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Dry Rub for Pork

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“I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.”
READY IN:
10mins
SERVES:
10-20
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

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