Difference between revisions of "Dry Rub"
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== Ingredients == | == Ingredients == | ||
| − | * ¼ cup. [[ | + | * ¼ cup. [[Paprika|paprika]] |
* ¼ cup. [[Brown Sugar|light brown sugar]] | * ¼ cup. [[Brown Sugar|light brown sugar]] | ||
| − | * 3 tbsp. [[ | + | * 3 tbsp. [[Salt|salt]] |
* 1 tsp. [[Mustard|dry mustard]] | * 1 tsp. [[Mustard|dry mustard]] | ||
* 1 tsp. ground [[Pepper|black pepper]] | * 1 tsp. ground [[Pepper|black pepper]] | ||
| − | * ½ tsp. [[ | + | * ½ tsp. [[Cayenne Pepper|cayenne pepper]] |
| − | * ½ tsp ground [[ | + | * ½ tsp ground [[cumin|cumin]] |
== Procedure == | == Procedure == | ||
Latest revision as of 14:35, 10 May 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.
