ingredients

  • 1 ½ cups Old bay seasoning
  • ¾ cups Brown Sugar
  • 2 Tablespoons Basil, dry
  • 2 Tablespoons Oregano, dry
  • 1 teaspoon Marjoram, dry
  • 2 teaspoons Chili powder
  • 1 Tablespoon Thyme, dry
  • 1 Tablespoon Coriander, ground
  • 1 Tablespoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Black pepper

directions

1. Dry blend all the ingredients together. Pack in a jar and store on your spice shelf.
2. Liberally rib entire surface of the meat.
3. Allow to cure overnight under refrigeration before smoking or cooking.

Keywords

scc, gnvdc

MacGourmet downloadDry Rub for Meat, Fish, and Poultry. To import, drag image to your MacGourmet recipe box.

source

Kevin DeHetre

servings/yield

--