Chicken or Pork Dry Rub:
Ingredients:
1/8 c. Cocoa Powder
1 tbsp. Sea Salt
1 tbsp. Black Pepper
3 tbsp. Garlic Powder
3 tbsp. Onion Powder
1 tsp. Chili Powder
2 tsp. Seasoned Salt
2 tsp. Celery Salt
1 tbsp. Paprika
Directions:Mix ingredients together. Sprinkle the rub generously on your meat. Let the flavors absorb the meat for a minimum of 30 min. prior to smoking. I typically season the meat with the dry rub and let it marinate in the refrigerator for about 8-12 hrs. Store the remaining dry rub in a tight container and store in a cool place. Safety warning: do not dip a hand that has already touched raw meat back into container. It will contaminate the rub. Always season with one hand, and keep another hand dry and untainted.
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