Juanita's Dry Rub

By mahto

Ingredients

• 4 Tablespoons
• 3 Tablespoons
• 4 Tablespoons
• 4 Tablespoons Sea Salt (no iodine), ground medium-fine
• 3 tablespoons Black Peppercorns, ground medium-coarse
• 4 Tablespoons Brown Sugar (compacted)
• 4 Tablespoons Sweet Paprika Powder
• 1 tsp Cayenne Pepper
• 2 tsp Garlic Powder
• 2 tsp Onion Powder

Details

Servings 1
Adapted from hotsmokebbq.com

Preparation

Step 1

Put all dry rub ingredients in a non-reactive bowl and mix thoroughly. Break any lumps of brown sugar using the back of a spoon.

Use about 1.5 to 2 tablespoons of rub for every two pounds (about 1 kilo) of meat. You could use be a bit more, but you don't want the meat to get too salty.

Put your meat on a clean and dry surface or a large bowl, and sprinkle the rub on the meat, turning the meat to get all sides covered.

I use hands to work the rub into all corners and crevices of the meat until the meat is nicely covered.

The above quantities will yield about 1 cup of dry rub. Put the remaining rub, if any, in an airtight jar or zip-lock bag. Stored in a cool and dark place it will keep for months.