Spice Rub For Pork Or Beef

By mentat

Ingredients

• 2 tablespoons paprika, preferably Hungarian
• 2 tablespoons chili powder, preferably Gebhardt
• 1 teaspoon to 2 of cayenne pepper (optional)
• 2 tablespoons granulated garlic or garlic powder
• 2 tablespoons light or dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard, preferably Colman's
• 1 teaspoon ground sage
• 1 teaspoon dried oregano
• 1/4 cup salt
• 1 tablespoon freshly-ground black pepper

Preparation

Step 1

Mix all the ingredients together in a small bowl or jar.

This recipe yields 1 cup.

Comments: This dry rub recipe is very versatile and can be used to flavor long, slow-cooked meats, such as pork ribs and beef brisket, as well as quickly grilled steaks or pork chops. You can make it ahead and store it at room temperature in a tightly sealed jar for two months.