Dry Rub
 
 
Quantities are by volume NOT weight for easy preparation. Part signifies 1 Tablespoon, Cup, etc
Author:
Ingredients
  • 1 part salt
  • 1½ part sugar
  • ½ part Seasonings-paprika, garlic, onion powder, black pepper, any herbs(rosemary, oregano, basil, thyme, parsley, sage, etc.)
Instructions
  1. Combine the salt, sugar, and seasonings
  2. Rub poultry, beef, pork primary or portion cuts and allow to rest approximately 20 minutes per pound prior to grilling or slow smoking. Note: When grilling it is important to cook indirect on medium coal to prevent burning due to the sugar content of the rub.
Recipe by Hometown Sausage Kitchen at http://www.hometownsausagekitchen.com/dry-rub/