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Dry Rub
Recipe by: Memphis Commercial Appeal
Prep time:
Serves:
3 T Paprika
1 T Onion Salt
1 T Garlic Salt
1 T Ground basil
1 1/2 T Dry mustard powder
1 T Ground red pepper (Note: I adjust this up or down for the
audience)
1/2 T Ground black pepper
This recipe came from the Memphis Commercial Appeal newspaper and was
the rub used by one of the rib class winners of the Memphis In May
contest. I like it because there is no sugar to harden or burn and
salt is only a minor ingredient (in the garlic and onion salts). I
can only find minced basil leaves at the store so I always have to
\"grind\" the basil myself by rubbing it between thumb and forefinger.
I think this is very good on any smoked or grilled pork, including
ribs, shoulders, and chops.
Mix together all ingredients and rub on meat a couple of hours before
cooking
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