Prep 2 mins
Cook 0 mins
From " Food and Drink" Magazine. Simple and handy- will keep for at least six months in an airtight jar.
- 1⁄4 cup coarse salt
- 1 tablespoon brown sugar (if using this for pork, add an additional tbsp. of sugar)
- 1 tablespoon mustard powder
- 1⁄4 cup chili powder
- 2 tablespoons paprika
- 1 teaspoon cayenne
- 2 tablespoons fresh ground black pepper
- Combine all ingredients.
Massaged this into a pork butt using slightly more brown sugar, let it marinate for a day in the dry rub and made pulled pork. Outstanding flavour with a really spicy-sweet (more spicy than sweet) kick! Excellent.
I rubbed it on a small pork roast in the morning, wrapped it plastic wrap and stored it in the refrigerator for the rest of the day. I cooked it on my Showtime Rotisserie for dinner. It made a beautiful coating. I liked the taste alot.
This was way too salty for us. We put it on chicken thighs that we bbq'd and they were inedible. I am going to try again with the salt halved.