
- 2 Tbs. cumin
- 1 Tbs. dry mustard
- 1 Tbs. cinnamon
- 1 Tbs. turmeric
- 1 cup dark brown sugar (for pork only)
Blend all the ingredients in a big jar with a tight cap.
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