My Best Damn Dry Rub Recipe is inspired by pit master John Willingham. You will love this on beef, pork, poultry, fish, and lamb. It also makes a great deep-fry breading.
This one takes a little more work because it needs to be prepared on the oven, but it’s well worth it. Make sure and give it a try. You will need a double boiler and food thermometer for this recipe.
|¼ Cup||Light Brown Sugar|
|2¾ Tbs||Coarse Salt|
|2¾ Tbs||Fresh Ground Pepper|
|2½ Tbs||Chili Powder (Mild)|
|2½ Tbs||Ground Cumin|
|1 Tsp||Garlic Powder|
|1 Tsp||Lemon Pepper|
Use a double boiler. In the bottom half fill with water as recommended by manufacturer. In the top half combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes until the sugar begins to melt. Once the mixture begins to melt remove from the heat and cool to 100 Deg F.
Then pass the mixture through a sifter. It’s ready to use. You can also store the mixture in a cool, dry, dark place for several months.
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