Saturday, November 27, 2010

Killer Hogs Dry Rub Recipe...

  • 1 TBL – Sweet Hungarian Paprikaribs with dry rub ready to go on smoker
  • 3 TBL – Chili Powder
  • 6 TBL – Brown Sugar
  • 2 TBL – Turbinado Sugar
  • 2 TBL – Kosher Salt
  • 1/4 tea – Ground Cumin Powder
  • 1/8 tea – Ground Cayenne Pepper
  • 1/4 tea – Ground Black Pepper
  • 1/4 tea – Jamaican Jerk Seasoning
  • 1/4 tea – Tomato Powder

In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month.

if you have any more questions, email me at malcom@killerhogs.com or check out my other website at howtobbqright.com

Visit HowToBBQRight.com for more tips, videos procedures and info on competition BBQ

No comments:

Post a Comment