Rub a Dub-Dub

Submitted by Chef mariajane

"Rubs can be applied just before cooking, but for a more pronounced flavour, apply your rub and refrigerate for several hours. When a rub is applied and is tightly wrapped and refrigerated for 12-24 hours, the flavour will infuse the meat. I have found that kosher salt is the best to use as the sharp pieces of salt, when rubbed, permeate the meat more efficiently."

 

• Ready In: 5mins
• Ingredients: 10
• Yields: 1 cup

ingredients

• 4 tablespoons brown sugar
• 4 tablespoons kosher salt (or table salt)
• 2 tablespoons paprika
• 1 tablespoon mustard powder
• 1⁄2 teaspoon ground black pepper
• 1 pinch dried oregano
• 1 pinch dried thyme
• 1⁄2 teaspoon cumin powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

directions

1. Mix all the ingredients together in a bowl. Store in an airtight container.
2. NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.