This spicy dry rub is ideal for all types of meat.
Once you’ve blended the spices, they’ll keep in an airtight jar for about 4 months.
Just rub it into the meat, wrap in plastic and refrigerate overnight before drying.
Ingredients Checklist
• 4 tablespoons brown sugar
• 2 tablespoons of peppers
• 2 teaspoons mustard powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground bay leaves
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground savory
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• ⅛ teaspoon ground cumin
• min. 2 tbs. Salt, but allways to taste
instructions
Brown Sugar, Paprika Powder, Mustard Powder, Onion Powder, Garlic Powder, Basil, Bay Leaves,
Coriander, savory, thyme, black pepper, white pepper, cumin and salt all in one
mix in small bowl. Store in an airtight jar at room temperature until ready to use.
Good Appetite
