Thursday, August 6, 2009

Our "Famous" Dry Rub

Our dry rub isn't really famous, but we do get requests for the recipe, especially after giving away little tins of it at the PEP fundraiser. So here is the recipe. Beware that this is the commercial kitchen size recipe and done with dry measures. If you want a more home sized recipe this cuts down just fine, but remember - it's dry measures, so don't go from cups to ounces; I'd suggest 1/4 cups.

8 cups Brown Sugar
4 cups Kosher Salt
1 cup Paprika
1 cup Chili Powder
1 cup Black Pepper
1 cup Granulated Garlic
1 cup Granulated Onion
1 cup Italian Seasoning
¼ cup Cayanne

Just mix it all together and you're ready to go. This is best with beef and pork. It can be used as a quick rub, just 45 minutes before the meat hits the grill, but for the best result let it marinate in the frig overnight.


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