🌚 Dry Rub 🐐
YIELD: ~2 meat slabs
SOURCE: Bon Appetit
STORAGE: 3 months in airtight container
INGREDIENT QUANTITY PROCEDURE
whole black peppercorn
2 tsp
  1. 1 Dry roast over medium heat until fragrant.
whole yellow mustard seeds
2 tsp
whole cumin seeds
1 tsp
celery seeds
1 tsp
  1. 2 Grind finely in spice grinder.
paprika
3 tbsp
  1. 3 Combine with above and mix thoroughly.
brown sugar
2 tbsp
kosher salt
2 tsp
garlic powder
1 tsp
cayenne pepper
1 2 tsp
SCALING:
USED IN: 3-2-1 Ribs, Brisket