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  Recipe Home » Misc » Dry Rub Spice Marinade
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  Dry Rub Spice Marinade
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 196
Ingredients:
1/4 cup Kosher salt
2 tbsp Garlic powder
1 tbsp Dried thyme
2 tsp Ground black pepper
1/4 cup Granulated or brown sugar
2 tbsp Paprika
2 tsp Cayenne pepper
Instructions:
Combine all ingredients, blending thoroughly. If reserving for later
use, store in a tightly capped jar. To use, sprinkle heavily over all
sides of meat and rub in well with fingers. Let meat stand at room
temperature for two hours, or lightly covered overnight in the
refrigerator. Sprinkle meat again lightly before grilling, broiling
or baking. This recipe makes enough for 3-4 pounds spareribs. Mixture
is also good on poultry.

Keeps indefinitely in tightly capped jar. Note from the cook:"The
secret of a good dry rub is equal proportions of kosher salt and
sugar. The salt draws juices to the surface of the meat; the sugar
drinks those juices up, making a lovely, light, potently seasoned
glaze on the meat.These are the herb bottles closest to my hands, if
you have other stuff handy, add it as you wish: ground ginger, or dry
mustard; red pepper flakes, or onion powder. Customize it any way you
will." Via: RFIX_S 09-28-1994
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