“This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.”
READY IN:
5mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together in a bowl.
  2. Store in a tightly covered container.
  3. Store in the refrigerator.

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