Dry Rub
A dry rub useful for ribs, pork roast or whatever you like. After rubbing on the meat, let it sit in the refrigerator for about an hour.
Source and licence
"Dry Rub" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dry_Rub, revision 4615144), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dry_Rub&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615144
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Texas (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- ¼ cup paprika
- ¼ cup light brown sugar
- 3 tbsp salt
- 1 tsp dry mustard
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp ground cumin
Method
- Combine ingredients in a Zip-Lock bag, shaking thoroughly.
- Store in airtight container.