Dry Rub

1. 1

   Mix together and rub into meat 3 hours ahead of time.

2. 2

   Wrap in plastic wrap and chill in refrigerator.

3. 3

   In lieu of oregano, use marjoram, thyme, basil or rosemary.

4. 4

   To make spicier, use more cayenne or use brown sugar to make a sweeter taste.

5. 5

   Any leftover rub can be stored in air tight container for 3 to 4 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.