Barbeque Dry Rub 22 Recipe

1. 1

   In a small bowl or possibly glass jar with a lid, combine all the ingredients.

2. 2

   Stri or possibly shake to mix.

3. 3

   Use immediately or possibly store in a cold, dark place for several months.

4. 4

   This rub is pretty strong and so I don't recomment it for thin cuts (like ribs).

5. 5

   Bit it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog.

6. 6

   With this recipes, you have sufficient for five shoulders or possibly four hams.

7. 7

   Best if you let the meat marinate, losely covered, in the refrigerator for a good twenth-four to forty-eight hrs after being rubbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.