3/4 Cup packed brown sugar
1/2 Cup paprika
2 1/2 Tablespoons coarse salt
2 1/2 Tablespoons ground black pepper
1/2 teaspoon cayenne pepper
1 Tablespoon onion powder
Mix all of the ingredients together.
Shake on the meat and let sit for at least 2 hours before cooking meat. ( Better if left on longer.)
Store in an air tight container.
Makes rub for 9 lbs of meat.
Description:
“Dry Spices for Rub”
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Per Serving (excluding unknown items): 846 Calories; 8g Fat (7.5% calories from fat); 11g Protein; 207g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 14194mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 10 1/2 Other Carbohydrates.