Monday, January 20, 2014

BBQ Dry Rub

¼ Cup brown Sugar
¼ Cup Kosher Salt
1 Tbs. Smoked, or regular Paprika
1 Tbs. Dry Oregano
1 Tbs. Onion Powder
½ Tbs. Mustard Powder
½ Tbs. Garlic Powder
½ Tbs. Black Pepper
½ Tbs. Cumin 

Blend all ingredients together in a bowl or using a food processor.

I have used this rib for Pork and beef ribs as well as for larger cuts like pork shoulder/butts. 

Apply rub to meat at least two hours before smoking or allow to rest over night.  

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