I have decided to share my dry rub recipe.
To make it salt free, leave out the salt. After fooling with salt adjustments for several years, I just make it in bulk, minus the salt and then add salt as desired, depending on what I am cooking.
To make it sweeter, double the brown sugar. For some meats I like more brown sugar and so I add a little more as the mood strikes me.
Buy the best spices you can find.
1 Tablespoon - Black Pepper
2 teaspoons - Cayenne Pepper
2 Tablespoons - Smoked Paprika
2 Tablespoons - Regular Paprika
1 Tablespoon - Chili Powder
2 Tablespoons - Cumin
2 Tablespoons - Brown Sugar
1 Tablespoon - Ground Oregano
1 Tablespoon - Ground Mustard
1 Tablespoon - Granulated sugar
1 Tablespoon - White Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons - Salt
Several people have asked for this and here it is.
You could always post your dry rub blend.
A closely guarded secret. I have been known to brush meat with Jack Daniels, dip it in, or splash it with Jack and then rub with this.
I know, a big waste of good drinking whiskey.
edited to correct an oops
This post was edited on 7/31 at 1:29 pm