Spice Rub For Pork Or Beef

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.

Recipe Ingredients

2 tablespoons	30ml	Paprika, preferably Hungarian
2 tablespoons	30ml	Chili powder, preferably Gebhardt
1 teaspoon	5ml	To 2 of cayenne pepper - (optional)
2 tablespoons	30ml	Granulated garlic or garlic powder
2 tablespoons	30ml	Light or dark brown sugar
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Dry mustard, preferably Colman's
1 teaspoon	5ml	Ground sage
1 teaspoon	5ml	Dried oregano
1/4 cup	59ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper

Recipe Instructions

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

This recipe yields 1 cup.

Source:
Learn about Rubs and Marinades, Bruce Aidells contributor, at - http://www.Amazon.com

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