Rating: 4.5 stars
36 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This spicy dry rub is great for beef, pork, and lamb. Once you mix the spices they'll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
24
Yield:
3/4 cup
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

    Advertisement

Nutrition Facts

11 calories; protein 0.3g; carbohydrates 2.4g; fat 0.2g; sodium 97.8mg. Full Nutrition
Advertisement