Total Time
5mins
Prep 5 mins
Cook 0 mins

Given to us by my husband's co-worker. We have yet to try it. Posting for safekeeping. If you try it, let us know how it is.....

Ingredients Nutrition

Directions

  1. Mix all ingredients and store in a tightly covered container.
Most Helpful

5 5

I keep this "Magic Dust" on hand in my own kitchen. This is EXACTLY the same ingredients that Mike Mills uses in his "magic dust" for a multitude of recipes & keeps on every table at the 17th Street Bar & Grill. It is the MOST STOLEN item from his restaurant according to Mike in his book "Peace, Love, & Barbeque." Heat and spice can be adjusted by varying the mustard and black pepper to taste... I recommend keeping amounts the same (whether doubling or halving) for each to retain "balance" of the overall blend... but I've finally settled on the original version for my tastes.

This dust is excellent as a rub for ribs/pork (and other meats). The "dust" is versatile; it is used in 17th Street's Tangy Pit Beans, Judy Mill's From-Scratch Baked Beans (humorous book revelation about these), & 17th Street's Becky's Deep Dish BBQ Pie as well as many other uses. Think of it as an alternative to paprika whenever called for... like to dust deviled eggs. I seldom make any kind of baked bean recipe anymore without adding a little magic dust! No canned baked beans or pork-n-beans I throw together ever gets to the table without a shot of magic dust!

As Mike says... keeps indefinitely in a tightly covered container, but it won't last long! This is a great item to keep near the grill or stove... or on the spice carousel. People who are not DISCOVERING this dust are missing out on a major secret ingredient in many recipes of ONE of the most award-winning BBQ pit masters in the USA! Google Mike Mills and check out this guy... he's a living legend!

5 5

I just bought a pellet smoker and wanted to do some ribs for friends and family. I tried the Magic Dust and one other I found online on separate racks. The Magic Dust with unfoiled baby back ribs and glazed with a little Blues Hog sauce was a hit. The bark was perfect and the taste was just right. Thanks for sharing this with us all!