🌚 Dry Rub 🐐
YIELD: ~2 meat slabs
SOURCE: Bon Appetit
STORAGE: 3 months in airtight container
INGREDIENT QUANTITY PROCEDURE
whole black peppercorn
2 tbsp
  1. 1 Dry roast over medium heat until fragrant.
whole yellow mustard seeds
2 tbsp
whole cumin seeds
1 tbsp
celery seeds
1 tbsp
paprika
0.5625 cup
  1. 2 Combine all ingredients.
  2. 3 Blend on turbo.
brown sugar
3 8 cup
kosher salt
2 tbsp
garlic powder
1 tbsp
cayenne pepper
1 1 2 tsp
SCALING:
USED IN: 3-2-1 Ribs, Brisket