Rub a Dub-Dub

"Rubs can be applied just before cooking, but for a more pronounced flavour, apply your rub and refrigerate for several hours. When a rub is applied and is tightly wrapped and refrigerated for 12-24 hours, the flavour will infuse the meat. I have found that kosher salt is the best to use as the sharp pieces of salt, when rubbed, permeate the meat more efficiently."
 
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Ready In:
5mins
Ingredients:
10
Yields:
1 cup
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ingredients

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directions

  • Mix all the ingredients together in a bowl. Store in an airtight container.
  • NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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