Friday, April 06, 2007

pat's/rubby's dry rub

Dry rub BBQ You can adjust the proportions of spices in this all-purpose rub or add or subtract a spice, as you wish. For instance, if you don't like spicy food, reduce the cayenne. Or, if you are using hot chili powder, eliminate the cayenne entirely. This rub works well with ribs and brisket as well as with Boston butt for pulled pork.
  • 4 tablespoons sweet paprika
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1-2 teaspoons cayenne pepper
  • Mix all of the ingredients together in a small bowl.

    good eating, Pigman Pat


    Mary Christine said...

    Wow. That is some picture!

    dAAve said...

    sounds very good