Difference between revisions of "All-purpose Dry Rub"
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ¼ tsp [[cayenne pepper]] (opt) | * ¼ tsp [[cayenne pepper]] (opt) | ||
| − | == | + | == Procedures == |
# Mix all the spices together and store in an airtight container for up to 8 weeks. | # Mix all the spices together and store in an airtight container for up to 8 weeks. | ||
# Great with ribs, brisket, and chicken. | # Great with ribs, brisket, and chicken. | ||
| − | # Enjoy | + | # Enjoy==References== |
| − | + | <references/> | |
| − | |||
[[Category:Spice rub Recipes]] | [[Category:Spice rub Recipes]] | ||
Latest revision as of 16:46, 15 July 2012
Description
Contributed by World Recipes Y-Group
Ingredients
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon coarse salt
- ½ teaspoon ground sage
- ½ teaspoon ground nutmeg
- ¼ tsp cayenne pepper (opt)
Procedures
- Mix all the spices together and store in an airtight container for up to 8 weeks.
- Great with ribs, brisket, and chicken.
- Enjoy==References==
