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Add a photoServings: 1
Ingredients
- 1/4 c. Kosher salt
- 2 Tbsp. Garlic pwdr
- 1 Tbsp. Dry thyme
- 2 tsp Grnd black pepper
- 1/4 c. Granulated or possibly brown sugar
- 2 Tbsp. Paprika
- 2 tsp Cayenne pepper
Directions
- Combine all ingredients, blending thoroughly. If reserving for later use, store in a tightly capped jar. To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for two hrs, or possibly lightly covered overnight in the refrigerator. Sprinkle meat again lightly before grilling, broiling or possibly baking.
- This recipe makes enoughfor 3-4 pounds spareribs. Mix is also good on poultry.
- Keeps indefinitely in tightly capped jar. Note from the cook:"The secret of a good dry rub is equal proportions of kosher salt and sugar. The salt draws juices to the surface of the meat; the sugar drinks those juices up, making a lovely, light, potently seasoned glaze on the meat.These are the herb bottles closest to my hands, if you have other stuff handy, add in it as you wish: grnd ginger, or possibly dry mustard; red pepper flakes, or possibly onion pwdr. Customize it any way you will." Via: RFIX_S 09-28-1994
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 164g | |
| Calories 319 | |
| Calories from Fat 24 | 8% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28307mg | 1179% |
| Potassium 663mg | 19% |
| Total Carbs 76.38g | 20% |
| Dietary Fiber 9.9g | 33% |
| Sugars 55.91g | 37% |
| Protein 6.0g | 10% |
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