Killer Hogs Dry Rub Recipe...

• 1 TBL – Sweet Hungarian Paprika
• 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

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