Difference between revisions of "Dry Rub"
RealRecipes (talk | contribs) m (moved Cookbook:Dry Rub to Dry Rub: Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Spices and herbs|Spices and herbs]] |
A '''dry rub''' useful for ribs, pork roast or whatever you like. After rubbing on the meat, let it sit in the refrigerator for about an hour. | A '''dry rub''' useful for ribs, pork roast or whatever you like. After rubbing on the meat, let it sit in the refrigerator for about an hour. | ||
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== Ingredients == | == Ingredients == | ||
* ¼ cup. [[cookbook:Paprika|paprika]] | * ¼ cup. [[cookbook:Paprika|paprika]] | ||
| − | * ¼ cup. [[ | + | * ¼ cup. [[Brown Sugar|light brown sugar]] |
* 3 tbsp. [[cookbook:Salt|salt]] | * 3 tbsp. [[cookbook:Salt|salt]] | ||
| − | * 1 tsp. [[ | + | * 1 tsp. [[Mustard|dry mustard]] |
| − | * 1 tsp. ground [[ | + | * 1 tsp. ground [[Pepper|black pepper]] |
* ½ tsp. [[cookbook:Cayenne Pepper|cayenne pepper]] | * ½ tsp. [[cookbook:Cayenne Pepper|cayenne pepper]] | ||
* ½ tsp ground [[cookbook:cumin|cumin]] | * ½ tsp ground [[cookbook:cumin|cumin]] | ||
Revision as of 17:51, 5 April 2012
| Spices and herbs
A dry rub useful for ribs, pork roast or whatever you like. After rubbing on the meat, let it sit in the refrigerator for about an hour.
Ingredients
- ¼ cup. paprika
- ¼ cup. light brown sugar
- 3 tbsp. salt
- 1 tsp. dry mustard
- 1 tsp. ground black pepper
- ½ tsp. cayenne pepper
- ½ tsp ground cumin
Procedure
Combine ingredients in a Zip-Lock bag, shaking thoroughly. Store in airtight container.
